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.