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Vegan Apple Crisp (Gluten Free)

  • Author: Simple Vegan Blog
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 2-4
  • Category: Desserts
  • Cuisine: Vegan, Gluten Free, American

This vegan apple crisp is also gluten-free and one of my all-time favorite fall desserts. It only requires 8 ingredients and 1 bowl!

Vegan Apple Crisp (Gluten Free). - This vegan apple crisp is also gluten-free and one of my all-time favorite fall desserts. It only requires 8 ingredients and 1 bowl! #vegan #glutenfree #simpleveganblog
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Ingredients

For the filling:

  • 1 pound apples (450 g)
  • 1/4 cup brown, coconut or cane sugar (4 tbsp or 20 g)
  • 1 tbsp brown rice flour
  • 1 tbsp lemon juice
  • 1/2 tsp cinnamon powder
  • Zest of half a lemon (optional)

For the topping:

  • 1/2 cup rolled oats (50 g), gf if needed
  • 1/2 cup brown rice flour (70 g)
  • 1/4 cup brown, coconut or cane sugar (4 tbsp or 20 g)
  • 2 tbsp coconut oil, melted, see notes for an oil-free alternative
  • 1/2 tsp cinnamon powder

Instructions

  1. Preheat the oven to 350ºF or 180ºC.
  2. Peel the apples, quarter them, remove the cores, and use a paring knife to thinly slice lengthwise (see picture).
  3. Add all the filling ingredients to a large mixing bowl and mix until well combined.
  4. Place the filling into a baking dish. We used a 9 1/4″ x 6″ x 2″ or 23 x 15 x 5 cm baking dish, but you can use any other rectangular or square dish you want.
  5. Add the topping ingredients to the same large mixing bowl you used to mix the filling ingredients. Then mix until well combined and add to the top of the filling in an even layer.
  6. Bake for 40 minutes or until the top is golden brown. Let it cool for a while before serving. We served our apple crisp with some coconut whipped cream, but it’s also delicious with ice cream or just by itself.
  7. Keep leftovers in a sealed container in the fridge for 4-5 days. Feel free to reheat it or enjoy cold.

Notes

  • If you want to make this recipe oil-free, use water or any plant milk instead.
  • Any type of apples is okay, but we used Gala apples.
  • Buckwheat and brown rice flour can be used in the same amount in pretty much every recipe, but in this case, I think it should work using any flour. I’ve never tried it with other type of flour though.
  • Feel free to use other sweetener instead of the sugar.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 240
  • Sugar: 14.8 g
  • Sodium: 7 mg
  • Fat: 8.3 g
  • Saturated Fat: 6.1 g
  • Carbohydrates: 40.6 g
  • Fiber: 3.1 g
  • Protein: 3.3 g