VeggieTalk

OK, another preview of the forthcoming Vegan Express. Skillet Berry-Apple Crumble is a recipe I turn to often. It’s perfect for any time of year—a good way to get your dose of berries, fresh or frozen (most likely frozen this time of year), and a great route to a dessert that has a luscious baked flavor, minus the usual 30 to 40 minute baking time. Susan Voisin took the gorgeous photos for the book, and if you want to see a photo of this week’s recipe go to Fat Free Vegan. Since I am the World’s Worst Photographer, it’s great to be able to send you to see a view of this recipe taken by a pro!

Skillet Berry-Apple Skillet Crumble

6 servings

Berries and apples are my favorite fruit combination in crumbles and cobblers. I try to have blueberries and cranberries as often as possible for their powerful antioxidant goodness. Here’s a way to enjoy a sweet, delectable crumble, minus the 30 minute baking time usually required. The twist here is that it’s made on the stovetop rather than baked in the oven.

• 4 medium-large crisp, sweet apples
• 2 tablespoons nonhydrogenated margarine
• 2 cups fresh or thawed frozen blueberries or cranberries, completely thawed
• 2 to 3 tablespoons maple syrup or agave nectar, more or less as needed to sweeten to taste
• 1/2 teaspoon cinnamon
• 1 tablespoon cornstarch
• 1 cup muesli or granola
• 1 tablespoon natural granulated sugar
• Vanilla frozen nondairy dessert for topping, optional

Peel the apples and cut into fairly thin (about 1/4-inch-thick) slices.

Heat the margarine in a medium skillet. Add the apples. Sauté, stirring frequently, until they have softened but still hold their shape, about 4 minutes.

Add the berries, maple syrup, and cinnamon, and cook until the the berries have started to burst and the apples are just tender, about 3 to 4 minutes longer.

In a small container, combine the cornstarch with just enough cold water to dissolve smoothly, and stir into the skillet. Cook briefly, just until the liquid in the skillet is thickened, then remove from the heat.

Heat a smaller skillet. Add the muesli and sugar, and toast over medium heat, stirring frequently, until the mixture turns a shade darker and smells nutty, about 4 to 5 minutes. Sprinkle evenly over the surface of the fruit.

Allow the crumble to cool in the pan for a few minutes, then serve in small bowls. If desired, top each serving with a dollop of frozen dessert.

Calories: 242; Total fat: 5 g; Protein: 2 g; Carbohydrates: 50 g; Fiber: 5 g; Sodium: 75 mg