Apple Crisp

Autumn is here in the Northern Woodlands and we are preparing for winter.

Harvesting squash, potatoes, onions and beans fills our days.

The birds are collecting sunflower seeds from the drooping heads of those majestic flowers and squirrels are in a flurry finding their cold weather stores.

Apple picking is one of the delights of our homestead.

Our trees have been on the land for many decades and yield wonderful apples for cider, vinegar, and cooking.

Enjoy this simple apple crisp recipe that’s vegan and gluten free.

APPLE CRISP

For the apples:

• 2 pounds of your favorite apples

• 1 teaspoon cinnamon

• 2 teaspoons lemon juice

• 1 tablespoon arrowroot flour / powder

For the topping:

• 1/2 teaspoon cinnamon

• 1/4 teaspoon each ginger and allspice

• 1/4 teaspoon each nutmeg and salt

• 1 cup almond flour

• 1/4 cup coconut flour

• 1/4 cup arrowroot flour / powder

• 1/2 cup chopped walnuts or almonds

• 1/4 cup applesauce

• 1/4 cup coconut oil, melted

• 1/4 cup unsweetened yogurt (plant based or cow)

• 1/2 cup blueberries

Preheat oven to 350 degrees.

Slice the apples and place them in a 9x9 square baking dish.

Whisk together lemon juice, arrowroot and cinnamon. Pour the mixture over the apples and bake for 20 minutes.

Meanwhile, collect all the rest of the ingredients and mix them together well. If the mixture is not moist enough, add a bit more yogurt.

Remove apples from the oven and spoon the topping over them in dollops.

Sprinkle blueberries over the top for decoration.

Bake for 20 minutes more and enjoy warm.