Apple Crisp (vegan)

Apple Crisp After Baking

Desserts are often high in sugar and fat.  This cobbler takes advantage of all the delicious apples we can grow here in Buffalo, while keeping things low-fat and low sugar.  Go picking or pick up some fresh apples from your farmers market.  Get more than you think you'll need, they last a long well in cold storage (and it's 1/3 the price you'll pay in the store).

Apple Crisp (made without DAIRY!) for a 9x13 pan

Ingredients for Filling:

8 apples (about, use as many as you need to fill the pan): use an apple peeler if you have one

Citrus juice (you can use lemons or orange juice)-about the squeeze of 1 lemon/orange or drizzle juice on apples to prevent browning

2 tsp cinnamon

2 tbsp honey

Instructions:

Mix the above into a bowl and the place apples into a 9x13 pan

Pour 2-3 tbsp of apple cider into bottom of pan (to coat bottom of pan)

Ingredients for Topping:

2 cups rolled oats (organic preferred)

1 cup whole wheat flour (can be replaced by more oats if gluten free)

1/4 cup honey

2 tbsp coconut oil (organic)

2 tsp cinnamon 

Instructions:

1. Mix topping and place on top of apples
2. Preheat oven to 375
3. Cover with foil and bake for 1 hour (until bubbling), remove foil for 10 minutes to brown up

Enjoy!

Nutritional Benefits in this Apple Crisp (whole pan serves 10-12):

Apples: high in fiber and vitamin C (whole pan has 160% Vit C) high in potassium 

Oats: high in calcium, fiber, and helps to maintain blood sugar levels

Cinnamon: aids in blood circulation

Coconut oil: cholesterol free 

*totals in entire pan:
28g fat 

70 g sugar from honey

112 g carbs from oats (8g sugar)

12 g fiber from oats (much more depending on quantity of apples used)