Vegan Apple Crisp

recipe image

Vegan Apple Crisp

Photo by James Ransom
  • Serves
    6 to 8
Author Notes

A straightforward, fuss-free, no-nonsense apple crisp. Enjoy it for dessert, or hell, enjoy it for breakfast. Coconut oil helps to create an irresistibly sweet and buttery topping — without so much as a hint of butter! —Gena Hamshaw

  • Test Kitchen-Approved
Ingredients
  • For the apple filling:

  • 7 cups

    (about 8 to 10 medium sized) sweet-tart apples (such as Gala or Jonagold), peeled, cored, and chopped (1/2- or 3/4-inch pieces) or thinly sliced (1/4 inch thick)


  • 1 tablespoon

    lemon juice


  • 3/4 cup

    organic sugar or organic light brown sugar


  • 1 1/2 teaspoons

    cinnamon


  • 1/2 teaspoon

    nutmeg


  • 1/8 teaspoon

    clove


  • 1/8 teaspoon

    salt


  • 1 1/2 tablespoons

    arrowroot or cornstarch


  • 1/2 cup

    water

  • For the crumble topping:

  • 1 cup

    all-purpose flour


  • 3/4 cup

    quick oats


  • 1 cup

    organic brown sugar


  • 1/2 cup

    chopped pecans or walnuts


  • 1/4 teaspoon

    salt


  • 1 teaspoon

    ground cinnamon


  • 1/2 teaspoon

    ground ginger


  • 1/2 cup

    melted coconut oil

Directions
  1. Preheat your oven to 350° F.
  2. Place the apples in a large mixing bowl and toss with the lemon juice, sugar, cinnamon, nutmeg, clove, and salt. Place these ingredients into a greased 9 x 13-inch baking dish.
  3. Whisk together the arrowroot and water, and pour the mixture over the apples. Toss them lightly with your hands to get everything coated with the arrowroot.
  4. Place the flour, oats, brown sugar, nuts salt, cinnamon, and ginger in a food processor, and pulse a few times to incorporate everything. Add the coconut oil and pulse the ingredients quickly in the processor until they’re forming large crumbs. Sprinkle the topping over the apples. Bake for 40 to 55 minutes, or until the apples are bubbly and the topping is golden brown. Serve.

Gena is a registered dietitian, recipe developer, and food blogger. She’s the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.







Laisser un commentaire

Votre adresse e-mail ne sera pas publiée. Les champs obligatoires sont indiqués avec *