Apple Crisp

With tender spiced apples and a cinnamon brown sugar oat topping, this apple crisp recipe is an easy fall dessert everyone will love!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 343

4 large apples such as Granny Smith or Honeycrisp, 6 cups when sliced, peeled, cored, and sliced
2 tablespoons maple syrup or brown sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 tablespoon cornstarch or tapioca flour

Preheat your oven to 350°F (175°C). Prepare a 9x9-inch baking dish.
In a large bowl, toss the sliced apples with maple syrup, lemon juice, cinnamon, nutmeg, vanilla extract, and cornstarch until the apples are evenly coated.
Spread the apple mixture evenly in the prepared baking dish.
In another bowl, combine the rolled oats, flour, coconut sugar, cinnamon, and salt.
Add the melted coconut oil and maple syrup to the dry ingredients. Stir until the mixture is well combined and crumbly.
Evenly sprinkle the crisp topping over the apples in the baking dish, covering them completely.
Bake the apple crisp in the preheated oven for 40-45 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork.
Allow the apple crisp to cool for about 10 minutes before serving.
Serve warm, optionally with a scoop of vegan vanilla ice cream or a dollop of vegan whipped cream.

Refrigerate: Store leftover apple crisp in an airtight container in the refrigerator for up to 3 days.

Freeze: You can also freeze this dessert by wrapping it tightly with plastic wrap or transferring it to an airtight container. It will keep well for up to 3 months.

Reheat: Allow frozen apple crisp to thaw in the refrigerator. Warm leftovers in a 350ºF oven or in the microwave until heated through.