Vegan Apple Crisp
Servings: 12 people
FOR THE FILLING
- 6 large (1200 grams) apples we recommend 3 Granny Smith + 3 Fuji, Pink Lady, or Red Delicious
- 2 tablespoons (30 grams) lemon juice
- 2 tablespoons (30 grams) brown sugar up to 4 tablespoons if you like it sweeter
- 1 tablespoon cornstarch or all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon ginger freshly grated or ground
- ⅛ teaspoon nutmeg grated
- ⅛ teaspoon (1 pinch) salt
- ½ cup (50 grams) pecan nuts or walnuts
FOR THE TOPPING
- ¾ cup (85 grams) rolled oats
- ¾ cup (100 grams) flour
- ½ cup (100 grams) brown sugar down to ¼ cup for less sweet
- ½ cup (120 grams) vegan butter cold and diced
- ½ teaspoon cinnamon
- 1 pinch salt
FOR THE FILLING
- Preheat oven to 350°F or 180°C. Grease you oven dish with vegan butter.Chop 6 large apples into thin wedges and add them to a large mixing bowl. You can keep the peel on.
- Toss with 2 tablespoons lemon juice, 2 tablespoons brown sugar, 1 tablespoon cornstarch, 2 teaspoons vanilla extract, 1 teaspoon cinnamon, 1 teaspoon ginger, ⅛ teaspoon nutmeg, and ⅛ teaspoon salt.
- Transfer to prepared oven dish and sprinkle with ½ cup pecan nuts (chopped).
FOR THE TOPPING
- To a food processor, add ¾ cup rolled oats, ¾ cup flour, ½ cup brown sugar, ½ cup vegan butter (cold and diced), ½ teaspoon cinnamon, and 1 pinch salt. Pulse until coarsely combined.
- Crumbled mixture on the apples. Tip: Try to cover the pecans so they don't burn in the oven.
- Bake on the lower rack of your oven at 350°F or 180°C for 45 minutes or until golden brown on top.
SERVES WELL WITH
- Let cool down for 15 minutes so that flavors intensify and topping gets crispy. Serve with vanilla ice cream, whipped cream, and/or a drizzle of caramel.
Nutritional information is an estimate for 1 serving of vegan apple crisp out of 12 servings without ice cream.
STORAGE & MAKE AHEAD
Make ahead: bake the vegan apple crisp for 30 minutes, then let it cool down, wrap, and freeze for up to 3 months. Thaw in the refrigerator overnight, then bake in a preheated oven at 350°F or 180°C for 30 minutes.
Alternatively, make the apple crisp the day ahead, but don’t bake it. Wrap it unbaked and store it in the fridge for up to a day. Bake a few minutes longer than instructed.
Finally, you can freeze the unbaked apple crisp for up to 3 months. Thaw in the refrigerator overnight, and bake it for a few minutes longer than instructed.
Refrigerator: keep leftovers at room temperature for up to 1/2 day, after which cover and keep in the fridge for 3 days. Reheat in the microwave for a few seconds.
Freezer: see the make ahead section above.
Reheat: warm this vegan apple crisp in the microwave for a few seconds.
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