1/2cupvegan butter(169g) measure first before melting
1 tspvanilla extract
Preheat the oven to 180C or 350F.
Prepare a large mixing bowl. Cut apples into cubes and add all the ingredients for the apple filling: all-purpose flour, brown sugar, salt, cinnamon, nutmeg lemon juice and vanilla extract. Mix well until all flavors are combined.
Transfer mixture in a baking pan. I use a loaf baking pan.
Prepare the ingredients for the toppings, you can use the same bowl earlier. Mix together all-purpose flour, rolled oats, sugar, cinnamon, vegan butter and vanilla extract.
Pour the toppings mixture on top of the apples until it is spread evenly.
Bake for about 50 minutes or until it's golden brown.
Allow to rest for about 10 minutes before serving.
Top with a vegan vanilla ice cream and enjoy.
You can use any apple of your choice but the recommended apples are granny smith, fuji, jonagold, honey crisp, and braeburn apples.
One loaf pan is good for 6 servings. I use 9?x4.5? baking pan
Feel free to adjust sugar so you can add more or lessen according to your preference. My apple crisp is more on the sweet side.
No need to peel the skin of apples unless you still prefer.
In order to prevent the browning of apples, you can squeeze some lemon juice or submerge apple slices in water.
For the oats use rolled oats or old-fashioned oats, I use baby oats and so mine is smaller. Avoid using instant oats when making apple crisp.
If you notice mine, the sides have caramelized.
Nutrition401 calories per serving | Total Fat 2.1g | Saturated Fat 0.4g | Cholesterol 0mg Sodium 112mg | Carbohydrates 91.7g | Dietary Fiber 7.1g | Sugar 51.7g | Protein 5.9g | Calcium 58mg | Iron 3mg | Potassium 323 mg
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