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The following post was originally featured on Eating Bird Food and written by Brittany Mullins, who is part of POPSUGAR Select Fitness.
Riddle me this - what do you do when you have four big bags of Fuji apples sitting in your kitchen after a fun day of apple picking?
Well, you can start by eating two to three apples a day, on their own or with almond butter. They're so crisp and delicious, I found it quite easy to dwindle down the collection this way. Chopped apple slices sprinkled with cinnamon as an after-dinner snack = the best!
If you're not a big snacker, don't worry; I have plenty of other ideas for you. Try these slow-cooker apple cinnamon steel-cut oats for breakfast, make this raw apple date pie filling, a pot of no-sugar-added apple butter, or this Fall harvest spinach salad. And if you're in the mood for a sweet dessert, I highly recommend trying this apple crisp recipe.
It's delicious, and as the title suggests, it's also vegan, gluten-free, and prepared with natural, wholesome ingredients (as per the usual here on EBF).
I actually made this for a vegetarian beer dinner that we attended over the weekend at Lauren and Kyle's house. Read a full recap of the beer dinner here.
Isaac and I were assigned dessert, and I knew I wanted to make something with the apples we picked. I used my cousin Brooke's amazing apple pie recipe as a guide and created this delicious, crustless, gluten-free, butter-free crisp. We paired the crisp with Lickinghole Creek Brewery's Virginia Black Bear Russian Imperial Stout, and it seemed like everyone really liked the pairing. I was sad because I had to opt out of drinking beer at the beer dinner due to following a gluten-free diet, but I made up for it by bringing along a bottle of Zinfandel from Clif Family. It paired nicely with all seven courses.
Back to the crisp! The apples are baked to caramel-y perfection while the oatmeal topping gives the crisp a crunchy texture. I love the apples, but in my opinion, the topping totally makes the dish. Of course, you have to remember that this is coming from the girl who loves all things crunchy - crispy muffin tops, granola, the edges of bread . . . bring on that crunch!
Served warm, the crisp is absolutely delicious on its own. But if you really want the full experience, I recommend serving it with a scoop of ice cream. I brought Homestead Creamery vanilla ice cream to the beer dinner, and the combo was a big hit. There were no leftovers.
As you'll see in the recipe below, I say that it serves 12, but I should note that it made enough to serve 18 people at the beer dinner. The servings were pretty small, but when paired with the ice cream, I think it ended up being the perfect amount - especially after a big meal. Speaking of big meals, I think this would be a great dessert recipe to serve for Thanksgiving or a holiday dinner. Both of which will be here before we know it.
Vegan and Gluten-Free Apple Crisp
Prep time: 20 Minutes
Cook time: 45 Minutes
Total time: 1 Hour 5 Minutes
Serves: 12
Ingredients
Topping
Instructions:
1. Preheat oven to 375°F.
2. Stir together coconut sugar, flour, and rolled oats. Cut in coconut oil (just like you would with butter) until topping is like coarse crumbs. Set aside.
3. In a large bowl, stir together the coconut sugar, flour, cinnamon, and sea salt.
4. Add apple slices, and gently toss until coated.
5. Transfer apple mixture to greased 8-by-8-inch square baking dish or a 9-inch round pie pan.
6. Sprinkle crisp topping over apple mixture. Cover with aluminum foil, and bake for 45 minutes. Cool on a wire rack, and enjoy warm with ice cream, if desired.
Nutritional Information:
Serving size: 1 | Calories: 265 | Fat: 10 grams | Carbohydrates: 41 grams | Sugar: 34 grams | Fiber: 5 grams | Protein: 2 grams
