Apple Crisp with Maple Syrup

5 from 1 vote

A classic dessert gets a plant-based makeover with this apple crisp with maple syrup recipe. Maple syrup is a delicious way to naturally sweeten this dessert. Serve with a scoop of your favorite vegan vanilla ice cream!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: Healthy

Diet: Vegan

Servings: servings

Calories: 379kcal

Author: Deborah Murphy

Ingredients

For the Apple Layer:

6 apples, peeled and sliced
1/4 cup maple syrup
1 tablespoon all-purpose flour
1 tablespoon lemon juice
1 1/2 teaspoons ground cinnamon
Dash of sea salt

For the Crumb Topping:

1 cup old fashioned oats
1/3 cup lightly packed brown sugar
1/3 cup all-purpose flour
1/4 cup coconut oil or vegan butter
1/3 cup pecans or walnuts, chopped
1 teaspoon ground cinnamon
Dash of sea salt

Instructions

Preheat the oven to 350 degrees Fahrenheit.
In a large mixing bowl, combine all of the apple layer ingredients and toss to coat. Transfer to an 8"x8" baking dish. Shake pan to spread apples into an even layer. Bake for 10 minutes.
In a bowl, combine all of the crumb topping ingredients. Use your fingers to break up the coconut oil/butter and spread through mixture until crumbly. Evenly pour topping over the top of the apples.
Bake for another 35-40 minutes or until topping is browned and you can easily poke through the apple filling with a knife. Allow to cool 10 minutes before serving.

Notes

If crisp topping starts to get too dark before the apples are cooked through, cover with aluminum foil for the last few minutes of baking.
Make Ahead: Make apple filling and place in bowl or container with a lid and store in the fridge. Make the topping and store separately in the fridge. When ready to make the crisp, follow baking directions in recipe.
Fridge: Wrap cooled crisp with plastic wrap or transfer to an airtight container. Apple crisp will keep in the fridge for 3-4 days. To reheat, pop it into the microwave for a couple of minutes until warm.
Freezer: Allow crisp to cool completely and then cover tightly with plastic wrap or transfer to airtight containers. Store in the freezer for up to 3 months. Allow to thaw in the fridge overnight before reheating.

Nutrition