Fall has arrived. Actually, we might have skipped right over Fall and landed in Winter.
It is COLD in Washington.
I see smoke wafting from chimney’s all over my neighborhood and I feel a little sad. Somehow the seasons changing always give me the blues, no matter how much I love pumpkin patches, corn mazes and Thanksgiving.
For a few weeks now I have been thinking about going apple picking. I think I might have missed my chance as the harvest season is almost over. I have been toying with the idea of making an apple pie, but the thought of making a pie crust from scratch is daunting. Last night, I had this conversation with a patient and she suggested I make an apple crisp, adding that it was much healthier than a pie since you’re avoiding quite a bit of flour and butter.
After my shift last night, around 9pm, I made the executive decision to make an apple crisp. It might have been the madness of my day or my upcoming midterms. Either way, I stopped at the grocery store to pick up a few items and by 10:15pm I had an apple crisp baking in my oven.
It was a heavenly way to end my day.
This recipe is gluten free and vegan. Yum!
Fall Apple Crisp
- 5 cups of sliced and peeled apples. I used Organic Honeycrisp and they were perfect. Feel free to use what is available.
- 2 tablespoons of sweetener. You can use organic brown sugar, honey or maple syrup.
- 1/4 cup gluten free rolled oats. I used Bob’s Red Mill Gluten Free Oats.
- 1/4 cup brown rice flour
- 1/2 cup organic brown sugar
- 1/4 – 1/2 teaspoon of freshly ground cinnamon, depending on preference
- 1/4 cup coconut oil
- 1/4 cup shredded, unsweetened coconut
- Preheat your oven to 375F
- In a 9 inch pie dish, combine your sliced apples with 2 tablespoons of sweetener, coat the apples with the sweetener with a spoon or by hand
- In a bowl, mix the oats, rice flour, 1/2 cup organic brown sugar, cinnamon and coconut oil. You’ll need to break the coconut oil up and I find it easiest to do this by hand. Once all of the ingredients are combined, add the coconut flakes
- Cover your apples with the topping, making sure to cover evenly
- Bake for 30-35 minutes, or until your topping is golden brown
- Let your apple crisp sit for 5-10 minutes prior to serving
I enjoyed my apple crisp with a scoop of Coconut Milk Vanilla Bean ice cream.