Description
This Easy Vegan Apple Crisp recipe is a comforting and delicious dessert featuring tender, cinnamon-spiced apples topped with a crunchy oat and nut crumble. It’s made with wholesome, plant-based ingredients including gluten-free oats, almond flour, pecans, and natural sweeteners like maple syrup. Perfect for a cozy treat that’s dairy-free and vegan-friendly, it’s also adaptable to air fryer cooking for quicker preparation.
Ingredients
Scale
Apple Filling
- 4 cups (446 g) sliced apples
- 2-3 tablespoons vegan honey or maple syrup
- 1/2 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon lemon zest (optional)
- 1/8 teaspoon ground nutmeg
- Pinch of salt
- 1 1/2 tablespoons (12 g) cornstarch
Crumb Topping
- 1 cup (90 g) gluten-free rolled oats
- 1/4 cup (28 g) blanched almond flour
- 1/3 cup (42 g) finely chopped pecans
- 1/4 cup (50 g) coconut sugar (or brown sugar)
- 3 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- Pinch of salt
To Serve
- Vegan vanilla ice cream
Instructions
- Preheat the Oven: Preheat your oven to 350°F (178°C) and prepare a medium-sized baking dish by greasing it lightly or lining it with parchment paper for easy cleanup.
- Prepare the Apple Filling: In a large mixing bowl, combine the sliced apples with vegan honey or maple syrup, lemon juice, vanilla extract, cinnamon, lemon zest, nutmeg, and a pinch of salt. Mix thoroughly to coat the apples evenly. Sprinkle the cornstarch over the mixture and stir again to incorporate; this will help thicken the filling during baking. Transfer the apple mixture evenly into the baking dish.
- Make the Crumb Topping: Using the same bowl (no need to clean), add gluten-free rolled oats, blanched almond flour, chopped pecans, coconut sugar, maple syrup, ground cinnamon, and a pinch of salt. Mix until the ingredients combine into a crumbly texture resembling granola.
- Assemble the Crisp: Evenly distribute the crumb topping over the apple filling in the baking dish, making sure to cover the apples well for a crunchy top.
- Bake the Crisp: Place the baking dish on the middle oven rack and bake for 45 minutes. The topping should become golden brown, and the apple filling should bubble and thicken.
- Cool and Serve: Remove the crisp from the oven and allow it to cool for about 10 minutes so the filling sets properly. Serve warm with a scoop of vegan vanilla ice cream for the perfect finishing touch.
Notes
- Apple Selection: Choose firm, tart apples that hold their shape and balance sweetness well, such as Jonagold, Cortland, Braeburn, Pink Lady, or Granny Smith.
- Storage: Store leftovers covered tightly in the refrigerator for up to 5 days. Reheat in the microwave or oven before serving.
- Freezing: Prepare the crisp in a freezer-safe container, cover tightly, and freeze up to 2 months. Thaw 24-48 hours in the refrigerator before baking as usual.
- Air Fryer Method: Use smaller individual pie tins with reduced ingredients, cover with foil, bake at 330°F for 10 minutes covered, then uncover and bake 10 minutes more until golden and bubbly.
Nutrition
- Serving Size: 1 small serving (approximately 1/12 of the recipe)
- Calories: 158
- Sugar: 13.1 g
- Sodium: 16.2 mg
- Fat: 4.1 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 3.7 g
- Trans Fat: 0 g
- Carbohydrates: 26.5 g
- Fiber: 3.1 g
- Protein: 3 g
- Cholesterol: 0 mg
