1/3cupflour of your choicegluten free flour blend, cassava, even wheat all work
1cuprolled oatsuse gluten-free oats if you are gluten-free
zest of one orange
1/4tspfresh ground nutmeg
1/4tspfine sea salt
4TBSnon dairy butter substitute
*If you have a nut allergyyou can simply eliminate the almond flour and use 2/3 cup of your gluten-free flour blend (or spelt or wheat).
Ahead of Time
Preheat oven to 375 degrees.
Wash and cut apples, slicing them evenly. You can leave the skins on for added fiber if you like, just be sure to make your slices small enough so they are easy to chew.
Mix arrowroot with orange juice to make a slurry. Add vanilla to the slurry.
Get out an 11x9 baking dish.
Make the Filling:
Toss sliced apples with orange juice, vanilla slurry as you cut them to keep them from turning brown.
Add maple syrup, cranberries, cinnamon, nutmeg, and a pinch of salt. Mix well.
Pour filling into an 11 x 9 baking dish.
Make the Topping:
Mix together the maple sugar (or palm sugar if don't have maple), almond flour (I use blanched ground raw almonds, no other filler flours!), flour of your choice (gluten-free flour blend, spelt, or wheat will all work), nutmeg, sea salt, and orange zest in a mixing bowl.
Cut in the non-dairy margarine until it resembles a pea-sized crumble.
Sprinkle crumbles on top of filling.
Bake for about 45-60 minutes, until golden brown, and apple are soft. Make sure all the fruit has bubbled, through the crisp. This will ensure the arrowroot has thickened the fruit juices. If it doesn't boil through, it won't thicken.
If you use a smaller, deeper baking dish, like a pie dish, causing the fruit to be deeper, it will take longer to cook and boil through, and the overall baking time will be longer.
Cool and Store
You don't have to let this baby cool very long. You can eat her warm!
Once she does cool, cover and store in the fridge.