Easy applisciousness like this simple crisp allows the early autumn’s signature flavor to truly shine! Bursting with flavor and cinnamon fragrance, soft and tender, no unwanted junk. This versatile vegan dessert is a hug from the oven.

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We’ve had a glorious fall here in Colorado. I meant to post it earlier, but seem to have fallen into a manic mindset of tackling to-do’s lately to the point of feeling nearly incapacitated. The cortisol-firing is awful, but I’m pushing back. A few things that help— building in two minutes of breathwork, turning to mantras, putting limits on the list-making. You know what also helps? Apples.

There are roughly 7500 different varieties of apples grown in the world, as far as I know, and from what I’ve read and heard about the way apple trees work, that number has to keep expanding. The thought of all those apples—shiny, plump, beckoning in all different shades and varying levels of sweetness and tartness, just has to buoy happiness!

As a word alone ‘apple’ is just cheerful. Some words are like that. Balloons. Hippos!

Weeks ago, one chilly gray afternoon, an old friend we hadn’t seen in ages—years, even—stopped by with a large cooler filled with the most delightfully unassuming apples. They were knobby and little yet perfect. F and I couldn’t resist chomping on a few almost straight away—then, baking got underway, of course!

This is a forgiving, easygoing recipe. Get playful and change up how you like—switch flours for the topping, or leave it out altogether. Sweeten with maple syrup, coconut sugar, brown sugar, or not at all. Swap the nuts, omit the coconut. Incorporating psyllium is optional, but it’s a splendid way to pack in an extra fiber boost. I consider this a wholesome dessert, but it you want to go even leaner, barely there on the sweetener and omitting oil altogether, try this Summer (or any ) Fruit Crisp using apples or apples and pears. Or plums. Really, anything goes. Just be sure to enjoy. Enjoy the crisp, enjoy the time—creating, sharing, being. 🍁

Use code HAPPYAPPLE for 15% off Organic India!

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Yield: 8-10

Author: Wendy McMillan

Vegan Cinnamon Apple Crisp

Bursting with flavor and cinnamon fragrance, soft and tender, no unwanted junk.. This versatile vegan dessert is a hug from the oven.

Ingredients

For the filling:

8 or so large apples, peeled and chopped
1 Tablespoon fresh lemon juice
1/3 Cup monkfruit or coconut sugar
2 Teaspoons ground cinnamon
1/2 Teaspoon nutmeg
2 Tablespoons flour (white whole wheat, all purpose, or gluten-free)

For the topping:

½ Cup blanched almond flour OR chopped walnuts
1/3 Cup flour of choice (whole wheat, gluten-free)
1 Cup rolled oats
1 Tablespoon Cinnamon OR ORGANIC INDIA Cinnamon Spice Psyllium Pre & Probiotic Flour (or include a tablespoon of both for even deeper flavor)
¼ Cup granulated monkfruit sweetener or coconut sugar (more to taste if desired)
¼ Cup liquid coconut or olive oil

Instructions

Preheat oven to 375 degrees F. Coat an 9-inch baking pan or similar with nonstick cooking spray. Set aside.
Prepare the filling: Place apples, sugar, spices, and lemon juice in a bowl. Sprinkle flour over the top and toss to combine. Allow to sit for 10-15 minutes.
Prepare the topping: Place all topping ingredients but the oil in the bowl of a food processor. Pulse, gradually adding in the oil, until well-combined and evenly moistened to form a crumbly mixture.
Place the fruit in the prepared pan and sprinkle evenly with the topping. Bake 45 minutes until the filling is bubbling. Let cool slightly (about five minutes) before serving.

Nutrition Facts

Calories

321

Fat

11 g

Sat. Fat

1 g

Carbs

55 g

Fiber

8 g

Net carbs

48 g

Sugar

31 g

Protein

4 g

Sodium

26 mg

Cholesterol

0 mg