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.
Apples are loaded with antioxidants which 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 who consumes 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.**
coconut oil as a dairy alternative
Cold pressed and unrefined, organic coconut oil is used in this recipe as a cruelty-free alternative to butter. The coconut oil gives the topping of this crisp a creamy, butter-like flavour. In its most natural and unrefined form, coconut oil is healing, boosts immunity and is one of the few oils that is safe to cook with at high temperatures.
I am very excited to be part of the Garden of Life Canada 2017 Ambassador Program and for this recipe I've used Garden of Life Virgin Coconut Oil. Virgin Coconut Oil is one of the most verstatile edible oils in the world. It contains 10.9g of medium-chain fatty acids per 15g serving. It is made by shredding coconut meat and cold-pressing it to create coconut milk, which is then filtered and separated to extract high quality oil. What I like about the Garden of Life Virgin Coconut Oil is that it's certified organic, raw and unrefined - which means that it's not hydrogenated, bleached, refined or deodorized. These are all qualities that I look for when I purchase coconut oil.
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 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 a gluten sensitivity be sure to select oats that have a “gluten-free” label on the packaging.
Vegan Apple Crisp (gluten-free option)
8 apples (about 3 lbs), peeled, cored and sliced
1 tbsp water
1 tsp lemon juice
1 tsp 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 organic unrefined, virgin coconut oil, melted
Pinch of pink Himalayan salt
(use organic ingredients)
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 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.
This is not a sponsored post. The coconut oil from Garden of Life was kindly gifted for recipe development and this is an unpaid endorsement. I only share products that I personally use and that are made with the highest integrity. The Amazon links provided are affiliate links, which means that if you visit Amazon through these links and purchase product, I’ll get a commission. Don’t worry – the price doesn't change if you use my link, it's just a great way to help support the free content that I share!
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*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/>.