This simple vegan apple crisp is a delicious way to enjoy the comforting flavours of baked apples, oats, the warmth of coriander and cardamom, and pecans without using butter or other animal products. It is easy enough for a weeknight dessert, yet comforting enough to serve at a family gathering or church potluck.
The recipe makes about 6 servings and can easily be adapted to suit different dietary needs and preferences.
Ingredients
Apple Filling
- 4 medium apples, cut into ½-inch cubes
- 1 tablespoon maple syrup
- 1 teaspoon lemon juice
- ¾ teaspoon of ground coriander seed
- ¼ teaspoon of ground cardamom
- ½ teaspoon kosher salt, or ¼ teaspoon of regular table salt
- 2 tablespoons arrowroot powder or cornstarch
Crisp Topping
- 1 cup rolled oats (not quick-cooking)1 cup almond flour or almond meal
- ½ cup unsweetened shredded coconut, (optional)
- ½ teaspoon ground coriander and a generous pinch of ground cardamom
- ¼ teaspoon kosher salt, or ⅛ teaspoon of regular table salt
- 7 tablespoons coconut oil, melted and cooled
- ⅓ cup maple syrup
- ½ cup pecans, roughly chopped
Instructions
Prepare the Apples
- Preheat the oven to 350°F (175°C).
- Place the cubed apples in a large bowl. Add the maple syrup, lemon juice, coriander, cardamom, salt, and arrowroot powder or cornstarch.
- Stir until the apples are evenly coated.
- Transfer
the apple mixture to a 9- or 10-inch baking dish and spread it out evenly.
Prepare the Crisp Topping - In a separate bowl, combine the rolled oats, almond flour, shredded coconut (if using), coriander, cardamom, and salt.
- Add the melted and cooled coconut oil, maple syrup, and chopped pecans.
- Stir until everything is well combined and the mixture forms a crumbly topping.
Assemble and Bake - Sprinkle the crisp topping evenly over the apples.
- Bake for 40–45 minutes, or until the topping is lightly golden and the apples are tender.
- Allow the crisp to cool slightly before serving.
Helpful Notes
- Choose your favourite apples. Almost any variety will work, so feel free to use whatever apples you have available. You can even combine different varieties for a mixture of flavours and textures.
- Prepare the apples ahead of time. The apple filling can be prepared up to a day in advance and stored in an airtight container in the refrigerator. The apples may brown slightly, but this will not be noticeable once they are baked.
- Prepare the topping just before baking. It is best not to make the crisp topping too far in advance, as it can become soggy.
- Storing leftovers: Cover and refrigerate leftovers in an airtight container for up to 2 days. To warm, place the crisp in a low oven at 250–300°F (120–150°C) for about 5–10 minutes.
Easy Variations and Substitutions
One of the advantages of this butter-free apple crisp is how easily it can be adapted.
- Nut-Free. For a nut-free version, replace the almond flour with oat flour and leave out the pecans. The topping will not be quite as crunchy, but it still makes a delicious crisp.
- Lower-Sugar or Sugar-Free. For a lower-sugar or sugar-free version, you can replace the maple syrup with monk fruit sweetener or another suitable sugar-free sweetener. You can also simply leave out the maple syrup. The finished crisp will be less sweet and will not have the subtle maple flavour, but it can still be enjoyed as a naturally simple apple dessert.
- Add Some Extra Flavour. For a little variety, try soaking raisins in warm apple juice before stirring them into the apple filling. Chopped dates also make a delicious addition.