Looking for the perfect dessert to take to a holiday party? Well, we have one right here for you! Our favorite way to eat crisp is warm and topped with ice cream 🙂
For this recipe, we made sure not to put in too many cranberries because we know that they aren’t sweet, like at all. I would know. Georgia dared me to eat one, and, of course, I did. Horrible decision, really. It was pretty disgusting. But when you add them to this crisp, they’re actually really delicious!
We made this recipe vegan by using coconut oil instead of butter in the crisp topping (which is our favorite part, so we made sure there was a lot of it!) You can easily make it with butter if you want to. We have made it both ways and they’re both delicious. If you do use the coconut, the topping will get hard if you keep it in the fridge (it’s nothing popping it in the microwave can’t fix).
Vegan Apple Crisp
For the filling:
6 small apples (we used fuji, but use your favorite!)
1 cup cranberries
1/4 cup sugar
1/2 Tbsp. cinnamon
For the topping:
3/4 cup flour
3/4 cup packed brown sugar
1/2 cup quick cooking or regular oats
1 1/2 tsp. ground cinnamon
1/2 cup coconut oil (or butter)
- Preheat the oven to 350F. Peel and slice the apples. Combine all the ingredients for the filling. Put into an 8x8in pan.
- Mix together the ingredients for the topping. Sprinkle over the apples and cranberries.
- Bake for about 30 min, or until the apples are soft.