‘Tis the season for pie. Right? Pumpkin, cherry, pecan, and apple pies are staple holiday desserts for many of us. But, unless you’re a wiz with the rolling pin and you’re not tempted with store-bought crust, making homemade pie can take a lot out of you. You have to add just the right amount of flour and be careful not to over handle the dough. And pie crust, although tasty, is filled with a lotta’ butta’! So, how about crisp instead? It has all the glowing traits of comfort food – warm and aromatic, with a dash of spice and a dollop of sweet. But, there’s no pie crust assembly required! Behold, the best apple crisp..ever! In my humble opinion.
APPLE CRISP adapted from the Minimalist Baker
gluten-free, vegan, de-lish!
serves 4-5
Topping:
- 1 1/2 cups coconut sugar (or brown sugar)
- 1/2 cup oat flour, brown rice flour (or other GF flour)
- 1/2 cup almond meal
- 1 cup rolled oats
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 cup coconut oil (melted) or Earth Balance (non-dairy butter)
- 1 Tbsp almond milk (if the consistency is too dry)
Filling:
- 6 cups apples cored and sliced apples (Granny Smith or Pink Ladies work best. I keep the peel on, but okay to peel if you’re not into the skin)
- 1 cup fresh blackberries/raspberries (optional)
- Juice of 1 lemon
- 1 Tbsp maple syrup
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Preheat oven to 375 degrees and lightly grease a 9×9 baking dish.
- In a large blow, combine all filling ingredients until apples are fully coated.
- Transfer to the baking dish and set aside.
- Combine sugar, flour, meal, oats, cinnamon, baking soda, salt and stir. Add melted coconut oil/butter and mix until the consistency resembles wet sand. You may need to add 1 Tbsp almond milk.
- Sprinkle topping over the apples and bake for 45-60 min. (until apples are soft and topping is golden brown)
- Share with your loved ones and enjoy!
Happy Baking!
Coach Jentry