Apple crisp is a staple dessert I had growing up, so I set out to do my own vegan apple crisp recipe on this classic.. and definitely made sure there was enough of the delicious topping to go around!
Firstly, peel your Granny Smith apples. Once you have them all peeled, core the apples and then thinly slice them for even cooking. Then you will place them in a bowl. After they’re in the bowl, you’ll add the lemon juice, sugars and cinnamon. Finally, mix everything well.
The topping is always my most coveted piece of the crisp, so I made sure we have enough to fully cover the *entirety* of the apples. Beginning in a new bowl, add the old fashioned rolled oats, the sugar, almond flour, salt and cinnamon. Then, you’ll melt the coconut oil. I guess-timate when I’m scooping out the coconut oil and put it in a liquid measuring cup and then pop it in the microwave for 10 second increments to melt. Once you have the coconut oil melted, add it in and toss everything together.
I use this casserole dish, but you could opt for a cast iron skillet, or a brownie pan as well. First, spread the apple layer directly into the dish. I always like to give it a few more tosses once it’s in the baking dish to make sure the apples are all evenly coated. After that, add the topping evenly over the apples. Finally, pop it in the preheated 350 degree oven for about 55 minutes and let it cool 10-15 minutes before devouring!
I hope you enjoy this vegan apple crisp recipe as much as I do! I’d love to know, how do you make your apple crisp?
for the filling:
for the topping:
This is a hit year round, but it also makes a great Thanksgiving dessert! You may also want to see it in action here