October 20th, 2007

Apple Crisp

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Serves 8

This apple crisp is just perfect. Sweet and crunchy and spiced just right, I like it served warm with Vanilla Bean Soy Cream.


For the filling
4 lbs apples (I use Roma)
1/2 cup light brown sugar
1/2 cup sugar
1/2 cup apple juice or water
1 tablespoon arrowroot powder (cornstarch will work too)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
1/8 teaspoon cloves
1/2 cup raisin (optional)

For the topping
1 cup quick cooking oats (not instant)
1 cup flour
1 cup light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/3 cup canola oil
3 tablespoon soy milk
1 teaspoon vanilla
1/4 teaspoon salt

Preheat oven to 350 F

Peel, core and thinly slice apples. Dissolve the arrowroot in the apple juice or water. Set aside.

Place apples and raisins in the baking dish, add sugars and spices and combine everything well (you may need to use your hands to do this). Pour arrowroot mixture over everything.

To prepare the topping, in a medium bowl, combine all dry ingredients. Add oil, soymilk, and vanilla, mix well. Crumble topping over the apples. Bake for 45 minutes.

Remove from oven and let cool at least 15 minutes before serving.

51 comments to Apple Crisp

  • i reduced much of the sugar in this recipe, to try and make it a little less indulgent; i added in some juicy pears along with the apples. it tasted fantastic!

  • i made this over the weekend and it was absolutely indulgent and delicious! i am a big fan of the crumble on top and am already thinking of ways to use it to top vegan muffins and coffee cakes. thanks!

  • Rachel

    I’ve made this at least a dozen times in the past year, and it’s always a hit. So easy (though slicing the apples takes a bit of time), and SO tasty. I’ve made it according to the recipe as well as with some changes: adding crushed flax, pumpkin seeds, or coconut to the topping; adding cranberries instead of raisins or omitting the raisins altogether; and almost always cutting down the sugar by a third. Thanks Isa, this recipe’s a keeper!

  • beth

    I made this with rhubarb and strawberries, it was a huge hit at the potluck! Thanks, I think I will use this again and again.

  • Love it! I reduced the sugar like one of the other commenters. I also will use less water/juice next time since our local apples are apparently extra-juicy. Thanks for vegan-using one of my favorite recipes. I’ve only been vegan for a week, but the occasional soul food dish like this and I may never go back 🙂

  • Jen

    Used 1/2 c oil to make the topping a bit wetter, and also doubled the topping, but probbly could have done 1.5 times the amount and had enough for our tastes. I also found it to be VERY sweet, and will cut back on the sugar in the topping considerably next time. We have a wheat allergy so used equal parts oat flour, millet flour and sorghum flour. It came out great – very similar to “regular” apple crisp.

  • Totally perfect. I got nervous as it was baking, reading the comments, as many people suggested halving the sugar. But it didn’t seem too sweet for me or my friends, and I’m pretty sensitive to excessively sweet. Thanks!!! Making a variation of it tonight!

  • […] Place all ingredients in a bowl. Mix them. Pile them into the cooled pie crust. Try not to snack on them (this part is key). 3. Crumbly topping (adapted from the Post-Punk Kitchen’s recipe) […]

  • Karin

    I made this, and it turned out great! I didn’t have canola oil, so I used vegan butter instead. Also, I used half of the sugar in the topping and it still tasted really good. If I were to make this again, I would cut out the white sugar in the filling. I really think the sugar thing depends on which type of apples you use (I used macs) and whether or not you mix water or juice with the cornstarch (I used apple cider). If paired with some vanilla ice cream, I think it would cut the sweetness of the filling a bit. Either way, I’ll be making this again…and maybe with peaches??

  • Julie

    2 cups of sugar?!! Yikes!

  • […] Then I made a single-serving variation of this apple crisp… […]

  • […] gravy, spiced cranberry-pear cider (recipe from vegetarian times November 2011) and for dessert apple crisp with So Delicious coconut ice cream and pumpkin, apple, pecan everything bread. […]

  • andrew

    i’m doing myself wish me luck =)

  • Rita

    Good luck, “doing yourself” 😉 Andrew (I’m childish, I know.)
    I’m going to make this apple crisp for a dinner party tonight. I’m confident that it will fully rule. THANKS!

  • Christen

    This is the best Apple Crisp I have ever made. I loved it with the raisins and even though it is a lot of sugar… it was worth it. I may try less sugar in it sometime, but then again it is a dessert.

  • I used coconut sugar in place of the regular sugars. I’ll probably cut the sugar in half next time, because it was too sweet for us. Fabulous recipe, I don’t think I’ll ever try another. 🙂

  • S Wills

    What size pan would you use for this?

  • J

    I’ve seen similar recipes that use half the amount of apples in an 8×8 pan, so I think this would be best in 9×13. You could always make extra topping if its not quite enough. I’m making it tomorrow so I’ll confirm the pan size!

  • S Wills

    Thanks J! I appreciate it!

  • rocket

    I cut down the sugar a bit and it was awesome! love it!

  • Helen

    i like a more tart crumble, so i halved the sugar & adding 1/8 c lemon juice. it was delicious! the topping is divine.

  • Christen

    I so wish you had a picture on this recipe so I could pin it. It is the best recipe I have ever used!!!

  • Maisie

    Great comfort recipe! I made it with currents, and OJ because I had no apple juice. A little heavy on the sugar yes, but really delicious…

  • Carolyn Toldi

    I made this for guests a few days ago and it is the best apple crumble I have ever made (and I’ve made lots).
    One thing i often do is use recipes as a guide and use my own interpretation to get something like the suggested end product but i must say that with your recipes I tend to actually follow themto the ‘T’ because they always turn out so well … maybe it ‘s because I was scared not to follow them after rehding your “don’t come crying to us” type advice in ” vegan cupcakes take over the world “:)
    THanks for another amazing addition to my repetoire !

