Small Batch Vegan Apple Crisp
Vegan Apple Crisp is the perfect fall dessert featuring tender sweet-tart apples and a crispy oat topping. Enjoy it on its own or topped with dairy-free ice cream or whipped topping.
Servings: 4
Calories: 246kcal
Equipment
- food processor
Ingredients
For the filling:
- 2 cups apples peeled and sliced (I used Honeycrisp)
- 2 teaspoons organic sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- ½ teaspoon ground cinnamon
For the topping:
- 1 cup rolled oats (old fashioned oats) divided (Choose certified gluten-free oats to make this recipe gluten-free.)
- 1 pinch salt
- 6 Tablespoons organic brown sugar
- 2 Tablespoons coconut oil at room temperature
Instructions
- Heat the oven to 400°F (200°C).
- Combine the filling ingredients in a mixing bowl and set aside.2 cups apples, 2 teaspoons organic sugar, 1 teaspoon lemon juice, 1 teaspoon cornstarch, ½ teaspoon ground cinnamon
- Process ½ cup of the oats in a food processor until it forms a coarse flour.1 cup rolled oats
- In a small bowl, combine the oat flour with the remaining ½ cup of oats and the rest of the crumble topping ingredients. Mix until well combined.1 cup rolled oats, 1 pinch salt, 6 Tablespoons organic brown sugar, 2 Tablespoons coconut oil
- Spoon the filling into a 24-ounce baking dish.
- Spread the crumble topping over the filling.
- Bake for 30 to 40 minutes until heated through and lightly browned on top.
Notes
Leftovers can be refrigerated in an airtight container for 3 to 4 days. Reheat in a microwave or oven or enjoy at room temperature.
You can also make this dessert in advance. Bake it as stated in the recipe, then cover and reheat it when you're ready to serve.
Nutrition
Calories: 246kcal | Carbohydrates: 43g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 17mg | Potassium: 167mg | Fiber: 4g | Sugar: 26g | Vitamin A: 35IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg
