The Best Vegan Apple Crisp takes a little extra time to bake, and it’s so worth it. We lower the oven temperature and bake ours for an extra 20 minutes. This creates the most delicious apple crisp filling that you’ll ever eat. We love making apple pie but when you’re in a hurry and need a baked apple dessert, this is our go to recipe.
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Hi there! We’re Linda and Alex, the mother daughter duo and creators of Veganosity. Thanks for visiting us, we’re so happy you’re here. If you’re looking for Southern inspired vegan comfort food recipes, you’ve come to the right place.
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THE BEST APPLE CRISP EVER!
It’s a bold statement, we know, and it’s true.
Funny how accidents can sometimes create the best things.
Did you know that popsicles, potato chips, and chocolate chip cookies were the result of happy accidents?
And now, our apple crisp is even better than it’s ever been, because we accidentally let it sit in the oven longer than we meant for it to.
Alex and I were photographing recipes and this delicious apple pie dessert was in line for pictures.
Since it was done baking, I lowered the temperature of the oven to keep it warm, and let it sit.
The result was the most delicious apple pie filling that we’ve ever made.
The juices turned into a rich and sticky caramel, and the warm spices tasted better than ever.
OLD FASHIONED APPLE CRISP THAT’S EASY TO MAKE
Apple crisp is one of the easiest baked apple desserts to make, and it’s a great recipe to use up apples that need to be eaten.
You only need one bowl and a spoon to stir the ingredients together. No electric appliances are necessary to whip it together.
Here are the ingredients you'll need:
- 6 apples – you’ll want to peel them and remove the cores.
- ¼ cup pure maple syrup – don’t use artificial syrup for pancakes, that won’t work.
- 1 tablespoon ground cinnamon
- 2 teaspoon ground nutmeg
- ½ cup granulated sugar – to ensure that the sugar is vegan, buy organic or beet sugar.
- 3 tablespoon lemon juice
FOR THE TOPPING
- 2 cups rolled oats - use gluten-free if needed
- 1 cup whole wheat flour – you can use all-purpose gluten-free flour for a gluten-free option.
- 1 cup pecans
- 12 tbs vegan butter – we like Miyoko’s or Earth Balance brands.
- ½ cup brown sugar – feel free to use coconut sugar.
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon finely ground sea salt
THE BEST APPLES FOR APPLE CRISP
You can use one type of apple for this recipe, but for the best and fullest flavor we like to use a blend.
Here’s what we think works best:
- Honeycrisp apples are sweet. They add the perfect amount of sugar to applesauce.
- Granny Smith apples are tart and tangy. This balances the sweetness and makes the applesauce interesting.
- Fuji apples are sweet and juicy. They have a different flavor than Honeycrisp, and the two marry perfectly to make a great tasting applesauce.
HOW TO MAKE APPLE CRISP
STEP ONE
Peel and core the apples and slice them into half-inch thick slices.
STEP TWO
In a large bowl, stir the apples maple syrup, cinnamon, nutmeg, sugar, and lemon juice together until the apples are coated in the syrup and spices.
Pour the apples into the pan and spread them out evenly.
STEP THREE
Using the same bowl, add the oats, flour, pecans, butter, cinnamon, nutmeg, and salt and use your hands to break the butter down into pea size pieces.
The oats, flour and the rest of the ingredients should be totally combined.
Drop the topping evenly over the apples.
STEP FOUR
Bake the apple crisp for approximately 50 minutes, or until the apples are soft and bubbling and the topping is a light golden brown.
To make it even better, reduce the heat to 200°F (93°C) and let it sit for 15 to 20 minutes, or until the apples are a rich and golden-brown color.
Serve it with ice cream or vegan coconut whipped cream
HOW DO YOU STORE APPLE CRISP?
We suggest covering it and storing in the refrigerator for up to 5 days. Reheat it in the oven or eat it cold.
You can freeze it in a freezer safe container for up to 2 months.
Thaw it in the refrigerator or heat it covered with foil in a 350°F (176°C) oven until it’s heated through.
MORE VEGAN APPLE DESSERTS YOU’LL LOVE
FROSTED APPLE CINNAMON OAT COOKIES
Make this VEGAN APPLE CRISP RECIPE and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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The Best Vegan Apple Crisp
Equipment
- Oven
Ingredients
- 6 apples peeled, cored, and sliced (SEE NOTE)
- ¼ cup pure maple syrup not artificial syrup
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ cup granulated sugar see note
- 3 tablespoon lemon juice
- FOR THE TOPPING
- 2 cups rolled oats use gluten-free if needed
- 1 cup whole wheat flour see note for gluten-free option
- 1 cup pecans coarsely chopped
- 12 tablespoons vegan butter
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon finely ground sea salt
Instructions
- Preheat the oven to 350°F (176°C) and lightly grease a 9-inch square or round cake pan.
- In a large bowl, stir the ¼ cup maple syrup, 1 tablespoon ground cinnamon, 1 teaspoon ground nutmeg,
- ½ cup granulated sugar, and 3 tablespoon lemon juice until the apples are coated with the spices.
- Evenly spread the apples in the pan.
- FOR THE TOPPING
- Use the same mixing bowl that you used for the apples and add the 2 cups whole oats, 1 cup whole wheat flour, 1 cup pecans, 12 tbs vegan butter, ½ cup brown sugar, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon finely ground sea salt. Use your hands to break the butter down into pea size pieces. It should be completely incorporated into the oat and flour mixture.
- Evenly layer the oat and flour mixture over the apples and bake for 50 minutes, or until the apples are soft and bubbling and the topping is golden brown.
- Lower the heat to 200°F (93°C) and leave the crisp in the oven for another 20 minutes. This will make the apple filling so rich and caramel like. (Optional)
Video
Notes
- One serving for us is about ¾ of a cup.
For the best flavor, use a mix of Granny Smith and Honeycrisp or Fuji apples.
To ensure that the granulated sugar is vegan, use organic or beet sugar.
Use an all-purpose gluten-free flour if this needs to be a gluten-free apple crisp.
Store covered in the refrigerator. Warm it in the oven or eat it cold.
Freeze in a freezer safe dish for up to 2 months. Thaw in the refrigerator or heat (cover with foil) in a 350°F (176°C) oven until warmed through.
Nutrition
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Christine @ Run Plant Based says
Yum, this is such a perfect recipe for fall,. Thanks!
Linda Meyer says
Thank you so much!!