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Vegan Apple Crisp
As we step into the fall season, we need harvest-inspired desserts to set the mood. My Vegan Apple Crisp is up for the task! A perfectly tender, cinnamon-coated apple filling sits underneath a crispy oat topping for an explosion of warmth and flavor. We’re using less sugar than traditional recipes, making it a great anytime fall dessert.
Servings: 8 servings
Ingredients
Apple Filling
- 6 Granny Smith apple cored, peeled, and thinly sliced (about ⅙”-thick)
- ¼ cup water
- 2 tbsp lemon juice
- ½ cup packed light brown sugar or maple syrup
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- ¼ tsp salt
Oat Topping
- 1 cup all-purpose flour or white spelt flour
- ½ cup packed light brown sugar
- ½ cup old-fashioned rolled oats
- ½ cup quick-cook oats
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp salt
- ⅓ cup vegan butter softened or melted
Instructions
- Preheat the oven to 350°F.
- Add the sliced apples to a 9x13-inch baking dish. Cover with the water, lemon juice, brown sugar, cinnamon, cardamom, and salt. Gently toss to coat.
- In a mixing bowl, combine the flour, brown sugar, old-fashioned and quick-cook oats, cinnamon, baking powder, and salt. Stir well, then add the vegan butter. Stir well to create a crumbly topping.
- Use your hands to evenly sprinkle the topping over the apples.
- Bake for 30 minutes or until the apples are tender and the edges are bubbling. Let cool at room temperature for 10-15 minutes, then enjoy warm with whipped coconut cream or vegan ice cream.
Video
Notes
Storage Directions: Let the apple crisp cool completely before refrigerating or freezing.
- Slice the apples thinly. I recommend ⅙” thick slices so they can tenderize evenly in the oven. Thicker slices or chunks won’t soften as easily. No one wants to bite into a dense, hard apple chunk in their apple crisp.
- Use firm apples that hold form. I highly recommend Granny Smith, Honeycrisp, Fuji, or Braeburn apples. Avoid softer varieties like Gala, Red Delicious, or Golden Delicious apples because they are mealy and easily turn mushy.
- Spritz with oil. For a deep golden color, spritz the top of the crisp with a neutral oil spray before or after baking.
- If you’re baking this vegan crisp with fruits softer than apples, they will need less time in the oven. Check on the doneness after 20 minutes in the oven.
- Allow it to cool. You might be tempted to dig in the moment it leaves the oven, but you’ll want to wait 10-15 minutes – not only to avoid burns, but to let the sauce thicken and settle. It’s worth the wait.
- Slice the apples thinly. I recommend ⅙” thick slices so they can tenderize evenly in the oven. Thicker slices or chunks won’t soften as easily. No one wants to bite into a dense, hard apple chunk in their apple crisp.
- Use firm apples that hold form. I highly recommend Granny Smith, Honeycrisp, Fuji, or Braeburn apples. Avoid softer varieties like Gala, Red Delicious, or Golden Delicious apples because they are mealy and easily turn mushy.
- If you’re baking this vegan crisp with fruits softer than apples, they will need less time in the oven. Check on the doneness after 20 minutes in the oven.
- Allow it to cool. You might be tempted to dig in the moment it leaves the oven, but you’ll want to wait 10-15 minutes – not only to avoid burns, but to let the sauce thicken and settle. It’s worth the wait.
Nutrition
Calories: 320kcal | Carbohydrates: 64g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 323mg | Potassium: 238mg | Fiber: 5g | Sugar: 41g | Vitamin A: 498IU | Vitamin C: 8mg | Calcium: 69mg | Iron: 2mg