Vegan Pecan-Apple-Cranberry Crisp Recipe

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Apples, apples, apples. They are everywhere in the fall. All different varieties. Apple crisp is a dish that my mother makes a lot for family dinners. It is a classic. You can’t go wrong with a good apple crisp. The apple crisp I ate growing up was definitely not vegan. It most definitely had butter and refined sugar.

This year I thought I would try my hand at making apple crisp at home with my mother, but without the butter and with a less refined sweetener. We also added pecans to the topping which was absolutely wonderful.

The second time I made this recipe I added fresh cranberries to the mix. One of the vendors at the market has this massive wooden box filled with cranberries. They were beautiful and I couldn’t resist. A little bitter, but they work nicely in the apple crisp. They are of course optional here.

The topping is made with rolled oats, buckwheat flour, pecans, coconut sweetener (sap), coconut oil instead of butter, cinnamon and nutmeg. It is definitely different from the traditional topping for crisp, but not to worry it is good. Nutty and sweet. Whether you are vegan, eat gluten free, or just like desserts, this dessert will surely please you.

Vegan Gluten-Free Apple Crisp

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1 kg apples (like cortland or another type of apple that is good for cooking) peeled, cored and sliced
1 cup of fresh cranberries, cut in half
1/4 cup lemon juice (about 1 lemon)

Topping

1 cup rolled oats (not quick oats)
1/2 cup buckwheat flour
1/2 cup coconut sweetener
1 cup chopped pecans
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 cup coconut oil, melted

Preheat oven to 375F.

Prepare the apple and cranberries and place in a baking dish. 8x8x2 is a good size. You don’t want it too big or there won’t be enough topping, and too deep the apples won’t cook. Find the right balance.

Cover with the lemon juice and mix together.

In a large mixing bowl, combine all the ingredients except for the coconut oil and mix. Then add the coconut oil, and mix everything together.

Spread the topping evenly over the apple cranberry mixture.

Bake in the oven for 35-45 mins or until apples are cooked to your liking and the top is slightly browned.

 

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