This is what I call a “baked apple for breakfast” that feels like indulging in apple pie.
Apple Crisp [Vegan]
For the Apple Filling:
- 6 medium Granny Smith, Pink Lady, or Honey Crisp apples, peeled and sliced to ¼-inch thickness
- 1 1/2 teaspoons apple pie spice
- 1 tablespoon (15 ml) maple syrup
For the Crumble Topping:
- 1/3 cup (79 ml) melted coconut oil
- 1 cup (125 g) walnuts
- 3/4 cup (65 g) oat flour
- 2 tablespoons (30 ml) maple syrup
- 2/3 cup (60 g) unsweetened coconut flakes
- 1 teaspoon vanilla extract
- 2 1/2 teaspoons (5 g) apple pie spice⅛ teaspoon salt
- Preheat your oven to 350 ̊F (180 ̊C). Grease a 9-inch (23 cm) pie dish or baking dish with coconut oil. In a large bowl, toss the sliced apples with the apple pie spice and maple syrup. Transfer to the baking dish.
- For the crumble topping, combine all the ingredients in a food processor and process or pulse until the walnuts are finely ground and the dough forms a thick, crumbly paste.
- If your topping isn’t thick, you can chill it for 5 to 10 minutes in the fridge. Spread the topping over the apples to completely cover.
- Transfer to the oven and bake for 45 minutes or until the apples are bubbling and the topping is brown and crisp. If the top browns too soon, you can cover it with aluminum foil part of the way through.
- Let sit for at least 30 minutes to cool down before serving warm.
Kitchen Note Granny Smith, Pink Lady, or Honey Crisp apples will be the best choice for this recipe, as they have a sweet, tart taste and bake down beautifully in cobblers, pastries, and pies. Make sure to slice the apples into the same thickness to ensure that everything bakes evenly.