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.

INGREDIENTS

INSTRUCTIONS

6-8 Servings

I Difficulty

11 Ingredients

5 MIN Preparation

0 MIN Cooking

5 MIN Total Time

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

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

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.
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.