Gluten Free Apple Crisp

Course Dessert

Prep Time 10

Cook Time 1

Servings 8

7 cups peeled and diced apples approximately 6-7 large apples
1/4 cup maple syrup
1/4 cup brown sugar
1/4 cup apple cider or apple juice
2 tablespoons freshly squeezed lemon juice
2 tablespoons cornstarch
2 teaspoons pumpkin pie spice or substitute with 1 1/4 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/2 teaspoon ginger
1/4 teaspoon salt

1 1/2 cups old-fashioned whole rolled oats
2/3 cup chopped walnuts or pecans or substitute with sunflower seeds for a nut-free version
1/3 cup maple syrup
1/4 cup melted coconut oil
1/4 cup brown sugar
1/4 cup gluten-free all-purpose flour
2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon
1/2 teaspoon salt

Preheat the oven to 350˚F.
In a large mixing bowl, combine diced apples with maple syrup, brown sugar, apple cider, lemon juice, cornstarch, pumpkin pie spice (or the substitute), and salt. Stir well to coat the apples evenly.
Transfer the apple filling mixture to a 9 or 10" cast iron skillet or baking dish. Bake uncovered for 30 minutes.
In another large mixing bowl, combine all the topping ingredients. Stir well to combine.
After 30 minutes, remove the apples from the oven, stir, and evenly top with the crumble mixture.
Return to the oven and bake for an additional 25-30 minutes until the crumble is lightly browned and crispy.
Remove from the oven and let it cool for a few minutes. Serve hot with vegan vanilla ice cream.

Recommended apple varieties for the crisp include honeycrisp, braeburn, and granny smith.
Top with vanilla ice cream for the best experience, or try it with vanilla yogurt, whipped cream, or a drizzle of vegan caramel sauce.
Store leftovers in a covered container in the refrigerator for 3-4 days. Reheat individual portions in the microwave or the entire crisp in the oven for 10-15 minutes until warmed through.