Vegan Apple Crisp
A vegan apple pie with a crispy oatmeal topping.
Equipment
- 9" Pie Pan
- Bowls, measuring cups and spoons
Ingredients
Macerate Apples
- 3 lbs Apples, cored and peeled Granny Smith, Fuji or Honey Crisp
- ½ Cup Granulated Sugar For macerating apples
Apple Filling
- Macerated Apples, drained
- ½ Cup Light Brown Sugar
- 2 Tablespoons Cornstarch
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
Crisp Topping
- ½ Cup Vegan Butter, softened and cut into ½" pieces (Miyoko's is a great brand)
- 3 Ounces Walnuts, chopped (optional)
- ½ Cup Light Brown Sugar
- 1 Cup All Purpose Flour
- 1 Cup Old Fashioned Oatmeal
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
Instructions
Macerate Apples
- Peel, core and slice apples into ¼" slices.
- Sprinkle granulated sugar over the apples and toss to coat.
- Cover bowl and set aside for one hour.
Apple Filling
- Preheat oven to 350°
- Drain macerated apples and discard juice.
- Sprinkle cornstarch, brown sugar, cinnamon and nutmeg over the apples and toss to coat evenly.
- Pour apples into pie tin.
Crisp Topping
- Place vegan butter, brown sugar, flour, oatmeal, cinnamon and nutmeg in a bowl. Using your hands or a pastry cutter, work the dry ingredients into the butter until coarse.
- Pour crisp topping over the apples. Lightly press with your hands.
Bake and Serve
- Bake at 350° for 35 minutes.
- Cool slightly before serving.
Nutrition
Calories: 439kcalCarbohydrates: 73gProtein: 6gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 2gSodium: 78mgPotassium: 229mgFiber: 6gSugar: 46gVitamin A: 76IUVitamin C: 6mgCalcium: 47mgIron: 2mg
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