The best flavors of the season, apples and almonds, come together in a hearty and sweet vegan apple crisp!
There must be somewhat of a run on brilliant cookbooks, because today I’m back with an apple crisp recipe from one of the prettiest cookbooks out at the moment! Ashley from Blissful Basil came across my radar a few years ago, with a flair for colorful recipes and gorgeous pictures that I always click over to read when a new blog post comes into my reader. Ashley is somewhat of a hero to me, because she not only wrote this beautiful cookbook, but also works a full time job as a school psychologist and runs her plant based blog along the way! As a 9-5er plus blogger myself, I know how hard the balancing act of blogger and full time job can be, and Ashley does it beautifully. Her cookbook is a exercise in showing the beauty and creativity behind plant based foods, with tempting dinner recipes like BBQ pulled jackfruit with cashew cheddar cheese and hearts of palm tamales with chipotle creama, I know I’ll be pulling this book out time and time again.
As a sweets lover myself, I of course was drawn to the desserts and sweets chapter and immediately landed on this apple almond crisp. Since it’s December, I thought my window for apples had passed, but as it turns out, now is the perfect time to make one last vegan apple crisp, when the best apples are on sale! I know it’s nearing the end of the season, but I found some lovely ones on sale at my local Whole Foods and snatched them up to make this crisp recipe. The two things I like the most about Ashley’s vegan apple crisp recipe is that it is fast and doesn’t require a lot of prep or bowls. As a person who tends to dirty every dish while making recipes, this was a godsend. Two bowls, 4 peeled apples and an hour of oven time later, this juicy and sweet apple crisp was ready to be eaten! I know I say this about all of the cookbooks I’ve been posting about lately, but really, do yourself (or someone else!) a favor and order Ashley’s book as soon as possible. I’m going to be working my way through the dinner chapter (since I’m weak in that area) and I would love to see if you are too!
I’ll be back on Thursday with one last cookie recipe, just in case you haven’t had enough yet!
- I would 100% recommend using Fuji or Honeycrisp apples in this recipe. Anything else might be too mealy or juicy and not be perfect for a crisp
- The cookbook recipe suggested grinding the oats and almonds together, but I went ahead and threw it all together. Either way, it just depends on how crunchy you want the topping to be!
- I would suggest going the full hour if you want a browned top and 50 minutes if you want a little crunch in your apples.
- Apple Filling
- 4 large (2 pounds) Granny Smith or Honeycrisp apples, peeled, cored, and diced
- 3 tablespoons pure maple syrup
- 1 tablespoon fresh lemon juice
- 2 teaspoons arrowroot starch
- ¾ teaspoon ground cinnamon
- Almond Topping
- 1½ cups old-fashioned rolled oats, divided
- ½ cup raw almonds
- ½ teaspoon ground cinnamon
- ⅛ teaspoon fine-grain sea salt
- ¼ cup pure maple syrup
- ¼ cup virgin coconut oil, melted, plus more for greasing
- Preheat the oven to 350 ̊F.
- Lightly grease a medium round, oval, or rectangular 1½-quart baking dish with coconut oil.
- For the Apple Filling:
- In a large mixing bowl, combine the diced apples, maple syrup, lemon juice, arrowroot, and cinnamon. Toss to coat, and transfer to the prepared baking dish.
- For the Almond Topping
- Add ½ cup of the rolled oats and the raw almonds to a food processor and process for 15 seconds, or until a coarse meal forms.
- Transfer to a large mixing bowl and whisk in the remaining 1 cup rolled oats, cinnamon, and sea salt. Add the maple syrup and melted coconut oil and stir to combine.
- To Assemble: Sprinkle the topping evenly over the apple filling.
- Bake, uncovered, for 50 minutes to 1 hour, or until the topping is deep golden brown and you can hear the liquid bubbling within the filling.
- Remove from the oven and cool slightly before serving.
Reprinted from Blissful Basil by arrangement with BenBella Books. Copyright © 2016, Ashley Melillo.