THE BEST VEGAN APPLE CRISP

The best vegan apple crisp, naturally sweetened and made in 1 bowl! Tender, caramelized apples under a crispy, pecan-oat topping. Fall dessert perfection.

Author: Minimalist Baker

Recipe type: Dessert

Cuisine: Vegan, Fall

Serves: 10

Ingredients

FILLING

• 8 medium-large apples (4 tart (like granny smith), 4 sweet (like honey crisp) | organic when possible)
• 1 lemon, juiced (~ 2 Tbsp | 30 ml)
• 2/3 cup (128 g) coconut sugar (or sub organic cane sugar)
• 1 1/2 tsp ground cinnamon
• 3 Tbsp (21 g) arrowroot starch or cornstarch (for thickening)
• 1/4 cup (60 ml) fresh apple juice (or water)
• optional: 3/4 tsp fresh grated ginger or 1/2 tsp ground ginger
• optional: pinch nutmeg

TOPPING

• 1 cup (90 g) rolled oats
• 1/2 cup (55 g) almond meal
• 1/2 cup (68 g) unbleached all purpose flour*
• 1/2 cup (96 g) coconut sugar (or sub organic cane sugar)
• 1/2 cup (110 g) muscovado sugar (or sub organic brown sugar)
• 1/2 cup (50 g) pecans, roughly chopped
• 1/4 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 cup (120 ml) melted coconut oil or olive oil (or mix the two 1/2, 1/2)

Instructions

1. Preheat oven to 350 degrees F.
2. Peel apples, quarter, remove cores, and use a paring knife to thinly slice lengthwise (see photo).
3. Add to a large mixing bowl and top with remaining filling ingredients. Toss to combine. Add to a 9x13 (or similar size) baking dish.
4. Rinse and wipe out your mixing bowl and add all topping ingredients. Stir to combine, then use fingers to break down any clumps of muscovado sugar. Pour over apples in an even layer.
5. Bake for 50 minutes to 1 hour (uncovered), or until the filling is bubbly, the apples are very fork tender (especially in the center of the dish), and the topping is deep golden brown.
6. Let rest at least 30 minutes before serving. This is delicious with coconut whipped cream orvanilla bean coconut ice cream.
7. Best when fresh, though leftovers keep covered in the refrigerator up to 3 days, or in the freezer up to 1 month. Reheat in the microwave, or in a 350 degree F oven until warmed through.

Notes

*To keep this recipe gluten free, ensure your oats are gluten free and sub the unbleached all purpose for a gluten free flour blend, such as my DIY gluten free blend, or Bob’s Red Mill Gluten Free 1:1 Baking Flour.
*Nutrition information is a rough estimate for 1 of 10 servings without additional toppings.
*Recipe adapted from Food 52.

Nutrition Information

Serving size: 1 of 10 servings* Calories: 436 Fat: 17.4 g Saturated fat: 2.1 gCarbohydrates: 71.8 g Sugar: 50.8 g Sodium: 49 mg Fiber: 6.6 g Protein: 4.1 g

http://minimalistbaker.com/the-best-vegan-apple-crisp/