Vegan Maple Caramel Apple Crisp

Total time1 hr 15 min

Prep time20 min

Cook time45 min

Juicy apple slices get tossed with warm cinnamon, ginger, and cardamom, then bathed in a rich maple caramel sauce made silky with coconut milk and coconut oil. A crumbly topping of rolled oats, almond flour, and toasted pecans bakes up deep golden and crisp, soaking in just enough caramel at the edges to turn gooey and irresistible. Everything bubbles away in the oven until the fruit turns tender and the topping goes crackly-crisp on top. Let it rest a few minutes so that caramel sets into a glossy, spoonable layer before you dig in. This one is a genuinely great fit for a vegan dessert table, with all the coziness of a classic crisp and none of the fuss. Serve it warm with a scoop of your favorite plant-based ice cream and watch it disappear.

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Ingredients

6 servings

For the apple filling

3 lbs apples (about 6 medium), peeled, cored, and sliced ¼-inch thick
Nature's Promise Organic Red Delicious Apples Marketside Organic Honeycrisp Apples GreenWise Pink Lady Apples H-E-B Ready Fresh Go Sliced Granny Smith Apples Tesco Organic Gala Apples
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3 tbsp maple syrup
1 tbsp arrowroot starch
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground cardamom
¼ tsp fine sea salt

For the maple caramel sauce

⅓ cup maple syrup
3 tbsp coconut oil
¼ cup full-fat coconut milk
½ tsp vanilla extract
¼ tsp fine sea salt

For the crisp topping

1 ½ cups old-fashioned rolled oats
¾ cup almond flour
½ cup raw pecans, roughly chopped
¼ cup maple syrup
3 tbsp coconut oil, melted
½ tsp ground cinnamon
¼ tsp fine sea salt

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with a small amount of coconut oil.
2
In a large mixing bowl, toss the sliced apples with 3 tbsp maple syrup, arrowroot starch, 1 tsp cinnamon, ginger, cardamom, and 1/4 tsp salt until the apples are evenly coated. Transfer to the prepared baking dish and spread into an even layer.

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