Vegan Apple Crisp
Easy Vegan Apple Crisp. Healthy apple crisp made with coconut oil, maple syrup, juicy apples, and lots of warm spices. Simple, gluten free, and DELICIOUS.
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 8 servings
Ingredients
For the Apple Filling:
- 4-5 large crisp apples (about 2 pounds; I like a mix of sweet and tart, such as Honeycrisp and Granny Smith)
- ½ cup reduced-sugar dried cranberries optional
- 3 tablespoons pure maple syrup or honey if the crisp does not need to be vegan
- 1 tablespoon cornstarch
- Zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon nutmeg it's an amazing flavor upgrade to grate your own nutmeg. I use this zester to do it.
For the Crisp Topping:
- 1 cup old fashioned rolled oats gluten free if needed*
- ¾ cup chopped pecans or walnuts, untoasted
- ½ cup almond meal**
- ½ cup unsweetened shredded coconut***
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¼ cup melted virgin coconut oil or very light extra-virgin olive oil
- ¼ cup pure maple syrup or honey
Instructions
- Place a rack in the center of your oven, then preheat the oven to 350 degrees F. Peel and core the apples, then cut them into 1-inch chunks.
- In the bottom of a 9x9-inch baking dish or other 2-quart casserole dish, mix together the apples, cranberries, maple syrup, cornstarch, lemon zest, lemon juice, cinnamon, ginger, and nutmeg. Set aside.
- In a medium bowl, prepare the topping: Stir together the oats, nuts, almond meal, coconut, cinnamon, and salt. Drizzle the oil and maple syrup over the top, then use a spatula to combine until the dry ingredients are evenly moistened. Sprinkle the topping over the filling.
- Bake the crisp for 45 to 50 minutes, or until the filling is bubbling and the top is golden. Check at the 30-minute mark—if the crisp starts browning too quickly, lightly tent it with foil, then continue baking as directed. Let rest for 5 to 10 minutes. Serve warm, topped with vanilla ice cream or Greek yogurt (dairy free if needed).
Notes
- *I prefer rolled oats over quick oats because they have a better, crunchier texture. Quick oats will lead to a mushier topping.
- **To make your own almond meal, pulse whole, raw almonds in the food processor until they form fine crumbs. Do not overprocess or you will have almond butter instead.
- *** I prefer unsweetened coconut in this recipe to keep it naturally sweet, but the recipe will also work with sweetened flaked coconut (also called baker's coconut).
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- The crisp can be prepped up until the point where it goes into the oven 1 day ahead. Cover tightly and store in the refrigerator. When ready to bake, let stand at room temperature 30 minutes, uncover, then bake as directed.
Nutrition
Serving: 1(of 8)Calories: 315kcalCarbohydrates: 33gProtein: 4gFat: 18gSaturated Fat: 7gFiber: 8gSugar: 23g
