Oil-Free Vegan Apple Crisp
I guarantee this will become a favorite dessert for you. My testers raved about it, and my own family was sad when I was finished with my testing for it. It’s better than any butter or oil-based crisp—and even better than apple pie!
Servings 4 -5
Ingredients
Crisp Topping
- 1/4 cup coconut butter softened
- 11/2 tablespoons pure maple syrup
- 1 cup rolled oats
- 1/4 cup coconut sugar
- 3 tablespoons oat flour
- 1/8 teaspoon sea salt
Fruit Mixture
- 1/4 cup pure maple syrup
- 1 tablespoon arrowroot powder or organic cornstarch
- 1/4 cup water
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg and/or ground cardamom
- 1/8 teaspoon sea salt
- 5 cups peeled cored, and thinly sliced apples
- 3-4 tablespoons raisins or dried cranberries optional
- 1 1/2 tablespoons coconut sugar
Instructions
- Preheat the oven to 350°F. Have ready a 9-inch glass baking dish.
- For the topping, in a mixing bowl combine the coconut butter and maple syrup and stir well. Add the oats, coconut sugar, oat flour, and salt and mix until crumbly.
- For the fruit mixture, in a large bowl, whisk together the maple syrup and arrowroot. Add the water, lemon juice, cinnamon, nutmeg, and salt and whisk again. Stir in the sliced apples and raisins, if using, and toss to coat.
- Sprinkle the coconut sugar in the bottom of the baking dish. Distribute the apple filling in the baking dish, pouring the juices over the top. Add the crisp topping, distributing it evenly over the apples. Bake for 30–35 minutes, until the apples are soft, using a sharp knife to pierce through the apples to test for doneness at 30 minutes. Remove from the oven and let cool a little before serving.
Notes
Serving Suggestions: Serve topped with Dessert Cashew Cream (recipe in Dreena’s Kind Kitchen) or a dollop of non-dairy yogurt or non-dairy ice cream.