By the Gracious Vegan
This very healthy version of apple crisp doesn’t sacrifice taste or satisfaction. You won’t believe there’s no butter or sugar. You have to try it to believe it.
Preheat the oven to 375°F.
Peel and core apples. Thinly slice them into a large bowl.
3 pounds Granny Smith apples
Sprinkle the flour onto the apples and toss or fold them to coat the slices with flour.
2 Tablespoons whole wheat pastry or other flour
Add the following ingredients into the apples and stir until all apples are coated and the date paste is well distributed.
1 cup date paste (here’s my recipe for Date Paste)
1/4 cup lemon juice (1 large lemon)
1/4 cup water
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/8 teaspoon nutmeg
Spoon the mixture into a casserole dish or a glass baking pan. Cover with foil and bake for 35 minutes. While the apples are baking, make the topping.
Topping. Chop the dates in a food processor until they are in small bits.
3/4 cup dried dates, pitted
Add remaining ingredients and pulse to just combine them.
1/2 cup oat, whole wheat pastry, or other flour
1/4 cup slivered almonds
1/4 cup cashew or almond butter
1/4 cup rolled oats (instant or old-fashioned)
1/4 cup flaked or shredded coconut
1/4 teaspoon salt
The mixture should hold together enough to make small clumps. If it's too dry, add water, just a tablespoon at a time, to reach a clumping consistency.
2-4 Tablespoons water
When the apples have baked 35 minutes, remove from oven, spread the topping on the apples, return to oven, and bake 20 minutes, uncovered, or until the filling is bubbly and the topping is golden.
Serve with Vegan Cashew Cream if desired.
Timing: About 70 minutes
Nutrition: whole-food unprocessed; WFPBNO
Gluten-free if gluten-free flour is used