Spiced Vegan Apple Crisp

It's starting to feel like fall around here....or at least it is inside my home :)  Outside is another {91 degree} story.  When I paid a visit to my local Pottery Barn recently, the sales associate told me that "fall is what we create in our homes" and that couldn't be any more dead on.  I threw together this apple crisp over the weekend, while I burned my favorite pumpkin scented candle.  The ambiance inside my home felt like fall, and that's all that matters.  

This apple crisp is so delicious you guys.  Warm, gooey apples, topped with a crunchy spiced topping, this recipe is so comforting you won't even realize that there's no eggs or butter.  All the feelings of a big ol' helping of apple pie, sans guilt.  Just the way I like to do things around here!

 Leftover apple crisp makes an equally tasty breakfast treat.  Warm it up in the microwave, and serve it with a dollop of Greek yogurt - so scrump!

Hope you enjoy.

Ingredients

6 medium tart cooking apples, such as Granny Smith or Honey Crisp; peeled, cored, and sliced.
3/4 c. packed brown sugar
1/2 c. gluten free white rice flour
1/2 c. old fashioned rolled oats
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 c. chopped pecans
1/3 c. coconut oil
Almond milk ice cream, or regular vanilla ice cream if desired


Directions

Preheat oven to 375 degrees.  Spread apples in an ungreased 8 inch square baking dish.

In a medium bowl, combine brown sugar, flour, oats, spices, and nuts.  Place ingredients in a food processor or blender, and add the coconut oil.  Pulse until mixture is crumbly & completely blended.  Sprinkle evenly over apples.

Bake 35 to 40 minutes or until topping is golden brown, and apples are tender.  

Serve warm with a scoop of ice cream.

Have a great week! xx