When autumn’s wintry turn coincides with apples passing their prime, it’s time to make an apple crisp! And so I did. A dairy free, gluten free, maple syrupy apple crisp.
Join me?
First I peeled, cored, wedged all of the softening fruit.
The compost received this ready-to-ferment contribution with a just barely detectable, “Hurrah!”
Lots of apple wedges, but there’s no such thing as too much apple crisp, right?
Up close and personal. Pungent pommes. I may have sampled a few while prepping this apple crips…
I combined the fruit and their buttery (Natural Balance), spicy, maple syrupy liquid. A hint of nutmeg and vanilla add balance to the cinnamon, and a splash of macadamia milk and a dash of lemon juice complement the syrup with subtle creaminess and just the faintest hint of zest.
Lots of delicious apples, but an apple crisp is only a terrine full of apple wedges until you add to crisp.
In addition to swapping out dairy-full butter for an alternative, this apple crisp is also 100% gluten-free. I combined oat flour with coconut and almond flour. Oats, cinnamon, nutmeg, melted butter alternative, turbinated brown sugar, vanilla, and a dash of salt complete the crumble topping.
Into the preheated 375° oven for 30 minutes…
Delicious for desert and enough to send home with dinner guests so that we all may enjoy apple crisp leftovers for Sunday breakfast.
What do you think?