This is just another example as to why I cannot set up and follow a strict blog editorial calendar.
I had every intention of sharing next week’s dinners and grocery shopping with you today but then my son got sick and stayed sick all week, which totally threw me off.
Talking to him about dinner planning for next week seemed silly and I haven’t gotten to the grocery stores per my usual routine so…there’s that.
Let’s be honest though, wouldn’t we rather skip dinner and go straight to dessert anyway?
After polishing off this lightened-up apple crisp Sunday evening (the same day I made it) and making another one by Monday morning which was referred to by my son as actually good, I knew that the recipe was a winner.
It really is GOOD! I say this with an exclamation point and the use of various font options in order to express to you that this vegan (and even gluten-free) apple crisp recipe is truly delicious even though it’s not my traditional apple crisp.
It’s extremely lightened up, I almost want to say that it’s honest enough (can food be honest? hmm) to be considered a healthy meal, not just a tasty dessert.
This vegan apple crisp is made without butter or oil. There’s no brown sugar, granulated sugar or coconut sugar and is gluten-free if you use gluten-free rolled oats.
I do have a killer apple crisp recipe up my sleeve at all times but sometimes, you want a recipe that is a little lighter, one that puts the satisfaction smile on your face without weighing you down.
I left out the sugar because sometimes it’s nice to rely on the natural sweetness of the apples.
When combined with cinnamon, apples are boldly sweet and flavorful all on their own!
I highly recommend the splash of almond milk over the apple mixture. It’s not your average apple crisp ingredient but the almond milk just adds some extra texture to the apples as they cook. Do it. Trust me.
This apple crisp is basically a combination of my favorite foods all in one. I guess that’s why I have been eating it for breakfast, lunch and dessert.
- 6-9 medium sized apples (I prefer granny smith, honeycrisp or pink lady)*
- 1 cup of old-fashioned rolled oats (gluten-free if necessary)
- 1/2 cup almond milk (plus a little more)
- 1 scoop of [url href=”http://cookiechrunicles.healthyskoop.com” target=”_blank”]Skoop[/url] Viva-Nilla protein powder
- 1/4 cup nut butter of choice
- 1 tsp – 1 tbsp. maple syrup (optional)
- Preheat oven to 350 degrees and lightly grease a pie plate.
- Peel and dice your apples directly into the pie plate.
- Sprinkle apples with cinnamon and then add a splash of almond milk and a drizzle of maple syrup (if using), mixing lightly to coat.
- In a separate bowl, combine oats, almond milk, cinnamon, Skoop and peanut butter.
- Mix well and then spoon mixture over apples, spreading around evenly.
- Bake for one hour, uncovered, until apples are tender.
- Serve immediately OR transfer to airtight container and store in the refrigerator.
Three things you are doing this weekend?
Favorite type of apple?
Favorite fall dessert?