Quarantine-life has all of us hoarding random items. In my household, we have come to withhold copious amounts of apples. In an attempt to make a dent in our abundance of apples, I turned to an apple crisp recipe on the Minimalist Baker’s blog. However, when I realized that I did not have all of the recipe’s ingredients on hand and desired to “healthify” the recipe a bit, I adapted her creation to suit my desires. The product turned into one of the most delicious apple crisps! Within the day the apple crisp was completely devoured by my non-vegan family members.

This apple crisp is made with minimally processed ingredients and tastes both warming and delicious! Not only is the crisp gluten-free, but it completely satisfies the sweet tooth of anyone, vegan or non-vegan. I highly recommend making this for your Thanksgiving dessert table or just on a summer’s day! 

INGREDIENTS (Yields one pie)

For the Filling:

• 5 Medium sweet apples (such as Honeycrisp or Golden Delicious)

• 3 Medium tart apples (such as Granny Smith)

• 2 Tablespoons fresh lemon juice 

• 1/3 Cup coconut sugar

• 1 1/2 Tsp. ground cinnamon

• 3 Tbsp. Cornstarch 

• 1/4 Cup water

• 3/4 Tsp. fresh grated ginger 

• 1/3 Cup dried cherries

• 1 Pinch nutmeg

For the Crumble:

• 1 Cup gluten-free rolled oats

• 1/2 Almond meal

• 1/2 Cup oat flour

• 1/2 Cup coconut sugar

• 1/2 Cup maple syrup

• 1/2 Cup walnuts (roughly chopped)

• 1/4 Tsp. sea salt

• 1 Tsp. ground cinnamon

INSTRUCTIONS

• Preheat the oven to 350F°

• Peel the apples, remove the cores, and thinly slice them lengthwise

• Add the apples to a large mixing bowl and mix in the remaining filling ingredients. Toss to combine.

• Add the apple mixture to a pie dish.

• In another bowl, add all of the ingredients for the crumble and stir to combine.

• Pour an even layer of the crumble over the apple mixture.

• Bake the crisp for 50 minutes to one hour or until the apples are very tender and the crumble is golden brown.

• Let the crisp rest at least 10 minutes before serving.