Guys, we made it! Fall is here, and I’m pretty psyched. After all, it is my favorite season. I’ve been getting lots of requests for fall recipes and I’m happy to oblige. Apples are one of my favorite ingredients to start celebrating fall with, since they’re already in season by the early days of Autumn. This vegan apple crisp (or apple crumble, if that’s what you want to call it) will fill your house with the aroma of sweet cinnamony goodness and it will fill your mouth with happiness.
What You’ll Need
Flour. We’re using plain old all-purpose wheat flour. You could probably substitute some other varieties, like whole wheat, oat, or all-purpose gluten-free, but I haven’t tested any of them, so no promises!Rolled oats. Quick oats would probably work fine as well.Cinnamon.Brown sugar. Use organic to keep the recipe vegan.Salt.Vegan butter. You should be able to find this near the regular butter at the supermarket. Look for brands like Earth Balance and Miyokos.Walnuts. Feel free to substitute pecans or just leave the nuts out if you prefer.Apples. I used a mix of Granny Smith and Gala apples, but feel free to use your favorite baking apples.Sugar. Again, stick with organic to keep the recipe vegan.Lemon juice.
How to Make Vegan Apple Crisp
The following is a detailed photo-tutorial on how to make this dish. Scroll all the way to the bottom of the post if you’d prefer to skip right to the recipe.
Make the streusel topping first. Start by stirring flour, oats, brown sugar, cinnamon, and salt together. Now chop up a stick of cold vegan butter into small pieces. The butter needs to be cold! Cut it into the flour mixture, either using a pastry cutter, fork, or by breaking it up into pieces with your fingers. The goal is to get it to tiny bits coated in flour. Stick the bowl in the fridge when you’re done.Now mix up sliced apples, sugar, a few tablespoons of flour, lemon juice, and cinnamon in a large bowl.Transfer the apple mixture to a baking dish and sprinkle the topping over it.
Pop the dish into the oven and bake everything until the filing is bubbly and the streusel topping is browned. See how easy that was?!Tip: If your baking dish is very full (like mine was) place a baking sheet under it to catch any drips.
Let your crisp cool for a bit. The filling will thicken up as it does.Serve it warm with a scoop of vegan vanilla ice cream. Personally, I’m a big fan of So Delicious cashew ice cream with this dish.
Leftovers & Storage
Store any leftover apple crisp in it’s original baking dish, sealed up tightly with plastic wrap. It will keep in the fridge for about 3 days, or in the freezer for about 3 months.
More Vegan Apple Desserts
Vegan Apple PieVegan Apple Cider DoughnutsVegan Caramel Apple CheesecakeVegan Apple Cider MuffinsVegan Apple Crumble Doughnuts
