This recipe for vegan apple crisp without oats is healthy and easy to make, with cranberries and no butter. It's the perfect fall dessert made with sweet apples and tart cranberries. The crumble topping just may be the best part!! Enjoy with a scoop of your favorite vegan ice-cream.
Prep Time: 10 Min
Filling – 6 large tart apples peeled, cored and diced – 1/2 cup sugar – 1 teaspoon cinnamon – 1 cup cranberries fresh or frozen Crumble Topping: – 3/4 cup all-purpose flour – 2 tsps ground cinnamon – 6 tbsps Earth Balance margarine cut into pieces (or regular butter) – 1/3 cup brown sugar I made my own using white sugar and blackstrap molasses
Cook Time: 30 minutes
A crisp topping is made with a combination of flour, sugar and butter. A crumble is a baked dish of fresh fruit (berries, apples, plums, etc.) that is topped with an oat-based streusel.
Gather all your ingredients. – Preheat oven to 400 degrees F.
– Wash the cranberries (if using fresh) and eliminate any bruised or mushy ones. – In a medium sized saucepan, cook the apples, sugar and cinnamon over medium heat until the apples begin to soften (approximately 10 minutes).
– Combine the brown sugar, flour, cinnamon and Earth Balance margarine (or butter) in a bowl. Blend with your fingertips until the mixture resembles coarse crumbs. Set aside.
– Fold the cranberries into the apple filling.
Spoon the apple filling into a deep baking dish or pie plate. Top with the crumble mix.
– Bake for about 30-45 minutes, until topping looks crunchy. You want the fruit to start to bubble. If the topping starts to brown too much, cover with foil until complete. *Bake with foil under the baking dish to catch any spills. Take care when removing from the oven as the fruit will bubble and will be very hot.
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