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.
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