Vegan Apple Crisp

This Vegan Apple Crisp is a fall-weather must! It's brimming with warm cinnamon apples and topped with a buttery-crisp topping that is oh-so-good! Plus, it's so easy to make and requires minimal prep.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings people

Calories 287kcal

Author Melissa Huggins

Equipment

2.5 Quart Casserole Dish
Large Mixing Bowl

Ingredients

Filling

3 lbs apples , peeled, cored, and sliced ¼-inch thick
¼ cup cane sugar
2 tablespoons cornstarch
2 tablespoons lemon juice , fresh squeezed
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
¼ teaspoon nutmeg
¼ teaspoon salt

Topping

¾ cup all-purpose flour
¾ cup brown sugar , light or dark
¾ cup rolled oats
1 teaspoon ground cinnamon
½ teaspoon baking powder
¼ teaspoon salt
½ cup vegan stick butter , COLD and cut into ½-inch cubes

US Customary - Metric

Instructions

Preheat your oven to 350 °F (177 °C).
In a large mixing bowl, add the sliced apples, cane sugar, lemon juice, corn starch, cinnamon, nutmeg, and vanilla. Toss to combine well. Pour into your casserole dish and set aside.
Rinse and dry your mixing bowl, then add the flour, brown sugar, oats, cinnamon, baking powder, and salt. Stir /whisk to combine well.
Add the cold butter cubes and toss them with the flour mixture. Now cut the butter into the mixture using a pastry cutter or two forks. Continue until the mixture is fully hydrated and it clumps together into large crumbs.
Sprinkle the topping onto the apples and place in the oven. Bake for 45 minutes or until you see a jam-like consistency start to bubble and the top is golden.
Remove from oven and let it rest for 10-15 minutes before serving. Serve with vanilla ice cream or whipped cream if preferred. Enjoy!

Notes

Apples
I used 7 medium-sized apples which weigh about 3 lbs.
I peeled the skins on the apples but you can leave them on if preferred.
It's best to use fresh apples that aren't overly ripened. Otherwise, they tend to lose their shape and become too soft while baking.
I used a blend of granny smith and honey crisp apples. The combination of tart and sweet adds more depth to the overall flavor. I also like pink lady, braeburn, northern spy, and gala apples.

Baking Dish Options - I used a 2.5-quart ceramic casserole dish (10.5 x 7.5"). You can also use a 9-10-inch round pie pan or square baking dish. A deep dish is recommended to avoid the filling spilling over. If the casserole dish is too large/long, the topping won't cover the filling completely. Baking time may vary depending on the baking dish you choose.
Measuring Flour - For accurate results, don’t scoop the flour with a measuring cup directly from the flour container. Instead, Aerate the flour first, then scoop the flour out of your container with a spoon and then into a measuring cup. Don’t pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour.
Want more zest? Add ½-1 teaspoon of fresh lemon zest to the filling.
Topping Ideas - finely chopped almonds, pecans, or coconut flakes. Mix into the crumble topping after it's combined. Make sure it's sticking though. I would only use about ¼ cup so the topping doesn't get too dry.
Storing Leftovers - keep covered in the fridge for 3-5 days. Reheat in the oven at 350 °F until warmed throughout.

Nutrition