The Best Vegan Apple Crisp

Name: The Best Vegan Apple Crisp
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12
Ingredients: 8 medium-large apples ((half tart (like granny smith), half sweet (like honey crisp) // organic when possible)); 1 lemon, juiced ((1 lemon yields ~ 2 Tbsp or 30 ml)); 2/3 cup coconut sugar ((or sub organic cane sugar)); 1½ tsp ground cinnamon; 3 tbsp arrowroot starch or cornstarch ((for thickening)); 1/4 cup fresh apple juice ((or water)); 3/4 tsp fresh grated ginger ((optional // or sub 1/2 tsp ground ginger per 3/4 tsp fresh)); 1 pinch nutmeg ((optional)); 1 cup gluten-free rolled oats; 1/2 cup almond meal; 1/2 cup unbleached all-purpose flour*; 1/2 cup coconut sugar ((or sub organic cane sugar)); 1/2 cup muscovado sugar ((or sub organic brown sugar)); 1/2 cup pecans ((roughly chopped)); 1/4 tsp sea salt; 1 tsp ground cinnamon; 1/2 cup melted coconut oil or olive oil ((or mix the two 1/2, 1/2))

By Minimalist Baker · Minimalist BakerPublic

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

Prep: 20 min
Cook: 60 min
Total: 80 min
Servings: 12

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This recipe was taken from The Best Vegan Apple Crisp · by Minimalist Baker. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 12 people

Cooking for

8medium-large apples ((half tart (like granny smith), half sweet (like honey crisp) // organic when possible))
1lemon, juiced ((1 lemon yields ~ 2 Tbsp or 30 ml))
0.67 cupcoconut sugar ((or sub organic cane sugar))
1.5 tspground cinnamon
3 tbsparrowroot starch or cornstarch ((for thickening))
0.25 cupfresh apple juice ((or water))
0.75 tspfresh grated ginger ((optional // or sub 1/2 tsp ground ginger per 3/4 tsp fresh))
1 pinchnutmeg ((optional))
1 cupgluten-free rolled oats
0.5 cupalmond meal
0.5 cupunbleached all-purpose flour*
0.5 cupcoconut sugar ((or sub organic cane sugar))
0.5 cupmuscovado sugar ((or sub organic brown sugar))
0.5 cuppecans ((roughly chopped))
0.25 tspsea salt
1 tspground cinnamon
0.5 cupmelted coconut oil or olive oil ((or mix the two 1/2, 1/2))

Steps

1
Preheat oven to 175°C (176 C).
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-inch (or similar size) baking dish (adjust pan size if altering number of servings).
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 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 or vanilla 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 (176 C) oven until warmed through.

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Per portion

Calories: ~157 kcal
Protein: ~2.7 g
Fat: ~12.8 g
Carbs: ~16.2 g
Fiber: ~1.3 g
Sodium: ~76 mg

5 ingredients still need USDA food links. nutmeg ((optional)) is linked but not in a weighable unit yet. Any figures below include only weighable linked amounts. Shown for one portion of a 12-portion recipe.

Approximate — includes pinches / kitchen approximations.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Tree nuts
Wheat

Partial · 12/17 ingredients linked