I've been a fan of Robin Asbell's recipes for many years. Her Whole Grains Cookbook is filled with unique and delicious recipes using all sorts of healthy grains. She is probably best known for her vegan and vegetarian cookbooks Big Vegan and New Vegetarian.
So when Robin approached me about participating in her virtual potluck to promote latest cookbook Sweet & Easy Vegan, I happily agreed! Sweet & Easy Vegan is all about decadent dairy free desserts made with whole grains and natural sweeteners. I do not follow a vegan diet but show me a healthy dessert and I'm all over it! As I paged through the book I found so many recipes I want to make. Like the Pumpkin Date Bread Pudding. Or the Pear and Maple Upside Down Cake. Not to mention all the gooey cupcakes and mouthwatering pies and tarts! Bring it on!!
For the "potluck" I decided to make the PB & J Crisp - a take on the traditional fruit crisp but with kid-friendly twist. I figured it would be a hit with my boys and I was right!
I started with some juicy organic grapes:
Because we are not vegan we served the crisp with some vanilla ice cream but if you do want to keep it vegan, I highly recommend So Delicious Almond Milk Frozen Desserts. They are delicious and dairy free!!
PB & J Crisp
by Robin Asbell from Sweet & Easy Vegan
Everybody loves a peanut butter and jelly sandwich, especially kids. This crisp is a fun and easy take on the familiar lunchbox combo, and it will probably get you more smiles than the sandwich. Now that organic grapes are available most of the year, you can make this crisp in the midwinter for a fresh fruit pick-me-up.
4 cups/600 g red seedless grapes, halved
1/2 cup/120 ml fruit-sweetened grape jelly
2 tsp arrowroot starch or cornstarch
2 tbsp fresh orange juice
2 cups/200 g rolled oats
1/2 cup/65 g whole-wheat pastry flour
1/2 cup/55 g roasted, unsalted peanuts, chopped
1/4 tsp salt
1/2 cup/100 g granular palm sugar, palm sugar paste (see Tip, page 000), or Sucanat
1/4 cup/60 ml coconut oil
1/4 cup/65 g crunchy peanut butter
1/4 cup/60 ml nondairy milk
Preheat the oven to 400°F/200°C/gas 6.
Put the grapes in an ungreased 12-by-8-in/30.5-by-20-cm glass or ceramic baking dish. In a medium bowl, combine the jelly, arrowroot starch, and orange juice and stir vigorously until thoroughly blended. Stir the mixture into the grapes.
To make the topping: In a large bowl, combine the oats, flour, peanuts, and salt and stir until well mixed. In a medium bowl or a food processor, combine the sugar, oil, and peanut butter and mash or process until thoroughly combined. Stir in the nondairy milk. Pour into the oat mixture and stir until well combined. Crumble the mixture over the grapes, distributing it evenly.
Bake for 35 minutes, until the juices are bubbling and the topping is golden and crisp.
Transfer to a wire rack to cool for at least 10 minutes. Serve warm. Stored in the refrigerator, tightly covered, the crisp will keep for about 1 week. Serves 6.
Win a copy of Sweet & Easy Vegan
Enter to win your very own copy of Sweet & Easy Vegan by leaving a comment on my blog answering the following: Do you follow a vegan diet or eat vegan occasionally? Do you have a favorite vegan dessert?
(The giveaway will run through midnight Central time on Monday, October 29th. You must have a U.S. shipping address to win. Winner will be chosen via random number generator.)
Good Luck and be sure to check out the other stops on the Sweet & Easy Vegan virtual potluck for more free recipes and chances to win the book!
(Disclosure: I received a free copy of the book Sweet & Easy Vegan in exchange for my honest opinion. There are affiliate links in this post. Any purchase you make helps keep this blog in business - thank you! Recipe printed with permission from Chronicle Books.)