Ah Fall, where the colors change, there’s a bit of a chill in the air, the sun isn’t so strong, and we start to welcome back the foods of comfort and warmth. We start to enter a season that welcomes half of hibernation and half of exploring. t’s a time to get inspired and put all your manifestations into play. The weather is nice enough to want to go outside and 
adventure during the day, and at evening, the weather becomes more chill bringing people inside to connect on a more intimate level without so many distractions going on. The season brings so much gathering of family and friends even without bringing Halloween and Thanksgiving into play. It’s a very playful season in my opinion, and playful in a way of creativity and outside joy with loved ones. Who doesn’t like to go explore during the day and then come back to some hot coco, apple crumble and laughter? Now I know that this season and the one after, Winter, can bring some unhealthy options. So why not take those options and get playful with the ingredients, change them up a little bit just like we change with every season that surrounds us. It’s only fair right? I don’t know about you, but when it starts to get a little bit chilly I always crave pie and cobblers. I’m not much of an apple fan but when it comes to a crisp, well, I can’t seem to keep my spoon out of the cookie jar.
This apple crumble recipe has a few options to play with and all are Gluten free and Vegan! You can keep it baked or keep it half-baked and half raw. I created a crust for the bottom that is all nut based so you can use that on top instead of the oats if you are trying to stay away from grains just make sure to cook the filling for a few minutes until apples are soft. There is also the option of doing it without the crust and only doing it with the apple base and oats on top. This recipe is light enough to have during the day and at night without feeling sluggish, full, and sleepy. So, let’s dive in shall we!
Nutty Apple Crumble
Vegan/ Gluten Free
Serves 4-6
Crust / Raw topping- double if it’s for a topping
. 6 dates
. 1 cup pecan pieces
. 2 tbl vegan butter melted
- Turn the oven to 350. Put the pecans in the blender first and blend just till it’s into a flour like consistency. Add the remaining ingredients and blend until it starts to form together.
- For the crust, transfer into a 9” pan or a smaller one with the shape of your choice and line it with parchment paper. Start to add the crust to the lined pan and start to spread. I wet my hands for this part which helped spread the bottom. It may seem like it won’t spread but trust me, it will! Use your hands and maybe get your kids or partner involved. Now just set that aside. If you want this for the topping, double the recipe and then just set it aside once its blended.
Filling:
. 6 tbl lemon juice
. 6 apples
. 2/4 cup coconut sugar (if you want sweater, then add one more ¼ cup)
. 1/3 cup vegan butter melted
. 2 tbl cinnamon
. 2 tbl arrowroot powder or potato starch
. 1 tsp sea salt
. 1 tbl nutmeg
. option of adding 3 chopped dates into the mix
- Start by chopping up the apples and then placing them in a large bowl. Keep the skin on unless you want to remove it, your preference.
- Melt the butter and add the cinnamon and nutmeg into it. Then let cool for a moment and pour into the bowl with the apples.
- Add the sugar, the arrowroot powder, salt. Then juice the lemons and add into the mixture. I used about 6 small lemons because I like an extra zing. Mix by hand to make sure it gets blended correctly, if you want to add extra cinnamon or nutmeg I welcome that. You can never have enough spice!
- Place the mixture into a large pot and cook for about 15-20 minutes until apples start to get soft and a “stew” starts to create. Set aside
Topping:
. ¾ cup rolled gluten free oats.
. ¼ cup coconut sugar
. ¼ cup Gluten free all-purpose flour
. 1 tbl cinnamon
. 1 tbl nutmeg
. 2 tbl coconut oil melted
- Mix everything in a bowl and set aside
Now place the apple mixture into the lined parchment pan with out without the crust. Add the oat topping mixture and then bake for about 45-50 mins, or until the oats start to turn more golden.
If you are using the nut crust as the topping, just cook the apples for 35 more minutes in the oven then add the topping after its made.
ENJOY!
About the Author: Chelsea Shapouri, currently in Southern California, is an entrepreneur with the love for holistic health, yoga/meditation, herbal medicine, travel, and the outdoors. Her aim is to help people achieve their true authenticity, move away from stress and into balance using her knowledge with Holistic Living. Chelsea currently is teaching “Yoga Medicine” at local studios and indoor rock climbing gyms, creating a cook book, taking photos with her favorite companions, hosting workshops locally, and enjoying the ocean and trails on her days off. To learn more about her mission and offers you can go to her website; Thegrainsoflife.com or email her at; thegrainsoflife@yahoo.com. Join the team to spread this awareness of happiness as well as taking care of our earth and people.
