I created this recipe last week when I had my neighbors over for dinner. The menu was: veggie shepherd’s pie, fall salad, roasted beets & carrots, warm crescent rolls and this apple crisp with coconut vanilla ice cream (and red wine and whiskey of course!) Apples and Fall just go together, so I knew I wanted to make something with apples. I attempted to make the crisp in a way that would taste like a dessert, but still feel like it was healthy. I think I may have accomplished that. This could still be made even more healthy… but you have to be a little naughty when it comes to dessert… right? Well, if you must, you could always swap the flours and sugars to be something like gluten free flour and coconut sugar… that would be fancy & quite healthy as well!
6 medium apples
1/3 cup frozen cranberries
1 TBS apple cider vinegar
1/4 cup whole wheat pastry flour, plus 2 TBS
1/4 cup regular sugar
1/2 cup rolled oats
1/2 cup pecans or walnuts
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
pinch of salt
5 TBS coconut oil
Preheat oven to 375 degrees. Start by slicing the apples and place in a large bowl. Add in the cranberries, apple cider vinegar, 2 TBS flour and 1/4 cup sugar. Toss to mix well.
Spray a baking dish with coconut oil spray, then pour the mixture into the baking dish.
Now prep the topping. In a food processor, pulse together the oats, nuts, remaining flour, brown sugar, spices and coconut oil until the mixture is crumbly, should only take a few pulses.
Pour this mixture over the apples and cover with foil. Bake covered for 30 minutes, then uncover and bake for an additional 10 minutes. Serve with vegan vanilla coconut ice cream, and enjoy!