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

Vegan Pumpkin Pie

What would Thanksgiving be without a wonderful gluten-free and dairy-free vegan pumpkin pie? I usually make 2 at a time because it gets eaten so quickly (just double the recipe with no problem). Treat yourself to some vegan whipped topping to finish it off (they have so many varieties of dairy-free whipped topping these days, who can resist?)    

Cook Time: 75 minutes

Servings: 8

Ingredients

1 15-ounce can of pure PUMPKIN PUREE (not pumpkin pie mix)
3/4 cup BROWN SUGAR (light brown sugar makes a nicer looking pie)
1 12-ounce packages of EXTRA FIRM SILKEN TOFU
1 teaspoon CINNAMON
1/4 teaspoon CLOVES
1/4 teaspoon NUTMEG
1/2 teaspoon SALT
1/2 teaspoon GINGER (I like ginger, use less if you don't)
1 9-inch unbaked gluten-free PIE SHELL
Vegan WHIPPED TOPPING (optional but a really good complement)

Directions

  • PREHEAT the oven to 435 degrees F
  • BLEND the pumpkin and brown sugar in a blender
  • ADD the tofu, salt, and spices and blend until smooth
  • POUR the mixture into the pie shell (I recommend putting the pie on a cookie sheet because the filling tends to run over the sides)
  • BAKE for 15 minutes then reduce temperature to 350 degrees F for another 60 minutes or until the filling has set
  • CHILL and server with vegan whipped topping