Vegan Apple Crisp

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: Apple filling:

3 pounds (1.3 kg) of apples (about 8 medium apples or 6 jumbo apples) (see Note 1)

1 ½ tablespoons lemon juice

¼ cup (80g) pure maple syrup

1 ½ teaspoons pure vanilla extract (not imitation extract)

1 ½ teaspoons ground cinnamon

½ teaspoon freshly grated nutmeg (or ¼ teaspoon pre-ground nutmeg)

½ teaspoon ground ginger

¼ teaspoon ground cloves

⅛ teaspoon ground cardamom (optional)

2 tablespoons all-purpose flour (see Note 2 for GF)

Pinch of sea salt

subheading: Crisp topping:

1 stick or 8 tablespoons (112g) vegan butter, sliced into thick pats (see Note 3)

½ cup (60g) chopped pecans (or walnuts) (see Note 4)

¾ cup + 2 tablespoons (110g) all-purpose flour (see Note 5)

1 cup (100g) old-fashioned rolled oats

A heaping ¾ teaspoon sea salt

¼ cup + 2 tablespoons (80g) organic cane sugar

¼ cup (80g) pure maple syrup

1 tablespoon flaxseed meal

½ teaspoon ground cinnamon

For serving: vegan vanilla ice cream or whipped topping (optional)

Directions at rainbowplantlife.com

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