Happy Tuesday, all! As many of you have seen from my Instagram feed, last weekend before my half marathon I did the most basic New England fall activity available: I went apple picking! And for some reason, I decided that 1/2 a bushel of apples (which is equivalent to 24 pounds, or just shy of 11 kilos, apples) is an appropriate amount of apples to haul home for a single gal like me.
Let’s just say – that’s quite a lot of apples. It was perfect timing when I was invited for a housewarming/football watching party this past weekend at my friend’s new place. My friend E is gluten-free, so I decided to make the most bomb gluten-free and vegan apple crisp EVER. I also wanted to mix it up, so I used muesli in place of oats for the crisp topping. I used Evoke brand muesli, because it’s my favorite, freakin’ delicious, full of good things for you, and one of their products is gluten free, and suitable for my friend E to have, hooray! I followed my sister’s original recipe, and made a few substitutions in order for it to be gluten free. It’s important to note that I tripled her original recipe so that I could fill a 10 x 14 inch glass pan, and serve a crowd. You can cut this recipe into thirds for a smaller 8 x 8 pan, or in half for a 13 x 9 pan. Also, since I overdid it on the snacks/dessert/continued to carbo-load after my half marathon (more on that later), I made a slightly healthier version that I could enjoy without worrying about how I’m going to button my pants the next day. Regardless, I prefer crisps to really let the fruit shine, and not throw a ton of added sugar in there. The end result was absolutely DELICIOUS, and got the thumbs up from all of the non-vegan, non-gluten-free folks at the housewarming party. SCORE!
Muesli-Topped Apple Crisp
- 18 cups of apples, peeled and sliced*
- 1 bag (~3 cups) of Evoke Morning Zen muesli
- 1 cup coconut flour**
- 1/2 cup quinoa flour**
- 1 1/2 cups of coconut palm sugar***
- 1 cup Earth balance
- Cinnamon and nutmeg to taste (be generous)****
*That was a joyous time. But totally worth it in the end!
**My sister’s original recipe calls for 1 1/2 cup of flour, so here I substituted coconut flour for its sweetness and quinoa flour for its fluffiness. You can use whatever combination you’d like – I bet almond flour would be BANGIN’ in this recipe, I just didn’t have any on hand.
***Original recipe calls for brown sugar. I had coconut palm sugar, so I used it instead.
****You will need a bunch. I gave my apples a several generous shakes in order to coat all the apples in cinnamon. Use less nutmeg, or it will overpower the apple flavor; maybe like a 3:1 ratio of cinnamon to nutmeg. Use your nose and your best judgement! 😉
- Preheat oven to 350°F. Grease a 10 x 14 glass baking pan – I used Pam baking spray (you can use whatever you like). Fill the pan with your sliced and peeled apples (you don’t *have* to peel your apples, I did because it looks “nicer”). Toss those suckers with cinnamon and nutmeg like a boss, until the apples are evenly coated with the spices.
- Combine the remaining dry ingredients into a large bowl: muesli, flour, sugar. Melt the butter (I just nuked it in the microwave for 30 seconds) and mix well with the dry ingredients until you form a crisp-like topping. I like my crisp “loose” as in, not chunky – if you like yours more on the buttery side, add another 1/2 cup of melted butter.
- Top the apples with the crisp, stick in the oven and bake for 35 minutes.
- Allow to cool slightly before serving, and enjoy! 😀
I love how this recipe turned out – I am never making crisp topping with regular oats again! The muesli makes it so much tastier – the nuts give it crunch, the raisins and dried cranberries give it a little extra sweetness, and the seeds add a great texture too. It was absolute perfection. And best of all, it’s totally vegan and gluten-free, so it’s bound to be a crowd pleaser! 😀 It’s also the perfect dish to bring for your fall dinner party, or kid’s Halloween party! 😀
I hope you enjoy this recipe as much as I did!