[This post is sponsored by my wonderful friends at Bob’s Red Mill! We’re using their fabulous Organic All-Purpose Flour for this Snickerdoodle Apple Crisp.]
We’re doing a mashup today, friends! The most wonderful mashup of them all.
Let’s just say…I’ve had quite the sweet tooth lately. I swear – between my love of carbs and my attraction to sugar, you’d think that it’s comfort food weather already.
While I try to eat healthier throughout the day, nighttime hits, and I am a sugar fiend.
So when the sugar cravings strike, I love having recipes like this in my back-pocket. Indulgence with a wee bit of health on the side.
Anyways, apples are just…killer this time of year. Just so good and crisp and sweet and juicy, so I love having a stock-pile of them in my fridge at all time. So even though I typically lean towards a chocolatey dessert, this Snickerdoodle Apple Crisp is certainly hitting the spot!
Let’s break it down:
How to Make the Apple Filling
You can use any kind of apples you want, but I love love love fujis. For snacking and for baking. I’m not sure that they’re a “proper” baking apple, but I don’t care. They’re delicious and stay slightly crunchy in the oven. Fujis are my #1 apple love always, but you can use your fave (or even a mix of tart and sweet apples!).
As for peeling your apples – it’s one of my least-favorite tasks ever (it’s so sticky!), but I did it here and I loved the results. Apple peel typically doesn’t bother me, but I think I prefer this recipe with peeled apples. That said, you do you, boo.
You’ll also need some sugar (just a touch!), lemon juice, cornstarch, and cinnamon. It creates a yummy, slightly goopy (in a good way) filling that highlights the apple’s natural sweetness beautifully. So yum.
How to Make the Snickerdoodle Crisp Topping
First of all: have you ever heard a more beautiful phrase? Snickerdoodle Crisp Topping, you guys. Hubba hubba.
I love this crumble recipe because it’s quick, simple, and bakes up nice and golden brown. (and if you like it, you should check out this recipe too!)
You start with some flour, and like every day, I suggest you use Bob’s Red Mill’s Organic All-Purpose Flour. It really is the king of the flours. It’s unbleached and unenriched, so you’re getting 100% good ol’ pure flour.
And honestly, when you’re putting in the effort of making a baked good on your own, that’s what you want, right? You’re already controlling the ingredients going into the final product – go that extra mile and choose the best ingredients.
You’ll also add some vegan butter (you can use solid coconut oil too!), sugar, cinnamon, salt, and cream of tartar. The cinnamon / cream of tartar combo really helps give the final crisp a snickerdoodle-y flavor.
Well, that, and the addition of a sprinkle of cinnamon sugar. Yum yum.
And while it’s not quite fall yet, I’m sure you can make an exception for a sweet treat like this!
So simple, so warm and comforting, so so yum.Print
Snickerdoodle Apple Crisp
You’ll love this dessert mashup! Apple crisp meets snickerdoodle cookie in this warm and cozy vegan dessert!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
4 large fuji apples, peeled and chopped into bite-size pieces*
3 Tbsp. sugar
juice of 1 lemon
1 Tbsp. cornstarch or arrowroot flour
1 tsp. cinnamon
1 and 1/4 cup Bob’s Red Mill 1/3 cup brown sugar
1 Tbsp. cinnamon
3/4 tsp. cream of tartar
1/2 cup + 2 Tbsp. cold vegan butter**
For sprinkling: 1 Tbsp. sugar + 1/2 tsp. cinnamon, mixed in a small bowl
- FILLING: Add your apples, sugar, lemon juice, cornstarch, and cinnamon in a large bowl. Mix to combine and cover with a tea towel. Allow to sit for 30 minutes – 1 hour so that the apples start juicing.
- TOPPING: Preheat your oven to 350 degrees F. Add your flour, brown sugar, cinnamon, cream of tartar, and salt to a large bowl. Add your vegan butter, and pinch it into the flour so that a crumbly mixture forms. I like having some large chunks and some smaller. Regardless, it’s delicious.
- Add your apple mixture and all of the juices to a 9-inch pie plate. Crumble the topping over the top and bake for 30-35 minutes, or until the topping is golden. When it comes out of the oven, sprinkle over your remaining cinnamon-sugar mixture. Serve warm or at room temp!
*Not a fan of fujis? Choose your fave! There are no rules with apple crisp.
**You can use solid coconut oil here instead if you wish!
Keywords: apple crisp, vegan apple crisp
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