Description
Nothing says fall quite like a freshly baked Vegan Apple Crisp! Warm, tender apples smothered in sweet maple syrup and seasonal spices, layered below a pecan and oat topping, and baked until warm and crispy! Serve with a big ‘ole scoop of vegan ice cream and dig in!
Ingredients
Apple Filling
- 4 cups (446 g) sliced apples
- 2–3 tablespoons vegan honey or maple syrup
- 1/2 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon lemon zest (optional)
- 1/8 teaspoon ground nutmeg
- Pinch of salt
- 1 1/2 tablespoons (12g) cornstarch
Crumble Topping
- 1 cup (90g) gluten-free rolled oats
- 1/4 cup (28g) blanched almond flour
- 1/3 cup (42g) finely chopped pecans
- 1/4 cup (50g) coconut sugar (or brown sugar)
- 3 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- Pinch of salt
Serve with
- Vegan vanilla ice cream
Instructions
- Prepare the baking dish. Preheat the oven to 350°F and have a medium-sized baking dish ready.
- Make the apple filling. In a large mixing bowl, combine the sliced apples with all of the apple-filling ingredients, except the cornstarch. Once combined, sprinkle the cornstarch over the filling and give the cinnamon apples another good mix. Transfer the filling to the baking dish and spread it out into an even layer.
- Make the crumb topping. In the same large bowl (no need to wash), add all of the ingredients for the crumb topping. Mix until well combined. The mixture should be crumbly and similar to a granola-like consistency.
- Spread the oat crumble over the filling. Evenly distribute the apple crisp topping over the apples in the baking dish.
- Bake. Place the vegan apple crisp into the oven on the middle rack and bake for 45 minutes, or until the topping is golden brown and the apple filling has thickened.
- Serve. Allow the apple crisp to cool slightly to set the filling, about 10 minutes, then scoop and serve, as desired. Enjoy!
Notes
- Apples: When baking with apples, it’s best to use firm, tart apples that will hold up in the oven and balance the sweetness in the remainder of the crisp recipe. For this reason, we love using Jonagold apples, Cortland, Braeburn, Pink Lady, or Granny Smith apples.
- Storage Instructions: Leftover crisp will keep for up to 5 days when stored in the refrigerator. To keep the crisp as fresh as possible, tightly cover with plastic wrap, or transfer leftovers to an airtight container. Reheat individual servings of apple crisp in the microwave or in the oven until warmed through.
- Freezing: To freeze, make the crisp in a freezer-safe container, then before baking tightly cover and freeze for up to 2 months. Before baking, allow the frozen crisp to thaw for 24-48 hours in the refrigerator, then bake as usual until golden and bubbly.
- This recipe can also be prepared in an air fryer:
Apple Filling
- 1 cup diced apples
- 3/4 tbsp maple syrup or agave
- 1/8 tbsp lemon juice
- 1/4 tsp pure vanilla extract
- 1/4 tsp cinnamon
- 1/8 tsp lemon zest
- Pinch ground nutmeg
- Pinch of salt
- 2 1/4 tsp cornstarch
Crumble Topping
- 1/4 cup gluten-free rolled oats
- 1 tbsp blanched almond flour
- 1 tbsp finely chopped nuts
- 1 tbsp brown sugar
- 3/4 tbsp maple syrup
- 1/4 tsp ground cinnamon
- Pinch of salt
Follow the same preparation for the baked version, but transfer into 2 individual pie tins instead. Cover with foil and bake at 330°F for 10 minutes, then Uncover and bake for another 10 or until the topping is golden and the filling has thickened.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert, Fall
- Method: Oven
- Cuisine: Vegan, Gluten-free, Oil-Free
