November 21st, 2024
Recipes
Apple Crisp Recipe
Valentina P
- Difficulty
•
- Time 75"
This delicious apple crisp recipe has a soft warm apple filling and a perfectly crunchy oat topping. Perfect with a scoop of vanilla ice cream.
How To MakeDiet Type: Plant-based
Shopping List
-
For the Filling
- 4 to 5 apples (such as golden delicious, honeycrisp, or cortland)
- 2 tablespoons cane or coconut sugar
- 1 tablespoon water
- 1/2 tablespoon flour (or gluten-free blend)
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg For the Crumble
- 1 cup rolled oats
- 1 cup flour (or gluten-free blend)
- 3/4 cup cane or coconut sugar
- 1/2 cup plant-based butter, melted
- 1/2 cup sliced almonds (optional)
- 2 teaspoons blackstrap molasses
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
Instructions
- Step 1: Preheat oven to 350 degrees Fahrenheit. Peel, core, and slice the apples to about 1/2 inch in thickness.
- Step 2: Combine all of the crumble ingredients in a bowl and refrigerate for 30 minutes. This will give better a better crumble when baking.
- Step 3: Toss the filling ingredients together in a bowl until the apple pieces are evenly coated. Spread the seasoned apples over 1 (9-inch) cast iron pan, or other pan of choice. Sprinkle the chilled crumble topping all over the apples.
- Serve: Bake for 35 to 45 minutes, or until the topping is golden and the apples are soft. Serve warm and enjoy with a scoop of vanilla ice cream.
Dig it? Leave a review
Your feedback helps us offer better suggestions for you.
What you should eat next
Apple Crisp Recipe
PT1H15M 4 to 5 apples (such as golden delicious, honeycrisp, or cortland) 2 tablespoons cane or coconut sugar 1 tablespoon water 1/2 tablespoon flour (or gluten-free blend) 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg 1 cup rolled oats 1 cup flour (or gluten-free blend) 3/4 cup cane or coconut sugar 1/2 cup plant-based butter, melted 1/2 cup sliced almonds (optional) 2 teaspoons blackstrap molasses 1/4 teaspoon baking powder 1/4 teaspoon baking soda Gluten Free Vegan 8 Servings
Ingredients:
