Overloaded with apples?
In particular, Granny Smiths?
Make a crisp!
Although I can munch on raw Grannies, I prefer to cook them or bake them up into an autumnal treat.
I love me some tart flavor action, buttt my sweet tooth tends to run the show.
This crisp in particular is on the healthy side.
(Big surprise.)
So yes, please do enjoy her for breakfast with 0 guilt.
Sure there is still sugar involved, but no refined sugars.
Plus, we have fruit, protein, and whole grains, so there’s that.
The mouthwatering filling contains our star of the show, Granny Smith, plus pure maple syrup, fresh lemon juice, real deal vanilla extract, ground cinnamon, 7 spice (we’re talking flavor on flavor), tapioca starch to thicken, a splash of water, plus pink sea salt.
Top your delicious filling off with rolled oats, almond flour, whole wheat flour (or your flour of choice), nutty toasted almonds, coconut sugar, a wee bit more syrup, melted vegan buttah (heyo Miyokos), 7 spice (I’m clearly a littlee obsessed) and salt!
Bake until bubbly, then serve warm as is, or with a generous plop of perfectly tempered vanilla ice cream.
Yumms.
P.S. You could probably get away with cutting back on the filling’s maple syrup quantity, although I highly recommend just living your life pro syrup and all.
P.P.S. Have pecans or walnuts? Use one or the other in lieu of the almonds if you’d like! Almond + pecan is a lovely combo though, not going to lie.
P.P.P.S. If you go the ice cream route (vanilla yogurt or coconut whip could work too) consider drizzling some almond butter on there for an extra creamy dreamy meets crunchy experience.
P.P.P.P.S. I know I should have probably added some extra pizzaz to these photos but I was tired and my brain wasn’t in the mood. Brown can be a tasty color, okay? And yes, you can see my sweatshirt-clad reflection in the spoon. Oops.
Vegan Apple Crisp
Ingredients
Pan Preparation
- Vegan butter, for greasing baking dish (can use coconut oil or olive oil)
Filling
- 4 cups small-dice Granny Smith apples or other baking apple (I used 3 medium-sized apples)
- 1/2 cup pure maple syrup
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground 7 spice mix (use 3/4 teaspoon cinnamon total if you can't find or make 7 spice)
- 2 tablepsoons tapioca starch/flour
- 2 tablespoons water
- Pink sea salt, to taste
Topping
- 1/2 cup old-fashioned rolled oats
- 1/4 cup superfine blanched almond flour
- 1/4 cup all-purpose, whole wheat pastry, or gluten-free flour
- 1/4 cup slivered or sliced almonds (can use walnuts and/or pecans)
- 1/4 cup coconut sugar
- 2 tablespoons pure maple syrup
- 1/4 cup melted vegan butter (I use Miyokos, can use coconut oil or olive oil)
- 1/4 teaspoon ground 7 spice mix (use 3/4 teaspoon cinnamon total if you can't find or make 7 spice)
- Pink sea salt, to taste
Instructions
- Heat oven to 350.
- Grease a 1 1/2 quart baking dish with the butter.
- In a medium-large bowl, mix the filling ingredients until well-combined.
- Scoop the filling ingredients into the greased dish.
- Wipe out the filling bowl, then mix the topping ingredients until combined.
- Evenly distribute the topping over the filling, then bake the crisp for 45 minutes, or until the apples are tender and the top is golden brown.
- Cool until a safe temperature to eat.
- Serve as is, or with non-dairy vanilla ice cream, vanilla yogurt, or lightly sweetened whipped coconut cream.