In my post on Wednesday (click here to view the post) about our trip to Los Rios Ranch apple orchard in Oak Glen, I mentioned that I made an apple crisp for my daughter’s B-Day. I thought I’d share with you the recipe I came-up with. Keep in mind that this is definitely a treat (sugar and vegan butter) and thus reserved for a special occasion, not an “any night” dessert.
INGREDIENTS
TOPPING
½ cup gluten free flour mix (I used The Gluten-Free Goddess’s mix)½ cup organic brown sugar ½ cup Bob’s Red Mill GFree Whole Grain Rolled Oats (not instant)
¼ teaspoon Rumford aluminum free baking powder
½ teaspoon ground cinnamon
¾ of a stick of vegan Earth Balance FILLING 4-6 cups sliced apples Sugar to taste (more for tart apples, less for sweet apples) 2 Tbs. cornstarch 1/3 cup fresh apple cider ½-1Tbs. lemon juice Cinnamon to taste
Preheat the oven to 425 degrees.
Mix together the flour, sugar, oats, baking powder, and cinnamon. Cut the cold Earth Balance into cubes and mix it in to the dry mixture with a pastry cutter or your hands. The goal it to keep the topping crumbly and not mash it into a ball. You want the butter to be distributed evenly throughout the mix so you end-up with a crumble that filled with pea-sized chunks.
Slice the apples and mix them with the sugar, cornstarch, lemon juice, cinnamon. Place the apple mixture into a glass dish. Evenly distribute the topping over the apples.
Bake for 40 minutes. Check to make sure the topping does not get too brown. If the topping is browning too quickly, loosely cover with a piece of foil.
Serve warm with So Delicious Vanilla Bean Coconut Milk Ice Cream.
For a printable version of this recipe click here.
You made me want to run right out and get a basket full of apples! I can’t wait to make this and enjoy it straight from the oven with a scoop of my favorite coconut milk ice cream! Thank you!
This recipe is great and perfect for my fiancee who can’t eat wheat or dairy. Thanks for sharing.