Vegan Apple Crisp with Oats
I absolutely adore this vegan apple crisp because it captures that perfect balance of warm, spiced apples and a buttery oat crumble. The aroma that fills your kitchen while it's baking is simply heavenly - cinnamon, apples, and toasted oats mingling together. Each spoonful offers a delightful contrast between the soft, yielding fruit and the satisfyingly crisp topping that adds a wonderful texture to every bite.
Ingredients
- ☐ apples — 6 medium, peeled, cored and sliced 1/4-inch thick
- ☐ lemon juice — 2 tablespoons
- ☐ brown sugar — 1/2 cup, packed
- ☐ cinnamon — 1 teaspoon
- ☐ nutmeg — 1/4 teaspoon
- ☐ all-purpose flour — 2 tablespoons
- ☐ old-fashioned oats — 1 cup
- ☐ almond flour — 1/2 cup
- ☐ maple syrup — 3 tablespoons
- ☐ coconut oil — 1/2 cup, melted
- ☐ vanilla extract — 1 teaspoon
- ☐ salt — 1/4 teaspoon
Nutrition Facts
Per serving · 6 servings total
Instructions
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Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish.
In a large bowl, toss the apple slices with lemon juice, brown sugar, cinnamon, nutmeg, flour, and salt until evenly coated.
Spread the apple mixture evenly in the prepared baking dish and set aside while you prepare the topping.
In a separate medium bowl, combine the oats, almond flour, maple syrup, melted coconut oil, and vanilla extract.
Using your fingers or a fork, mix until the ingredients are well-combined and clumps form.
Sprinkle the oat mixture evenly over the apples in the baking dish.
Bake for 40-45 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges.
Let cool for at least 15 minutes before serving. Enjoy warm on its own or with a scoop of vegan vanilla ice cream.
Recipe notes
For best results, use a mix of tart and sweet apples like Granny Smith and Honeycrisp. The crisp can be made ahead and refrigerated for up to 2 days before baking, though you may need to add 5-10 minutes to the baking time.
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