  • Gin Coffee

    This recipe is so tasty and easy to make. I like to add currants, walnuts, and pecans. I also used a mixture of apples and peaches. It turned out great both times I have made it.
    Thanks. Can’t wait to try some of the other recipes, especially soups!

  • […] from Post Punk Kitchen} Share this:Email Pin ItPrintLike this:LikeBe the first to like this. Posted in Diet and Foods, […]

  • Suzanne

    Can this be made ahead? I need to take a dessert to my sister-in-law’s house.

  • Mercedes

    I just tried this and it was yummy. I didn’t have cornstarch or arrowroot powder so I used kamut flour. I left out the nutmeg, cloves and all spice, as well as the raisins. I also used almond oil instead of canola oil, and almond milk instead of soy milk. And I used all brown sugar instead of half-half. It was delicious – not too sweet, just perfect. Thanks for the recipe! Will definitely make it again, just the same.

  • Mercedes

    Oh….I made a mistake in my last post. I replaced the canola oil with maple syrup. I used almond oil to grease the pan.

  • I am not sure why the person before me had such a bad experience. I am glad I did not let his review deter me as I would have missed out. Despite my inadequacies and missteps (and there were a few), this dish turned out great. My friends loved it and the whole pan disappeared quickly. I did use coconut sugar and cut it down a bit, but it still turned out tasty! I wanted to make sure a positive review was the first thing anyone checking out this recipe would see. I think it deserves it!

  • Amazingly delicious. However, I didn’t use half of the sugar suggested in the recipe. I halved the brown sugar in the filling, didn’t use regular sugar, and added 1/4 cup of honey. I also didn’t use sugar in the topping except to sprinkle on top right before putting in the oven. Raisins and apples make this very sweet as is!! Great recipe though, overall.

  • melissa

    do you think I could use melted coconut oil in place of canola oil?? And how about in your other baking recipes (cookies, brownies, etc.) can I replace oils with coconut oil? Thanks!!

  • Mary

    I have made apple crisp for many years, this was my first vegan recipe for it – it is so amazing!!! My husband does not usually eat dessert and he loved it – I will definitely share this recipe!

  • bonnie

    Loved this. Great use for the mound of apples we had left over from the last weekend of apple picking in upstate NY. I topped it with some vanilla tofutti. Yum.

  • Geri

    I made this for Thanksgiving and it was wonderful! The apples tasted so fresh and the crumble was perfect. My non-vegan husband loves it! I cut back on the sugar a bit, used apple juice instead of water, so it was plenty sweet. Thanks Isa – I own Appetite for Reduction and Isa Does It is on my Christmas wish list.G

  • Joseph

    I need to double the topping to cover the apples

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  • Joe

    Awesome! The combination of spices was great. I doubled the recipe and made two casserole dishes of it, a 9×13 and 8×11 (we had a bunch of apples to use up: 2 ambrosias, a pinata, and a bag of some cheap trouts). Slicing the apples thin with our food processor was key. I also did a mix of cocount oil, earth balance margarine, and safflower oil for the fat in the topping. Baked them for about 55 min since we had two in the oven. Turned them a couple times to even out the cooking/browning.

    Served with vanilla-maple coconut ice cream <– super easy… 2 cans heavy coconut milk, about 2 tsp vanilla extract, about 1/2 C sugar, 1/2 C maple syrup (estimates, I just winged it), and a dash of salt. Put in ice cream maker and just try… TRY… to wait until its done! The heavy coconut milk provides the fat necessary to keep the ice cream creamy in the freezer.

    What I would have done differently: I over-melted the butter before mixing into the topping, I'd only soften it next time. Also cooked the crumbles for a bit too long; 45-50 minutes would have been perfect for our pair. I imagine 40-45 for one is fine. I also may have pre-heated the oven to 365-370 in a flawed effort to speed it up, I'd watch that next time.

  • Sue

    This is really a wonderful recipe! I made it yesterday, & then again today! I used a teaspoon of stevia white powder in it–a little less today, maybe 3/4 t., & a couple Tablespoons of coconut sugar to the apple mixture, then a couple T coconut sugar & 1 T brown sugar to topping. DELICIOUS!

  • Ginny

    what size pan do I use?

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    Keep up the great writing.

  • I halved the sugar on this (I use Gala apples) and used quick-cooking tapioca. I leave out the vanilla and add a bit of ground flax seed to the topping. I’ve made it about five times now and usually guesstimate the measurements. It’s a huge hit. If I used the normal amount of sugar it would be way, way too sweet.

  • Stephani

    I made this today for our block party. I used pears and substituted gnger & cardamon for the allspice & cloves. I also used soy creamer for the crumble topping & melted Earth Balance instead of canola oil. I also substituted dried cranberries & currents for the raisins. It was delicious and received raves from my non-vegan neighbors. They were all shocked when I told them it was vegan.

  • […] Apple crisp | post punk kitchen | vegan baking & vegan cooking […]

  • […] Apple crisp | post punk kitchen | vegan baking & vegan cooking […]

  • […] Apple Crisp | Post Punk Kitchen | Vegan Baking & Vegan … – Apple Crisp by IsaChandra. Serves 8. This apple crisp is just perfect. Sweet and crunchy and spiced just right, I like it served warm with Vanilla Bean Soy Cream…. […]

  • Haley

    Turned out perfectly! This is the 4th apple crisp recipe I’ve made this year and is the best by far. Isa has done it again! Thank you, Isa, for your delicious, easy and reliable recipes!!

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