In a large bowl, combine arrowroot starch, cinnamon, nutmeg, and sea salt. Add diced apples, lemon juice, vanilla extract, and maple syrup, tossing to coat.
½ cup cold unsalted butter, cubed (full fat vegan butter works)
Ingredients
1 cup gluten-free rolled oats
½ cup gluten-free flour
½ cup coconut sugar
½ tsp cinnamon
¼ tsp sea salt
½ cup cold unsalted butter, cubed (full fat vegan butter works)
Filling Ingredients:
⅓ cup maple syrup
2 tbsp arrowroot starch
3 Granny Smith apples, cored, peeled, diced
3 Honeycrisp apples, cored, peeled, diced
1 tbsp lemon juice
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp nutmeg
¼ tsp sea salt
Optional: Vanilla or coconut ice cream, whipped cream
Instructions
Preheat oven to 350°F and lightly grease a cast-iron skillet.
In a large bowl, combine arrowroot starch, cinnamon, nutmeg, and sea salt. Add diced apples, lemon juice, vanilla extract, and maple syrup, tossing to coat.
Evenly spread the apple filling into the skillet.
For the crumble, mix oats, flour, coconut sugar, cinnamon, and sea salt. Cut in butter with a pastry cutter until large crumbs form. Freeze the mixture until ready to bake.
Top the apples with the crumble, bake for 50-60 minutes, until golden. Let cool for 30 minutes before serving with ice cream or whipped cream. Enjoy
Video
Notes
Top the apples with the crumble, bake for 50-60 minutes, until golden. Let cool for 30 minutes before serving with ice cream or whipped cream. Enjoy