Vegan & Gluten-Free APPLE CRISP

Because my spouse does not like pies, but really likes the crumble and the gooey stuff inside my apple pie, I came up with this sweet and scrumptious apple crisp. If the inners and the top are your things, then this crisp, with a dollop of vegan vanilla ice cream is the perfect end to your Thanksgiving meal.

Preparation Time: 15 minutes

Cooking Time: 30-35 minutes

Servings: 6 to 8

Ingredients

TOPPING
1/2 cup GLUTEN-FREE ALL PURPOSE FLOUR (I use King Arthur)
(I use all purpose flours with Xanthan Gum already in the mix.
If you don't then you will need to add it. When adding 
xanthan (zan-than) gum to a recipe, use about 1/4 teaspoon
per cup of flour. Blend it evenly into your dry ingredients before mixing.)
1/2 cup GLUTEN-FREE ROLLED OATS 
1/2 cup LIGHT BROWN SUGAR - PACKED (For a sugar-free recipe use coconut sugar instead)
1/2 tsp BAKING POWDER
1/4 tsp GROUND CINNAMON
1/8 tsp SALT
5 Tbsp VEGAN BUTTER - softened and chopped up

FILLING
4 GRANNY SMITH APPLES (5 cups)- peeled & chopped into small cubes
3 Tbsp VEGAN BUTTER - melted
2 Tbsp GLUTEN-FREE ALL PURPOSE FLOUR (with Xanthan Gum)
1 Tbsp LEMON JUICE
3 Tbsp CASHEW MILK (or any nut-milk)
1 tsp VANILLA EXTRACT
1/4 cup LIGHT BROWN SUGAR - packed
1/2 tsp GROUND CINNAMON
1/2 tsp GROUND NUTMEG
1/8 tsp SALT

Directions

  • PRE-HEAT oven to 375 degrees F
  • COAT 8X8 baking dish with cooking spray
  • In a medium bowl, COMBINE all the topping ingredients and mix until it forms small crumbles. If you have a pastry blade that might help.
  • REFRIGERATE the topping until later
  • In a large bowl, ADD the chopped apples
  • ADD the butter, flour, lemon juice, milk, vanilla, brown sugar, and spices and stir until completely combined
  • TRANSFER the apple mixture into the greased baking dish and spread evenly
  • SPRINKLE topping evenly over apples and pat down so that it covers nicely
  • BAKE for 30-35 minutes or until the top is golden brown.
  • COOL in the pans for 5-10 minutes before serving
  • STORE in an air-tight container in the refrigerator for up to 3 days. This crisp freezes well for up to 3 months. Thaw in the refrigerator and reheat in over on 350 for 20 minutes.

Adapted from http://www.mamaknowsglutenfree.com

Heavenly Dutch Apple Pie – Gluten-Free & Vegan

Who can resist the all-time holiday favorite, Apple Pie? My gluten and dairy-free version is a hybrid between a pie and a crisp. I use a store-bought gluten-free graham style crust for the bottom (because crusts are not my best skill and I am all about uncomplicated cooking) and a home-made crumble for the top. Try a warm slice of sweet apple pie, all moist and sticky, with a scoop of dairy-free Vanilla Ice Cream. Now that is my definition of heaven.  

Prep time: 15-20 minutes

Cook time: 45-55 minutes

Servings: 1 pie (6 or 8 slices)

Ingredients

1 Gluten-Free PIE CRUST (I use MI-DEL allegen safe graham style)
Crumble Topping
3/4 cup All Purpose GLUTEN-FREE BAKING MIX (King Arthur Flour)*
3/4 cup LIGHT BROWN SUGAR, packed
1/4 cup granualated SUGAR
2 teaspoons ground CINNAMON
1/2 teaspoon ground NUTMEG
1/4 teaspoon Kosher SALT
1/2 cup (1 stick) Vegan BUTTER, chilled and cut into small pieces
Filling
5 or 6 large APPLES, peeled, cored and sliced thin
For crisp try HoneyCrisp or PinkLady or tart try Granny Smith
1/2 cup granualted SUGAR
If using tart apples, you may need more sugar
1 teaspoons ground CINNAMON
1/4 teaspoon ground NUTMEG
1/4 teaspoon ground GINGER
Pinch of SALT

*If using all purpose gluten-free flour instead of baking mix,
you will need to add 1/2 teaspoon of XANTHAN GUM.

Directions

  • MAKE the TOPPING
    • In a medium bowl, WHISK baking mix, brown sugar, sugar, cinnamon, nutmeg, and salt. Make sure to get the lumps out of the brown sugar
    • BLEND in chilled butter with a fork or pastry blender until you have a nice crumbly texture
    • REFRIGERATE the bowl for 10 minutes until firm
  • PREHEAT the oven to 375 degrees F
  • MAKE the FILLING
    • PEEL, CORE, and thinly SLICE apples
    • In a large bowl, COMBINE apples, sugar, cinnamon, nutmeg, ginger, and salt
    • SET the bowl aside and let the juices combine while the topping is cooling
  • ASSEMBLE the pie
    • REMOVE the crumble from the refrigerator and BREAK UP any large clumps
    • PLACE the pie on a baking sheet to catch any overflow spills
    • DUMP the filling into the pie crust and MOUNT in the center. Make sure to pour all the juices in.
    • SPOON the crumble topping evenly over everything and don’t be afraid to use it all. PAT DOWN the crumbles gently with a fork (I use my hand) to make sure that it sticks to the filling.
  • BAKE
    • BAKE in preheated oven for 45 minutes, until the juices are bubbling out the sides and the crumble is evenly golden brown.
    • If using a regular pie crust, about 25 or 30 minutes into the bake, COVER the edges of the crust with foil to prevent burning. You don’t have to do this if you are using a graham style crust, as it doesn’t extend past the topping. 
    • Depending on your oven, you might need to ADD 5 to 10 minutes to the baking time.
    • REMOVE the pie from the oven and let COOL completely for at least 1 hour before serving. Fruit pies continue to thicken as they cool, so you really want to allow it the time it needs to give you a perfect slice. 
  • STORE the pie covered at room temperature for several days or freeze.
  •    SERVING SUGGESTIONS
    • Warm the pie in the microwave
    • Serve with your favorite dairy-free vanilla ice cream