Written by April Ashcroft
Apple Cookie Crumble
Apple Filling
4 medium organic apples, quartered and sliced
10 small pitted dates
2 t cinnamon
1/4 t nutmeg
1 T flax seeds, ground in a coffee grinder
1/4 cup water
Chop 1 apple and remaining ingredients in a food processor until saucy consistency. Add remaining apples and chop coarsely. Transfer to crust and spread evenly. Top with reserved cookie crumble.
Cookie Crumble
3/4 cup raisins
1 1/2 cup rolled oats
1 1/2 cup raw walnuts
2 t cinnamon
1 t vanilla
Soak raisins in 1/2 cup water for at least 2 hours. Pulse all ingredients in a food processor until it becomes sticky. Scoop out 1 cup and set aside. Transfer remaining crumble to a small cake pan. Press to make a crust.
April Ashcroft is the co-founder of the Vegetarian Society of Utah. She adopted the vegan lifestyle in 1991, holds a certificate in plant-based nutrition from Cornell University, and teaches regular cooking classes at The Kitchen Corner in St. George.
After years of developing recipes and collecting research on the health benefits of a plant-based diet, she published her first cookbook, “Whole Food Goodness,” and will release another, “Whole Food American Favorites,” this summer.
