There is definitely a chill in the air today. I think Fall may have finally arrived here in the Southeast, or at least it may be giving us a timely preview. Fall is by far my favorite season, and not just because it happens to be my birthday season. I love the smell of leaves, love seeing them float to the ground. I love the crunch of them under my feet and the beautiful colors the landscape brings. I even love Fall so much that the hubs and I were married in October (2008), and we used the autumn colors green, burnt orange, and brown. I even asked the florist to just use seasonal wildflowers for the bouquets. It was perfect.
Another thing I love about Fall is the flavors: squash, spicy chai tea, pumpkins, and, of course, apples with cinnamon. Yum. Last week, we were back from our vacation and it was hot and muggy here. I was craving that little bit of Fall we experienced in Seattle, so I decided to make and impromptu Fall Cinnamon Apple Crisp.
Crisps are one of my favorite desserts/breakfasts, but I usually reserve them for a special treat. Most recipes are loaded with butter, which is not only unhealthy for you, but it also makes me sick. I decided I would try to make a slightly lighter, healthier version with just as much flavor. It turned out delicious. This tasty-deliciousness is not only vegan; it is also Gluten-Free. And it’s unbelievably easy to make.
Here is the recipe.
Fall Cinnamon Apple Crisp:
Makes approximately 6 small servings
5 small apples
Cinnamon to taste
Nutmeg to taste
Agave Nectar (Pure Maple Syrup would work also work well)
1 cup Oatmeal (if needed, use certified gluten free)
1 tbsp Chia Seed Egg (ground flax seed egg may also work)
2/3 cup Water (maybe less)
¾ cup Coconut Oil
Preheat oven to 350°.
In a small bowl, combine 3 tbsp water with 1 tbsp chia seeds. Let sit until water starts to soak into the seeds.
In a high-speech blender or food-processor, process ½ cup of oatmeal until ground into a fine, flour-like consistency. 
Pour into bowl and add ½ cup whole oats. Add 2 tsp agave nectar and chia seed egg. Mix together. Slowly add water until mixture is moist but still a bit crumbly.
Peel and chop apples. 
Divide into six small baking bowls or ramekins.
Sprinkle with cinnamon and nutmeg to taste (usually more cinnamon than nutmeg, as the nutmeg can be quite overpowering). Drizzle with agave nectar.
Add oatmeal mixture to the top, covering the apples in each dish.
Place in the oven for 15 minutes. After 15 minutes, add 1tsp coconut oil to the top of each crisp. Bake for 10 minutes. Add one more scoop of coconut oil (1/2 to 1 tsp) and bake for 5 more minutes. Poke with a fork to make sure the apples are soft. Baking times may vary.
Remove from oven and let cool for 10 minutes, serve, feel the coziness of Fall, and enjoy! If you have any leftover, I recommend reheating a bit before serving again to find that yummy, cozy feeling.
Stay tuned for a vacation wrap up, including our trip to Hawaii and a Vegas green hotel review!
Peace, love, and fallen leaves,
Jessi
