Name: Vegan Apple Crisp
Prep time: 20 min
Cook time: 45 min
Total time: 95 min
Ingredients: 1/2 cup old-fashioned rolled oats; 1/4 cup all-purpose flour; 1/3 cup dark brown sugar; 1/2 tsp. cinnamon; 1/4 tsp. kosher salt; 1/4 cup cold vegan butter (cubed); Cooking spray; 6 medium firm apples (such as Granny Smith or Honeycrisp, peeled and cut into ¼-inch slices); 1/4 cup coconut sugar; 1 tsp. cinnamon; 1/4 tsp. kosher salt

Cozy, comforting and irresistibly simple, this vegan apple crisp is everything you crave in a fall dessert without the fuss of making pie crust from scratch. A layer of tender, cinnamon-spiced apples bubbles beneath a golden, oat-studded topping that’s crisp, buttery and perfectly sweet. As it bakes, the fruit softens into a jammy, caramelized filling that fills your kitchen with the warm scent of autumn. Served warm from the oven with a generous scoop of vanilla ice cream melting over the top, it’s a crowd-pleasing treat that captures all the best flavors of the season in every spoonful.

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Vegan Apple Crisp

Prep Time 20 minutes

Cook Time 45 minutes

Chill Time 30 minutes

Total Time 1 hour 35 minutes

Servings 10

Calories 164 kcal

Author Lizzy Briskin

Ingredients

Topping

1/2 cup old-fashioned rolled oats
1/4 cup all-purpose flour
1/3 cup dark brown sugar
1/2 tsp. cinnamon
1/4 tsp. kosher salt
1/4 cup cold vegan butter cubed

Filling

Cooking spray
6 medium firm apples such as Granny Smith or Honeycrisp, peeled and cut into ¼-inch slices
1/4 cup coconut sugar
1 tsp. cinnamon
1/4 tsp. kosher salt

Optional: Vanilla ice cream, for serving

Instructions

Preheat the oven to 350 degrees F. Grease 2-quart baking dish with cooking spray.
In large bowl, combine oats, flour, brown sugar, cinnamon and salt. Add butter and use hands to work mixture until you have pea-sized pieces. Refrigerate topping 30 minutes.
In separate large bowl, toss apples with coconut sugar, cinnamon and salt. Transfer to prepared baking dish and let sit 10 minutes to soften.
Sprinkle topping over apples. Place baking dish on baking sheet and bake 40 to 50 minutes, until filling is bubbling and top is golden-brown. Let cool in the pan 10 minutes before serving with vanilla ice cream.