Ingredients
Scale
EQUIPMENT:
INGREDIENTS:
For the apple filling:
- 2.5 pounds apples, cored & quartered
- 1/3 cup brown sugar
- 1 TB lemon juice
- 1 TB cornstarch
- 1/2 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp salt
For the Biscuit topping:
- 2 cups (gf) all purpose flour with xantham gum (I use Namaste from Costco/Amazon or this one; if you use a different gf flour; you will not get the same results)
- 1 tsp cinnamon
- 1TB baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup sugar
- 3/4 cup coconut milk
- 1/2 cup cold chunks of vegan soy free butter, OR homemade (homemade recipe is top 9 free, seed free, and can be made legume free) *See notes
- 3 TB apple cider vinegar
- 1 TB cornstarch, OR arrowroot powder
Instructions
- Pour all ingredients for apple filling into a crockpot and mix thoroughly.
- Then in a separate mixing bowl or kitchen aid, mix all the ingredients for the biscuit topping together, till a sticky and smooth dough forms.
- Scoop the dough over the top of the apple filling and press down to cover all the apples with dough.
- Turn the crockpot on high for 4-5 hours, till the biscuit dough has turn golden brown on top and some apple filling has spilled over onto the dough.
- Serve while warm with a side of vanilla ice cream of choice. Here’s our favorite top 9 allergen free vanilla ice cream recipe!