Vegan Apple Crisp
Easy Vegan Apple Crisp. Healthy apple crisp made with coconut oil, maple syrup, juicy apples, and lots of warm spices. Simple, gluten free, and DELICIOUS.
Foto: Well PlatedIngredients
- 4 -5 large crisp apples ((about 2 pounds; I like a mix of sweet and tart, such as Honeycrisp and Granny Smith))
- 1/2 cup reduced-sugar dried cranberries (optional)
- 3 tablespoons pure maple syrup (or honey if the crisp does not need to be vegan)
- 1 tablespoon cornstarch
- Zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 cup old fashioned rolled oats (gluten free if needed*)
- 3/4 cup chopped pecans ( or walnuts, untoasted)
- 1/2 cup almond meal**
- 1/2 cup unsweetened shredded coconut***
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup melted virgin coconut oil
- 1/4 cup pure maple syrup (or honey)
Steps
Place a rack in the center of your oven, then preheat the oven to 350 degrees F. Peel and core the apples, then cut them into 1-inch chunks.
In the bottom of a 9x9-inch baking dish or other 2-quart casserole dish, mix together the apples, cranberries, maple syrup, cornstarch, lemon zest, lemon juice, cinnamon, ginger, and nutmeg. Set aside.
In a medium bowl, prepare the topping: Stir together the oats, nuts, almond meal, coconut, cinnamon, and salt. Drizzle the oil and maple syrup over the top, then use a spatula to combine until the dry ingredients are evenly moistened. Sprinkle the topping over the filling.
Bake the crisp for 45 to 50 minutes, or until the filling is bubbling and the top is golden. Check at the 30-minute mark—if the crisp starts browning too quickly, lightly tent it with foil, then continue baking as directed. Let rest for 5 to 10 minutes. Serve warm, topped with vanilla ice cream or Greek yogurt (dairy free if needed).
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