Vegan Gluten-Free Apple Crisp + Nutty Crumble Topping
This vegan gluten-free apple crisp is made of sliced granny smith apples topped with a buttery and nutty crumble. Pairs best with a scoop of vanilla bean ice cream and a drizzle of date syrup or vegan caramel sauce.
Ingredients
- 4-5 granny smith apples, peeled and thinly sliced
- 1 small lemon, juiced (½ of a large lemon)
- 1 heaping teaspoon cinnamon
- ⅛-¼ teaspoon nutmeg
- large pinch of sea salt
Crumble
- ½ cup crushed pecans (or walnuts)
- ½ cup + 2 tablespoons almond flour
- ⅓ cup gluten-free rolled oats
- 3 heaping tablespoons coconut sugar
- ½ teaspoon cinnamon
- 3-4 tablespoons vegan butter, melted (I used Miyoko's oat milk butter)
Drizzle
- maple syrup
Instructions
- Preheat oven to 350 °F. Grease a 10.5 X 7.5 rectangle baking dish (or something similar) with avocado oil (or oil of choice).
- Peel and slice the apples, then place into a medium-sized mixing bowl, juice a lemon over the apple slices and then toss to coat. Add cinnamon, nutmeg, and salt. Toss (or stir) until coated.
- Place apples in the baking dish. Add pecans to the bowl the apples just came out of and crush them with the bottom of a jar/glass. Once crushed, add the rest of the ingredients listed under the crumble EXCEPT the butter. Stir together the dry ingredients, then add melted butter and stir again.
- Add crumble over the top of the apples and then drizzle with maple syrup (roughly 2-3 tablespoons). Bake for 30-35 minutes (mine typically takes 33) on the middle rack or until golden brown and fragrant.
- Remove from oven and let cool for 5-10 minutes. Serve with a scoop of ice cream, whipped cream, or a drizzle of date caramel.
Notes
If apples are standard (or on the slightly larger size) use 4 of them. If apples are smaller than average, use 5.
If the crumble ingredients do not bind together, add another tablespoon of butter (start with 3 and increase to 4 if needed).
To melt butter, add to the microwave and heat for 5-10 seconds and then stir.