My sister Zandria and I made Sunday brunch for a few friends last week. When I was thinking about the menu I wanted to make something sweet but not “french toast and pancakes sweet”. My sister and my mom try to stay away from gluten so that eliminated a lot of possibilities (without having to spend extra time and money stocking up on new flours and ingredients). I wanted to use up extra apples laying around and it was Zan that came up with the idea of using my buckwheat flour…ta-da!…vegan apple crisp was born!
We studied several recipes and I wrote up one of my own on my Google Docs. That’s what I was checking on here while simultaneously pouring honey:
It’s so great that I had my sister in the kitchen taking pics of me! I wish we had one of her!
I melted the coconut oil for a second by setting the jar in a small saucepan of boiling water. It made pouring it a breeze! (note: coconut oil is usually soild)
The end result was yummy! It was juicy and the “crisp” part was crunchy and just sweet enough due to the honey, almonds and pumpkin seeds. Perfect with the frittata and sausage that we prepared to go with it.
Vegan Apple Crisp
- 6 medium fuji or honey crisp apples
- 1 lemon, juiced
- 1 1/4 cup buckwheat flour
- 2 pinches kosher salt
- 1/2 cup sliced almonds
- 1/2 cup raw pumpkin seeds (pepitas)
- 1 1/2 teaspoons vanilla
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 cup local honey
- 1/4 cup (4 tablespoons) coconut oil
- Preheat oven to 350 degrees. Wash apples, core them and cut them into chunks. I used organic apples and did not peel them. Squeeze the juice of one lemon over the apples and toss to combine. I used the 13×9 dish that I baked the apples in as my bowl.
- In a separate bowl combine buckwheat flour, salt, spices, almonds and pumpkin seeds and stir. Add coconut oil, vanilla and honey and stir until well combined. Spoon it in chunks over the apples and spread to cover. Cover the top of the dish with foil and bake for 35 minutes. Remove foil and bake for another 15 minutes.