Apple Crisp (or Apple-Pear-Raspberry Crisp)

When chocolate is too rich, ice cream too heavy, but my heart is craving dessert, I’ve found cheer and solace in apple crisps, and the many apple crisp offshoots that are born from my multiple iterations. This hits the spot, even when you don’t know you want it. 8pm? Yeah. 10am? Also yeah. Does it pass for just-healthy-enough that you sometimes have some for lunch? Of course. I’ve made this low-oil and it’s STILL GOOD

The Recipe

You will need:

  • a rectangular 9”x13” pan or glass bakeware, optional: grease the vertical edges to prevent sticking

  • a medium bowl to mix the topping

  • a small bowl to mix cornstarch mixture

  • a large bowl to mix the fruit filling

Ingredients:

Topping:

  • 1/2 cup rolled oats (organic if possible)

  • 1 cup All-Purpose flour

  • 1/2 cup vegan butter (can use coconut oil, Earth Balance, Miyokos, etc)

    • oil-free: 1/2 cup applesauce

    • low-oil: 1/4 cup canola oil + 1/4 cup applesauce

  • 1/2 cup brown sugar (light or dark works fine)

  • 1.5 teaspoons of ground cinnamon

Fruity Filling:

  • 4 average-sized apples, chopped with or without the skin. Be sure to wash thoroughly before beginning and remove the core.

    • for apple-pear-raspberry crisp makers, instead of 4 apples, instead, do:

      • 2 apples, rinsed, chopped and sliced

      • 2 pears, rinsed, chopped and sliced

      • 1/3 cup fresh or frozen raspberries

  • 1 tablespoon + 1 teaspoon lemon juice

  • 1 teaspoon ground cinnamon

  • 1 tablespoon brown sugar

  • 2 teaspoons cornstarch

  • 1 tablespoon vegan butter

    • oil-free: 1 tablespoon apple sauce

Instructions:

  1. Preheat oven to 350°F

  2. In the medium bowl, make the topping by first mixing the butter (or oil-free option) + cinnamon + brown sugar. Then add oats + flour. Try to well-incorporate the mixture. If it feels too dry, don’t be afraid to add a bit more butter/oil/applesauce.

  3. In a small bowl, mix the lemon juice, cinnamon, brown sugar, cornstarch, and vegan butter until it is relatively homogenous. Pour this over the chopped apples (or whichever fruits you have) that are in the big bowl. Mix well. Pour into 9”x13” baking pan or glassware and spread evenly.

  4. Spread the topping fairly, paying close attention to the edges. Leave 4-5 holes so the juices can escape. Pat down so the topping isn’t too lose or weak.

  5. Pop in the oven and bake for 40 minutes, possibly longer, checking on it at 35 minutes. I sometimes let it bake for 50 minutes because I love some extra crispiness and development of flavor. The filling juices will likely be escaping to the top, bubbling. This is normal and delicious.

  6. Cool on the counter for at least 5 minutes. Can be enjoyed a la vegan mode but is exceptionally heavenly on its own.

DessertRuby SapiaDessert, Oil-free option, Apple CrispComment