The Best Apple Crisp Recipe (Gluten Free + Vegan)

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

Author: Bakerette.com

Serves: 5 servings

Ingredients

• 8 small to medium apples, peeled, cored and chopped (A variety of both sweet and tart apples are the best!)
• Dash lemon juice
• ⅓ cup sugar
• 1 tablespoon cornstarch
• Heaping ½ teaspoon cinnamon
• pinch of salt

Topping:

• Heaping ⅓ cup packed light brown sugar
• ¼ cup gluten free flour blend
• ½ cup gluten free old-fashioned oats
• ¼ cup almond meal
• ¼ teaspoon cinnamon
• pinch salt
• ⅓ cup non-dairy butter, melted (such as Earth Balance brand)

Instructions

1. Preheat oven to 375 degrees Fahrenheit. Prepare a 9- x 9-inch baking dish with a light coating of cooking spray; set aside.
2. In a large bowl, mix together apples and lemon juice. In a separate bowl, mix together sugar, cornstarch, cinnamon and salt. Add to apples and toss to coat. Transfer to prepared baking dish; set aside.
3. For Topping:
4. Mix together brown sugar, flour, meal, oats, cinnamon and salt. Add melted butter and mix until it resembles wet sand. Sprinkle over top of apples. Cover with foil and bake for 30 minutes; remove foil and bake an additional 15 to 30 minutes.
5. Let rest 10 to 15 minutes before serving. Top with dairy free ice cream with a sprinkle of cinnamon. Yum!

Notes

There will be liquid from the apples in the bottom of the pan. Feel free to drain out.

Soft Lofthouse Style Sugar Cookies

Ingredients

Cookies

• 6 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1½ cups sour cream

Frosting

• 1 cup butter, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 4 cups powdered sugar
• 6 tablespoons heavy cream
• sprinkles

Instructions

Cookies

1. Combine dry ingredients in a large bowl; set aside.
2. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until well incorporated. Add vanilla almond extract and sour cream.
3. Add the dry ingredients and mix until well combined.
4. Dough is soft and sticky. Don't worry. After it is chilled, it will be easy to roll out.
5. Divide dough into two sections. Press to 1½ inch thickness and wrap with plastic wrap. Refrigerate a minimum of two hours or overnight. The longer the better.
6. Preheat oven to 425. Line baking sheets with parchment paper or Silpats.
7. Lightly flour the dough and roll out to ¼ inch thickness.
8. Cut with cookie cutters and place on baking sheet.
9. Bake about 7 minutes, or until puffy. To keep cookies soft, do not over bake.

Frosting

1. Cream butter, vanilla, and almond extract.Slowly beat in powdered sugar, alternating with heavy cream. Add food coloring if desired.
2. Once cookies are cooled, frost and add sprinkles. Allow frosting to set and store in an airtight container.