Would you believe me if I told you that this scrumptious vegan microwave apple berry crisp is ready in less than 10 minutes? YES! It’s so easy, you have to try it!
Thanks to the sponsors of Blog Brûlée for partially funding my attendance at the conference! I received a discounted registration to the event in exchange for writing this post. I was not compensated for my time.
The microwave. A college student’s best friend. How many times have you used the microwave to:
cook cup o noodle dinners;
reheat coffee to stay awake for the all-nighters;
revive greasy Chinese/Mexican food to cure drunken munchies; or
make a cup of tea because even boiling water on the stove is too much effort?
No need to feel embarrassed. We’ve ALL been there.
Well, at least I have.
In an interesting turn of events, the microwave has turned from being my vehicle for churning out cheap college eats to a true kitchen apprentice. It is my go-to weapon for melting chocolate in a hurry, cooking lasagna when I have an appetite for only a small portion, and making “fried rice” when I’m too lazy to wash pots and pans.
Today, we talk desserts.
Admittedly, I created this recipe because I have no idea where some of my pans ended up during my move to Sacramento. They’re under this roof somewhere, I can sense it. I just can’t take opening up another box or suitcase to unpack, especially when I have fun travels ahead of me.
Tomorrow, I’ll be hopping on another jet plane to attend Blog Brûlée at Smugglers’ Notch! As some of you know, I post a recipe for The Recipe Redux once every month. Well, Blog Brûlée is an invitation-only conference for members of The Recipe Redux and contributors to Healthy Aperture (a food gallery site curated by dietitians). Since joining The Recipe Redux over a year ago, I’ve had the pleasure to connect with a great group of dietitians and healthy food bloggers. So when I got the invitation to attend Blog Brûlée earlier this year, I said yes in a hurry. It’s also my chance to finally visit Vermont, so how can I say “no” to an opportunity like that?
I feel like I know a lot about these bloggers from following and commenting on their blogs all the time. But actually making a face-to-face connection with my blogger friends is what I thrive on the most. I’m looking forward to getting to know these blogger friends more over the weekend while making s’mores over an open fire. I’m squealing with excitement over here.
Until then, let’s take a moment and enjoy a quick microwave crisp together.
MASTER LISA’S MISTAKES (AKA COOKING NOTES)
- Whenever you’re using the microwave to cook, it’s a good idea to lay a sheet of paper towel underneath the bowl you’re using. You never know when spills will occur!
- The bowl is going to be hot, hot, hot when the crisp is done cooking. Make sure to use an oven mitt or a thick towel to help you remove the bowl from the microwave. You don’t want to get burned like I did!
Vegan Microwave Apple Berry Crisp
Making a crisp has never been this easy. This vegan apple and berry crisp is ready in under 10 minutes! All you need is your bowl, your microwave, and a sweet tooth! Serves 1 to 2. Adapted from Averie Cooks.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Total Time: 7 minutes
- Category: vegan, gluten-free dessert
- 1/2 large apple, thinly sliced (I used a mutsu apple)
- 1/2 TBS maple syrup
- 1 tsp lemon juice
- 1/2 tsp cinnamon
- 1/8 tsp ground ginger
- 1/2 cup mixed berries (fresh or frozen)
- 1 1/2 TBS vegan butter spread or coconut oil, melted
- 1 TBS light muscovado sugar (or light brown sugar)
- 3 TBS rolled oats
- 1 1/2 TBS almond flour
- 1/2 tsp cinnamon
- 1/8 tsp ground ginger
- ice cream for serving (optional)
- Toss sliced apples, maple syrup, lemon juice, cinnamon and ginger together. Arrange apple slices in a shallow, microwave-safe bowl. Sprinkle berries on top of apples. If you are using frozen berries, run it through warm water to quickly defrost and give them a gentle squeeze to wring out excess water.
- In another bowl, mix melted vegan spread, sugar, oats, almond flour, cinnamon, and ground ginger together. The mixture should feel gritty. Sprinkle the mixture over the fruits.
- Microwave for 1 1/2 minutes. If the berry juices are bubbling, the crisp is done. If the crisp isn’t quite ready yet, microwave it for another 30 seconds. All microwaves are different, so make sure to check at around the 1 1/2 minute mark for doneness.
- Use a pot holder or oven mitt to remove crisp from the microwave. The bowl will be HOT! Serve with a scoop of vegan ice cream if you like.
1. Adapted from Averie Cooks. [br][br]2. You can also use butter for the crisp if you’re not making a vegan version.[br][br]3. I like to use muscovado sugar for cooking because it’s less refined. However, regular brown sugar will work very well here too.[br][br]4. If you don’t have any almond flour on hand, gluten-free all-purpose flour or regular all-purpose flour will work too.
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