Step 1

Preheat oven to 350 degrees Fahrenheit.

Step 2

Line a Cookie Sheet with Foil and place your pie dish on it (this will catch any spillage while baking). Set-aside.

Step 3

In a small bowl, combine the Crumb Ingredients.  Use a fork or pastry tool to cut in the cold butter until crumbly.

Step 4

Take half of the Crumb mixture and press into the bottom of your pie dish.  Place the pie dish & remaining Crumb mixture in fridge to chill while you prepare the apples & glaze.

Step 5

Peel, Core & Chop the Apples into bite sized chunks (you can also slice them thin for layering if you want).  Place the apples into your prepared pie dish and return to the fridge while you prepare the glaze.

Step 6

In a small saucepan, combine the Glaze Ingredients & whisk over medium heat until mixture comes to a boil. Stir regularly to avoid burning & lumps. (If you’re using cornstarch as your thickener, then stir until mixture turns from white to more clear & thickens.  If you’re using tapioca starch/flour, then stir until mixture comes to a boil & begins to thicken). Remove Glaze from heat & immediately drizzle hot glaze over apples that are already in the pie dish.

Step 7

Use the remaining Crumb Topping to cover the apples & glaze, pressing down gently to form a top crust.  Don’t worry, this doesn’t have to be perfect, just be sure to evenly cover the apples.

Step 8

With the pie dish on the cookie sheet, place the Apple Crisp onto the middle rack of the oven and bake for approximately 50-65 minutes until the Apples are tender.  Mixture will sometimes boil & bubble as it heats up and thickens.

Step 9

Remove from oven and allow to cool before serving.  Can be served warm (not hot), room temp, or chilled overnight.  Serve alone or topped with your favorite Non-dairy vanilla ice cream.