Gluten-Free Vegan Apple Crisp Recipe
By: Barb Biagioli
For many of us Labor Day represents the end of summer. This seasonal transition often means a run on all things pumpkin spice, apple-picking and a turn from cold foods to dishes that are warmer, heartier and more comforting.
According to Ayurvedic practices, fall is a dry season (also known as Vata), making it a time to balance the cooler air with a diet inclusive of warming and grounding foods.
As the calendar turns from summer to fall, the foods that are in season often help us to transition to the cooler months because of their nutrient density and immune boosting properties. With an emphasis on real whole foods like squash and other gourds, potatoes, cabbage, Brussels sprouts, pears and apples, a healthy lifestyle is easy to maintain the whole year through. Of those seasonal staples, apples are a wonderful fruit to consume cooked. As we move way from eating the raw fruits and vegetables of summer, consider cooking more of your foods for fall.
Of those that come to mind, homemade apple sauce, hot apple cider, apple cinnamon baked oatmeal and apple crisp are my favorites. Apples are a rich source of polyphenols and a great source of fiber and vitamin C. Loaded with immune-boosting seasonal spices, warming to the belly and satisfying to the soul, a healthier take on apple crisp is the perfect way to say good-bye to summer. Compared to traditional versions, this apple crisp is just as warm, full of spice and just the right amount of sweetness.
Vegan + Gluten-Free Apple Crisp Recipe
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 60 minutes | Serving: 4
INGREDIENTS
Filling
8 organic honey crisp applies
1 lemon, juiced
1/3 cup maple syrup
1/3 cup coconut sugar
1 ½ tsp cinnamon
2 tbsp cornstarch
1 pinch nutmeg
Topping
1 cup organic gluten-free rolled oats
½ cup almond meal
½ cup organic oat flour
½ cup coconut sugar
½ cup maple syrup
½ cup pecans or walnuts
¼ tsp sea salt
1 tsp cinnamon
½ cup coconut oil, melted
INSTRUCTIONS
1. Preheat the oven to 350° F. Begin by peeling the apples and removing the cores. Then thinly slice them lengthwise. Add them to a large mixing bowl.
2. To the mixing bowl, top with the remaining filling ingredients. Toss to combine. Pour the apple mixture into a 9x13 baking dish.
3. To the mixing bowl, then add all of your topping ingredients, drizzling the maple syrup in last after you’ve given the ingredients a good stir. Then stir again to combine. Pour over the apples in an even layer.
4. Bake for 45-60 minutes uncovered or until the filling is bubbly and the apples are fork tender. The topping should appear a golden brown – don’t let it crisp too much!
5. Remove from the oven and let is rest for 20 minutes prior to serving. Serve with organic homemade vanilla coconut ice cream, coconut whipped cream, or plant based yogurt. Bon appetit!
Note: Can be kept in the refrigerator for about 3 days for leftovers, although I doubt there will be any! Enjoy.
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