November 11, 2011

Apple Crisp (vegan)

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I am studying up on how to adapt some of my favorite recipes to a healthier lifestyle.  As I only try to avoid gluten and do not suffer from Celiac, I am using some wheat flour in my recipes.  That being said, I am only going to use whole wheat flour and try to minimized it as much as possible.  I am still plannning on preparing a turkey and my best recipe for pumpkin pie for my family, but will avoid using dairy butter, cream, and eggs in most other recipes.

This apple crisp is really great and does not seem like a substitute for something you would rather have.  Try having it with a non-dairy ice cream instead of the old fashioned sort. 

Healthier Apple Crisp
 
Topping
1/2 cup whole wheat flour (GF oat flour or brown rice flour)
1 1/2 cups gluten free rolled oats
2/3 cup pecans
  sea salt
1/2 cup canola oil
1/3 cup maple syrup, grade B
1 teaspoon vanilla extract
 
Filling
9-10 apples, Granny Smith, peeled, cored, and sliced thin
1/2 cup dried cranberries, cherries, or raisins
3/4 teaspoon ground cinnamon
1 1/2 teaspoon arrowroot powder
  zest of 1 orange
1/2 cup raw agave nectar
 
Preheat the oven to 400 F.
In a food processor, fitted with the metal blade, measure the whole wheat flour and rolled oats into the bowl. Pulse the machine to grind the ingredients together. Add the pecans and sea salt, and pulse until the pecans are crumbly but not ground.
In a small bowl or liquid measuring cup, measure the canola oil, maple syrup, and vanilla extract. Stir to combine and add the liquid to the prepared dry ingredients. The mixture will be wet, not crumbly like a traditional butter crisp topping.
Pulse the food processor 2-3 times and set aside.
In a large bowl, put the prepared apples, dried fruit of your choice, cinnamon, arrowroot powder, orange zest, and agave nectar. Mix with a large spoon or your hands to blend all of the ingredients and flavors.
Use a deep-dish 9-10 inch pie plate or a 9 x 12 inch baking dish to assemble the crisp.
Put the apple mixture into the dish. Arrange them as evenly as you are able. Use your hands to crumble and spread the crisp topping over the apples. Try to cover as much of the fruit as possible.
Lay a sheet of non-stick aluminum foil on the rack of your oven, and put the baking dish with the crisp on top of it. If there are any bubbles and drips from the crisp during baking, the foil will save your oven and make clean up easier.
Bake for about 1-1 ½ hours until the crisp is golden brown and the apples are bubbly. If the topping gets too brown before the apples are done, cover the top with foil until the baking is completed.
If what you truly yearn for is an all out indulgence, try my recipe for Crumb Topped Apple Pie. Make the topping and filling on their own and use it for a crisp or make the pie. Don’t be afraid of making Pastry Dough, my recipe is easy to follow.

 

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Categories: Desserts, Fruits, Gluten Free, Vegan Desserts
 

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2 Responses to Apple Crisp (vegan)

  1. rebecca mcdade says:

    Thanks! My son is coming home for Thanksgiving. It is a difficult time of yeaar to plan for. Both he and I are vegetarians and have been for some time. It is so much healthier to avoid meat, gluten(if you can) and the other things we know are bad in our diet. It may be more expensive but would we rather risk health or a few extra dollars?

  2. I will be posting several recipes offering healthy alternatives for the holidays over the next few weeks. Some not so healthy ones as well.

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