The best vegan apple crisp recipe made without the use of butter and refined sugar (sweetened with maple syrup and fresh apples). Caramelized apples topped with almond flour-oat topping for a perfect vegan apple crumble for fall. Add this to your collection of apple desserts to make during the apple picking season every year.
2tablespoonsarrowroot powder or cornstarch - 14 gr
For The Crisp Topping:
1cuprolled oatsnot the quick-cooking kind- 100 gr
1cupalmond flour/meal120 gr.
½cupshredded coconut 40 gr
½teaspoonground cinnamon
¼teaspoonkosher salt
7tablespoonscoconut oilmelted and cooled
⅓cupmaple syrup
½cuppecansroughly chopped 50 gr
Instructions
Preheat oven to 350 degrees F.
To prepare the apples:
Place apples, maple syrup, lemon juice, ground cinnamon, kosher salt, and arrowroot powder in a bowl. Give it a stir. Place it in a 9 or 10-inch baking dish.
To prepare the crisp:
Mix together the rolled oats, almond flour, shredded coconut, ground cinnamon, kosher salt, coconut oil, maple syrup and pecans in a bowl. Mix until well combined.
To Assemble & Bake:
Distribute the crisp topping onto the apples in an even layer.
Bake for 40-45 minutes or until the topping turns lightly golden.
Serve with a scoop of vanilla ice cream or a cup of almond milk on the side.
Notes
What kind of apples should I use? Feel free to use any kind of apples you like. I personally like to use two different kinds for different flavors but either way would work.
How to peel & cut? I personally don't feel it necessary to peel the apples but it is a personal choice. Either way would work. You can slice them or cut them into cubes as I did.
Can I make it ahead? You can prep the apples a day in advance and keep them in an airtight container in the fridge until you are ready to use them. They will probably brown a little bit, but since you will bake them, it shouldn’t be a problem. I do not recommend making the vegan crumble topping in advance as it could get soggy. Luckily, it takes no more than 5 minutes to put all the ingredients in a bowl and mix them.
How to store the leftovers? This recipe serves 6 servings. I doubt that you will have any leftovers, but if you do, place it in an airtight container and keep it in the fridge for up to 2 days. When ready to serve, warm it in a low heat oven (250-300 degrees F) for 5-10 minutes.