Apples are now in season in Korea and that can only mean one thing: apple crisp! It’s always the first thing that comes to mind when I think of both apples and fall. A classic, comforting dessert, one brought about even easier by the fact that apples are now as cheap as they will be all year. Fruit is sold a bit differently here, and it’s most common to buy it by the bag. Don’t ask me about the grams or how they figure this out but generally on the street these days one grocery store bag full of apples will go for about $5, depending on the kind you buy and of course where. In the city, fruit is always more expensive. Just the other day a friend of mine (who lives farther south and in a smaller city in Korea) came to Seoul and gifted me with a bag of them. That’s love!

I’ve actually never mastered a vegan and gluten free version of this dessert myself. Every time I try, it ends up being dry or flavourless. Add to that the fact that I’m fresh out of coconut sugar (which I have to buy online and am currently waiting for) I knew I’d have to look up a recipe and see what’s already out there. I am stocked up on maple syrup so I searched for maple syrup apple crisp and low and behold there was a perfect vegan and gluten free recipe that uses maple syrup instead of sugar! Rather than chance it and risk ruining expensive, hard to find ingredients I decided to go with an already set recipe. Especially one as delicious looking as The Fit Cookie’s!

She does recommend using Earth Balance in it, but I only have one container that I brought back with me from Canada. I haven’t opened it yet and want to save it for a seriously special occasion so I did use coconut oil in this recipe instead. I also used gluten free oats that a friend of mine sent me from the States. I’ve been treasuring this bag!

I left on the peels as that’s what she recommended. I’ve always peeled apples for apple crisp but I loved having it this way!

The only thing that was a bit of a bummer was that there seemed to not be enough topping. I had the right amount of ingredients for a half recipe so that’s what I did but I was left with a lot of empty space on my apples. Not a huge issue though as if you have the ingredients you can just make more!

40 minutes at 350 was definitely enough for mine. It made the apartment smell like heaven! The apples are soft, the topping nice and crisp and full of flavour. It’s sweet but not too sweet. Just right! I didn’t notice any coconut-flavour really so I was impressed.

Full instructions are on The Fit Cookie’s blog but I will list ingredients here:

  • 4-5 medium tart green apples (4 cups cored and sliced)
  • 2 Tablespoons healthy soy-free margarine (I used coconut oil)
  • 1 Tablespoon pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Crisp Topping:

  • 1 cup gluten-free quick oats
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 Tablespoons soy-free margarine (I used coconut oil)
  • 1/4 cup pure maple syrup

Super easy and so delicious! I also love the fact that there’s no added flours. Just oats and apple goodness 🙂 I also loved the added crunch that my oats mix added with pumpkin seeds and flax. Not to mention the extra nutritional boost!

Have you had apple crisp yet this fall? What are your tips for your favourite recipe?

Erin xo