Sweet and simple, this apple crisp is made with unrefined, natural ingredients for a healthy upgrade to a classic fall dessert. Vegan and gluten-free.
8-10 gala, ginger gold, and honey crisp apples (ratio is 2:1:1)
1 tsp ground cinnamon
1 tsp vanilla
1/4 cup maple syrup
1 cup rolled oats (gluten-free if necessary)
1/2 cup gluten free flour (I prefer Bob’s Red Mill Gluten Free baking flour)
1 cup coconut sugar or maple sugar
1 tsp cinnamon
1/4 tsp sea salt
1/4 cup dairy-free butter
Preheat oven to 375 degrees.
Wash, dry, peel and slice the apples. In a large pyrex or baking dish, combine the apples, maple syrup, vanilla and cinnamon. Next, prepare the topping by combining the oats, flour, sugar, cinnamon and salt in a separate bowl. Add the butter and mix with fingers to make a crumble.
Sprinkle the crumble over the top of the apples.
Bake 40-50 minutes, or until the apples are soft and the crumble is golden.