Juicy apple slices get tossed with maple syrup, fresh lemon juice and zest, cinnamon, and a hint of ginger and vanilla, then piled into a baking dish where they bubble down into a soft, syrupy filling. On top, a hearty layer of rolled oats, almond flour, and chopped almonds gets bound together with maple syrup and melted coconut oil, then scattered loosely so it bakes up into golden, craggy clusters. The contrast between the tender, spiced fruit underneath and the crisp, nutty topping is what makes this dessert so satisfying spoonful after spoonful. A short rest after baking lets the filling settle into that perfect thick, jammy consistency before serving. This one comes together with entirely plant-based pantry staples, making it an easy, crowd-pleasing option for a vegan dessert table. Serve it warm on its own or with a scoop of your favorite plant-based ice cream for something extra special.
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Learn more →6 servings
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with a small amount of coconut oil.
In a large mixing bowl, toss the sliced apples with 3 tbsp maple syrup, lemon juice, 1 tsp lemon zest, 1 tsp cinnamon, ground ginger, and vanilla extract until the apples are evenly coated. Transfer the apple mixture to the prepared baking dish and spread into an even layer.
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