Perfect Vegan Apple Crisp (With Gluten-Free Option)

Instructions

1. Preheat your oven to 375°F (190°C). Then spray a baking dish (large size, about 12 x 8 or 13 x 9) with oil (or grease with vegan butter). You can also use two small (7- to 9-inch) cast-iron pans, as shown in the photos.

2. Cut apples into 3/4” wide slices, then cut slices in half. Place the chopped apples in a large mixing bowl.

3. Add the lemon juice and vanilla to the apples, and toss to coat the apples.

4. In a small bowl, mix the 1/3 cup of brown sugar, cornstarch, 1 tsp. cinnamon, and 1/4 tsp. salt until well combined. Slowly sprinkle the dry mixture over the apples, occasionally stopping to toss the apples to coat them evenly. Pour the apple mix into the greased baking dish.

5. In a large mixing bowl (you can use the apple bowl, but dry it first), combine the remaining dry ingredients (oats, flour, brown sugar, cinnamon, salt), and mix well. Cut the butter into thin slices and cut it into the dry mix using a fork. Once the butter is about half-combined with the dry ingredients, mix using your fingers until the mixture is crumbly. Don’t overmix it or allow the butter to soften too much.

6. Sprinkle the oat crumble topping over the apple mixture evenly, and place the dish in the preheated oven. Bake for 35-45 minutes, until apples are fork-tender and the crispy topping has turned slightly golden brown (your baking time may vary, depending on the apples you use and whether you use a glass or metal dish).

7. Allow to cool for 15 minutes before serving. Serve in a bowl with a scoop of non-dairy vanilla ice cream.

Be sure to use cold butter. If your butter is too soft, or if you melt the butter, your topping may have a gritty or sandy texture.

If you're using apples that are less tart than Granny Smith, you may want to reduce the brown sugar that gets mixed into the apples from 1/3 cup to 1/4 cup.

Leftovers: Store in an airtight container in the refrigerator. Reheat in the oven at 350°F (180°C) for 10 minutes.