Perfect Vegan Apple Crisp

Instructions

1. Preheat your oven to 375°F (190°C). Then spray a large baking dish (12 x 8 or 13 x 9 inches) with oil, or grease with vegan butter. You can also use two small (7- to 9-inch) cast-iron pans.

2. Cut apples into 3/4” wide slices, then cut the slices in half. Place the chopped apples in a large mixing bowl.

3. Add the lemon juice and vanilla extract to the apples, then toss to coat the apples.

4. In a small bowl, mix 1/3 cup of brown sugar, cornstarch, 1 tsp. cinnamon, and 1/4 tsp. salt until well combined. Slowly sprinkle the dry mixture over the apples, then toss the apples to coat them evenly. Pour the apple mix into your greased baking dish.

5. In a large mixing bowl (you can use the apple bowl, but dry it first), combine the dry topping ingredients (oats, flour, brown sugar, cinnamon, salt), and mix well. Cut the butter into thin slices, then cut it into the dry mix using a fork. Once the butter is about half-combined with the dry ingredients, mix using your fingers until the mixture is crumbly. Don’t overmix it or allow the butter to soften too much.

6. Sprinkle the oat crumble topping over the apple mixture evenly, then place the dish in the preheated oven. Bake for 35-45 minutes, until apples are fork-tender and the crispy topping has turned golden brown. Your baking time may vary slightly, depending on the type of apples and baking dish you use.

7. Allow the apple crisp to cool on a wire rack or hot pads for 15 minutes before serving. Serve in a bowl with a scoop of non-dairy vanilla ice cream and a drizzle of caramel.

Be sure to use cold butter. If your butter is too soft, or if you melt the butter, your topping may have a gritty or sandy texture.

If you're using apples that are less tart than Granny Smith or Pink Lady, you may want to reduce the brown sugar that gets mixed into the apples from 1/3 cup to 1/4 cup.

Leftovers: Store in an airtight container in the refrigerator for up to 5 days. Reheat in the oven at 350°F (180°C) for 10 minutes.