Vegan Apple Crisp
User Reviews
5
Vegan Apple Crisp
Description
Starting with a mixture of tart and sweet apples peeled and sliced, the fruit is coated in lemon juice, maple syrup, vanilla extract, and a blend of ground cinnamon, nutmeg, ginger, cloves, and optional cardamom for a warm spice profile. The apples are thickened with flour and balanced with a pinch of sea salt.
The topping is prepared by melting vegan butter in a light-colored pan, toasting pecans briefly within it for enhanced flavor, then mixing in rolled oats, flour, cane sugar, salt, flaxseed meal, and cinnamon. This produces a sticky, textured crumble topping that bakes to a crisp golden finish.
Baked at 375°F in a greased pan or skillet, the dish melds tender, fragrant apple slices with a crunchy, nut-studded topping. The apple crisp can be served warm, optionally with vegan vanilla ice cream or whipped topping for extra richness. Using a mix of apples adds depth to the fruity base, while the spiced topping brings warmth and texture.
Gluten-free and nut-free substitutions are noted, and the recipe highlights using unrefined ingredients like pure maple syrup and avoiding imitation vanilla extract for best flavor. Peeling apples is recommended but optional based on texture preference.
Ingredients
Apple filling
- 3 pounds (1.3 kg) apples (about 8 medium apples or 6 jumbo apples) (see Note 1)
- 1 ½ tablespoons lemon juice
- ¼ cup (80g) pure maple syrup
- 1 ½ teaspoons vanilla extract not imitation extract, pure
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon nutmeg or ¼ teaspoon pre-ground nutmeg, freshly grated
- ½ teaspoon ground ginger
- ¼ teaspoon cloves ground
- ⅛ teaspoon ground cardamom (optional)
- 2 tablespoons all-purpose flour (see Note 2 for GF)
- Pinch of sea salt
Crisp topping
- 1 tick or 8 tablespoons (112g) vegan butter sliced into thick pats (see Note 3
- ½ cup (60g) pecans or walnuts) (see Note 4, chopped
- ¾ cup + 2 tablespoons (110g) all-purpose flour (see Note 5)
- 1 cup (100g) rolled oats old-fashioned
- A heaping ¾ teaspoon salt sea salt
- ¼ cup + 2 tablespoons (80g) organic cane sugar
- ¼ cup (80g) pure maple syrup
- 1 tablespoon flaxseed meal
- ½ teaspoon ground cinnamon
- Vegan vanilla ice cream optional, or whipped topping; for serving
Instructions
- Preheat the oven to 375ºF/190ºC. Arrange a rack in the top third of the oven (the crisp will brown better here). Lightly grease the bottom and sides of a 12-inch cast iron skillet or 2-quart (2 L) baking dish with oil, cooking spray, or vegan butter.
- Toast the butter and pecans. Set a medium bowl aside, big enough to fit the crisp topping. Add the sliced butter to a stainless steel, enameled cast iron, or other light-colored saucepan or skillet (don’t use a dark pan or nonstick). Turn a burner to medium heat and heat the butter. Stir occasionally with a silicone spatula.a. Once melted, foamy, and at a bubble (it should take ~ 3 minutes), cook for another 1 minute, stirring frequently (standing back as needed, as it might sputter). b. Now add the chopped pecans and stir frequently for another 2 minutes. c. Take the pan off the heat and pour into the medium bowl to stop cooking. Set aside to cool a bit while you prep everything else.
- Peel the apples, then slice into wedges or slices ¼” to ½” thick (.6 to 1.25 cm), cutting around the core (see Note 6). Add apples to a large bowl and cover with the lemon juice. Toss with a spatula or your hands to ensure well-coated (so they don’t brown).
- Prepare the apple filling. Mix the apple mixture with the remaining filling ingredients: maple syrup, vanilla, cinnamon, ginger, cloves, nutmeg, cardamom if using, flour, and pinch of salt. Mix until well combined. Transfer to the greased skillet or pan, using a silicone spatula to get any residual liquid out of the bowl. Spread the apples out as evenly as possible.
- Make the crisp topping. Once the butter-pecan mixture has cooled off a bit, add the remaining topping ingredients: flour, oats, salt, cane sugar, maple syrup, flaxseed meal, and cinnamon. Mix together with a fork or your hands until it’s a somewhat sticky, slightly sandy mix.
- Use your hands to scatter the crumb topping evenly on top of the apple mixture (I like to vary the size of the clumps). Transfer the pan to the oven and bake uncovered for 35 to 40 minutes, or until the juices on the sides are bubbling, the crisp is golden on top, and the apples are tender when pierced with a fork or knife.
- Let rest for at least 20 minutes, ideally 45 minutes, so the apples can set up more.
Notes
- Use a blend of tart and sweet apples like Honeycrisp and Granny Smith for balanced flavor and texture.
- For gluten-free crisp, replace flour in the filling with arrowroot or cornstarch and use gluten-free flour and oats in the topping.
- If using unsalted vegan butter, add extra salt to the topping to enhance flavor.
- If allergic to nuts, omit pecans and increase oats or add shredded coconut for texture.
- Peeling apples is recommended for a tender filling but can be skipped for a chewier texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 55g | 18% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 255mg | 11% |
| Potassium | 272mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 32g | 64% |
| Vitamin A | 506IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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