Vegan Apple Crisp

undefinedThis recipe is another one that was passed down from my maternal Grandmother Billie Gerard. I have a lot of nostalgia for this dessert. It was something my mom made frequently throughout my childhood. The apple crisp encompasses the best aspects of a dutch apple pie, but leaves out the heaviness of the crust.

undefinedDon’t get me wrong, I love a good apple pie. As far as fruit pies go the Dutch Apple is near the top of my list of favorites. Sometimes I just want a dessert that’s a little bit on the lighter side, and this recipe really hits the spot. It makes a great dessert, or a snack with a nice cup of coffee or tea.

Vegan Apple Crisp

  • Servings: 8+
  • Difficulty: easy
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Using a tart apple like granny smith, fuji, kanzi, pink lady, braeburn, et cetera is recommended.


  • 4 medium apples
  • 1 cup vegan white sugar
  • 1 cup all purpose flour
  • 1 tbsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tbsp Bob’s Red Mill Egg Replacer
  • 2 tbsp water
  • 1 stick of vegan margarine or butter


  1. Peel and cut apples into similarly sized slices. Place the apple slices in a bowl, and sprinkle with approximately 1 tbsp cinnamon. Toss the apples to make sure they are evenly coated in the cinnamon.
  2. Lightly grease an 8″x8″ glass baking dish, and spread the apples out in the dish.
  3. In a small bowl combine two tablespoons water with one tablespoon of the Bob’s Red Mill Egg Replacer, and set aside.
  4. In a large bowl sift flour and sugar through sieve to eliminate clumps.
  5. Add sea salt and baking powder to the rest of the dry ingredients, and stir to combine.
  6. Add the egg replacer to the dry ingredients and stir until it forms a crumble. Add an additional tablespoon or two of water if necessary.
  7. Spread crumble on top of the apples in the baking dish.
  8. Melt down one stick of vegan margarine in the microwave, and drizzle over top of the apple crisp.
  9. Preheat oven to 350 degrees, and bake for 45 minutes.

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