I recently went apple picking and then came home to find an abundance of apples in my co-op share, so my fridge is currently jam packed with ripe red fruit. I don’t mind though, as baked apples are a favorite dessert, and fall just doesn’t seem like fall until there’s an apple crisp baking in the oven and the house is full of the scent of the warm fruit mixed with cinnamon. This vegan version doesn’t have any refined sugar or processed oil, so it’s healthier than the average crisp, which means you can eat more of it. I’ve even eaten it for breakfast!
What’s your favorite way to cook apples?
- 6 medium apples, peeled, cored, and coarsely chopped (approximately 12 cups)
- ¼ cup maple syrup
- 2 teaspoons cinnamon
- ½ cup dried cranberries
- 1 tablespoon brown rice flour
- 2 cups rolled oats
- 1 cup brown rice flour
- ½ cup chopped pecans
- 1 tablespoon cinnamon
- ½ cup maple syrup
- ½ cup almond or cashew butter
Preheat oven to 350º.
Place the apples in a large bowl and gently fold in the syrup, cinnamon, cranberries and flour. Spread the mixture out in a 9” x 12” casserole dish.
To make the topping, mix together the oats, flour, pecans, cinnamon and syrup in the same bowl. Cut the nut butter into the mixture using a pastry blender or your hands.
Carefully spread the topping over the apples
Bake for 45 – 55 minutes, until the apples are fork tender. Let cool for 10 minutes before serving.