A straightforward, fuss-free, no-nonsense apple crisp. Enjoy it for dessert, or hell, enjoy it for breakfast. Coconut oil helps to create an irresistibly sweet and buttery topping -- without so much as a hint of butter! —Gena Hamshaw
6 to 8
For the apple filling:
(about 8 to 10 medium sized) sweet-tart apples (such as Gala or Jonagold), peeled, cored, and chopped (1/2- or 3/4-inch pieces) or thinly sliced (1/4 inch thick)
organic sugar or organic light brown sugar
1 1/2 teaspoons
1 1/2 tablespoons
arrowroot or cornstarch
For the crumble topping:
organic brown sugar
chopped pecans or walnuts
melted coconut oil
In This Recipe
Preheat your oven to 350° F.
Place the apples in a large mixing bowl and toss with the lemon juice, sugar, cinnamon, nutmeg, clove, and salt. Place these ingredients into a greased 9 x 13-inch baking dish.
Whisk together the arrowroot and water, and pour the mixture over the apples. Toss them lightly with your hands to get everything coated with the arrowroot.
Place the flour, oats, brown sugar, nuts salt, cinnamon, and ginger in a food processor, and pulse a few times to incorporate everything. Add the coconut oil and pulse the ingredients quickly in the processor until they're forming large crumbs. Sprinkle the topping over the apples. Bake for 40 to 55 minutes, or until the apples are bubbly and the topping is golden brown. Serve.
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.