This year has just been flying by. I can’t believe it’s already November. And I know I’m going to blink and it will already be Thanksgiving! Speaking of Thanksgiving, I can’t wait for this holiday season. It will be my first as a full-on vegan (I was just vegetarian before). I couldn’t be more excited to experiment with some new vegan recipes.
One of the hardest parts about vegan cooking for me is baking. Gluten free baking can be tricky already. Add in the issue of no eggs and it’s a whole new ball game for me. However, I still want to be able to make some delicious vegan treats. That way, my family can see just how delicious being vegan and gluten free can be!
My solution to this dilemma: Apple Crisp. While it may sound overly simple, apple crisp is truly one of the most delicious fall desserts to me. The combination of tartness and sweetness of apples and a crunchy crumble topping is heaven.
It’s also very easy to make Apple Crisp vegan and gluten free. Swap out the butter for coconut oil and the flour for oats and oat flour, and you’re basically set! The rest is mostly just adjusting sugar and spices. I chose to use coconut sugar for a healthier, less-refined option. But you could also use brown sugar in a pinch. And of course, you have to add some cinnamon and vanilla for extra flavor.
I hope you give this Apple Crisp a try this holiday season. I think it’s the perfect addition to your Thanksgiving feast of vegan roast or lentil loaf, stuffing, mashed potatoes, and (my favorite part) cranberries. But it can definitely be enjoyed any time of year. Here we go!
Gluten Free Apple Crisp
- 5 cups apples, peeled and chopped into cubes
- 1 tbsp lemon juice
- 1 tbsp coconut sugar
- 1 tsp cinnamon
- 1/2 tsp vanilla
- 1/2 cup oat flour
- 1/2 cup oats
- 1/3 cup coconut sugar
- 1/4 cup coconut oil (solid)
- 1 tbsp cinnamon
- 2 tsp vanilla
- 1/2 tsp salt
Preheat the oven to 350 degrees Fahrenheit.
Peel and chop the apples and add to an 8x8 glass pan. You can also use a regular size loaf pan if you'd like a taller/narrower crisp.
Add the lemon juice, coconut sugar, cinnamon, and vanilla. Stir to combine.
Add all of the topping ingredients to a bowl. Mix well with a fork until a crumbly texture forms. You may need to use your hands to disperse the coconut oil.
Pour the crumble mixture over the apples, creating an even layer.
Bake the crisp in the oven for about 40 minutes, checking occasionally.
Remove from the oven and let the crisp cool completely before serving. This allows the liquid released from the apples to thicken up.
Serve with ice cream or coconut whipped cream. Leftovers will last in the fridge for about a week!
What are your favorite fall or Thanksgiving dessert recipes? I need some new recipes to try out, so I’d love to hear what you’re excited to make this holiday season. And I hope you give this Apple Crisp a try too!