Breakfast in Bed Threads: Vegan, Gluten-Free Apple Crisp with Vanilla Bean Nice-Cream
Every Sunday this winter, we’ll be sharing a delectable breakfast recipe that will give you (yet another) reason to stay indoors this season. Add these dishes to your repertoire and enjoy as they make their way from occasional treats to regulars on your high rotation. Today’s recipe is vegan and gluten-free, but make no mistake: this apple crisp is an utter indulgence.
Guests coming over? 'Meal-prepping'? Like the idea of seconds... and thirds? Then step right this way for a healthy (ish) breakfast that's food intolerance friendly (of course, depending what the bill is) and is still a just-sweet-enough treat.
Serves: 8-12
Prep time: 20 min prep, 1 hour cooking
Guests coming over? 'Meal-prepping'? Like the idea of seconds... and thirds? Then step right this way for a healthy (ish) breakfast that's food intolerance friendly (of course, depending what the bill is) and is still a just-sweet-enough treat.
Serves: 8-12
Prep time: 20 min prep, 1 hour cooking
Ingredients
- 6-8 large pink lady apples
- 1 cup brown sugar or panela
- Zest of 1 lemon
- 4 tablespoon freshly squeezed lemon juice
- 1 1/2 teaspoons ground cinnamon
For the crisp topping
- 3 cups free from gluten flour
- 1 ½ cups brown sugar or panela
- 1 cup rolled oats
- 1 cup of granola
- 2 teaspoons cinnamon
- 450g Nuttlex (vegan butter)
Method
- Pre-heat oven to 160
- Peel, core and cut apples into small chunks and place in a bowl
- Mix together the sugar, cinnamon, lemon zest, pour over the apples
- Melt the butter in a pot and set aside
- Add all dry ingredients for topping in a bowl and then add the melted butter, then set aside
- Place apple mixture on bottom of baking dish, add the crisp topping
- Bake for 45-55 mins or until golden brown and apples softened
- Serve with Vanilla nice-cream (vegan ice-cream)... and enjoy!
Want more recipes? Try these blueberry lemon pancakes.
