1 tablespoon lemon juice
2 tablespoons pure maple syrup
2 teaspoons tapioca or arrowroot starch
1 cup quinoa cereal flakes
3/4 cup brown rice flour (or sorghum flour)
1 cup organic light brown sugar
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt
3/4 cup organic coconut oil
Preheat the oven to 350 degrees F. Grease the bottom and sides of an 8×11-inch gratin or baking dish with vegan buttery spread. Set aside.
Peel and core the apples. Slice them and toss into a bowl. Sprinkle with lemon juice and toss to coat. Add the maple syrup and stir. Dust with tapioca starch and stir again to coat the slices. Pour the slices into the prepared baking dish.
In a mixing bowl, combine the quinoa flakes, brown rice flour, brown sugar, cinnamon, ginger, and sea salt and whisk to blend. Add the coconut oil in pieces and using a whisk or a pastry cutter, cut the coconut oil into the flour blend until you have an even, sandy mixture. Spoon the mixture over the apples.
Bake in the center of a pre-heated oven for about twenty minutes. Cover the top loosely with a piece of foil and continue to bake for another 20 to 30 minutes, until the apples are tender and the sides of the crisp are bubbling. (The foil will keep the topping from browning too much.) Allow the crisp to cool before serving- though slightly warm is luscious. We had leftover apple crisp the next day, chilled, right out of the fridge, and Darling, it was fabulous cold, too.