Vegan Apple Pie/Crisp

GAT DAMN. Didn’t know I was a baker y’all, but this is bomb af. I say that every time (I know) but this one is my first bake attempt and it’s for realsies. The whole fam ate it right up. The crust is strange in that you can’t roll it out, but you’ll press it into the spring-form or pan and it’ll turn out great.

This recipe is from Katie at Chocolate Covered Katie.

Ingredients:

Crust

  • 1 1/3 c flour
  • 1/4 c sugar of choice
  • 1/4 tsp each: cinnamon and salt
  • 1/4 c oil or butter spread
  • 2 tbsp water

Filling

  • 4 cups peeled apple, sliced thin
  • 1 tbsp pure maple syrup
  • optional 1/2 c raw walnuts, diced small
  • optional 1/2 c raisins

Crumble Topping

  • 1/2 c rolled oats
  • 1/2 c spelt flour
  • 1/2 c sugar
  • 1/4 c oil, OR 1/4 applesauce for fat-free
  • 1/8 tsp salt

Instructions:

This recipe calls for an 8-inch springform, but it also works in a 9-inch if you double the entire recipe.

Preheat oven to 350F, line the bottom of an 8-inch springform or removable-bottom tart pan with parchment, and set aside. In a large mixing bowl, combine all dry crust ingredients, then stir in the oil and water to make a dough. Transfer to the prepared pan, press down hard, and bake 12 minutes on the center rack. Toss the apple and sweetener in a medium bowl, then spread evenly over the baked crust. In a third bowl, combine all crumble ingredients. Sprinkle the crumble evenly over the apples. Bake 50-60 minutes or until apples are soft and tender. Allow to cool 20 minutes before removing the springform.

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