Description
Gooey, soft caramelized spiced apples and a crisp “buttery” oat crumble make up this ridiculously easy dump-and-bake style vegan apple crisp recipe. It’s basically like an old-fashioned, classic apple crisp- without the dairy, yet you’d NEVER know. You’re just 45 minutes away from the best classic fall comfort dessert, served warm with a scoop of (vegan) vanilla ice cream to finish!
Ingredients
Scale
Apple Filling:
- 5 large Gala, Fuji, Golden or Cosmic apples, skin removed and sliced into 1″ chunks
- 1/2 cup (105 g) light brown sugar
- 1 tbsp cornstarch
- 1 tbsp cinnamon
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract
Oat Crumble:
- 1 cup (100 g) rolled oats
- ½ cup (62 g) all-purpose flour
- ½ cup (110 g) light brown sugar
- 1 tbsp cinnamon
- ¼ tsp sea salt
- ½ cup (113 g) salted vegan butter, cold and cubed
- 1 tsp vanilla extract
Instructions
- Please read through all instructions before beginning.
- Prep: Preheat the oven to 350F and grease a medium sized casserole dish or cast iron skillet with oil. Set aside. Make sure the apples are peeled and chopped. Measure out all remaining ingredients.
- Make the apple crisp filling: In the casserole dish, combine all apple filling ingredients. Toss to evenly coat the apples in the remaining ingredients. Once coated evenly, set aside to make the crumble.
- Make the oat crumble: In a medium bowl, whisk together the oats, flour, light brown sugar, cinnamon, and sea salt. Add in the cubed and cold vegan butter, and much like rubbing butter into pie dough, use clean hands to rub the butter into the flour mixture until it resembles a sandy mixture. Add in the vanilla extract and mix to evenly coat the crumbles. It will seem dry but as long as you rubbed the butter thoroughly to coat all of the dry ingredients, it will bake into a crisp.
- Assemble the apple crisp: Sprinkle the crumble topping on top of all of the apples.
- Bake: Cover with tin foil and place into the oven to bake for 30 minutes, then remove the tin foil and bake the apple crisp for another 15-20 minutes. Remove from oven using an oven mix and let cool for 10 minutes. You can carefully place a piece of tinfoil back over to maintain moisture.
- Serve and enjoy! Serve with your favorite ice cream! Store any leftovers in an air tight container for up to 5 days in the fridge.
Notes
Gluten-free: This recipe work with King Arthur Measure-for-Measure Gluten-Free Baking Flour.
