You don’t always need me to ramble on about what inspired me to make a particular dish or why I think it’s so great (I mean aren’t they all? Joking!). Truthfully though, simple, healthy ingredients can often speak for themselves. What’s better than having fresh picked local foods be the center of a beautiful dish like this one. As any New Englander knows, September is all about apples. Picking them is only half of the fun when you can make limitless healthy dishes with this one delicious ingredient. Apple crisp, being one of my favorites, is a must. Not to mention, cleaning up the dish with gluten-free oats, maple syrup and coconut oil makes this a guilt-free dessert that my rambling won’t do justice!
Makes: 1 9×9 crisp/Bake time: 30 minutes
- 4 Macintosh apples (or similar variety), peeled, cored and chopped into bite sized pieces
- 1 tbsp pure maple syrup
- 1 tsp cinnamon
- 1 c gluten-free rolled oats (I used Bob’s Red Mill GF Oats)
- 2/3 c gluten-free baking flour (I used Bob’s Red Mill GF 1:1)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp sea salt
- 5 tbsp coconut oil
- 4 tbsp pure maple syrup
- 2 tbsp lemon juice
- Preheat oven to 350F and lightly grease a 9×9 baking dish.
- In a medium sized bowl, combine the apple, syrup and cinnamon. Toss to coat. Pour apples into baking dish.
- In the same bowl, combine all of the topping ingredients and stir to mix thoroughly until everything is incorporated and mixture forms a crumble.
- Evenly top apples with crumble mixture and bake for 30 minutes until apples are tender and top is golden brown and crisp.
- Allow to cool slightly before serving. Top with vegan ice cream or coconut whipped cream if desired.