Granny Smith apples are big this time of year.  I like to have one every day – they are an excellent source of vitamin C.  So this past weekend, I made this mouthwatering Vegan Apple Crisp.  It also has a delicious crumble topping, and I served it with sugar- free vanilla bean ice cream. The recipe is listed below.

8 Cups of green apples, peeled and sliced (you can use Granny Smith)⁣
1 Tablespoon of fresh lemon juice⁣
1/3 Cup of coconut sugar⁣
1/4 Cup of all-purpose gluten-free flour⁣
1 Teaspoon of ground cinnamon⁣
1/2 Teaspoon of ground ginger⁣
1 Teaspoon of pumpkin pie spice⁣
1/4 Teaspoon of Himalayan salt⁣

Crumb Topping Ingredients:⁣
1 Cup of all-purpose gluten-free flour⁣
1 1/2 Cups of rolled oats⁣
3/4 Cup of coconut sugar⁣
1 Teaspoon of ground cinnamon⁣
3/4 Cup of vegan butter, melted⁣

-Preheat oven to 350F. Spray the 9×13 dish or 1.5 quart casserole dish with vegetable spray.⁣
-Peel and slice the apple and add to the mixing bowl and toss with fresh lemon juice. In a separate bowl mix together the spices, coconut sugar, flour and salt. Pour this over the apples and coat and combine all the apples. Set aside while the crumble is prepared.⁣

For Crumb Topping:⁣
-To prepare the crumb topping, mix together the oats, flour, coconut sugar, and cinnamon in a mixing bowl. Pour melted butter and mix to combine.⁣
-Prepare apple slices in layers in your prepared dish then distribute the crumb topping over top of all the apples.⁣
-Place prepared dish in the oven and bake for 50 minutes, or until sides are bubbly and the top is golden brown. Remove from the oven and set aside to cool for 15 -30 minutes before serving. Add a dollop of vegan vanilla ice cream and enjoy!

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