Vegan and Gluten-Free Apple Plum Crisp—the epitome of warm, sweet, rich Fall spices, and everything nice. Based with tenderly cooked apples + plum and comes well coated with Fall spices; this crisp is topped with toasted gluten-free oats and is a guaranteed staple for the entire family. Made in just 45 short minutes and is a great Fall favorite!

Apple Plum Crisp [Vegan]

Serves

646

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Ingredients

For the Filling:

  • 2 cups peeled + sliced Apples (That's about 2-3 medium Apples; See Notes!)
  • 2 cups peeled + sliced plums (That's about 4 small plums!)
  • 1/2 cup Agave
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon allspice
  • pinch of ground cloves

To Top the Crumble:

  • 1/3 cup 1-to-1 GF Baking Flour
  • 1/2 cup GF rolled oats
  • 1/4 cup organic brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
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Preparation

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Lightly grease your ramekins with butter and set aside.
  3. In a large bowl, stir together the apples, plum, Agave, arrowroot, spices, and a pinch of sea salt, until well incorporated.
  4. In a separate bowl, add the flour, brown sugar, oats, spices, and vegan butter and stir together until mixture looks crumbly and slightly chunky. **NOTE: Crumble in hands should be more 'crumbly' and slightly able to stick together, not entirely wet and sticky.**
  5. Spoon the apple-plum mixture into the bottoms of each ramekin (about 2 Tbsps) and top with flour-oats mixture. Repeat until all ramekins are filled. Bake for about 45 minutes or until fruit becomes bubbly and topping is golden brown.
  6. Once fully baked, remove from oven and let them cool for 5 minutes or so. Serve warm and enjoy with a scoop of your favorite non-dairy ice cream or non-dairy whipped topping!
  7. Bon Appetit!
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Notes

Best if served on the same day of making crisp. If made ahead of time (a few hours before serving), simply re-warm in the oven at 375 degrees Fahrenheit. Leftovers should be stored in an air-tight container in the refrigerator for 1-2 days. You can always use maple syrup, Vegan honey, or organic brown sugar as a substitute for Agave.

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