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Vegan Gluten-Free Apple Crisp

The most delicious vegan apple crisp you will ever bake. This easy as pie apple crisp will melt in your mouth and make you wonder why you waited so long to try it!

Vegan Gluten-Free Apple Crisp. I made Jenna Barnard’s (Butternut Bakery) amazing vegan apple crisp with my favorite baking buddy, Jarred Zuehl (my daughter’s boyfriend). Seriously, Jarred is one of the best people to cook with because he’s so gifted and also very patient. I highly recommend this recipe. I can’t take credit for the recipe, but I will say we did an excellent job tag teaming:)

Vegan Gluten-Free Apple Crisp

The most amazing vegan apple crisp recipe I have ever made. This is borrowed by butternutbakeryblog.com

Prep Time:40 minutes
Cook Time:40
Total Time:1 hour 20 minutes
Serves:6-8
Print PIN RECIPE

Ingredients

Apple Crisp Filling
  • 6 cups Honeycrisp apples (6 medium peeled) and sliced in 1/2" wedges
  • 2 tsp fresh lemon juice
  • 1 1/2 tsp vanilla extract
  • 1/4 cup (50g)granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • Apple Crisp Topping
  • 2 cups (200g) old fashioned rolled oats (certified gluten free to keep this recipe gluten-free)
  • 1 cup (100g) almond flour
  • 3/4 cup (150 g) light brown sugar, packed
  • 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 3/4 cup (170g) unsalted cold and cubed vegan butter (I used Miyoko's)

Instructions

  1. Preheat Oven to 350°F
  2. Add all of the apple crisp filling ingredients to a large bowl and toss to coat the apples
  3. Pour the apples into an 11" cast iron skillet, baking dish or any baking pan that will hold the apples and make sure the apples cover the entire surface of the pan (so you can't see the bottom)
  4. Bake the apples for 10 minutes
  5. While those bake, make your topping. Whisk together all of the ingredients, minus the butter, in a large bowl.
  6. Toss in the cubes of vegan butter and use fingers to work and mash the butter into the dry ingredients. This is a work of art. Be patient. You will want to make sure the butter is no longer visible. The crisp mixture will stick together when squeezed, like putty in a way.
  7. Pull the apples out after 10 minutes and top with the crisp mixture. Cover apples completely
  8. Put the dish back in the oven for 35-40 minutes, until the edges are bubbling and the crispy top is golden brown. If the top browns too quickly, cover loosely with foil and continue baking.
  9. Allow it to cool for 15 minutes and serve with vegan ice cream or whipped cream

Notes

I cannot take credit for this recipe, but we still killed it!

This recipe is really easy. You will wonder why you haven't made it before or why you have waited so long to make it again.

If you haven't checked out Butternut Bakery's website, please do. She's amazing and so inspiring. I was looking for a dairy-free dessert option and found this on her site. I will make it again for sure and also change up the fruit. Cherry anyone?

I'd love to see what you made

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