Seriously delicious vegan apple crisp made in 1 bowl!
Tender, caramelized apples under a crispy, pecan-oat topping.
Perfect cold weather comfort dessert which has become another potluck staple of mine.

 

PREP TIME: 20 minutes
COOK TIME: 1 hour
TOTAL TIME: 1 hour 20 minutes
SERVINGS: 10

Ingredients

FILLING
  • 1 lemon, juiced (1 lemon yields ~ 2 Tbsp or 30 ml)
  • 1/4 cup water
  • 1/2 cup turbinado sugar (or sub organic brown sugar)
  • 2 tsps pumpkin pie spice (or use 2 tsps cinnamon and a pinch of nutmeg)
  • 3 Tbsp arrowroot starch or cornstarch (for thickening)
  • 1 tsp fresh grated ginger (optional // or sub 1/2 tsp ground ginger per 1 tsp fresh)

TOPPING
  • 1 cup gluten-free rolled oats
  • 1/2 cup almond meal
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup turbinado sugar (or sub organic brown sugar)
  • 1/2 cup pecans (roughly chopped)
  • 1/4 tsp sea salt
  • 1 tsp pumpkin pie spice (or use 1 tsp cinnamon and a pinch of nutmeg)
  • 1/2 cup melted coconut oil

Instructions

  1. Preheat oven to 350 degrees F (176 C).
  2. Peel apples, quarter, remove cores, and use a paring knife to thinly slice lengthwise.
  3. Add to a large mixing bowl and top with remaining filling ingredients. Toss to combine. Add to a 9×13 (or similar size) baking dish.
  4. Rinse and wipe out your mixing bowl and add all topping ingredients. Stir to combine, then use fingers to break down any clumps of sugar. Pour over apples in an even layer.
  5. Bake for 50 minutes to 1 hour (uncovered) or until the filling is bubbly, the apples are very fork tender (especially in the centre of the dish), and the topping is deep golden brown.
  6. Let rest at least 30 minutes before serving. This is delicious with coconut whipped cream or vanilla bean coconut ice cream.
  7. Best when fresh, though leftovers keep covered in the refrigerator up to 3 days, or in the freezer up to 1 month. Reheat in the microwave or in a 350-degree F (176 C) oven until warmed through.
Recipe adapted from Minimalist Baker.