Easy Fall Vegan Apple Crisp

my homemade crisp

You may have figured out that I like yummy quick and easy recipes. I love crisps so much because it can be your breakfast, dessert or a snack. Being an adult and eating intuitively is so liberating, dessert for breakfast is a good day in my books. I love to support locally owned companies as much as possible so I’ve tagged the brands I buy.

Feel free to use whichever fruit is in season. I’ve made this recipe with all apples as well as a mix of peaches and apples. Berries and apples would also be delicious! I’ve taken a basic apple crisp recipe and made it next level by adding in chaga, a medicinal mushroom known for it’s immune support and anti-cancer benefits. Get creative and use what you have in the kitchen. I personally don’t make with any sugar so I opt for maple syrup to sweetened.

EASY APPLE (OR PEACH) CRISP

Vegan, Gluten-Free, Delicious

INGREDIENTS

• I use a 8x12/9x12 ish sized glass dish and adjust measurements based on how much topping and filling I want

• 10 organic apples (I actually did a mix of local peaches and apples, use what’s in season)

• 1 cup organic rolled oats (adjust based on dish size)

• 1/2 cup organic almond flour

• 1/2 cup organic walnuts

• 2-3 tbsp on organic maple syrup

• 1 pinch sea salt

• 4 tbsp coconut oil

• 1 tbsp local sustainable chaga

• 1-2 tsp of organic celyon (true) cinnamon and chai spice (code brucesroots10)

• 1 tsp ground vanilla powder, optional, but so good

  DIRECTIONS

1. Preheat oven to 350 degrees F ( 176 C) and lightly coat an 8x8 or 8x12 baking dish with coconut oil

2. Add fruit directly to the dish as you chop it

3. Grab your favourite mixing bowl and add crisp ingredients (coconut oil, walnuts, oats, maple syrup, cinnamon, Chaga) and mix using your hands

4. Add crisp to the top of the fruit in an even layer and bake for 40-45 minutes, or until the fruit is bubbling and the top is crisp and golden

5. Enjoy warm out of the oven as dessert or have it for breakfast with unsweetened coconut yogurt. Lasts 2-3 days in the fridge

Recipe inspired by Minimalist Baker, but adapted to make it even more nutritious. Tag me if you make it and I’ll share your vegan goodness!

xx

Jordan Bruce, RHN
North Vancouver Plant-Based Nutritionist and Live Blood Analyst

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