Vegan Life | Recipes
Apple crisp is one of my favorite desserts of all time. The tangy apples, sweet brown sugar and cinnamon, combined with a crumbly, crunchy oat topping make the perfect companion to my non-dairy vanilla ice cream.
Today I live in Miami, where it's warm year-round. But when the calendar reads October, I start daydreaming of picking apples at the apple orchard and taking hayrides in the crisp fall air. And, of course, making apple crisp.
I made eight versions of this vegan apple crisp recipe before I got it just right. Some methods called for melting the vegan butter in the crumbly topping. But that resulted in a gritty, sand-like texture, instead of the classic crunchy, crumbly topping. So I stuck with the classic method of cutting in cold butter. This produced the best topping, even with vegan butter.
My recipe uses all-purpose flour, but for a gluten-free option, use gluten-free oats and oat flour. You'll need to increase the amount of oat flour (as noted in the recipe), because the oat flour doesn't absorb as much moisture as the all-purpose flour does. If you use a lower amount of oat flour, your topping will be more like a crunchy, chewy caramel than a traditional apple crisp. (But if that's what you want, go for it!)
The gluten-free version does have a very slightly different texture than the regular version. But you probably wouldn't notice unless you tasted them side by side.
In any case, I think I've done enough blah-blah-blah-ing about apples and gluten-free flour and hayrides, so let's get to the recipe already!
Prep Time70 minutes
Cook Time40 minutes
Total Time110 minutes
7 cups apples, peeled and chopped (I recommend Granny Smith apples)
2 tbsp. lemon juice
1 tsp. vanilla
1/3 cup brown sugar
2 tbsp. cornstarch
1 tsp. cinnamon
1/4 tsp. salt
1 cup rolled oats
3/4 cup all-purpose flour (or 1 cup oat flour for gluten-free option)
3/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. salt
3/4 cup cold vegan butter (such as Earth Balance)
Preheat your oven to 375 degrees Fahrenheit. Then spray a baking dish (large size, about 12 x 8 or 13 x 9) with oil (or grease with vegan butter).
Cut apples into 3/4" wide slices, then cut slices in half. Place the apple pieces in a large mixing bowl.
Add the lemon juice and vanilla to the apples, and toss to coat the apples.
In a small bowl, mix the 1/3 cup brown sugar, cornstarch, 1 tsp. cinnamon, and 1/4 tsp. salt until well combined. Slowly sprinkle the mixture over the apples, occasionally stopping to toss the apples to coat them evenly. Pour the apples and juices into the greased baking dish.
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.
Sprinkle the oat topping over the apples evenly, and place the dish in the oven. Bake for 35-45 minutes, until apples are fork-tender (your baking time may vary, depending on the apples you use and whether you use a glass or metal dish).
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 degrees Fahrenheit for 10 minutes.
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