(It’s still raining here, so no decent pictures – boo!)
I haven’t made an apple crisp since last year, so I decided it was time 🙂 This smells amazing while baking. My hands smelled like lemon, apple, cinnamon and nutmeg for quite sometime after making this, too 🙂 I love Fall flavors and this is a perfect example of them. I used coconut oil for this instead of canola and we didn’t miss the butter. It’s not a thick crumb topping like the typical crisp with flour and butter; but it was flavorful, slightly sweet and delightfully crunchy. We enjoyed the walnuts in this, too – and the vanilla ice cream brought it all together nicely. Thanks for reading, enjoy!
Vegan Apple Crisp – adapted from What Would Cathy Eat?
- 2 ½ pounds apples (about 7), peeled and thinly sliced
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- 2 teaspoons flour
- 1/4 teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
- Small pinch cloves
- 2 teaspoons lemon juice
- 2/3 cup rolled oats (old fashioned, not quick cooking)
- 2/3 cup whole wheat pastry flour
- 2/3 cup light brown sugar
- ½ cup chopped walnuts
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup coconut oil
- 2 tablespoons water
Preheat the oven to 350.
Mix the apples with the next seven ingredients (through lemon juice). In a separate bowl, mix the oats, flour, brown sugar walnuts, baking powder, cinnamon and salt. Drizzle the organic canola oil over the dry mixture and combine with your fingers until crumbly. Add the water and stir briefly with a fork. Put the apple mixture in an 8×8” baking dish, then sprinkle on the crumbly topping. Bake for 40 minutes, or until the top is golden and the apples are tender.