I am a sucker for holiday desserts. One of my favorites {outside of anything chocolate} has always been apple crisp. I have very distinct memories of the one my Dad used to make when I was younger and enjoying it with a big ole scoop of vanilla ice cream. It-was-glorious, and since then has always been on the dessert menu for Thanksgiving along with my vegan pumpkin pie.
I don’t know about you, but my favorite part of the apple crisp is hands down the topping {and the vanilla ice cream, but it’s not technically part of the recipe}. I love the warm toasted, slightly crispy crunch juxtaposed against almost caramelized apples and creamy ice cream. For the past few years I’ve been trying to make different gluten-free topping recipes work, but the recipes were either a) not crunchy enough or b) simply didn’t make enough to cover the apples. I always found myself sprinkling granola on top.
Hence, why I created a recipe that cuts the prep time in half and yields the perfect toasty-crunchy topping. I’ve always loved Purely Elizabeth granola and I feel like in this particular recipe it gives just the right amount of sweetness and all the right amounts of flavor and crunch.
A few notes about the recipe.
First, I can’t take full credit for this recipe. It’s 100% inspired my the Minimalist Baker’s recipes, especially the filling. Second, by all means make the topping if you have a strong Martha Stuart desire. The apple crisp is usually the last thing that goes in the oven at my house and by that time I am running out of steam. By simplifying my topping, it makes it that much easier to delegate. Lastly, due to the long cook time, I highly recommend putting this in the oven when you sit down to eat. It will cook while you eat, cool while you clean and be ready to go for dessert.
Don’t forget to serve it with vanilla ice cream!
Gluten-Free Vegan Apple Crips
Filling Ingredients
- 8 medium apples, cored* and chopped into {roughly} 1″ cubes
- 1 tbsp lemon juice
- 1/3 cup coconut sugar {or granulated sugar of choice}
- 1 large tbsp arrowroot powder
- 1 1/2 tsp cinnamon
- pinch of salt
Topping Ingredients
- 1 1/2 – 2 cups Purely Elizabeth Original Granola**
Directions
- Preheat oven to 350 degrees F.
- In a mixing bowl or plastic bag mix chopped apples and lemon juice until the apples are well coated.
- Add in sugar, arrowroot powder, cinnamon and salt and mix until well combined.
- Spread filling on a lightly greased {coconut oil is best} baking dish and bake covered for 15 minutes. Remove cover and bake for 30-40 minutes more until apples are almost soft, but still have some firmness to them.
- Remove from oven and sprinkle topping over apples. Bake uncovered for 15 minutes more until the topping is golden brown.
- Remove from oven and let cool for 15-30 minutes before serving.
- Serve warm with your favorite vanilla ice cream
*I personally don’t peel my apples because I’m lazy and like the extra fiber, but many apple crisp recipes call for it. Some argue that peeled apples give a pie or crumble a more delicate texture and help the apples meld together. Others argue the peel gives a crisp more texture and color. It’s entirely personal.
**This is a quick down and dirty topping. If you really want to make everything from scratch, then you can try The Minimalist Baker’s Vegan or Vegan Gluten-Free topping recipes {both are delicious!}
XO
S
