Apple Crisp 2 Ways (Vegan Apple Crisp Recipe + Gluten-free Apple Crisp)

Apple crisp is a winner, and I know you’re enjoying my vegan apple crisp recipe as well as my gluten-free apple crisp!

RECIPES:
Vegan Apple Cranberry Crisp
Serves 8

Ingredients:
FILLING:
5 apples, peeled, cored and chopped
1 ½ cups fresh cranberries
Juice of ½ lemon
3 tablespoons coconut sugar
Pinch sea salt
3 tablespoons maple syrup

TOPPING:
1 cup rolled oats
½ cup coconut sugar
½ cup flour (I used finely ground oats)
2 tablespoons avocado oil
3 tablespoons maple syrup
½ teaspoon vanilla powder

Instructions:
Preheat a toaster oven or regular oven to 350 degrees F.

Make the filling: Place the apples and cranberries in a medium saucepan. Add the lemon juice, coconut sugar, sea salt, maple syrup and vanilla powder. Bring to a boil over medium high heat, loosely covered. Watch closely to avoid cookovers! Once it comes to a boil, reduce the heat to medium low and cook for 10 minutes, or until the apples are fork-tender and the cranberries have popped. In a small bowl, combine the arrowroot flour and water. Mix until smooth. Add this mixture to the cooked apples and cranberries. Cook until the mixture thickens. If it thickens too much, add a splash of apple juice to thin it to the right consistency.

Make the topping: Place the rolled oats in a large mixing bowl. Add the remaining topping ingredients and stir to combine. If it seems too dry add a touch more maple syrup. If it seems too moist add a little more flour, until you have a nice crumbly consistency.

Pour the apple-cranberry mixture into an 8-inch cake pan or pie plate. Add the topping in an even layer. Bake for 20 minutes, or until the topping is crisp.

NOTE: Cooking the fruit on the stovetop allows for a relatively short baking time, since the fruit will already be cooked.

Gluten-free Apple Pear Crisp
Serves 8

Ingredients:
FILLING:
4 pears, peeled, cored and chopped
2 apples, peeled, cored and chopped
Pinch sea salt
1-2 tablespoons maple syrup
Optional: cinnamon to taste, and a squeeze of lemon juice

TOPPING:
½ cup butter, cold and diced
¾ cup brown sugar
¾ cup gluten-free flour
1 cup rolled oats (I used sprouted rolled oats)

Instructions:
Preheat the oven to 350 degrees F.

Prepare the topping: Place the cold butter in a large mixing bowl. Add the brown sugar. Mix together using a fork or pastry cutter. Add the flour and rolled oats. Mix together into a uniform crumb topping. The butter should be incorporated and it should clump together a bit.

Prepare the fruit: Place the chopped fruit in a large bowl. Add the sea salt and maple syrup. Toss to combine. See note below if you wish to add a thickener at this point. You can also add a little cinnamon and lemon juice for added flavor.

Place the fruit into an 8-inch cake pan or pie plate. Add the topping mixture in an even layer. Bake in the preheated 350 degree F. oven for 40 to 50 minutes, or until the apples are fork-tender and the topping is crisp. Serve warm, a la mode if you wish!

NOTE: The fruit can be thickened by adding a cornstarch or arrowroot slurry to this recipe, using roughly 2 teaspoons of cornstarch or arrowroot mixed with 1 tablespoon of apple juice.

Click Here to Subscribe ➡️ http://bit.ly/2T1F2SO

——————————————————
Connect with me:
Follow me on Instagram: https://www.instagram.com/naturalkitchenschool/
Like me on Facebook:: https://www.facebook.com/naturalkitchencookingschool/
Check out my website: https://www.naturalkitchenschool.com/

#applecrisp #veganapplecrisp

Apple crisp is one of my all-time favorite desserts it’s popular in the fall when apples are in season but it’s great anytime of the year if you’re a fellow apple crisp fan you know what I’m talking about the warm crunchy topping and the sweet tender apples it’s the

Ultimate comfort food when it comes to desserts to keep things interesting I like to mix it up and sometimes add different fruits along with the apples so today I’m going to show you two different variations of apple crisp one with cranberries and one with pears I’m starting out by making the cranberry

Apple crisp and this is a glutenfree and vegan recipe I’m using coconut sugar and other wholesome ingredients in my saucepan I’m placing five chopped apples I kept the Apple skins on but feel free to peel them if you prefer add 1 and 1/2 cups of cranberries these are fresh cranberries

