It’s apple season here, and in our house that means it’s time to make a crisp (also known as a crumble). Whether you call it a crisp or a crumble, you’ll want a gluten-free vegan topping recipe for it, and here it is! Our crisp / crumble topping is low sugar, really easy to make, and so delicious! It’s made with almond flour, oats, a little sugar, and vegan butter; no other gluten-free flour needed! It’s really super easy, and you can top any fruit with it (see just below for easy directions for making and baking it). Costco carries the best deal on almond flour, and sometimes has Miyoko’s vegan butter!
In terms of what fruit to use in your crisp, really the sky is (almost) the limit. Sliced apples are traditional; we like to do a mixture of apples and pears. Of course you can do soft fruit such as peaches as well, and also berries! We like to mix berries in with other fruit, too!
Typically in terms of the fruit we just toss the fruit with a little tapioca starch (also called tapioca flour) and if the fruit isn’t already sweet enough (it often is) a little bit of maple syrup. Then we let that sit while we prepare the topping.
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Once the topping is ready, we give the fruit one last stir, and dump it into a greased casserole or baking dish, spread the topping on top, and bake it in a 375° oven for 45 or so minutes (start checking at 40 minutes, it’s done when the topping starts to brown on some of the highest points).
Here’s the topping recipe.
Gluten-Free Vegan Crisp Topping with Oats
Note: This recipe covers a small casserole dish and may be doubled
6 Tablespoons almond flour
6 Tablespoons quick oats
1/4 cup sugar
1/4 cup cold vegan butter (Miyoko’s vegan butter is awesome for this)
Put the flour, the oats, and the sugar together in a mixing bowl and mix throughly.
Cut the vegan butter into pieces and then cut it into the flour mixture with a pastry cutter or two knives until the butter is evenly cut in and the crumbs are about the size of peas. NOTE: You can also mix the dry ingredients in a food processor with the ‘S’ blade, and then cut in the butter in the food processor, however you need to have the butter very cold, and to just very carefully pulse it, as it’s easy to overdo it and then instead of topping you’ll have a buttery floury paste.
Spread over prepared fruit filling and bake at 375° for 40-50 minutes, checking at 40 and removing when the top starts to brown.
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