Vegan Apple Crisp
This vegan apple crisp is loaded with cinnamon, ginger, and dried cranberries. The oatmeal topping is made with a blend of pecans, walnuts, almond butter, and coconut sugar for a guilt-free dessert.
Servings: 8 servings
Calories: 336kcal
Ingredients
Apple Filling
- 6 Granny Smith Apples cored and sliced
- 1 cup water
- ¼ cup dried cranberries optional
- 2 tablespoon arrowroot powder or corn starch
- 1 teaspoon cinnamon
- ¼ tsp ginger
- ½ teaspoon vanilla extract
- ⅓ cup coconut sugar
Crisp Topping
- 1 cup rolled oats
- ¼ cup ground flax
- ¼ cup raw walnuts
- ¼ cup raw pecans
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¼ cup coconut sugar
- ½ cup almond butter or other raw nut butter
Instructions
- Preheat the oven to 350 F.
- Slice, core, and peel six apples.
- Combine sliced apples with cranberries, cinnamon, ginger, coconut sugar, vanilla, arrowroot powder, and water. Toss to combine.
- Combine the rolled oats, ground flax, pecans, walnuts, coconut sugar, almond butter, cinnamon, and salt in a food processor. Pulse until a crumbly paste is made.
- Spray the 9-inch baking dish with non-stick cooking spray. Pour the apple mixture on the bottom, and sprinkle the oat crumble evenly over the top.
- Bake in oven for 25 minutes or until top browns and apples release their juices and soften. Serve warm.
Notes
Expert Tips for Making Vegan Apple Crisp
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- Cut the apples into thin slices. It takes time for the apples to release their moisture, so the thinner the slices, the less time to cook, and the more quickly the apples will soften and make a nice caramel sauce with their juices.
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- It's up to you whether you'd like to peel the apples. There are a lot of excellent nutrients in the peel, and the peel softens when cooking. Plus, it saves time to skip the peeling step.
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- Honestly Cranberry is an excellent brand if you are looking for sugar-free cranberries.
- Keep in the refrigerator covered in an airtight container. It will last for up to 5 days when refrigerated. When ready to reheat, warm in a preheated oven at 350° F for up to 15 minutes or in the microwave.
- Be sure to use gluten-free rolled oats if you are gluten-free.
- If you don't have arrowroot powder, use corn starch.
- Use almond flour instead of rolled oats for a keto-friendly, low-carb version.
- Substitute coconut sugar with maple syrup, which is also a natural and refined sugar-free sweetener. Or date syrup, date sugar, or whole dates as your sweetener.
Nutrition
Calories: 336kcal | Carbohydrates: 46g | Protein: 7g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 102mg | Potassium: 373mg | Fiber: 8g | Sugar: 26g | Vitamin A: 77IU | Vitamin C: 6mg | Calcium: 92mg | Iron: 2mg