Easy Vegan Apple Crisp (gluten-free option)

My Vegan Apple Crisp made with a cinnamon & sugar oat topping is perfect any time of the year. Serve it warm with dairy-free ice cream for the ultimate (guilt-free) indulgence.

This crisp holds up really nicely for at least 2 to 3 days in the refrigerator, which makes it a great option for meal planning. Just reheat in the oven at about 350°F for 10-15 minutes before serving. A quick time-saving tip is to premix the dry ingredients ahead of time, and put it all together when you're ready to bake the crisp for a potluck or a weeknight dessert when you're short on time.

This vegan apple crisp is made with a delicious cinnamon & sugar oat topping. Serve it warm with dairy-free ice cream for the ultimate (guilt-free) indulgence. Photo by Love Wild Live Free.

This vegan apple crisp is made with a delicious cinnamon & sugar oat topping. Serve it warm with dairy-free ice cream for the ultimate (guilt-free) indulgence. Photo by Love Wild Live Free.

Apples are loaded with antioxidants that help prevent disease and help to boost your immune system, especially when you are feeling stressed. They are alkaline, easily digestible, and are hydrating as they are composed of 85% water. When purchasing apples, practice selecting organic fruits with the most vibrant, richest colours (this rule of thumb also applies to the majority of fruits and vegetables).* You can really use almost any type of apple that you prefer for this recipe. Ideally, they should be a firmer variety so that they don't break down too much. I used a combination of Macintosh and Gala apples, as they were really easy to find organic and they were the most reasonably priced at my local grocery store.  

Traditional fruit crisp recipes use butter, but I've removed the dairy and made this recipe vegan so that (almost) anyone can enjoy it! 

The TRUTH about dairy

We are the only species that consume the milk of another species. We are also the only species that consume any type of milk after infancy. Not only is dairy completely unnecessary (and unhealthy) for human consumption, but dairy production is inherently cruel. Contrary to popular belief cows, like all mammals, must give birth in order to produce milk. Just like humans, they carry their baby for 9 months and only lactate for the sole purpose of nourishing their babies. All dairy calves are stolen from their mothers within hours of birth. This also happens on "humane" or "organic" dairy farms. These mothers who are trapped within the system, are artificially and forcibly inseminated year after year, in an invasive procedure. They suffer from painful infections like mastitis from being overworked, and the cycle of pregnancy and loss each time their babies are taken from them. They wail in agony for their loss. When these innocent beings are no longer of use to the dairy farmers, at around 4-5 years of age, their worn-out bodies are used for ground beef, restaurant hamburgers, or pet food.**  

There are a number of cruelty-free alternatives that are easy swaps for dairy butter. Coconut oil is one option that will give the topping of this crisp a creamy, butter-like flavour. Another alternative is to use vegan butter which is commonly available. I always suggest looking for vegan butter that does not use palm oil or palm oil that is responsibly sourced.

A note on making this gluten-free:

The flour: I have tested out a number of gluten-free flours over the years and I’ve found the best results with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (GMO-free). I like to avoid gluten-free flour mixes that contain conventional potato and corn starch. Be wary of non-organic potato and corn as these are grown with pesticides and are commonly genetically modified.

The Oats: A couple of years ago I attended a cooking demo at Gluten Free Garage, hosted by Ashley Wittig, the owner of local Toronto Bunner’s Vegan and Gluten-Free Bake Shop. During the demo, Ashley Wittig explained that oats are gluten-free by nature but are sometimes contaminated during processing or even in the field during production. If you are celiac or have gluten sensitivity be sure to select oats that have a “gluten-free” label on the packaging. 

My Vegan Apple Crisp made with a cinnamon & sugar oat topping is perfect any time of the year. Serve it warm with dairy-free ice cream for the ultimate (guilt-free) indulgence.

My Vegan Apple Crisp made with a cinnamon & sugar oat topping is perfect any time of the year. Serve it warm with dairy-free ice cream for the ultimate (guilt-free) indulgence.


Vegan Apple Crisp (gluten-free option)

 

Ingredients

8 apples (about 3 lbs), peeled, cored and sliced

1 tbsp water

1 tsp lemon juice

1 tsp cinnamon (I always use True Ceylon Cinnamon)

1 cup rolled oats

3/4 cup gluten-free flour (or regular works too!)

1/2 cup brown sugar or coconut sugar

1/2 cup softened vegan butter or organic unrefined coconut oil

Pinch of pink Himalayan salt

(use organic ingredients)

Instructions

1. Preheat oven to 375°F.

2. Place sliced apples in a large mixing bowl. Add water and lemon juice, stir to combine.

3. Place apples in an un-greased 2-quart casserole dish. You can also use smaller individual un-greased ramekins - this recipe should fill 10 small ramekins, or 5 small ramekins + 1 small casserole dish. 

4. In a large bowl combine cinnamon, oats, flour, sugar and vegan butter/coconut oil. Mix with a fork until nice and crumbly. Distribute crumb mixture evenly over apples. 

5. Place casserole and/or ramekins onto a baking sheet (to prevent any extra juice from spilling over into your oven). Bake for 25 - 35 minutes or until the apples are tender and the topping is golden brown.

Serve warm. Pairs well with a scoop of Banana Nice-Cream (with or without the Chocolate Chunks), or any other dairy-free ice cream.

Enjoy! 

Much love,

#lovewildlivefree

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Sources:

*Savona, Natalie. Wonderfoods: The Best Nutrition and Recipes for Optimum Health. London: Quadrille Limited, 2006. Print.

** "10 Dairy Facts the Industry Doesn't Want You to Know." Free From Harm. N.p., 30 July 2014. Web. 21 Jan. 2017. <http://freefromharm.org/dairyfacts/>.