Vegan Gluten-Free Apple Crisp

Vegan Gluten-Free Apple Crisp

from theconsciousplantkitchen.com
50 min
8 servings

A healthy juicy vegan apple crisp with an oat, nut crispy crumble.

Ingredients

  • 1 1/4 cup Gluten-free Rolled Oats
  • 3/4 cup Walnuts (roughly chopped)
  • 1/2 cup Almond Flour
  • 1/2 cup Unsweetened Shredded Coconut
  • 1/3 cup Maple Syrup
  • 6 tablespoons Avocado Oil (or melted coconut oil or almond oil or sunflower seed oil)
  • 1/4 teaspoon Cinnamon
  • 4 medium Fuji Apples (or read the post to choose the right apple variety)
  • 1 tablespoon Lemon Juice
  • 2 tablespoons Maple Syrup
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg (optional, use only if you enjoy its flavor or add more cinnamon.)

Directions

  1. 1

    Preheat oven to 350°F (180°C). Grease a 9-inch x 13-inch dish or two smaller baking dishes if needed. Set aside.

  2. 2

    Peel, core, and cut the apples into uniform slices, about 1/4 inch thickness. Cutting the slices thin and evenly ensures juicy, fast cooking crisp with soft apples. If you cut the apples too thick, the cooking will be longer, and it will dry the crisp topping.

  3. 3

    In a large mixing bowl, combine all the topping ingredients: rolled oats, chopped walnuts, almond flour, shredded coconut, maple syrup, avocado oil, and cinnamon.

  4. 4

    Sprinkle the topping evenly onto the apples until no more left. Don't spread or pack the topping using a spatula, or it will be more like a cobbler recipe, and the topping won't create crunchy cookie crumble pieces.

  5. 5

    Store on the counter at room temperature for 24 hours. Cover the dish with a towel to prevent dust from coming in.

  6. 6

    The next day your crisp topping will be soft, even softer if stored in the fridge. I recommend always rewarming your apple crisp in oven-proof single-serve ramekin at 180°C (350°F) until the top crisp and the apples are lukewarm. Add an extra drizzle of maple syrup to prevent the apples from drying out.