Fall is apple season; that’s just as true here in Guatemala as it is in the U.S. The local markets are loaded with crisp little apples, and what better to do with crisp apples than turn them into this vegan and gluten-free apple crisp!
I bought apples this week with the intention of starting apple cider vinegar. The great thing about making your own apple cider vinegar is that you can use just the peels and cores, leaving the flesh of the fruit for eating or baking.
Apple crisp is quick and easy to make and, as my husband says, “it’s yummilicious!” He loves it as a mid-morning snack with a cup of coffee. This version is pretty healthful and not too sweet. I make it guten-free with oats, partially processed so they maintain some oat-like texture instead of completely ground into flour. You can use wheat, amaranth, or other kinds of flour for the topping instead.
Tart, crisp apples are generally best for baking.
- 3 lbs apples, peeled, cored, and sliced into 1/4″ slices
- 1 tablespoon lemon or lime juice
- 1 tablespoon cornstarch
- 1 tsp cinnamon
- 1 cup rolled oats, processed as if making flour but leaving larger pieces for texture
- 1/2 cup light brown sugar
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 cup vegetable oil, such as sunflower oil or refined coconut oil
- Lightly oil a 9“ x 9” baking dish.
- Place the apples in a large bowl after slicing, coating them with the lemon or lime juice as you add them to the bowl.
- Add cornstarch and cinnamon to the apples, stirring to coat the apples completely.
- Preheat the oven to 375 degrees F while you make the topping.
- After you process the oats, leave them in the blender or food processor. Add the remaining topping ingredients and gently pulse until just combined.
- Spoon the apples into the prepared pan. Sprinkle the topping over the apples.
- Bake uncovered for about an hour, until golden brown.
Allow to cool at least 15 minutes before serving. This crisp is delicious warm or cold.