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Four All Ice Cream

Ice Cream Musings

Try This At Home: Vegan & Gluten-Free Blueberry Coconut Apple Crisp

The weather feels like fall and summer have collided at high speeds! To match our weird surroundings, we made a dessert that collides the begins of the fall harvest with the height of summer chilling.

 

There's nothing quite like roasted fruit with a toasted cinnamon topping and some fresh ice cream to pull it all together. We made this recipe that much better by making it friendly for your vegan and gluten-free friends and family to enjoy.

 

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Here's what you'll need:

 

Filling

  • 8 medium-large apples (we used ginger gold apples from Maplecrisp Orchards, sourced at Legacy Greens)
  • 1 tsp of cinnamon
  • 1/2 cup of organic cane sugar
  • 2 tsp of fresh squeezed lemon juice

Topping

  • 1 cup of gluten-free rolled oats
  • 1 cup of gluten-free flour mix 
  • 1/2 cup of coconut or olive oil
  • 1/2 cup of brown sugar

The best part

  • 1-2 scoops of our Blueberry Coconut vegan ice cream

 

 

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Time to get cooking:

  1. Preheat oven to 350 degrees.
  2. Peel your apples, quarter them then slice into thin apple slices. 
  3. Add your apple slices, cinnamon, sugar, and lemon juice into a large mixing bowl then stir or toss to combine.
  4. Fill your baking dish with the apples and spread them out equally.
  5. Clean your mixing bowl, then add your oats, flour, cinnamon, and sugar. Stir to combine. 
  6. Add the oil then continue to stir, mashing out any large clumps of sugar.
  7. Distribute your topping layer on top of the apples in your baking dish evenly. 
  8. Place your baking dish into the oven for 50 mins. or until the apples are bowling.
  9. Let the apple crisp rest for 30 mins before serving.
  10. Scoop from your Blueberry Coconut pint onto your crisp, and enjoy!

 

Every Tuesday on the blog we post a new #TryThisAtHome recipe using #FourAllIceCream. Check back next week!

 

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