I know it’s basically the holiday season at this point and all but I still have to tell you this fabulous story about why I absolutely HAD to make this gluten-free vegan apple crisp on Halloween. We have some pretty amazing friends in our life right now and John and I LOVE getting together with them often to chat and laugh and eat delicious food. Well, two out of the six of our group are gluten-free eaters and another two of us are borderline vegan eaters (guilty as charged), but you just can’t go without apple crisp in the fall. You just can’t. Am I right? So I buckled down and did some research (and snagged some gluten-free flour from my friend Rebecca’s pantry) and came up with a delicious way to satisfy everyone’s appetites and dietary needs with one warm, sweet apple crispy dish.
This apple crisp is about as simple and basic as they come, and though it’s vegan and gluten-free it’s just as delicious as any traditional version I’ve tried. Armed with non-dairy butter (Earth Balance, how I love thee), it’s totally dairy-free. And thanks to almond meal, gluten-free oats, and a gluten-free flour blend, it’s also void of the glutens. Good riddance, food allergies. Good riddance.
Wondering what it tastes like? Warm, sweet apples, plenty of warm spice from the cinnamon, and the crispy, crumbly oat topping is just the bee’s knees. Top it with some non-dairy ice cream (or dairy, if that’s your thang) and dig in. Fall has never been so darn delicious (or healthy), I’m convinced.
Gluten-Free Vegan Apple Crisp
- 8 small-medium apples (peeled, cored and chopped // a variety of both sweet and tart // 8 apples yield ~6 cups)
- 1 dash lemon juice
- 1/3 cup sugar
- 1 Tbsp cornstarch
- 1/2 heaping tsp cinnamon
- 1 pinch salt
- 1/3 heaping cup packed light brown sugar
- 1/4 cup gluten-free flour blend
- 1/2 cup gluten-free old fashioned oats
- 1/4 cup almond meal
- 1/4 tsp cinnamon
- 1 pinch salt
- 1/3 cup non-dairy butter (melted // such as Earth Balance // a little more than 1/2 stick yields 1/3 cup)
Preheat oven to 375 degrees F (190 C) and lightly grease a 9x9 baking dish (adjust number/size of pan if altering batch size).
Add apples to a large bowl or plastic bag and sprinkle with lemon juice. Toss to coat with granulated sugar, cornstarch, cinnamon, and salt.
Transfer to baking dish and set aside.
Rinse and dry bowl and add brown sugar, flour, almond meal, oats, cinnamon, and salt and stir. Add melted butter and mix until it resembles wet sand.
Sprinkle topping over the apples and bake until apples are soft and topping is golden brown (between 45 minutes to 1 hour).
Let rest 10-15 minutes before serving. Is great with vanilla ice cream - caramel sauce is also a lovely addition.
*There will be some liquid in the bottom of the pan, which you can either drain off or pour over the top of your ice cream.
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 4)
- Calories: 381
- Fat: 10g
- Saturated fat: 2g
- Carbohydrates: 74g
- Fiber: 8.6g
- Sugar: 53g
- Protein: 3.5g
roughly adapted from Barbara Bakes