Vegan Rhubarb Apple Crisp

Good Morning and Happy Wednesday!

It is another pretty day here and I went to Body Pump followed by a short run with my dog in this glorious weather.  We are activity free this afternoon so I plan on taking the kids on a bike ride and spending as much time outside as possible. It is also the perfect day to indulge in the best Vegan Rhubarb Apple Crisp ever!

As I mentioned yesterday, I LOVE Rhubarb and picked some up at the Farmers Market this past weekend.  I also picked up my new favorite kind of apple- a Newton Pippin.

The Newtown Pippin apple (also known as Albemarle Pippin) is the most famous colonial American apple. It was cultivated by both George Washington and Thomas Jefferson, and was exported to Great Britain in large quantities, and is still grown today for its superior flavor.  Who knew??

This apple looks like a Granny Smith Apple but is not as tart.  It is crisp like a Fuji apple and lends itself well to pie and Crisp making.  They are also great eaten straight up or with a smear of nut butter.  Yum.

Vegan Rhubarb Apple Crisp

Recipe adapted from Dreena Burton, author of The Everyday Vegan

Fruit Mixture:



3 tablespoons pure maple syrup
1 tbsp arrowroot powder
2 cups chopped Newton Pippin apples (or firm apple of choice)
2 teaspoons fresh lemon juice
4 cups rhubarb, chopped into bite size pieces
1 teaspoon pure vanilla extract
1 teaspoon apple pie spice
1 teaspoon cinnamon
pinch of Himalayan Pink sea salt

Crisp Topping:

1 1/2 cups old fashioned oats
2 tablespoons brown sugar
1 teaspoon cinnamon
3/4 cup walnuts, toasted and finely chopped
 pinch of sea salt
2 tablespoons pure maple syrup
2 tablespoons walnut oil

Preheat oven to 350 degrees. For the fruit mixture, mix maple syrup and arrowroot until smooth. In a large bowl, toss apples with lemon juice, then add maple syrup mixture and remaining rhubarb mixture. Transfer mixture to a lightly oiled baking dish (11 x 13 ). For the topping, in another bowl, combine oats, sugar, cinnamon,walnuts and salt. Mix well, then add maple syrup and walnut oil. Work mixture with your hands, then sprinkle it evenly over the fruit, lightly pressing it down. Bake for 35-45 minutes until bubbling around the edges and lightly browned. Remove and cool a little before serving. ( Served with Tempt Vanilla Bean non-dairy frozen dessert). Serves 6-8.
 

Beautiful Rhubarb and Newton Pippin Apples

I kept the skin on the apples but you can peel the apples if you like.  My crisp is a bit rustic.

 

Maple Syrup, Apple Pie Spice, Cinnamon, Vanilla Extract and a dash of Himalayan Pink Sea Salt flavor the Crisp.

Layer it with the Oatmeal Walnut Mixture

 

 

Bake it for 35-45 minutes or until the top is golden brown and the fruit is bubbly.

 

Serve warm with a scoop of Tempt Vanilla Bean Frozen Non-Dairy Dessert.

Oh my!

 

Give into Tempt - a temptation you can feel good about.

Luscious and indulgent, you won’t miss dairy or soy frozen desserts one bit. Packed with
natural goodness, every spoonful of our dairy-free ice cream is a delightfully creamy treat. From flavorful Vanilla Bean to exotic Coconut Lime, Living Harvest Tempt Non-Dairy Frozen Dessert is simply irresistible in all five flavors.

I have to give a quick shout out for Tempt Coconut Lime flavor Non-Dairy Frozen Dessert.  They were giving samples out at Whole Foods the other day and it was amazing.  After trying it, I immediately went to the frozen section to buy it and the Coconut Lime Flavor was all sold out.  That made me want it even more.  Ha!  Next time you see it, buy it, you will like it!

But back to the dessert at hand, this Rhubarb Apple Crisp was one of my best.  It was not overly sweet and I loved the combination of Apples and Rhubarb.  I actually love the tartness of rhubarb but thought I might persuade a few other family members to eat this if I added the apples, and it worked.  My husband thought this crisp was great and the kids even liked it.  They love the Newton Pippin Apples so I might have forgotten to mention that there was also Rhubarb in the Crisp.  Oops.  They thought it was tasty and particularly liked the addition of Tempt Vanilla Bean Hemp Ice Cream!

I am off to run errands and will be back with a fun giveaway in the next couple of days.  Enjoy the rest of the day!

P.S.-- I am also back on my Ethiopian food kick and am going to whip up some spicy lentils for dinner.