Vegan Apple Crisp (Gluten Free)
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"This recipe is gluten free if prepared with GF oats, and is free of dairy or eggs so vegans can enjoy. It crisps nicely and tastes wonderful. Enjoy! I modified this recipe from many years of making crisps and any number of online versions of apple crisp. Serve warm with vegan ice cream."
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Ingredients1 h 15 m servings 218 cals
Original recipe yields 6 servings
- Preheat oven to 350 degrees F (175 degrees C).
- Combine Granny Smith apples and lemon juice in a large bowl. Add raisins, 2 teaspoons cinnamon, arrowroot powder, nutmeg, allspice, and cloves; toss to make sure all apple slices are coated.
- Transfer apple mixture to a baking pan. Drizzle 1/4 cup maple syrup on top. Cover with aluminum foil.
- Bake in the preheated oven until apple slices are tender, about 35 minutes.
- Place oats in a food processor. Pulse briefly until crumbly. Pour into a bowl. Sift in coconut flour, 1 teaspoon cinnamon, and salt.
- Mix olive oil, 1 tablespoon maple syrup, and vanilla extract together in a separate bowl. Fold into the oat mixture with a fork to make a crumbly topping.
- Toss baked apples. Flatten evenly with the back of a spatula or wooden spoon. Sprinkle topping evenly over the apples. Bake uncovered until top feels crispy, 25 to 30 minutes.
- Cook's Notes:
- If you have never worked with coconut flour: it is highly absorbent and you may find your crisp topping is too dry to work with. If so, add more oil. I don't recommend margarine or shortening because it is pretty toxic.
- Corn or potato starch would be an okay substitution for the arrowroot powder.
- Use your choice of sweetener, wet or dry. You can use a low-glycemic sweetener.
Per Serving: 218 calories; 5.8 g fat; 41.7 g carbohydrates; 2.6 g protein; 0 mg cholesterol; 53 mg sodium. Full nutrition