Last week I shared a fabulous recipe for a Chickpea and Artichoke Salad that was brought to me by the author of a new publication, Easy Vegan Home Cooking by Laura Theodore. A celebrity vegan chef with her own PBS cooking show, Laura’s cookbook is loaded with recipes you can serve that your family will love.
Today, I wanted to share this awesome dessert that comes together quickly and will satisfy your sweet tooth. Check out this yummy apple and oat dessert recipe.
Petite Apple Ramekins with Coconut-Oat Crunch Recipe
Petite Apple Ramekins with Coconut-Oat Crunch
Makes 4 servings
Prep Time: 20 minutes / Bake Time: 35 minutes
Ingredients
1 heaping tablespoon vegan buttery spread, plus more for coating ramekins
2 medium/large red apples, cored and thinly sliced (do not peel)
3 heaping tablespoons vegan dark brown sugar, or your favorite dry sweetener, divided
2 tablespoons plus 1 teaspoon maple syrup, divided
½ teaspoon ground cinnamon
½ cup gluten-free, quick cooking or old fashioned rolled oats
3 tablespoons unsweetened shredded dried coconut
Directions
* Preheat the oven to 400℉. Lightly coat four 6-ounce (or similarly sized) oven-safe ramekins with vegan buttery spread.
* Put the apples, 1 heaping tablespoon sugar, 1 tablespoon maple syrup, and cinnamon, into a medium-sized bowl. Stir with a large spoon until combined. Divide the apple mixture evenly among the prepared ramekins.
* Put the oats, coconut, 1 heaping tablespoon vegan buttery spread, and 2 heaping tablespoons sugar in the same medium-sized bowl. Mix together using your hands or a dough blender until thoroughly incorporated. Sprinkle one-quarter of the oat mixture evenly over the apples in each ramekin.
* Put the ramekins in an 8- x 8-inch (or similarly sized) rimmed baking pan. Tent with foil and bake for 30 minutes. Remove the foil and bake for an additional 5 minutes or until the tops are crispy and slightly golden.
* Put the pan on a wire rack and let the ramekins cool for 15 to 20 minutes. Drizzle the top of each ramekin with 1 teaspoon maple syrup while they are still warm.
* Serve warm, or cover and refrigerate, and serve cold.
* Covered tightly and stored in the refrigerator, leftover apple ramekins will keep for about 2 days.
About the Author
Laura Theodore is a nationally recognized television personality, podcast radio host, celebrity PBS vegan chef and award-winning cookbook author. Laura is co-creator of the highly successful Jazzy Vegetarian cooking series on national public television, and she is host of the Jazzy Vegetarian Podcast on Unity Online Radio.
Laura has made guest appearances on The Talk on CBS, Insider/Entertainment Tonight, and the WCBS Radio Health Report. She has been featured in the New York Times, New York Daily News, Mother Earth Living, VegNews, Family Circle, Readers Digest, and PBS Food, among other highly respected news, food and lifestyle-related journals as well as been on the cover of American Vegan.
Easy Vegan Home Cooking
Written by Laura Theodore
978-1-57826-925-9
978-1-57826-929-7
Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.
www.hatherleighpress.com
Hi! I’m Chris! Just a Midlife Wife sharing about life’s journey; screaming and kicking through it while supposedly aging gracefully…
Focusing on healthy living, low carb & keto, things I am loving right now, and life in general.