The juice of half a lemon 3 tbsp of coconut sugar a pinch of sea salt and 3 tbspoon of maple syrup bring this to boil over medium high heat Loosely covered meanwhile I’m going to stir together 2 tbspoon of a root flour With 2 tbsp of cold water mix it until you have a nice smooth slurry I’m going to reduce the heat to medium low and simmer this for 10 minutes or until the apples are soft and the cranberries have popped you can hear them popping Already while I’m waiting for the apples to cook I’ll go ahead and start preheating my toaster oven I’m going to bake this at 350° F I’m also going to mix up my topping by combining 1 cup of rolled oats 1/2 cup of coconut sugar 1/2 cup of flour this is flour

That I made myself by grinding up more oats 2 tbsp of avocado oil and 3 tbsp of maple syrup I’m also adding a/ teaspoon of vanilla powder I really prefer to use this these days in baking I just just find really gives a nice vanilla flavor without the

Alcohol as you can see I really do like it it’s almost gone we’re just going to combine this together and depending on the type of flour you use or even your oats and how old they are you may get varying results we want basically a crumbly mixture if

It seems too dry you can always add another little touch of either maple syrup or the avocado oil or or if it seems too wet just shake in a little more flour or a little bit more oats this is kind of the consistency you’re going for it should Clump together a little

Bit let’s see how our apples and cranberries are doing M this is looking perfect the apples are nice and soft The Cranberries have popped we’re going to go ahead and thicking it now with our Arrow root slurry and if you can’t find Arrow root feel free to substitute cornstarch

All right you can see we’ve got a little bit of moisture down there at the bottom a little liquid that’s great let’s thicken this up so in goes our mixture of the our root flour in the water and you want to stir that pretty quickly so that it

Doesn’t Clump up for you and if this thickens up too much you can always add a little splash of apple juice should just be kind of like a nice thick gooey pie filling consistency so we’re just cooking this for a few minutes and now we’re going to shut off the heat now

Place the apple cranberry mixture in an 8 or 9 in cake pan a pie dish works as well just kind of spread it out in an even layer now sprinkle the topping over the fruit and this is a high ratio of crumble to fruit I just tend to love

That I feel like I can never get enough crumble Bake the apple crisp at 350 for about 20 minutes or until the top is golden despite my oven being accidentally set to broil it somehow came out okay there was just a little bit of dark stuff on top that I could pick off but it worked out Serve the apple crisp warm it really tastes great with a little scoop of ice cream on it this is perfect for dessert or you can even serve leftovers for Breakfast now I’m moving on to the apple pear crisp and this is more of an oldfashioned fashioned classic recipe I’m using maple syrup some gluten-free rolled oats butter a gluten-free flour blend I’ll explain more about that in a moment I’m also using some brown sugar some sea

Salt now this is my own homemade blend of different flowers I’m using some gluten-free oat flour and I’m also using some sweet rice flour this is a super fine version and then I’m also using some tapioca flour you can substitute this mixture with any gluten-free flour I’m also using some gluten-free oats and

These are sprouted so I really like this brand it really helps to make the oats more digestible to make the topping Place 1/2 cup of cold diced butter in a bowl add 3/4 cup brown sugar mix this together either using a fork or a pastry Cutter add 34 cup gluten-free flour 1 cup rolled oats and mix it all Together eventually it’ll all come together into a more uniform crumb topping you can even use your hands to accomplish this the butter should all be incorporated and it should Clump together a little bit I’m using four pears and two apples you can use any combination of fruit that

You like but you basically want six pieces of fruit I’m going to peel everything but feel free to keep the skins on if you Like and now I’m just going to proceed to chop up all of the fruit so I’m cutting up my pears and then I’ll cut up the Apples place all the chopped fruit into a large bowl add 1 to 2 tablesp of maple syrup and stir to evenly coat the fruit feel free to add a little cinnamon and lemon juice if you like transfer the mixture into an 8in cake pan or a pie

Plate I didn’t add any thickener to the fruit but if you like you can add a cornstarch slurry just like we did with the other recipe to help thicken up the fruit mixture add the crumb topping over the fruit and I should mention that I’m preheating my oven to 350° Fen

Height it’s ready for the oven we’re going to pop it in our preheated 350 de fhe oven and bake for 40 to 50 minutes remove the finished apple crisp from the oven nothing smells better than a freshly baked warm apple crisp in your Kitchen Bon appe Petit it is time to taste Test it’s hard to say which one I love more both of these apple crisps are Amazing Thanks for watching and I’ll see you in the next video