Happy First Day of Fall! I thought I could jumpstart the fall season by sharing a simple, sweet treat. My easy vegan apple crisp came to mind. What I love about this apple crisp is that it really is an easy, straightforward recipe, as there are only two parts: the apple filling and the streusel crust. It is perfect for those who are new to plant-based baking.
Apple crisps and apple pies are basically the same desserts, comprising of apples, sugar, and spices. The only difference is that apple crisps feature a crumbly, crunchy, more loose topping while apple pies feature a uniformed, flaky top and bottom.
My favorite vegan apple crisp is one that has a balanced texture and flavor. I use a combination of soft, sweet golden delicious apples and firm, sweet-tart honey crisp apples. The fall season is when you can get the best-tasting honey crisp apples, so make sure to snag some up! Gala, Granny Smith, Cortland, and Braeburn varieties also work well in apple crisps.
The filling is naturally sweetened with real maple syrup and is super delicious! You may find yourself having to exercise a bit of self-control to keep from eaten the chopped apples.
My favorite part about making this vegan apple crisp is the streusel topping: it has the right amount of crunch and sweetness to complement the spiced, caramelized apples. You can easily make this streusel topping by hand, which is what I did.
You can also make the streusel crust gluten-free if the organic flour is replaced with oat flour. To make oat flour, just add oats to a food processor or high-speed blender for 1-2 minutes! Also, the fragrance that permeates the kitchen is absolutely heavenly. It’s even better when you see the apples bubbling through the crust, ready to be eaten.
This apple crisp is enough to feed at least 8 people, so try making it for a gathering (or enjoy for yourself, no judgement here).
Once the crisp cools down, you can enjoy it alone or top it with dairy-free vanilla ice cream and a drizzle of vegan caramel!
Easy Vegan Apple Crisp
The Apple Filling
- 6 cups apples (6-8 medium apples)
- 1/3 cup organic maple syrup
- 2 tsp vanilla extract
- 2 tsp freshly squeezed lemon juice
- 1/2 cup cane sugar
- 2 tbsp corn starch
- 1 1/2 tsp cinnamon
The Streusel Topping:
- 1 1/2 cup organic white flour
- 1 cup rolled oats
- 1/2 cup dark brown sugar plus more for topping
- 1/4 cup cane sugar
- 1/2 cup vegan butter cold
- 1/4 tsp salt
- 1 tsp cinnamon
Pre-heat oven to 350 degrees and lightly grease all sides of a baking dish with vegan butter.
Cut apples into small chunks and add to large bowl. Add remaining ingredients for the apple filling and stir contents with a wooden spoon until well-combined. Set aside.
In another bowl, combine flour, rolled oats, brown sugar, cinnamon, and salt. By hand, fork, or pastry cutter, incorporate butter into flour/oat mixture. Mix ingredients together until your flour/oat mixture is crumbly and moist.
Spread apple pie filling evenly in a baking dish. Then, layer streusel crust evenly onto the filling. Sprinkle brown sugar on the crust if desired.
Place the apple crisp in the oven for 45 minutes to 1 hour until crust is golden brown and filling begins to bubble. Remove from oven and let cool for about 10-15 minutes. Serve warm on its own or with vegan ice cream.
This apple crisp is best when fresh. It will last in the fridge for up to 5 days. Leftovers can be frozen for up to 1 month. The crust will not be soggy! Just place the crisp in microwave or the oven at around 350 degrees until heated.