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
FILLING: 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 TOPPING: 1 and 1/4 cup Bob’s Red Mill Organic All-Purpose Flour 1/3 cup brown sugar 1 Tbsp. cinnamon 3/4 tsp. cream of tartar
pinch salt 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!