Vegan Apple Crisp
This irresistible vegan apple crisp has warm, gooey apples and a golden oat-streusel topping! Made with simple plant-based ingredients, this comforting dessert is the perfect treat.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 1 hr 15 min
- Yield
- 8
Ingredients 13
- 2 pounds sweet tart, crisp cooking apples, about 6 cups (4 large or 6 medium)
- 2 tablespoons lemon juice, plus 1 teaspoon lemon zest
- 1 tablespoon cornstarch
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ¾ cup all purpose flour (almond flour for gluten-free)
- ¾ cup Old Fashioned rolled oats
- ½ cup packed brown sugar
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 8 tablespoons cold vegan butter (or refined coconut oil), cut into pieces
Method 5
- 01
Preheat the oven to 375°F.
- 02
Make the filling: Core, peel and thinly slice the apples. In a large bowl, combine the apples with the lemon juice, lemon zest, cornstarch, granulated sugar, 1 teaspoon of the cinnamon, the ginger, and allspice in a large bowl and toss until well coated. Pour it into a 9 x 9 inch baking dish or 7 x 11 inch baking dish.
- 03
In a separate bowl, make the crumble topping: stir together the flour, oats, brown sugar, 1 teaspoon of the cinnamon, and kosher salt . Add the vanilla and stir. Cut the butter into small pieces and add it to the bowl. Use a pastry cutter or fork to mix it into the dry ingredients until fully distributed and a crumbly dough forms. It may take a while, so be patient; mix until all butter chunks are incorporated.
- 04
Evenly distribute the crumble over the top of the apples, breaking the topping into small crumbles as you add it.
- 05
Bake for 45 to 50 minutes until browned and bubbly. Cool for 1 hour. Then serve with vanilla ice cream. Stores refrigerated for 3 days or freeze up to 3 months in a sealed container. Reheat it in a 350°F oven until bubbly and the topping is crisp.
Provenance
- recipe-clones/acouplecooks-data
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