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Cinnamon Cranberry Apple Crisp

By Kristen Mccaffrey Nov 23, 2016

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source: slenderkitchen.com

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256

Calories

45g

Carbs

Fat

Protein

Weight Watchers^® SmartPoints™

(7 PointsPlus^®)

Recipes Content

Recipe

250 Calories, Baking, Dairy Free, Fruit, Holiday, Kid Friendly, Make Ahead, Sponsored

Dessert

Vegan, Vegetarian, Weight Watchers^®

Rating: 5 - 2 comments

Sponsored

Today's post is brought to you by Earth Balance. All opinions are 100% mine.

One of my closest friends is vegan and a hard core sweets addict. This combination makes the holidays especially difficult. Between Thanksgiving and the December holidays, there is a constant barrage of treats.

Unfortunately for her, almost every time she inquires about ingredients, she is faced with a laundry list of butter, eggs, milk, chocolate, and other non-vegan friendly products. It's torture. So this year, we set out to do things a little differently so she wouldn't have to nearly cry in the corner dreaming of a vegan friendly dessert.

We decided to make our favorite holiday goodies and swap up traditional ingredients for plant-based alternatives and see if anyone even noticed. Spoiler alert. No one had a clue. This isn't surprising either. According to this recent Sneaky Chefs study conduced by Earth Balance, nearly half of people don't notice when the "real thing" is replicated with a plant based alternative. And whether they notice or not, 74% of people enjoyed it either way.

Being someone who loves butter, I wanted to try swapping in Earth Balance in a recipe where I feel like the butter makes a big difference - Apple Crisp. To my surprise, the Earth Balance buttery spread, was a perfect replacement. You still got the caramel notes you want from the butter and brown sugar. It added just enough richness and the crust still got nice and golden brown. Seriously, not one person suspected that we had made a swap. It was delicious.

And just in case you still aren't convinced, check out these video for Jalapeno Cranberry Cornbread. It is so good.

Want to try your own sneaky swap and use Earth Balance to make one of your favorite holiday recipes plant-based? Head over to the Earth Balance website to find even more yummy recipes and download a coupon

This is a sponsored conversation written by me on behalf of Earth Balance. The opinions and text are all mine.

Prep Time

Cinnamon Cranberry Apple Crisp

Prep Time:

10 min

Cook Time:

1 hour

Total Time:

1 HOUR 10 MINUTES

Ingredients

4 U apples, peeled and cored (I used McIntosh)
1 cup fresh cranberries
1 tbsp. lemon juice
1.5 tbsp. cornstarch
3 tbsp. brown sugar
3 tbsp. maple syrup
1 tsp cinnamon
1/8 tsp nutmeg
1 cup oats
1/4 cup almond meal
1/4 cup whole wheat flour (or almond meal for gluten-free)
1/3 cup brown sugar
1/4 cup Earth Balance buttery spread, melted

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Nutritional Facts

Serving Size:

1 square

Amount Per Serving

Calories 256

Calories from Fat 74

% Daily Value *

Total Fat 8g

13%

Saturated Fat 2g

10%

Monounsaturated Fat 2g

Polyunsaturated Fat 2g

Cholesterol 0mg

Sodium 142mg

Total Carbohydrate 45g

15%

Dietary Fiber 5g

19%

Sugars 29g

Protein 3g

Directions

Preheat the oven to 350 degrees.
Toss the apples and cranberries with lemon juice. Add the cornstarch, brown sugar, maple syrup, cinnamon, and nutmeg. Stir until well combined.
Stir together the oatmeal, almond meal, whole wheat flour, and sugar. Break up any clumps. Add the Earth Balance and stir until well combined.
Pour the apples and cranberries into a prepared 8 X 8 baking dish. Top with oatmeal mixture.
Bake for 50-60 minutes until bubbling up. Apples should be tender and crisp should be browned. Let rest 30 minutes before serving.

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† SmartPoints™ and PointsPlus^® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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Comments

By Tammy Dolce

on November 27, 2016 - 14:56

Rate this Recipe:

Oh. Em. Gee. This is soooo yummy!! I made it yesterday...late afternoon...it's a little over 24 hours and the 8 x 8 pan is gone. Like, completely gone! I only had one serving! My husband and 16 year old son ate it all up on me:) ~ and, seriously...for my son to eat this (and he ate the majority of it)...it's got to be good! The only thing I changed (and, of course it makes it a *little* less healthy), is that I used butter instead of the Earth Balance only because that's all I had. I have more apples and cranberries...I will be making this again before the week is out! Oh, and I used all almond meal (as suggested because we are gluten free). What a crumbly, yummy topping!