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Vegan Apple Crisp

November 24, 2017
vegan apple crisp

Apple crisp is such an easy dessert to make. Yet it’s mind-blowing delicious! So today I’m sharing a plant-based version of it. This vegan apple crisp has a crumbly and sweet top layer which makes a perfect combination with soft cinnamon apples underneath. Serve it warm with ice cream and all the hearts will be yours.

During the autumn when the apple trees are filled with fruits, it’s the perfect time to make the apple crisp. Cinnamon, nutmeg, ginger, coconut sugar, cloves… Just imagine all these flavors together. This apple crisp has a warming autumn vibe that will make your evenings a bit cozier.

This vegan apple crisp consists of two main layers. First comes the base which is a mix of apples and lots of spices. Then comes the top layer which is a mix of oats, whole spelt flour, dark brown sugar, coconut oil, coconut shreds, walnuts and a bit more spices.

Feel free to experiments with nuts! You can use almonds or pecans instead of walnuts. If you’re not a fan of coconut, you can ditch the coconut shreds and use olive oil instead of coconut oil.

Although there’s quite a lot of sugar involved, I’ve made this version of apple crisp a way more wholesome than the traditional recipe. And the two main ingredients – apples and oats ­– are real nutrition bombs (hello, fiber!).

Whether it’s Thanksgiving, Christmas or just another Sunday, you can’t go wrong with making this vegan apple crisp. Let’s get to the recipe. 🙂

vegan apple crisp

vegan apple crisp

vegan apple crisp

vegan apple crisp

vegan apple crisp

vegan apple crisp

vegan apple crisp

vegan apple crisp

vegan apple crisp

vegan apple crisp

Vegan Apple Crisp

Makes 8 servings (23 x 16 cm / 7 x 11 inch baking dish)

Ingredients

For the apple filling:

  • 5 large apples (combine sweet and tart for best results)
  • 1/2 cup coconut sugar (or light brown sugar)
  • 1/3 cup water
  • 2 tbsp tapioca flour (or arrowroot, or corn starch)
  • 1 tbsp lemon juice
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground clove
  • a pinch of salt

For the oat topping:

  • 1 cup oats
  • 3/4 cup whole spelt flour (or whole wheat flour, or all-purpose flour, or almond flour for a gluten-free option)
  • 3/4 cup dark brown sugar
  • 1/2 cup melted coconut oil
  • 1/3 cup coconut shreds
  • 1/4 chopped walnuts
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • a pinch of salt

Directions:

  1. Preheat the oven to 180°C (350°F). Peel the apples, remove cores and chop them into bite-size chunks.
  2. In a big bowl, mix apples with the rest of the filling ingredients. Mix well until all the apples are evenly coated. Transfer to a 23 x 16 cm / 7 x 11 inch baking dish (or a similar size baking dish).
  3. Next, in a bowl add all oat topping ingredients. Mix well with the fork until there are no big sugar lumps left. Evenly drizzle the topping over the apples.
  4. Bake for 50 to 60 minutes until the apple filling is bubbly and the topping is golden brown.
  5. Chill at a room temperature for 20 minutes and serve.  It’s very delicious on its own, but try it with vegan ice cream or maple syrup. Yum! It’s best to eat the leftovers warm, so reheat them in the oven when necessary.

Recipe inspired by the beautiful creation of Food 52.

P.S. Love apples? Try these delicious vegan apple & cranberry pancakes and this spongy apple tart.

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vegan apple crisp

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2 Comments

  • Reply Elina December 6, 2017 at 7:50 pm

    Excellent receipe! Sooooo tasty! I got a lot of compliments…
    I made it wheat free.
    Thank you!

    • Reply The Thriving Vegan December 8, 2017 at 12:43 pm

      So happy that you enjoyed it, Elina! And glad that a wheat-free version was a success. 🙂

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