I’m the first to admit that if you’re trying to go vegan, there isn’t always an “as good” replacement recipe (or product) for every single one of your favourite foods.
Vegan pizza? Tasty, but it doesn’t hold up to its cheesy counterpart.
Vegan milkshakes? Not my thing.
Vegan bacon? In my experience it’s good, not great (at best).
But apple crisp is the vegan jackpot. Since it doesn’t call for many ingredients to begin with, there are almost no replacements needed. The result is delicious and indistinguishable as a vegan dessert.
I like this recipe because it makes a generous 2-person serving and comes together quickly. It’s become a favourite weeknight treat for us when we’re craving dessert! Note that you can easily get away with cutting the brown sugar portion in half (to 2 tbsp) if you prefer to keep things a little less sweet.
- 1 1/2 – 2 large McIntosh apples, peeled and sliced*
- 1/2 tsp cinnamon
- 4 tbsp quick-cooking, large flake oats
- 2 tbsp fine oat bran
- 2 tbsp all-purpose flour
- 4 tbsp brown sugar
- 2 tbsp vegan margarine
- 1/4 tsp nutmeg
*I recommend using McIntosh apples because they break down and cook beautifully. If you prefer a spongier texture or apple pieces that are more intact, try your favourite other varieties. I typically do 1 1/2 apples, but you may want to use 2, depending on your preferred apple-to-crumble ratio!
- Preheat the oven to 350F.
- Slice apples into roughly 1/2 inch cubes. Dust with cinnamon and nutmeg. Toss to coat and place in baking pan/bowl.
- In a separate bowl, mix together flour, brown sugar, oat bran and oats.
- Cut in vegan margarine with a fork. Combine with dry ingredients so that you have a crumbly textured mix.
- Pour mix on top of the apples in your pan so that the crumble forms a layer over the top of the apples.
- Bake for 30 minutes, or until crispy on top. Cool for 10 minutes before serving with a scoop of your favourite vegan ice cream. My recommendation: So Delicious Dairy-Free Cinnamon Cookie Dough Cashew Ice Cream (it’s incredible!)