VEGAN GLUTEN-FREE APPLE CRISPS
4.86 - 97 votes
▢ 1 1/4 cup Gluten-free rolled oats ▢ 3/4 cup Walnuts ▢ 1/2 cup Almond flour ▢ 1/2 cup unsweetened shredded coconut ▢ 1/3 cup Maple syrup ▢ 6 tablespoons Avocado oil ▢ 1/4 teaspoon Cinnamon Apples ▢ 4 medium Fuji apples ▢ 1 tablespoon Lemon juice ▢ 2 tablespoons Maple syrup ▢ 1/2 teaspoon Cinnamon ▢ 1/4 teaspoon Nutmeg
Prepare the Apples
Peel, core and cut the apples into uniform slices, about 1/4 inch thickness. Cutting the slices thin and evenly ensure a 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.
Place the sliced apples into a large mixing bowl and toss with lemon juice, maple syrup, cinnamon and nutmeg (if you love nutmeg, otherwise add more cinnamon or cardamom).
Arrange in dish
– Stir well to cover all the apple slices with the sweet mixture. – Arrange the apples into one baking dish (9 inches x 13 inches)
In a large mixing bowl combine all the toppings ingredients: rolled oats, chopped walnuts, almond flour, shredded coconut, maple syrup, avocado oil and cinnamon.
Massage the batter with your fingers to create a consistent crumble. The texture should be wet but crumbly.
Sprinkle on Apples
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.
Bake in medium rack of your oven for 30-45 minutes. If you are using 2 small dish, you can bake both dish at the same time one in center rack and on in the rack just under.
Serve lukewarm with a dollop of dairy-free coconut yoghurt or dairy-free vanilla ice cream.
Prep Time: 10 minutes Cooking Time: 40 minutes Serving: 1 Bowl Makes: 8 Bowls Calories: 376 kcal per Bowl