A vegan apple crisp using simple whole food ingredients to create an indulgence that’s out of this world delicious, healthy and gluten free!
I love making treats, but I often get lazy after a full day of momming. So when I can create something with only a few ingredients that comes out this good, it’s a win worth celebrating. With an extra bite of vegan apple crisp of course.
Healthy Gluten Free and Vegan Apple Crisp
I have two levels of dessert. Healthy treats I can eat any time and indulgences I eat once in a while. Sometimes these two worlds collide to make a treat so delish, and not bad for you, that I could cry.
Is apple crisp and apple crumble the same thing?
Crumbles and crisps are used to describe the same thing today, but originally there was a difference. Crisps traditionally had oats in the topping and crumbles did not.
Tips for making apple crisp
To get the best result, you want to make sure that you take the skins off the apples. The easiest way to do this is to use a vegetable peeler. It’s fast and gets the skin off while leaving the actual apple behind.
You also want to make sure that you’re cutting the apple pieces relatively the same size. If they are all different sizes, then they won’t bake equally.
When spreading the topping, spread it around evenly so that it bakes evenly. You also want to make sure you don’t over bake it because it will dry out.
Why is my apple crisp runny?
Baked fruit desserts get runny because of the fruit releasing liquid and not being cooked long enough to thicken. Usually it’s because the crust starts to burn. But with my method, this doesn’t happen.
The secret is in the cashew butter. And my favorite kind to use is the one by NOW Foods’ new Nutty Infusions™ nut butters, specifically the salted caramel infused flavor! They also have a plain cashew butter that is just as delicious and works just as well. (Peek at the special offer above the recipe card for a discount just for my readers!)
Why does it work? Because when you mix the cashew butter with the maple syrup, it makes a thick caramel like mixture that combines with the liquid that the apples release. It remains thick and helps the filling cook and the end result is not watery.
You know it’s working when you see it bubbling up. It’s so delicious I can’t even stand it. In fact, the salted caramel infused cashew butter has become a favorite for us and we like to dip raw apples in it plain too!
Tips for making apple crisp ahead of time
This vegan apple crisp doesn’t take long to prep, but if you want it to be even faster follow these few tips:
- You can cut the apples and store them in the fridge until ready to use. Make sure to keep them in an airtight container. They may brown a little but that’s okay because you are baking it.
- You can also make the topping and store it in the fridge until ready to use. Put it out on the counter so it can get to room temp before you use it.
- The caramel like sauce is quick to whip up and better freshly made, so I would make that fresh but if you really wanted to make that ahead of time too you can. Just get it to room temp before you use it because it will harden a bit in the fridge.
Can you reheat apple crisp?
This vegan apple crisp is best fresh, it’s slightly crispy on the outside and perfectly cooked on the inside. However if you don’t eat it all, which really shouldn’t happen often unless you are sick or maybe have a lapse consciousness, you can reheat it the next day.
It won’t be as crisp as fresh, but you can put it back in the oven for a bit to warm it up or you can microwave it if you don’t care about the softness.
Should apple crisp be refrigerated?
After baking, I keep this out on the countertop until we eat it. If you have leftovers, you can keep them covered at room temperature for about 2 days. After that, put them in the fridge. They can last there for about another 3 days or so.
How long does apple crisp last?
In our house? Maybe about 5 minutes after served. But in general, it’s good for about 5-7 days. If you want it to last longer, then keep it in the fridge, but either way refrigerate it after day 2.
Making Vegan Apple Crisp
Who would have thought that you can easily make a healthy gluten free and vegan apple crisp with so few ingredients. It’s possible and it’s delicious so get ready to be blown away!
- Make the gooey base
- Toss in the apples
- Make the crumbly topping
- Build the crisp and bake
- Serve!
If you’re really feeling wild, make extra of the base and use it as a caramel like drizzle over the top. Either way, definitely top it with some vanilla ice cream or whipped cream!
I love making my own coconut whipped cream. It is really easy! While you’re at it try my vegan apple pie in a jar that goes with that recipe too!
Also, if you want to give this nut butter a try, you can receive $10 off your nowfoods.com purchase of $40 or more (before taxes and shipping). Must use coupon code SOPHIANOW10 in the Promotion Code field at checkout.
Offer only available on nowfoods.com. Offer valid January 1, 2019 through 11:59 PM CT March 31, 2019. Some exclusions apply. Limit one coupon code per transaction. Offer cannot be used on previous purchases. NOW Health Group, Inc. has the right to end any promotion at any time
A vegan apple crisp using simple whole food ingredients to create an indulgence that's out of this world delicious, healthy and gluten free!
- ¾ cup maple syrup
- ½ cup cashew butter , I use NOW Foods salted caramel infused
- ¼ teaspoon sea salt
- 2 ½ cups peeled chopped red apples , about 2 medium sized apples
- You can also add in an optional 1 teaspoon vanilla extract and 1 ½ teaspoons cinnamon for added flavor , optional
- 2 cups rolled oats
- ½ cup cashew butter , I use NOW Foods salted caramel infused
- ½ cup maple syrup
- ½ teaspoon sea salt
- Vanilla ice cream , vegan to keep this vegan
- Whipped cream , I use this homemade vegan version
- Make extra filling (minus the chopped apple) and drizzle on top like caramel
- Preheat oven to 350 F/175 C
- Mix the maple syrup, cashew butter and sea salt in a large bowl until blended and caramel like.
- Add in the apples and coat well. Pour the mix into a square baking dish (8 or 9 inch works).
- Add all topping ingredients in a food processor and pulse until incorporated. You can also simply mix them in a bowl if you don’t mind the whole oats.
- Using your hands, drop pieces of the topping over the apple, covering them evenly. It doesn’t have to be pretty, just covered lightly.
- Bake at 350 F/175 C for 35 minutes or until beginning to brown on top. Do not over bake or it will dry out.
- Serve fresh with toppings of choice!
Equipment
- You can use plain cashew butter with equal success, I just love the added flavor of the NOW infused cashew butter.
- The easiest way to peel the apples is with a vegetable peeler, it keeps the most meat and gets rid of the skin.
Tips to prep ahead:
- You can make each part ahead of time then bring to room temp before building and baking.
Diane Kinge says
Hi….my daughter has a negative reaction to cashews, could I use almond butter instead of cashew butter? I’d love to make this, it sounds awesome. I would need to find a substitute though for the cashew butter. Thanks!
veggiesdontbite says
Hi Diane! Absolutely!! Almond works as well!
CAROLEENA says
Just a mention – – for food purists out there – – when I was caring for my mom with dementia, she lost some teeth and therefore her dentures, and couldn’t be re-dentured. She had to have soft foods and apple crisp is something I made her every week. I never peeled the apples and the end product came out just fine. What I did do was a little less traditional, however – – I cut each apple wedge into 3 pieces so she wouldn’t have a problem chewing.
steviefbillman says
This looks SO easy and I love the flavor of that cashew butter! What a delicious recipe for the summer.