I have vivid memories of my Mom, standing by the pull out cutting board, peeling and chopping apples. Measuring brown sugar, squeezing lemon, and putting an overfull dish of Apple Crisp into the oven to fill up our whole home with fall feels, and mostly, smells.
Doing the same with my own daughters is one of my favorite Fall-iday traditions. To welcome this first week of Autumn we made an apple and plum crisp! Because dairy can cause my eczema to flair, and gluten isn’t my youngest’s BFF I’ve adapted how I remember my Mom making it to suit our families needs.
It’s an incredibly adaptable recipe (you can sub butter for coconut oil if you like a more traditional flavor, and could easily use brown sugar instead of coconut, also… speaking from experience, it’s also pretty incredible topped with icecream not just coconut cream!). You can also use a mixture of fall fruits, instead of only apple. It works well with Pear, Apple, Plum, or any combo!
Gluten Free Vegan Apple Crisp!
5-8 Large Apples (or the equivalent of plums/pears)
1 cup whole rolled oats
2 cups mixed nuts/seeds
1/2 cup unsweetened coconut shreds
1/4 cup maple syrup
1/2 cup coconut oil
1.5 Tbs. cinnamon or pumpkin pie spice
Preheat oven to 350 degrees
Toss fruit is 1/2 tbs. cinnamon or pumpkin pie spice. Add all other ingredients into blender or food processor and pulse till fully combined. Add in clumps to the top of apple mixture until covered. Bake for 45min, or until golden brown. Allow crisp to cool 10min, serve warm with coconut cream!
This easy dessert is a favorite at potlucks, parties, and just after dinner on a cold evening (I especially love it after chili!). It’s a great Fall Favorite that is inexpensive, packed with protein, and easy to make allergy friendly for our houses sensitives.