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
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 teaspoonper 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
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
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.
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)
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.
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 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.
Warm the pie in the microwave
Serve with your favorite dairy-free vanilla ice cream