Last week, I came home to a big bag of freshly picked apples on my doorstep, and I knew right away what I wanted to create. I’ve never made apple crisp before, as Bridget usually pioneers the baked goods for The Vegan Project, so I decided to step out of my comfort zone and conjure up an extra crispy, gluten free recipe to share at our family dinner last night.
6 apples, cored and cut into cubes
1/4 cup of sugar (I used an organic raw cane variety)
2 tbsp agave
Juice of 1 lemon
1 tsp cinnamon
2 tbsp pumpkin seeds (for a crunchy autumn touch)
1 cup of roughly chopped walnuts or pecans (I used walnuts)
1 1/2 cups of thick rolled oats
1/2 cup of raw sugar
1 tsp cinnamon
8 tbsp Earth Balance (I used soy free)
1-2 tbsp agave nectar (to drizzle on top)
Preheat your oven to 350 degrees. Place a rack in the middle shelf for your dish.
Combine all filling ingredients in a large bowl and mix well. Evenly distribute the mixture into the bottom of a large baking pan (the one I used is shown below). I had to switch to a larger dish from my original one because the apple mix took up too much space. You need lots of room for the crispy goodness! 🙂
Combine all topping ingredients, except the Earth Balance and agave, in a large bowl. When everything is mixed, add the tablespoons of Earth Balance and, using either a fork or a pastry mixer, mix and until everything is well blended. I took my rings off and got my hands dirty just to make sure. Once you have a well blended topping, plunk the pile onto your apples and spread it out so it’s even. Drizzle the agave on top using your mad artistic drizzling skills, because it will show up as a slightly darker sugar crisp on the top. YUM. Bake for 25-30 minutes, or until crispy and golden brown.
Top with some Vanilla Island Coconut Bliss, sprinkle lightly with cinnamon, and dessert is served!
I’ll be honest, I wanted to try coconut oil instead of the Earth Balance in the topping, but I also wanted this dish to be SUPER crispy, and didn’t want to risk it. I succeeded in my crispy mission, so next time I’ll see how the coconut oil holds up.
What started as…
with a little bit of time and vegan love. My how I LOVE cooking! 🙂
We hope this warm, comforting dish makes it way into your autumn gatherings, and that you share lots of love, wine and laughter with your friends this season.
~ The Vegan Project