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Combined with baked sweet apples and warm, crisp topping, this Vegan Apple Crisp is here for you if you want some warm autumn dessert.
Vegan Apple Crisp (Gluten-Free)
I’ve been loving apple pie since I know myself, especially old-fashioned American ones. I also love its cousins, like apple crisp, baked apple oatmeal, etc.
But traditional ones often contain dairy butter and eggs. After knowing plant-based baking, I also want to “veganize” it, so here we have this Vegan Apple Crisp!
As the title suggests, this Apple Crisp is vegan, meaning no egg, no dairy, no animal cruelty. Also, it’s gluten-free without any wheat flour. So if you’re sensitive to gluten, say Hi!
This Apple Crisp is sweetened with maple syrup. If you know me for a while, you know why, but I’ll say again here anyway: Maple syrup is my favorite liquid sweetener. In fact, I think I will not call an apple pie or pumpkin pie delicious if it doesn’t have maple syrup in it.
I make this apple crisp in a mini, 1-person serving baking dish because I usually make food only for my own. This recipe makes about 1-2 servings. If you have a bigger family, just double or triple the amount of each ingredient.
I always love food with “crisp” on top. It’s sweet, crispy, and heart-warming. I would wonder why if there’s anyone who doesn’t like that.
I will recommend using rolled oats instead of instant oats because the old-fashioned ones have more texture. If you still don’t know their difference, you can read this article I shared before: Rolled Oats VS. Instant Oats.
Bake it until the crisp topping is golden brown and your kitchen smells wonderful! I couldn’t wait to eat it once the aroma came out from my oven.
The topping is crispy, chunky, and warm. With the cooked sweet apples underneath, this Vegan Apple Crisp is really satisfying and delicious!
I’ve tried different crisp recipes and some of them are not so chunky and crispy that I would call great crisp topping. I’ve kept trying and testing. Luckily, I got this crispy, nutty, and all the good crisp should have this time. I love the contrast between the big clusters on top and juicy, soft apples on the bottom.
You can enjoy this crisp as a dessert, snack, or even breakfast. If you love cooked apple flavor, check out my Apple Raisin Porridge, Apple Cinnamon Baked Oatmeal, and Vegan Apple Pie.
OK, let’s make this delicious Vegan Apple Crisp, shall we?
全素烤蘋果奶酥 Vegan Apple Crisp (Gluten-Free)
食材
For the baked apples 烤蘋果餡
- 1 – 2 small apples 蘋果, Use Granny Smith for sour taste if you prefer 想吃酸可用青蘋果
- 1 tsp lime juice 萊姆汁, or lemon juice 或 檸檬
- 1/2 Tbsp coconut oil 椰子油, I mostly use extra-virgin
- 1 tsp maple syrup 楓糖漿
- ¼ tsp ground cinnamon 肉桂粉
- A dash of ground cardamom 肉荳蔻粉
For the crisp 表層奶酥
- 1.5 Tbsp coconut oil 椰子油, melted & cooled 融化 放涼
- 1 Tbsp maple syrup 楓糖漿
- 1 tsp vanilla extract 純香草精
- 28 g rolled oats 傳統燕麥片
- 20 g oat flour 燕麥粉, see Note* 註*
- 1/8 tsp baking powder 泡打粉
- A pinch salt 鹽
- 1 Tbsp sliced almonds 杏仁片
作法
製作蘋果餡
- 將蘋果切成丁塊狀。鍋子用中小熱鍋，將椰子油放入鍋中，油熱後再將蘋果丁與蘋果餡其它食材放入鍋中，不時拌炒至蘋果軟化就熄火，放入烤盅內備用
- 烤箱以 175℃ 預熱
製作表層奶酥
- 將混合好的奶酥層鋪於蘋果餡層上
- 放入烤箱，以 175℃ 烘烤 25 – 30 分鐘，或至表面奶酥塊呈金黃色即可取出，趁熱享用
English Version
To make the apple filling
- Dice the apples. Place the pan over medium-low heat. Add the coconut oil to the pan, then once the pan is well-heated, add the rest apple filling ingredients and stir occasionally until the apple chunks are soft. Transfer the apples into the baking dish and set aside.
- Preheat the oven at 175 C / 350 F.
To make the crisp topping
- In a bowl, mix the coconut oil, maple syrup, and vanilla extract first, then add the rest ingredients: oat flour, rolled oats, baking powder, sliced almonds, and salt. Mix to combine.
- Pave the crisp mixture over the apple filling.
- Bake at 175 C / 350 F for 25-30 minutes or until the crisp topping is golden brown. Serve warm.
備註
- *燕麥粉：我是將燕麥片用高速調理機或研磨機磨成粉使用
- 剩下的蓋住或放密封盒，冷藏保存，約可放 3-5 天
Adapted from Every Last Bite, Texanerin
- *Oat flour: I make my own oat flour by grounding rolled oats in a high-speed blender or a grinder.
- Storage: Store in an air-tight container in the fridge for 3-5 days
網友分享成品照 People who have tried this recipe
Facebook – 黃逸寧：謝謝桶子葉分享 ，終於開始練習做了 。素食也能那麼好吃 ，而且是驚為天人的好吃耶😍😍😍 喜歡😀😀😀
