Cinnamon Apple Crisp (Vegan, Soy-Free)


Thanks to The Vegan Diet for bringing this recipe to our attention:

From Post Punk Kitchen
Submitted by Isa
A perfect, basic apple crisp recipe. Add raisins or cranberries if you like. I use Granny Smith apples but you can use whatever kind you’ve got.

Two Mixing Bowls, 9 x 13 Baking Dish (glass is best), Aluminum Foil

Filling ingredients:

  • 4 pounds (about 8) apples, peeled, cored, quartered and cut in
  • 1/4 inch slices
  • juice of 1/2 a lemon
  • 1 tbsp arrowroot powder (corn or potato starch would be an ok substitution)
  • 2 tsps cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice
  • tiny pinch cloves (about 1/16 teaspoon)
  • 1/2 cup pure maple syrup

Topping Ingredients:

  • 1 1/2 cups rolled oats
  • 1/3 cup all purpose flour
  • 1 tsp cinnamon
  • 1/8 tspsalt
  • 2 tbsps canola oil
  • 2 tbsps pure maple syrup
  • 1 tsps vanilla

Preheat oven to 350. In a large bowl squeeze lemon juice over sliced apples. Add the arrow root and spices making sure all apples are coated. Move apple mixture to the baking dish and drizzle the maple syrup over it. Cover with tin foil and bake for 35 minutes. Meanwhile prepare the topping. Sift dry ingredients together, and in a seperate bowl, mix wet ingredients well. Fold wet into dry mixing with a fork as you go along, until well coated and crumbly. When apples are done baking, remove from oven and toss, then flatten them evenly with the back of a spatula or wooden spoon. Sprinkle the topping evenly over the apple mixture and bake uncovered for 25-30 minutes, until top feels crispy. Serve warm with vanilla dairy-free ice cream (coconut or rice-based for soy-free).

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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