Quarantine Crisp from Sweet Laurel with Vegan Ice Cream

Is there a better dessert for the season? Sweet Laurel makes grain-free desserts we adore and, for Christmas, we asked founder, Laurel Gallucci to help us make anything gooey, delicious and refined sugar-free that we could top with a scoop of Pressed Juicery's Vanilla Coconut Frozen.

Frozen is the pint-packed version of Pressed Juicery's plant-based iced cream, Freeze (the soft serve version served at stores!) and we can't get enough. It comes in Matcha, Chocolate and Strawberry too, but atop a crisp like this, what's better than Vanilla?

Try this simple, refined sugar, gluten and grain free dessert that's still filled with plenty of cozy and decadent flavor!

Quarantine Crisp with Vegan Ice Cream

Vegan, grain-free, gluten-free

Ingredients
5-6 apples, peeled and chopped

Juice of one lemon

1 tablespoon cinnamon

1 tablespoon coconut oil or avocado oil

2 tablespoons maple syrup

Topping

1.5 cups almond flour

2 tablespoons coconut oil

1 tablespoon maple syrup

Pinch pink salt
Pressed Juicery Vanilla Coconut Frozen (hold til end!)

Instructions

Preheat oven 350.

Sauté apples in oil. After 2 minutes add lemon juice and maple syrup. Cook 5 more minutes.

Pour into small oven safe casserole dish. I used a 6x3 inch dish.

In a small bowl mix together topping. Sprinkle on top apples and bake in preheated overnight 15 mins.

Cool and enjoy with Pressed Juicery Frozen!

The post Quarantine Crisp from Sweet Laurel with Vegan Ice Cream appeared first on The Chalkboard.

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