While locally grown apples are available much of the year in the Northeast, the briskness of fall gives added incentive to make warm apple crisp. This recipe is both vegan and gluten free. You’d wouldn’t know it by the taste though.
The crisp can be made with a flour mix of your choice. For this version I opted for the tasty and budget friendly rice and corn flour. We used ambrosia apples which have a moderately tart flavor. The key is to slice the apples uniformly so they can cook evenly. Also, it’s a good idea to mix in cinnamon, nutmeg and some of the crisp with the apples before placing the rest on top. I made it only a touch sweet but if you like sugar, go crazy. Eat this on a crisp morning with a hot cup of tea or coffee!
Prep Time: 10 minutes
Cook Time: 30-40 minutes
2 naturally tart apples, peeled and chopped thin (granny smith, ambrosia etc)
½ cup flour (3:1 rice to corn flour)
¼ cup butter (or Smart Balance), melted
½ t vanilla extract
cinnamon to taste
nutmeg to taste
2 T brown sugar
Preheat oven to 350. In a pan, melt a ¼ cup of butter. In the mean time, peel the apples and chop into uniform thin slices. Once the butter is melted, pour it into a bowl along with the flour, vanilla,cinnamon, sugar and nutmeg. Mix together well. It should come out crumbly/clumpy. In a pie pan place the apples. Coat these with a handful of the crisp mixture, and additional cinnamon and sugar. Finally place the remaining crisp mixture on top. Place in oven uncovered. Cook for about 30 minutes. Crisp should brown on top.