Read the post in: 繁體中文
Warm, sweet, cozy, this Vegan Apple Crisp is perfect for the cool autumn weather and the Fall season vibe! It’s gluten-free, dairy-free, and super delicious!
The season of apple, Fall, is officially here. That’s why I started making plenty of recipes involving apples, including this Apple Crisp.
The apple crisp is vegan, dairy-free, and gluten-free (oats are used here but you can always use gluten-free ones if intolerant).
It’s made with simple ingredients. By simple, I mean most of them can be found in grocery stores, like rolled oats, maple syrup, coconut oil, apple, and applesauce. You can easily make the last one at home if you have trouble finding it.
Watch How to Make Apple Crisp Here
This apple crisp is made with 3 elements:
- Stewed Apples
- Crispy Topping
- Caramel Apple Sauce
I know it might look a little bit complicated, but trust me it’s not. You just need to slightly cook the apple cubes first, mix the topping ingredients, and put them together to bake.
The caramel sauce is optional, but I just want to share it so you can taste more depth of flavor and texture.
The stewed apples are warm, sweet, and cozy. The crisp topping is super crunchy and full of the autumn flavor, thanks to the pecans and walnuts.
There’s nothing better than a bowl of warm apple crisp in a cold afternoon (or whenever you feel like it).
Vegan Apple Crisp with Light Caramel Sauce (Gluten-free)
- 4 small apples, ~1 lb
- 1/2 tsp lemon juice, or lime juice
- 1 Tbsp maple syrup
- 68 g (3/4 cup) rolled oats, use gluten-free if intolerant
- 4 Tbsp oat flour, use gluten-free if intolerant
- 4 Tbsp walnuts, roughly chopped
- A pinch of salt
- 2 Tbsp maple syrup
- 2 Tbsp coconut oil
- 2 Tbsp pecans
Light Caramel Sauce*
- 180 ml applesauce
- 4 Tbsp full-fat coconut milk, or oat milk
- 4 Tbsp drinking water
- 42.5 g (1/2 cup) pitted dates
- 1 Tbsp coconut sugar
- 1/8 tsp ground cinnamon
- Preheat the oven to 175 C / 350 F.
To make the Stewed Apples:
- Peel and core the apples. Chop them into cubes.
- Place a 6″ cast iron skillet or non-stick pan over medium heat. Add the apple cubes and a dash of water. Let it cook for about 3-5 minutes until the apples are soft. Stir occasionally.
- Turn off the heat. Add the lemon juice and maple syrup. Stir to combine. Set it aside while we prepare the topping.
To make the Toppings:
- In a mixing bowl, add the oats, oat flour, walnuts, and salt. Give them a mix.
- Add the maple syrup and coconut oil. Mix evenly. Then add pecans.
- If you’re using a cast-iron skillet, just transfer the put the topping mixture on top of the stewed apples and gently spread out evenly. If you’re using a regular pan, transfer the stewed apples to an oven-safe dish, then put the topping mixture on top.
- Bake at 175 C / 350 F for about 30 minutes until the topping is golden brown.
To make the Light Caramel Sauce:
- While the apple crisp is in the oven, you can make this light caramel sauce. Just add all ingredients to a blender and blend until smooth, or as smooth as possible.
- Serve the apple crisp with caramel sauce or not. Either way, the apple crisp will be delicious!
- Note: *You will have more than enough light caramel sauce for this recipe. Save the leftover in the fridge. You can drizzle it on top of another apple crisp or your oatmeals.
- Storage: Store in an air-tight container in the fridge for 5 days. Reheat in the oven before serving.