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This easy to prepare fall dessert is bursting with harvest flavors: fruit is blanketed with a crisp cinnamon, pecan and oat layer. Vegan, gluten-free and irresistible!

Vegan Apple Raspberry Crisp

This easy to prepare fall dessert is bursting with harvest flavors: fruit is blanketed with a crisp cinnamon, pecan and oat layer. Vegan, gluten-free and irresistible!

The Apple Raspberry Crisp just out of the oven
The Apple Raspberry Crisp just out of the oven
Treat yourself to a healthier dessert - and your kitchen will smell of warm, comforting flavors
Treat yourself to a healthier dessert – and your kitchen will smell of warm, comforting flavors

This easy to prepare fall dessert is bursting with harvest flavors: fruit is blanketed with a crisp cinnamon, pecan and oat layer. Vegan, gluten-free and irresistible!

Ingredients

Oat Pecan Layer

6 tablespoons coconut oil, organic

1 ½ teaspoons cinnamon

a pinch ground cloves and nutmeg

¾ teaspoon natural almond extract

1 cup old fashioned oats

8 tablespoons pecans, coarsely chopped

½ cup organic whole cane sugar, such as Rapudura*

½ teaspoon sea salt

4 tablespoons gluten-free all purpose flour

Apple Raspberry Layer:

5 large apples, (6 cups) peeled and chopped into 1” chunks – try “Zestar” variety

6 tablespoons natural apple cider

½ cup whole cane sugar, such as Rapudura*

3 tablespoons gluten-free all purpose flour

1 ½ teaspoons cinnamon

1 pinch sea salt

½ cup fresh raspberries

Instructions

1

Have ready a 9″ square pan, or a 8″ x 10″ pan. Preheat the oven to 375 degrees.

2

Make Oat Pecan Topping:
Heat coconut oil, (microwave works fine) until it has melted slightly, and is no longer solid.
Add the oil to a medium sized bowl with the rest of the topping ingredients, stir to combine.

3

Apple-Raspberry Layer
Place the apple cider in a medium sized bowl – add the apples as you cut them and toss to coat, the cider will keep them from browning. Add the sugar, gluten-free flour all purpose flour, cinnamon and salt to the apples. Mix to combine.

4

Portion the apple mixture into the baking dish. Add raspberries, tucking them in a bit.
Top the apples with the topping.
Place on a rimmed baking tray to fit and bake in the oven until bubbly around the edges and golden brown on top, approximately 25 minutes.

5

*Rapudura sugar is an unrefined and unbleached whole cane sugar with caramel notes. Can substitute coconut palm sugar or light brown sugar.

6

May substitute regular flour for gluten-free.

7

The crisp can be made into eight single serving baking dishes.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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