My mom’s apple crisp is amazing, and I will never attempt to re-create perfection. So I decided to experiment with a vegan version of this cozy fall treat. You will not miss the butter! My husband devoured a giant bowl in 5 minutes, so it couldn’t have been that bad 🙂
Vegan Apple Crisp
- About 6 Cortland apples, depending on size; freshly picked or organic preferable
- Cinnamon (eyeball this)
- 1 Tbsp Cornstarch
- 1/3 cup granulated sugar, organic if possible
- 1 cup old-fashioned oats
- 1/3 cup brown sugar
- 1/4 cup spelt flour (if you don’t have it, all-purpose works)
- 1/3 cup melted coconut oil
- 1/4 cup finely chopped walnuts (optional)
- Earth balance spread
- Preheat oven to 375 degrees.
- Peel & Core apples. P.s. I am terrible at this, I basically just hack away at them with a small paring knife, more or less. I wish I could be Meg Ryan in Sleepless in Seattle, where she expertly peels an apple in one, long, swirly strip.
- Chop apples into 3/4 in. cubes. This doesn’t have to be precise, just make the pieces roughly the same size so that they cook equally.
- In a bowl, combine chopped apples, cinnamon, 1/3 c. granulated sugar, and 1 Tbsp. cornstarch. Mix well, and pour into a 9 x 9 baking dish.
- In the same bowl, combine oats, flour, more cinnamon, brown sugar, 1/3 c. melted coconut oil, and walnuts (if using).
- Mix topping with your hands until it starts to come together and resemble wet sand.
- Spread evenly over top of apples. Dot pieces of Earth Balance Spread over topping.
- Bake for 45 minutes, or until top is slightly browned and apples are bubbling.
- Cool for 10-15 minutes.