Grain-free and Vegan Apple Crisp
Grain-free and Vegan Apple Crisp is :
caveman , gluten free , dairy free , lacto ovo vegetarian , primal , veganBy Texanerin
Preheat the oven to 350F (175C) and get out an 8"x8" (20cmx20cm) pan.
Mix the maple syrup, lemon juice, arrowroot powder, cinnamon, nutmeg, and salt together in a large bowl. Peel the apples, if desired, and core and cut into " pieces.
Place the apples in the maple syrup mixture and stir until the apples are well coated in the mixture.
Place in the ungreased pan.
Mix all the topping ingredients and drop walnut-sized pieces of topping over the apples. Only about half of the apples will be covered.
Bake for 40-50 minutes or until the topping is brown and crisp and the apples are bubbling. The topping will crisp up much slower than a traditional crisp, but don't worry as it will crisp up towards the very end of the baking time. Cover the crisp with foil if the topping starts to brown too early.
Let cool for 10 minutes and serve. If not serving immediately, once cool, loosely cover with a piece of plastic wrap (so the topping doesn't go soft). If storing overnight, properly cover the crisp with plastic wrap. Do note that the topping gets soft on the second day.
Wine Pairing :
- cream sherry
- moscato dasti
Crisp can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.