Apple Season
Every fall Doug, Hermione and I go apple and pumpkin picking at our favorite orchard in Bridgehampton. It's a tradition we started when I was pregnant with Hermione and we have gone every year since. As Hermione gets older she loves running through the orchard and snacking on apples right of the trees. It's a tradition I look forward to each fall.If you have ever been apple picking you know a half bushel is ALOT of apples. Maybe 40 or so. Knowing there was no way we could eat through all of those apples I decided to make a giant apple crisp with some of them. Noting says fall to me than a hot bowl of apple crisp topped with a scoop of (vegan) vanilla ice cream and this one certainly did not disappoint. The great thing about this crisp is that it's light enough to enjoy for breakfast unlike it's conventional sugar and butter laden counterparts!
Apple Crisp
For the Apple Filling:
- 6-7 large apples peeled and chopped ( I used a mix of Winesap and Idared)
- 1/3 cup coconut sugar
- 1 T chia seeds
- 1 tsp cinnamon
- 1 T lemon juice
For the Crumble:
- 2 cups gluten-free rolled oats
- 2/3 cup almond flour
- 1/2 cup maple syrup
- 1/2 cup coconut oil
- 1/4 cup unsweetened shredded coconut
- 1/2 tsp sea salt
- Preheat your oven to 350 and grease a baking dish with coconut oil
- In a large bowl combine the apples, coconut sugar, chia seeds and lemon juice
- Pour the apple mixture into the baking dish and spread out evenly
- In the same bowl combine the oats, almond flour, maple syrup, coconut oil, coconut and sea salt until a crumbly mixture is formed
- Bake uncovered for 45 minutes or so until the apples are a just tender
- Serve warm with a scoop of vegan vanilla ice cream!
