Description
This vegan and gluten free apple crisp is flavored with chamomile and anise hyssop which yields a lovely amalgam of floral, sweet, and licorice notes. The warm spices in the oat crumble lend a subtle contrast and coziness to the dish.
Ingredients
for the filling:
- 7–8 cups diced apples
- 2 tbsp fresh lemon juice
- 2 tbsp arrowroot
- 2–4 tbsp maple syrup
- 1 tsp vanilla
- 2 tbsp dried chamomile
- 1 tablespoon dried anise hyssop leaves & flowers
for the crumble topping:
- 2 cups oats, divided
- 1/2 tsp ground cloves
- 1/2 tsp ground cardamom
- good pinch of salt
- 4 tbsp room temp/solid coconut oil or softened vegan butter
- 2–4 tbsp maple syrup, depending on how sweet you’d like it
Instructions
Preheat your oven to 350 degrees. Add the apples, lemon juice, arrowroot, maple syrup, vanilla, chamomile, and anise hyssop to a bowl. Toss to mix then spoon into a 2-quart baking dish.
Put 1 cup of the oats into a blender or food processor and pulse until you have a coarse looking flour. Add this to a bowl along with the remaining oats, salt, and the spices. Mix, then add the coconut oil and maple syrup. Mash the coconut oil and syrup into the oat mixture until it begins to hold together in clumps and looks crumbly. Sprinkle this mixture evenly over the surface of your apples.
Bake your crumble for 35 to 40 minutes or until the juices from the apples are bubbling and the oats are a deep golden color. Cool 5 minutes before serving.
Feel free to serve with a drizzle of cashew butter, freshly whipped coconut cream, or vegan vanilla ice cream if you like!
Notes
- If you don’t have access to dried anise hyssop leaves/flowers, you can use a teaspoon of ground fennel seed or ground star anise.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: dessert