Vegan Apple Crisp

Vegan Apple Crisp

Description

Vegan Apple Crisp

Ingredients

2 Apples (diced, I used Fuji apples)
1⁄4 cup Water
1⁄4 cup Coconut Sugar
1 teaspoon Cinnamon
1⁄2 cup Carrot Pulp (optional, can leave out completely*)
3⁄4 cups Bob's Redmill GF Cornbread Mix (can sub whole wheat pastry flour)
1⁄2 cup Chickpeas (mashed)
1⁄4 cup Dark Amber Maple Syrup
1 cup Almond Milk
2 tablespoons Ground Flax
1 teaspoon Vanilla

Notes

* I couldn't taste the carrot pulp AT ALL. But Dear Hubby who has an uber sensitive palate said that he could and that next time I should make his without it. #liveandlearn
**This recipe is easily doubled to feed more people :)

Instructions

  1. Preheat the oven to 375.
  2. Dice apples (I left the skin on, but you could peel if you so choose).
  3. Put diced apples, water, coconut sugar, cinnamon, and carrot pulp (optional) into a medium sauce pan. Simmer on medium heat for 8 - 10 minutes, until apples are softened.  Stir frequently.
  4. In a medium mixing bowl, combine the remaining ingredients: cornbread mix, mashed chickpeas, additional coconut sugar, almond milk, flax, and vanilla.
  5. Pour the softened apple mixture into a small loaf pan (or 9 x 9 pan if you double the recipe).
  6. Pour the cornbread batter over the warm apples.
  7. Bake for 35 - 40 minutes, until the top is crisp and lightly browned.
  8. Serve with a scoop of ice cream (vegan, if you want to keep it totally vegan). OR pour a bit of almond milk over the top! Both are delicious.

Yields 4 Servings

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