Vegan Apple Crisp
A vegan apple pie with a crispy oatmeal topping.
Equipment
- 9" Pie Pan
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
- 3.75 Ounces Light Brown Sugar (½ Cup)
- 2 tablespoon Cornstarch
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
Crisp Topping
- 4 Ounces Vegan Butter, softened and cut into ½" pieces (Miyoko's is a great brand)
- 3 Ounces Walnuts, chopped (optional)
- 3.75 Ounces Light Brown Sugar (½ Cup)
- 4.25 Ounces All Purpose Flour (1 Cup)
- 2.8 Ounces Old Fashioned Oatmeal (1 Cup)
- 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.
Tried this recipe?Let us know how it was!