Vegan Apple Crisp Recipe

Rating 5.0
| 0
This subtly spiced vegan apple crisp is perfectly comforting and sweet. Warm tender apples are topped with a buttery oat streusel for a dessert that’s great for cold evenings.
Dessert
New American
18
ingredients
8
steps
75
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
12
For the Vegan Apple Crisp
4 lb
Golden Delicious apples
1/4 cup(s)
apple cider
2 tblsp
lemon juice
4 tblsp
vegan butter, melted
1 tsp
ground cinnamon
2 tblsp
cornstarch or arrowroot powder
2 tblsp
brown sugar
1/4 tsp
salt
1
batch of streusel topping
vegan vanilla ice cream, for serving
For the Streusel Topping
1/2 cup(s)
gluten-free rolled oats
1/2 cup(s)
all-purpose flour
1/2 cup(s)
walnuts, chopped
1/2 cup(s)
pecans, chopped
2/3 cup(s)
brown sugar
1/8 tsp
freshly ground nutmeg
1/2 tsp
salt
1/2 cup(s)
vegan butter, softened

Directions 8 steps | 75 Minutes

Step 1

Preheat the oven to 375°F and grease a 9x13-inch baking dish. Measure and prep all ingredients.

Step 2

Peel, core and cube the apples.

Step 3

In a large bowl, mix the cubed apples, apple cider, lemon juice, butter, cinnamon, cornstarch, brown sugar and salt.

Step 4

Transfer the mixture into the prepared baking dish.

Step 5

In a separate large mixing bowl, whisk together the oats, flour, walnuts, pecans, brown sugar, nutmeg and salt. Add the softened vegan butter. Use your fingertips or a pastry blender to work the butter into the oat mixture until well incorporated.

Step 6

Sprinkle the oat topping evenly over the apple mixture. Bake for 50-60 minutes in the oven until the apples are tender and the top is golden brown.

Step 7

Let stand at room temperature for about 10-15 minutes before serving.

Step 8

Serve with a scoop of vegan vanilla ice cream and enjoy warm.

Nutrition Per Serving
View All
CALORIES
357
FAT
21.2 g
PROTEIN
2.8 g
CARBS
40.9 g

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