Vegan, Nut, and Gluten Free Apple Crisp

 L’Shanah Tovah! If you didn’t know, I am jewish and today is Erev Rosh Hashanah or the Jewish New Years Eve. Tonight my family and I are having a big dinner at my great-grandmother’s house on the Upper West Side to celebrate. Traditionally, you are supposed to dip apples in honey for Rosh Hashanah to represent a “sweet new year”. No one in my family likes apples and honey, so I decided to make this Apple Crisp for dessert as a way of incorporating something traditional into our meal.

 

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Ingredients 

Apple Layer

7 medium apples, peeled, cored and chopped

(I would recommend 4 tart/green and 3 sweet/red – about 6 cups worth)

A dash of lemon juice

1/3 cup sugar

1 Tbsp cornstarch

heaping 1/2 tsp cinnamon

A pinch of salt

Topping

heaping 2/3 cup packed light brown sugar

3/4 cup gluten free flour blend

1 1/4 cup gluten free old fashioned oats

If you have almond meal on hand and don’t have a nut allergy, subtract the 1/4 cup of GF flour blend and old fashioned oats and add 1/2 cup of Almond Meal.

1/2 teaspoon cinnamon

1/8 teaspoon salt

1/3 cup non-dairy butter melted (Earth Balance, Smart Balance etc.) Non-vegans can use  butter

Instructions

  1. Preheat oven to 375 degrees and lightly grease a 9×9 baking dish.
  2. Add apples to a large bowl add mix in the lemon juice. Toss to coat with granulated sugar, cornstarch, cinnamon, and salt.
  3. Transfer to the  baking dish and set aside.
  4. Rinse and dry bowl and add brown sugar, flour, meal, oats, cinnamon and salt and stir. Add melted butter and mix until combined.
  5. Sprinkle topping over the apples and bake until apples are soft and topping is golden brown (between 45 minutes to 1 hour).
  6. Let it sit 10-15 minutes before serving. Is great with vanilla ice cream and/or carmel sauce.
Love,
Ally
Notes
*Makes 5 servings.
*There will be some liquid in the bottom of the pan, which you can either drain off or pour over the top of your ice cream.