This simple apple crisp recipe is studded with candied ginger & cinnamon. Vegan, gluten free, dairy free, and only dirties one bowl!
It’s sure starting to finally feel like fall around these parts. Nothing says autumn quite like a chill in the air, the first bite of a fresh picked apple, aaaand sleeping with the lights on all weekend.
Okay, maybe not ALLL weekend.
I may be a scary movie buff, but the only way I’m watching them alone is in the middle of the day, and immediately followed by binge watching anything involving animated talking animals. A girl’s gotta sleep at some point.
Especially when you’re last long run of 10k training is the following morning! I usually get my runs in later on in the day, but wanted to get a feel for how race day would be, so went for the starting time of 9 AM. Fueled by coffee, a couple scrambled eggs with a tiny bit of cheese, and a banana with cinnamon and sunflower seeds instead of my usual pb. That’s what I get for not grocery shopping.
Instead, I ran my normal course, and felt pretty good about my overall pace. MUCH better than my last long run. The cool air definitely plays in my favor. Even though 50 degrees feels chilly to start out with, by mile 2, I’m so glad I chose to rock a tank top and shorts. As long as there is no unexpected heat wave or blizzard, I should be good to go for a sub 60 minute goal finish.
Especially if there is apple crisp waiting for me with sweet cinnamon arms at the finish line.
I am all team apple crisp over pie. 1. It doesn’t take as long to make. B. I never eat the crust of pie anyway. D. Effin crumble topping people!
Now sure, everyone knows the basic premise of a crisp. Add some fruit. Top with a 5:1 ratio of butter & sugar to oats. Bake & devour with a melty ice cream crown. But the oats pretty much make it a health food amiright?!
Dramatic? Yes. Something has to keep you from scrolling straight on through the recipe. I’m guilty too. Here’s where the love triangle REALLY starts to get juicy.
Bubbling, syrupy, wafting cinnamon aromas kinda juicy. I was addicted to the bits of ginger that would surprise me with every granolar bite, and knew that I could rekindle the fire of my oh so predictable relationship with apple crisp.
And throwing in the vegan and gluten free cards, makes this a dessert that loves everyone. Even your dishwasher, because you’ll dirty but one bowl and a skillet that should NEVER even hear “dish” and “washer” whispered in its presence. Or just use a glass pan. See if I care.
- 6 medium apples, cored and chopped
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- ½ cup certified gluten-free oats, ground*
- ½ cup certified gluten-free rolled oats
- 1 teaspoon ground cinnamon
- ¼ cup maple syrup
- 2 tablespoons coconut oil, solid
- ⅓ cup candied ginger, chopped
- ½ teaspoon salt
- Preheat oven to 375 degrees.
- In a large bowl, combine chopped apples, maple syrup, vanilla, cinnamon, and lemon juice.
- Add filling ingredients to a cast iron skillet, and set aside.
- In the same bowl, add ground and whole oats, cinnamon, and salt.
- Add maple syrup and coconut oil.
- Use fork or fingers to mix until topping mixture becomes crumbly.
- Evenly pour topping over prepared filling.
- Sprinkle in chopped ginger.
- Bake for 30-35 minutes, or until topping in golden brown, and filling is bubbly.
- Let cool 10 minutes before serving.
Now if you’re a crisp rule breaker like most, feel free to double the crumble topping, and top with a halo of your favorite vanilla ice cream. It will STILL be healthier and out of this world more amazing..er than your average recipe. Now how do you like THEM apples? 😉
Make it a great day!
Don’t forget to enter the HipZIPP Running Belt Giveaway! You have until Friday 10/9 to enter.
Apple pie or apple crisp?
Favorite scary movie?