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Warm Cinnamon Apple Crisp Recipe - Vegan

During apple season, this is the perfect dessert! It makes your entire house smell like fall.


If you don't have the time to make a homemade apple pie from scratch then an apple crisp is a great back up option. You get all the smells, tastes, and textures similar to an apple pie but without all the fuss of making pie crusts.


I don't often use butter in my cooking these days, but when I do, it's definitely during the holidays! My go to vegan butter for all things vegan baking is Earth Balance. It's a great all around plant-based butter that performs exceptionally well in baked sweets and treats. Trust me, you wont even know it's vegan once you are devouring your dessert.




I topped each apple crisp bowl with a big scoop of Oatley vanilla ice cream and it was so delish! I had never tried that flavor before (the strawberry is amazing!) but it paired perfectly with it. Another apple crisp topping idea that would be really yummy is the So Delicious Coco-Whip Cream. You can find that with the regular whip creams in the freezer section of most grocery stores.


Tip: don't skip the pecans! They really made this recipe pop!




Warm Cinnamon & Pecan Apple Crisp Recipe - Vegan


For the Apples:

4 apples peeled, cored, seeded, and cut into 1/4 inch wedges (I used Honeycrisp and Granny Smith apples)

1/4 cup organic brown sugar

1 tsp cinnamon

1 tsp cornstarch

1 tablespoon lemon juice

pinch of salt

Ice cream for serving


For the Crumble Topping:

3/4 cup old fashioned rolled oats

1/2 cup flour (I used whole wheat)

1/4 cup organic brown sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1/3 cup chopped pecans (optional but highly recommend)

1/2 cup vegan butter, cut in small chunks and chilled (I used Earth Balance)


Directions:

1. Preheat oven to 375°F

2. In a medium bowl, combine the apples, brown sugar, cinnamon, corn starch, lemon juice, and pinch of salt. Pour into a 9-inch pie pan or baking dish.

3. Using the same bowl, combine the rolled oats, flour, light brown sugar, cinnamon, nutmeg, salt, and chopped pecans. Add the butter, working it into pea sized small chunks using a fork or pastry cutter.

4. Top the apples with the crumble topping, pressing it gently down into the apples.

5. Bake for 35-40 minutes or until topping is golden brown. Remove from the oven and let cool for at least 25 minutes before serving.

6. Top with a scoop of any non dairy ice cream or non dairy whip cream.




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Hey! I'm Ginny! I'm a published photographer and blogger from Charlotte, North Carolina.  I share healthy & nutritious vegan recipes & inspiring nature and travel photography!

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