Winter Wonderland: Vegan & Gluten Free Menu

Apple Crisp with Coconut and Pecans

• Serve from baking pan onto dessert plates.
• Prep entirely beforehand, but warm prior to serving, if preferred.

INGREDIENTS FOR 16 SERVINGS

Paleo apple crisp filling

• 3 medium apples, peeled and thinly sliced (4 cups)
• 2 tablespoons coconut sugar
• 1 tablespoon pure maple syrup
• 1 tablespoon blanched almond flour
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon pure vanilla extract
• 1–2 tablespoons water (optional)

Pecan coconut crisp topping

• ¾ cup pecans, chopped
• ½ cup unsweetened coconut flakes or raw coconut chips
• ¼ cup blanched almond flour
• ¼ teaspoon ground cinnamon
• 2 tablespoons pure maple syrup

INSTRUCTIONS

1. Preheat oven to 350°F. Grease an 8-inch square baking pan with coconut oil. Set aside.
2. In a large bowl, add all filling ingredients: apples, coconut sugar, maple syrup, almond flour, cinnamon, nutmeg and vanilla extract.
3. Using a rubber spatula, stir and fold until apples are fully coated and sugar has dissolved. If your mixture isn’t very wet, add in water—you’ll want to see 1-2 tablespoons liquid at the bottom of your mixing bowl. Suggested to use 1 ½ tbsp.
4. Pour this mixture into the prepared baking pan. Use the spatula to smooth apples into an even layer.
5. Add all topping ingredients to a medium bowl. Using a fork, stir and fold until crumbles form. Gently spoon evenly over apples, making sure to keep crumbles intact.
6. Bake for 40-60 minute, until the topping is a deep golden brown and the juice around the filling has thickened. To test, use a spoon to carefully lift up a corner of the crisp to see the juices. If it’s still watery, bake for another 5 minutes.
7. Allow to cool for 10-15 mins. Serve warm with a scoop with dairy-free ice cream on top.
   

Vegans have more fun, we're sure of it.

‍