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Vegan Apple Crisp

Vegan Apple Crisp Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 3 lbs apples (about 6–7 medium), sliced
  • 1/3 cup brown sugar
  • 2 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp ground cinnamon, divided
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cardamom or allspice (optional)
  • 1/2 tsp fine sea salt, divided
  • 1 1/2 cups rolled oats
  • 3/4 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 cup solid coconut oil

Method
 

  1. Preheat oven to 350°F (175°C). Toss the apples with 1/3 cup brown sugar, cornstarch, lemon juice, 1/2 tsp of the cinnamon, nutmeg, cardamom, and 1/4 tsp salt. Spread in an 8x8-inch baking dish.
  2. Stir together the oats, flour, 1/2 cup brown sugar, remaining 1/2 tsp cinnamon, and remaining 1/4 tsp salt. Cut in the solid coconut oil until the mixture clumps.
  3. Sprinkle the topping over the apples and press down lightly, leaving it craggy.
  4. Bake for 40 to 45 minutes, until the topping is deep golden and the juices bubble thickly.
  5. Cool on a wire rack for at least 10 minutes, then serve warm with vegan ice cream or whipped cream.

Notes

The crisp can be assembled a few hours ahead and kept at room temperature before baking. For the crunchiest topping, bake it the same day. Leftovers keep in the fridge up to 4 days, though the topping will soften; a quick reheat in the oven revives some of that crispness.