For the Apple Filling:
- 4 large apples, such as Granny Smith or Honeycrisp, 6 cups when sliced, peeled, cored, and sliced
- 2 tablespoons maple syrup, or brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch, or tapioca flour
For the Crisp Topping:
- 1 cup rolled oats, 90g
- ½ cup all-purpose flour, 60g
- ½ cup coconut sugar, or brown sugar, 85g
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅓ cup coconut oil, melted, 44g
- 2 tablespoons maple syrup, or agave nectar
Preheat your oven to 350°F (175°C). Prepare a 9×9-inch baking dish.
In a large bowl, toss the sliced apples with maple syrup, lemon juice, cinnamon, nutmeg, vanilla extract, and cornstarch until the apples are evenly coated.
Spread the apple mixture evenly in the prepared baking dish.
In another bowl, combine the rolled oats, flour, coconut sugar, cinnamon, and salt.
Add the melted coconut oil and maple syrup to the dry ingredients. Stir until the mixture is well combined and crumbly.
Evenly sprinkle the crisp topping over the apples in the baking dish, covering them completely.
Bake the apple crisp in the preheated oven for 40-45 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork.
Allow the apple crisp to cool for about 10 minutes before serving.
Serve warm, optionally with a scoop of vegan vanilla ice cream or a dollop of vegan whipped cream.
- Refrigerate: Store leftover apple crisp in an airtight container in the refrigerator for up to 3 days.
- Freeze: You can also freeze this dessert by wrapping it tightly with plastic wrap or transferring it to an airtight container. It will keep well for up to 3 months.
- Reheat: Allow frozen apple crisp to thaw in the refrigerator. Warm leftovers in a 350ºF oven or in the microwave until heated through.
Calories: 343kcal, Carbohydrates: 57g, Protein: 3g, Fat: 13g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 127mg, Potassium: 227mg, Fiber: 5g, Sugar: 30g, Vitamin A: 68IU, Vitamin C: 7mg, Calcium: 38mg, Iron: 1mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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