Monday, October 21, 2013

Guilt Free Vegan Apple Crisp

Four words: Vegan.  Gluten free.  Delicious.  Do I have your attention now? :)

Last week after dinner, Adam was craving dessert of some form {ok, so maybe I was too!}.  I quickly threw this together using staple ingredients in my pantry and was pleasantly surprised at how tasty it turned out!  

Gooey apples, cinnamon + spice flavors, and a crunchy topping are the perfect flavors to warm you up on a cozy Autumn night.  You honestly won't even notice that there is no eggs, no dairy, and no gluten of any sort.

If you manage to have any leftovers, you can heat it up the next morning and add it to your oatmeal like we did!  Soooooo yummy!

Enjoy!





Ingredients

3 apples {1 cored + cut into chunks, the other 2 cored and sliced thin w/ skin left on for extra fiber}
1/3 c. Oatmeal
Agave nectar
3 tbsp. cinnamon
3 tbsp. brown sugar substitute
4 Tbsp coconut oil
1/4 tsp nutmeg
pinch of sugar substitute


Directions

Preheat oven to 375 degrees F.

Grease the bottom of a ramekin with a small amount of coconut oil.

Taking the apple that has been cut into chunks, place in a blender or food processor along with a pinch of sugar substitute and pulse until you have achieved a smooth but still chunky consistency.  Set aside.

In a medium sized bowl, combine sliced apples, 2 tbsp cinnamon, nutmeg, 2 tbsp brown sugar substitute & 1 tbsp agave.  Gently toss to combine.

Heat a medium sautee pan over medium high heat with 2 tbsp. coconut oil.  Sautee apple slices, stirring occasionally for about 8-9 minutes or until soft.  Give one extra little dusting of cinnamon and remove from heat.

Using that same medium sized bowl that you tossed the apple slices in, combine oatmeal, 1 tbsp. cinnamon, 1 tbsp. agave, 1 tbsp of brown sugar, 2 tbsp. coconut oil, and 2 tbsp of the apple puree.  If the mixture feels too dry, add an additional 1 tsp. coconut oil + 1 tsp apple puree.

Using your greased ramekins, layer about 2 tbsp of apple puree at the bottom.  Next layer the sauteed apple slices about 3/4 of the way up and finish with the oatmeal topping.

Place in oven and bake for 15 minutes, or until oatmeal has achieved a nice crunchy brown texture.

Remove from oven and let cool about 5 minutes before serving. 

Serves 2-3 {depending on the size of your ramkekins}.









Need a few ramekins to bake this dish?  I love {these} adorable little chalkboard ones.  Also {these} from Bed Bath & Beyond that I own in red {but they come in many different colors} and I'm really digging {these} pretty gold rimmed ramekins from Williams & Sonoma which would be perfect for the holidays! 

6 comments:

  1. You have one lucky husband. Healthy and delicious, cant wait to try :)

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    Replies
    1. Thanks! I like to think he's pretty darn lucky! ;)

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  2. Replies
    1. It's so yummy, Megan! Perfect for Fall :)

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  3. This looks sooo good! I'm definitely trying it out tonight for a lil pre-bedtime snack :):) Thanks for sharing!

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    Replies
    1. Hi Karen! Thanks for checking out my blog! Let me know how it turns out for you :)

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