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Dessert

GLUTEN-FREE CRISP TOPPING

We've used a version of this recipe on our Strawberry Rhubarb Crisp, but this is the new and improved fall version of our gluten-free crisp topping recipe. It's flexible (use your favorite nuts and spices!) and versatile—perfect for an apple pie topping, or whatever your favorite fruit filling may be.

6-8 Servings
I Difficulty
11 Ingredients
5 MIN Preparation
0 MIN Cooking
5 MIN Total Time
Plain Plant-based Breadless Crumbs
Made With Longève

Plain Plant-based Breadless Crumbs

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Tray of a dessert with the gluten-free crisp topping on it next to some strawberries
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INGREDIENTS

  • ½ cup rolled oats
  • ¼ cup Longève Plain Breadless Crumbs
  • ¼ cup all-purpose flour (or sub gluten-free flour)
  • ½ cup brown sugar or coconut sugar
  • ⅛ tsp. sea salt
  • ⅛ tsp. ground cardamom (optional)
  • ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. ground ginger
  • ½ cup walnuts, pecans or pistachios, chopped and lightly roasted*
  • ½ cup vegan butter (or coconut oil)

INSTRUCTIONS

  1. Combine the oats, Breadless Crumbs, flour, brown sugar, salt, cardamom, cinnamon, nutmeg, ginger and nuts in a mixing bowl. Add the vegan butter or coconut oil and work it in with a fork or your fingers until the mixture resembles a soft cookie dough.
  2. Crumble the mixture over your favorite fruit pie filling and bake according to the filling recipe, or until the topping is golden brown.

*ROASTED NUTS are easy to whip up in a frying pan. Heat the pan to medium heat and add nuts (no oil necessary). Stir and toss frequently, for 3-5 minutes, keeping a close eye them as nuts can burn easily.

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