Vegan Apple Crisp

How to Make Vegan Apple Crisp

1. 1

   Step 1: Prep apples and toss with filling ingredients

   Preheat the oven to 350°F (175°C). In a large bowl, toss the sliced apples with the lemon juice, cornstarch, about two-thirds of the maple syrup, the ground cinnamon, and the salt until evenly coated; the cornstarch will thicken the juices as the apples bake. Taste and adjust sweetness if your apples are very tart.

   For this step

   • 6 mediumMedium apples, peeled, cored and sliced
   • 1 tbspFresh lemon juice
   • 2 tbspCornstarch
   • 1 tspGround cinnamon
   • 1/4 tspFine sea salt
   
2. 2

   Step 2: Make the maple-pecan oat topping

   In a separate bowl, combine the rolled oats, all-purpose flour, and chopped pecans. Add the coconut oil and the remaining maple syrup and use a fork or your fingers to rub the mixture together until it forms clumpy crumbs—some larger pieces are desirable for texture. The topping should be moistened but not soggy.

   For this step

   • 1 1/2 cupsRolled oats (old-fashioned)
   • 3/4 cupAll-purpose flour
   • 1/3 cupCoconut oil, solid (or softened vegan butter)
   • 3/4 cupChopped pecans (or walnuts)
   
3. 3

   Step 3: Assemble in a baking dish

   Transfer the apple mixture to a 9x9-inch (or similar) baking dish and spread into an even layer. Scatter the oat-pecan topping evenly over the apples, pressing lightly so it adheres in places but still leaves an airy crumb structure for crisping.
   
4. 4

   Step 4: Bake until bubbling and golden

   Bake on the middle rack for 40–45 minutes, or until the filling is bubbling around the edges and the topping is deep golden brown. If the topping browns too quickly, loosely tent the dish with foil for the last 10 minutes of baking.
   
5. 5

   Step 5: Cool and serve

   Allow the crisp to cool at least 10–15 minutes so the filling sets slightly, which makes it easier to serve. Serve warm on its own or with dairy-free vanilla ice cream or a drizzle of extra maple syrup.
   

1. Preheat the oven to 350°F (175°C). In a large bowl, toss the sliced apples with the lemon juice, cornstarch, about two-thirds of the maple syrup, the ground cinnamon, and the salt until evenly coated; the cornstarch will thicken the juices as the apples bake. Taste and adjust sweetness if your apples are very tart.
2. In a separate bowl, combine the rolled oats, all-purpose flour, and chopped pecans. Add the coconut oil and the remaining maple syrup and use a fork or your fingers to rub the mixture together until it forms clumpy crumbs—some larger pieces are desirable for texture. The topping should be moistened but not soggy.
3. Transfer the apple mixture to a 9x9-inch (or similar) baking dish and spread into an even layer. Scatter the oat-pecan topping evenly over the apples, pressing lightly so it adheres in places but still leaves an airy crumb structure for crisping.
4. Bake on the middle rack for 40–45 minutes, or until the filling is bubbling around the edges and the topping is deep golden brown. If the topping browns too quickly, loosely tent the dish with foil for the last 10 minutes of baking.
5. Allow the crisp to cool at least 10–15 minutes so the filling sets slightly, which makes it easier to serve. Serve warm on its own or with dairy-free vanilla ice cream or a drizzle of extra maple syrup.