Tags: vegetarian - dessert - thanksgiving - holiday
Active Time: 45 minutes
Passive Time: 90 minutes
Serves: 8

Delicious, dairy-free apple crisp that's a perfect ending to any Thanksgiving meal

Loving it Vegan

• Apples: 8 cups, peeled and cubed, about 1 kg of apples after peeling and coring; I used a mixture of Granny Smith and Gala
• Brown sugar: 100 g (1/2 cup) + 200 g (1 cup)
• All purpose flour: 31 g (1/4 cup) + 125 g (1 cup)
• Cinnamon: 2 tsp, divided
• Nutmeg: 1/2 tsp
• Salt: 1/4 tsp
• Lemon juice: 1 tbsp
• Vanilla extract: 2 tsp, divided
  
  
• Rolled oats: 150 g (1 1/2 cups)
• Vegan butter: 170 g (3/4 cup), weighed then melted

• Serve warm with (dairy-free) vanilla ice cream

1. Preheat the oven to 350F
2. Peel and cube apple and add to mixing bowl with 100 g brown sugar, 31 g flour, 1 tsp cinnamon, nutmeg, salt, lemon juice, and 1 tsp vanilla. Toss to combine so all apple pieces are coated
3. Transfer apple mixture to a 9×13 dish sprayed with nonstick spray and smooth down
4. Combine 125 g flour, roled oats, 200 g brown sugar, and 1 tsp cinnamon to a mixing bowl and mix together. Then add in the melted vegan butter and 1 tsp vanilla, and stir. Use your fingers to spread the topping over the apple layer, crumbling with your fingers until it is evenly spread across the top
5. Place in the oven for 50 minutes until the top is nicely golden and the apple mix is bubbling up the sides
6. Allow to cool for 10 minutes before serving