One thing that I LOVE about this site is that it gives me a baseline on which to create AWESOME recipes. I just made this, with a few modifications. (Just a dab/maybe 1/4 tsp, as her syrups are SWEET! But so delicious.) (I am gluten-intolerant.) We had no V/GF vanilla-ish ice cream for me, so I plopped a big blob of So Delicious Coco Whip on with some of Date Lady’s Coconut Caramel Syrup on top. I topped my husband’s with some vegan chocolate chip oat ice cream that has wheat in it. Just shy of an hour & a half later & being intoxicated on the fumes of apple crisp, we gave in. I used pumpkin pie spice again, 50:50 of Nutiva’s V/GF butter-flavored coconut oil & their shortening, light brown sugar, Himalayan Pink Salt, & the GF flour blend from one of our local grocery chains in NE/Central PA. Even going back to throw in the extra half of the oats.
#Apple crisp recipe with oats full#
So in the midst of dividing the crisp ingredients…I forgot & ended up doing the full crisp ingredients. I ended up using pumpkin pie spice, cornstarch &, fresh apple cider. (Turns out that was plenty in our HUGE cast iron pan.) So the apple filling combo was halved.
So, I did 2 large Granny Smith apples & 3 small Honey Crisp apples. And it would just be more temptation to gobble all of it down as soon as possible. It turned out fabulous! I planned on halving the recipe, as it is just the two of us. So – finally – last night, 9/23/19, I made it, although in the oven. Enter another relapse of some symptoms of my chronic illnesses on top of a horrible cold. And there you were – again! So we grabbed the ingredients we didn’t have over the weekend & I had all intentions of making this over the campfire in our giant cast iron pan Saturday, 9/21/19. Hi Dana! Thanks again for such great recipes! Just last week, my husband said he was thinking about Apple Crisp for some reason. Use half amount of sugar in the topping, a little more oil/vegan butter, a tiny bit of apple cider, have the almond flour on hand, and let the topping sit a little, letting the cider and fat soak into the oats a bit. I will try this Apple Crisp Recipe again, however, will use no sugar in the filling, add 1/2 apple cider to the filling instead. The concoction turned out to be a very moist apple crisp bread pudding sort of thing. It turned out great! Not as sugary, and the dry oats soaked and cooked a bit. Put batter into oiled baking dish, and baked for 30-40 min at 350*. Then added the flour & egg mixture to the apple crisp, and mixed the two together. Filling was super sugary too (was on auto pilot and should have decreased amount).ĭecided to fix it following morning by mixing ~ 1/4c vegan butter, ~1/3c einkorn flour, 1 tsp baking powder, and an egg together (egg substitute will work too).
For us, the topping was dry, very textured/granular, and sugary. We will bake with sugar once and awhile, however we usually decrease the amount of sugar called for 9and sometimes use maple syrup or honey instead). Also, worth mentioning, We are use to no/low sugar/sweetener recipes. However, I did not follow recipe to the “t” as I did not have almond flour on hand. It didn’t come out quite like the other comments mentioned, for us.