It’s that time of the year! The snow is falling, the days are getting colder and all I want to do is curl up in some blankets and watch a holiday movie. During this time, I also want to bake a lot more and since the holidays are coming up, now is the perfect time to start planning your holiday menu. This vegan apple crisp recipe is simple but always such a crowd pleaser. A regular apple crisp is traditionally made with butter, brown sugar and flour but I tweaked this old classic and made it a dash healthier. I make mine using coconut oil, coconut sugar, rolled oat and spelt flour. And for those asking, I buy my spelt flour from the Bulk Barn which is a Canadian bulk food store which carries lots of healthy ingredients that I like to use regularly in my kitchen. If you are not from Canada, most bulk food stores should carry spelt flour, or it can also be found on Amazon. Oh, and I almost forgot about the most important part, the apples! For any baked apple recipes, I like to use a combination of granny smith apples and Macintosh apples. The granny smith apples are tart and the Macintosh apples are a great sweet baking apple. The combination of sweet and tart makes for the most delicious apple crisp. Anyways, enough with the chatting, let’s get to baking!
Here is how this vegan apple crisp is made:
Preheat your oven to 350F, then lightly grease a 10-inch cast iron pan or pie plate.
We will start with the crisp topping. In a medium mixing bowl, combine the rolled oat, spelt flour, coconut sugar, cinnamon and salt. Give them a quick mix to combine.
Next, add in the melted coconut oil and maple syrup to your dry ingredients. Mix until well combined then set aside while we work on the apples.
Peel, core and slice your apples into ¼ inch slices. Place your apples in a very large mixing bowl as this will make it easier for you to toss them with the rest of the ingredients.
Sprinkle the arrowroot flour, coconut sugar and cinnamon overtop of your apples. Using your hands, give the apples a good toss to evenly distribute the arrowroot flour, coconut sugar and cinnamon. Be gentle so you don’t break up the apples too much.
Place the apples in your prepared pan. You might think that it’s way too many apples, but don’t worry, just try and make them fit as best as you can. The apples will cook down in the oven.
Evenly sprinkle the crisp topping mixture over the apples.
Place the crisp on a cookie sheet before baking. This will catch any juices from the apples that may overflow. Bake for 45-50 minutes or until the top has a nice golden-brown colour. Let cool for at least 20 minutes before serving.
Serve and enjoy!
VEGAN APPLE CRISP
Ingredients
For the crisp topping:
- 1 cup rolled oats
- 2/3 cup spelt flour
- 1/2 cup coconut sugar
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1/4 cup coconut oil , melted
- 2 tbsp maple syrup
For the apple filling:
- 4 granny smith apples
- 4 Macintosh apples
- 2 tbsp arrowroot flour
- 2 tbsp coconut sugar
- 2 tsp cinnamon
Instructions
-
Preheat your oven to 350F, then lightly grease a 10-inch cast iron pan or pie plate.
For the crisp topping:
-
In a medium mixing bowl, combine the rolled oat, spelt flour, coconut sugar, cinnamon and salt. Give them a quick mix to combine.
-
Add in the melted coconut oil and maple syrup to your dry ingredients.
-
Mix until well combined then set aside while we work on the apples.
For the apple filling:
-
Peel, core and slice your apples into ¼ inch slices.
-
Place your apples in a very large mixing bowl as this will make it easier for you to toss them with the rest of the ingredients.
-
Sprinkle the arrowroot flour, coconut sugar and cinnamon overtop of your apples.
-
Using your hands, give the apples a good toss to evenly distribute the arrowroot flour, coconut sugar and cinnamon. Be gentle so you don’t break up the apples too much.
Assembly:
-
Place the apples in your prepared pan. You might think that it’s way too many apples, but don’t worry, just try and make them fit as best as you can. The apples will cook down in the oven.
-
Evenly sprinkle the crisp topping mixture over the apples.
-
Place the crisp on a cookie sheet before baking. This will catch any juices from the apples that may overflow.
-
Bake for 45-50 minutes or until the top has a nice golden-brown colour.
-
Let cool for at least 20 minutes before serving.
-
Serve and enjoy!