Vegan Apple Crisp
Preheat the oven to 350ºF or 180ºC.
- Cook1 h
- Total1 h
- Serves2
- LevelEasy
Ingredients
- 1 pound (450 g), For the filling:
- 1/4 cup (4 tbsp or 20 g) apples
- 1 tbsp coconut or cane sugar
- 1 tbsp brown rice flour
- 1/2 tsp lemon juice
- 1/2 cup (50 g) cinnamon powder
- 1/2 cup (70 g) Zest of half a lemon (optional)
- 1/4 cup (4 tbsp or 20 g) For the Topping:
- 2 tbsp rolled oats, gf if needed
- brown, coconut or cane sugar
- coconut oil, melted, see notes for an oil-free alternative
Method
- Preheat the oven to 350ºF or 180ºC.
- Peel the apples, quarter them, remove the cores, and use a paring knife to thinly slice lengthwise (see picture).
- Add all the filling ingredients to a large mixing bowl and mix until well combined.
- Place the filling into a baking dish. We used a 9 1/4″ x 6″ x 2″ or 23 x 15 x 5 cm baking dish, but you can use any other rectangular or square dish you want.
- Add the topping ingredients to the same large mixing bowl you used to mix the filling ingredients. Then mix until well combined and add to the top of the filling in an even layer.
- Bake for 40 minutes or until the top is golden brown. Let it cool for a while before serving. We served our apple crisp with some coconut whipped cream, but it’s also delicious with ice cream or just by itself.
- Keep leftovers in a sealed container in the fridge for 4-5 days. Feel free to reheat it or enjoy cold.
