Sunday, December 4, 2011

Almost Apple Pie

k - Made this over Thanksgiving! It was about the only healthy thing my family let me do! :( 
We had a lot of people and momma was leery of my eagerness to try new recipes! 
haha - which is understandable for sure. 
Next year :)

But I LOVED this. Totally fixed the pie craving!
Serve with warm Cashew Creme and you are set!! 
(some of my fam did eat it with ice cream and LOVED it - even my dad! - thats a HUGE shocker!)

For Apples:
1 Tbl Pureed Pumpkin (or butter if you so desire)
4-5 Large Granny Smith Apples
1 1/4 C Cranberries, thawed if Frozen
1/3 C Raisins
1/3 C Brown Sugar or Sucanat
1 1/2 Tbl Lemon Juice
1/2 tsp Cinnamon
1/4 tsp Ginger (fresh if you have it)

For Crumb Topping:
1/2 C Barley Flour (or whole wheat)
1/2 C Rolled Oats
1/3 C Pecans, chopped
1/4 C Brown Sugar (I did keep this in there)
1/2 tsp Cinnamon
pinch salt
5 Tbl pureed pumpkin (or butter :))
Cashew Creme for serving

1. Oven 350. 
2. Slice apples in half. Use melon baller to scoop out core with seeds. Scoop out the remaining flesh of apple and place in a bowl. (like twice baked potatoes) Leave a thin border so apples can still stand up. 
3. Chop or process apple flesh coarsely. Place scooped apples on baking sheet and set aside.
4. In sauce pot over medium heat, add apple flesh and cook 1-2 minutes. Add cranberries, raisins, sucanat, cinnamon, and ginger. Simmer, stirring occasionally - 15-20 minutes. 
4. while apples cook make topping. Combine all ingredients except pumpkin. whisk or stir with a fork. add pumpkin by the tablespoons and cut in with a fork or with your fingers until slightly crumbly.
5. Spoon cooked apple mixture into apples on the pan. Top with Crumb mixture. Bake 40-45 minutes, or until topping is golden brown and you can pierce apple easily with a fork. Serve with Cashew Creme, whipped cream, or Ice cream - you choose. :)

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  1. Oh my heck! This looks awesome! What is the cream in the top photo? Whipped cream? Or does your cashew cream go that creamy? I couldn't get it to go so creamy when I made it. I used a different recipe than yours that did not call for soaking the cashews. Would that make a difference?



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