What memory do you have when you think of apple crisp? For me it’s my mom’s apple crisp. I think of a Fall weekend and my mom in her element in the kitchen making a beef roast with potatoes & carrots and an apple crisp for dessert. The smell is warm and heavenly. Whatever memory came to mind for you, I hope this easy vegan apple crisp gives you a bit of that feeling.
Even though I halved the crumble oatmeal topping for Mark & I and that is what is shown in pictures, I’m guessing most are going to want double the crumble. The recipe below reflects double.
It’s a good one to serve in small ramekins or similar.
Easy Vegan Apple Crisp
Makes 8 servings (with no seconds) – A 9 x 9 square pan will be easier to spatula out servings, but I used a 9 x 9 round since that’s what I have. Both will work.
Ingredients
Filling:
- 4 large apples of choice (I used pink lady), cut into thin slices – I leave skins on
- 1/4 cup coconut sugar
- 1.5 TBSP arrowroot flour/starch
- 1 tsp cinnamon, might want a touch more if you like extra cinnamon
- 1/2 tsp ground ginger or a bit of freshly grated
- 1/4 tsp nutmeg
- 1/2 small lemon, juiced
- 1 TBSP maple syrup
- 2 TBSP water
Crumble Topping:
- 1 cup gluten-free oats
- 1/2 cup almond meal
- 1/4 cup gluten-free all purpose flour
- 1/2 cup coconut sugar, I might sub for shredded coconut flakes one time to try that out too
- 1/4 cup maple syrup
- 1 tsp cinnamon
- 1/4 tsp Himalayan salt or sea salt
- 1/4 cup melted coconut oil
- optional, 1/2 cup chopped walnuts or pecans to make it more decadent
To Serve: Ice cream of choice. I used Fronen’s Madagascar Vanilla made from coconut cream.
Method
Preheat oven to 350.
Add all of the filling ingredients to a large mixing bowl and mix well with your hands. Pour into a 9 x 9 baking dish (round or square). Now add all of the crumble topping ingredients to the mixing bowl and stir well. Pour the mixture over the apple mixture.
Bake uncovered for 50 min to 1 hour until the top is golden brown and the apple filling is bubbling a bit. Remove from the oven and let sit for 30 min prior to serving. Serve warm with ice cream of choice.
Tidbit: Fresh is best, but you can bake it the day before you need it and just reheat it in a 350 degree oven for 20-30 minutes prior to serving.
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Easy Vegan Apple Crisp
Ingredients
Filling
- 4 large apples of choice I used pink lady, cut into thin slices – I leave skins on
- 1/4 cup coconut sugar
- 1.5 TBSP arrowroot flour/starch
- 1 tsp cinnamon might want a touch more if you like extra cinnamon
- 1/2 tsp ground ginger or a bit of freshly grated
- 1/4 tsp nutmeg
- 1/2 small lemon juiced
- 1 TBSP maple syrup
- 2 TBSP water
Crumble Topping
- 1 cup gluten-free oats
- 1/2 cup almond meal
- 1/4 cup gluten-free all purpose flour
- 1/2 cup coconut sugar I might sub for shredded coconut flakes one time to try that out too
- 1/4 cup maple syrup
- 1 tsp cinnamon
- 1/4 tsp Himalayan salt or sea salt
- 1/4 cup melted coconut oil
- optional 1/2 cup chopped walnuts or pecans to make it more decadent
Instructions
- Preheat oven to 350.
- Add all of the filling ingredients to a large mixing bowl and mix well with your hands. Pour into a 9 x 9 baking dish (round or square). Now add all of the crumble topping ingredients to the mixing bowl and stir well. Pour the mixture over the apple mixture.
- Bake uncovered for 50 min to 1 hour until the topping is golden brown and the apple filling is bubbling a bit. Remove from the oven and let sit for 30 min prior to serving. Serve warm with ice cream of choice.
Notes
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