What’s a better way to celebrate the change of seasons from summer to fall than some warm apple crisp! My mom used to make apple crisp every month in fall and winter. Fall is apple season and I truly believe in eating whats in season so apple crisp is one of my top favourite dishes for fall. This apple crisp is vegan and CAN be gluten free very easily.
It also has a pie crust on the bottom which can be opted out but I made it that way because they were mini and I figured it made more sense to eat it that way.
The blend of lemon juice, cinnamon, nutmeg, and cloves with the apples combined work so well together it creates a syrup that bubbles up nicely and completes the whole dish. Please enjoy this wonderful fall dessert and let me know what you think of them!!
Ingredients (makes 12):
- 1 cup + 3 tbsp whole wheat flour (or gluten free flour)
- 1/2 tsp salt
- 1/4 + 2tbsp cold vegan butter
- 3 tbsp cold water
- 1 tsp coconut oil
- 2 – 2 1/2 apples, whatever kind you prefer, I used a mixture of royal gala and delicious
- 1 tbsp lemon juice
- 3/4 cup sugar, or a little less
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp cloves
- 1 tbsp flour
- 1 cup gluten free (or regular) rolled oats
- 1/3 cup brown sugar
- 1 cup almond or walnut meal
- 4 tbsp coconut oil or vegan butter
- Preheat oven to 350 F and grease muffin tin with coconut oil.
- In a medium sized bowl, mix together whole wheat flour, salt, and butter. Chop the butter up into pieces and work with it to incorporate into flour. You might need to use your hands for this. Add water to the mixture. If it is too sticky or moist, add more flour teaspoon by teaspoon.
- Form a ball and roll out on floured surface so the dough is about 1/2 cm thick. Take a circle cookie cutter, or the top of a cup (that’s what I used) and create holes in the dough. Kneed the dough with your fingers if needed to make it more spread out to fit the muffin. Make sure the dough is evenly placed in the muffin tin but a little thicker at the bottom so it doesn’t break. Place in fridge while making filling mixture.
- Peel, core, and chop apples into 1cm by 1cm pieces and add to bowl. Add lemon juice, sugar, cinnamon, nutmeg, cloves, and flour. Toss together until combined.
- Spoon apple mixture into the muffin tins evenly. Don’t think you’re overfilling them.. the more the better. Just a tip, when spooning the mixture, try not to let it touch the metal part of the pan try to keep it in the dough or else it will get super stuck to the pan.
- Then in a new medium or small sized bowl, incorporate rolled oats, brown sugar, almond or walnut meal, and coconut oil. Evenly spread this on top of the apples. Slightly press down on the mixture. Again, don’t feel like you’re adding too much but make sure it’s not falling all over the pan.
- Place in oven for 30 minutes. Once finished, allow to cool for 15-25 minutes before serving.