Vegan Apple Crisp
Servings: 6 -8 servings
Ingredients
Streusel Topping
- 1/2 cup rolled oats
- 1 cup all purpose flour
- 1/4 cup brown sugar This was originally 1/2 cup but I've since reduced it to half because I'm old now and it's too sweet for me hahah
- 1/2 cup cold vegan butter I used Earth Balance
- 1 tsp ground cinnamon
Filling
- 1 lb tart cooking apples* 4-5 medium apples, cored and peeled, thinly sliced
- 1 tbsp lemon juice
- 2 tsp cornstarch
- 1/2 tsp ground cinnamon
- 1 tbsp brown sugar
- 1 tbsp vegan butter
Instructions
- Preheat oven to 350F.
- Make the streusel topping by combining rolled oats, flour, brown sugar, vegan butter and ground cinnamon. Mix until a homogenous mixture. Set aside.
- Prepare the filling by tossing the sliced apples with lemon juice, cornstarch, ground cinnamon, and brown sugar. Layer into a 9-inch glass pie pan and dot with vegan butter (about 1 tbsp broken up into chunks).
- Top with the streusel and gently press to evenly coat the apples, leaving little gaps for the liquid from the apples to bubble closer to the middle.
- Bake for 35 minutes until the top is golden and the filling is bubbly.
- Let cool for 10 minutes before serving, then enjoy! Bonus if you find some vegan vanilla ice cream or whipped cream to scoop on top.
Notes
*I used Macintosh and SweeTango apples here, but Red Prince, Idared, and Spy are also great options. You're looking for apples with some tartness to balance out the sweetness of the dish.
Nutrition
Serving: 6-8 servings