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.

Brittany's Banana Cookies

Banana Cookies

2 large bananas, mashed
1 cup of quick oats
Optional: add in chocolate chips, coconut, or nuts

Mix batter together. Drop by spoonfuls onto cookie sheet.  Bake in 350* oven for 15 minutes.

Apple Pie Bread

Ingredients

	Ingredients
½	cup butter, softened
1	cup sugar
¼	cup 1% milk
2	eggs
1	teaspoon vanilla extract
2	cups shredded apples (I used 5 Macintosh)
2	cups all purpose flour
2	teaspoons baking powder
½	teaspoon salt
1	teaspoon cinnamon
	Streusel Topping
¼	cup light brown sugar, packed
3	tablespoons flour
¼	teaspoon cinnamon
½	cup walnuts, chopped
2	tablespoons cold butter

Directions

Directions 1. Preheat the oven to 350 degrees F. Spray a 9 x 5 bread pan with nonstick spray; set aside. 2. In a large mixing bowl, cream the butter and sugar together. Add the milk, eggs, vanilla, and apples and mix on low speed until smooth. 3. In a medium bowl, combine the flour, baking powder, salt, and cinnamon. Add the dry ingredients to the apple mixture on low speed until combined. Pour the batter into the prepared loaf pan and spread evenly. 4. In a small mixing bowl, combine the brown sugar, flour, and cinnamon on low speed. With the mixer on low speed, add little pieces of the butter and mix until blended. Add the walnuts and stir well. Sprinkle the streusel over the bread batter evenly. 5. Bake for 60 - 70 minutes (until a toothpick inserted in the center comes out clean). Let stand for 10 minutes. Then remove the bread from the pan and cool on a wire rack. Make-Ahead Tip This would be a great treat to keep in the freezer for those times when there's no time to bake. All you need to do is thaw it out overnight. Freezing Directions When the bread is completely cooled, wrap in plastic wrap and place it in a labeled freezer bag. Remove as much air as possible. I recommend using a vacuum sealed bag. Freeze up to 2 months.

Sour Cream Blueberry Muffins

"When we were growing up, my mom made these warm, delicious muffins on chilly mornings," recalls Tory Ross of Cincinnati, Ohio. "I'm now in college and enjoy baking them for friends."

12 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

• 2 cups biscuit/baking mix
• 3/4 cup plus 2 tablespoons sugar, divided
• 2 eggs
• 1 cup (8 ounces) sour cream
• 1 cup fresh or frozen blueberries

Directions

• In a large bowl, combine the biscuit mix and 3/4 cup sugar. In a
• small bowl, combine eggs and sour cream; stir into the dry
• ingredients just until combined. Fold in blueberries.
• Fill greased muffin cups three-fourths full. Sprinkle with remaining
• sugar. Bake at 375° for 20-25 minutes or until a toothpick comes
• out clean. Cool for 5 minutes before removing from pan to a wire
• rack. Yield: 1 dozen.