Vegan Apple Crisp

• Vegan
• Gluten free

• Produce

  • 4 Apples, large crisp
  • 1/2 cup Cranberries, reduced sugar dried
  • 1 tsp Ginger, ground
  • 1 Lemon, Zest of

• Breakfast Foods

  • 1 cup Rolled oats, GF

• Condiments

  • 7 tbsp Maple syrup, pure

• Baking & Spices

  • 1/2 cup Almond meal
  • 2 tsp Cinnamon, ground
  • 1 tbsp Cornstarch
  • 1/4 tsp Kosher salt

• Oils & Vinegars

  • 1/4 cup Coconut oil or very light extra virgin olive oil, virgin

• Nuts & Seeds

  • 1/2 cup Coconut, unsweetened
  • 3/4 cup Pecans or walnuts

Found on wellplated.com

Description

Ingredients

• 4-5 large, crisp apples (I like a mix of sweet and tart, such as Honeycrisp and Granny smith), about 2 pounds
• 1/2 cup reduced sugar dried cranberries (optional)
• 3 tablespoons pure maple syrup (or honey if the crisp does not need to be vegan)
• 1 tablespoon cornstarch
• Zest of 1 lemon + 1 tablespoon freshly squeezed lemon juice
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon nutmeg (it’s an amazing flavor upgrade to grate your own nutmeg. I use this zester to do it.)
• 1 cup rolled oats (GF if needed)*
• 3/4 cup chopped pecans or walnuts (untoasted)
• 1/2 cup almond meal*
• 1/2 cup unsweetened shredded coconut*
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/4 cup melted virgin coconut oil or very light extra virgin olive oil
• 1/4 cup pure maple syrup (or honey)

Directions

• Place a rack in the center of your oven, then preheat the oven to 350 degrees Fahrenheit. Peel and core the apples, then cut into 1-inch chunks. In the bottom of a 9×9-inch baking dish or other 2-quart casserole dish, mix together the apples, cranberries, maple syrup, cornstarch, lemon zest, lemon juice, cinnamon, ginger, and nutmeg. In a medium bowl, prepare the topping: stir together the oats, nuts, almond meal, coconut, cinnamon, and salt. Drizzle the oil and maple syrup over the top, then use a spatula to combine, until the dry ingredients are evenly moistened. Sprinkle the filling over the top. Bake the crisp for 45 to 50 minutes, or until the filling is bubbling and the top is golden. Check at the 30-minute mark—if the crisp starts browning too quickly, lightly tent it with foil, then continue baking as directed. Let rest for 5-10 minutes. Serve warm, topped with vanilla ice cream or Greek yogurt (dairy free if needed).

Nutrition