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Vegan Apple Raspberry Crisp
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Vegan Apple Raspberry Crisp

This easy to prepare fall dessert is bursting with harvest flavors: fruit is blanketed with a crisp cinnamon, pecan and oat layer. Vegan, gluten-free and irresistible!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert, Vegan Dessert
Cuisine: American
Keyword: Fall Vegan Apple Raspberry Crisp, Vegan Apple and Raspberry Crisp, Vegan Fruit Crisp
Servings: 8 servings
Author: Karen Sheer a zest for life

Equipment

  • 1 9" X 9" baking pan or 8" x 10"

Ingredients

Oat Pecan Layer:

  • 6 tablespoons coconut oil organic
  • 1 ½ teaspoons cinnamon
  • a pinch pinch ground cloves and nutmeg
  • ¾ teaspoon natural almond extract
  • 1 cup old fashioned oats
  • 8 tablespoons pecans coarsely chopped
  • ½ cup organic whole cane sugar such as Rapudura*
  • ½ teaspoon sea salt
  • 4 tablespoons gluten-free all purpose flour

Apple Raspberry Layer:

  • 5 large apples (6 cups) peeled and chopped into 1” chunks – try “Zestar” variety
  • 6 tablespoons natural apple cider
  • ½ cup natural brown sugar such as Rapudura* (can use coconut palm sugar)
  • 3 tablespoons gluten-free all purpose flour
  • 1 ½ teaspoons cinnamon
  • 1 pinch sea salt
  • ½ cup fresh raspberries

Instructions

  • Have ready a 9" square pan, or a 8" x 10" pan. Preheat the oven to 375 degrees.

Oat Pecan Topping:

  • Heat coconut oil, (microwave works fine) until it has melted slightly, and is no longer solid. Add the oil to a medium sized bowl with the rest of the topping / Oat Pecan Layer ingredients, stir to combine.

Apple-Raspberry Layer:

  • Place the apple cider in a medium sized bowl - add the apples as you cut them and toss to coat, the cider will keep them from browning. Add the sugar, gluten-free flour all purpose flour, cinnamon and salt to the apples. Mix to combine.
  • Portion the apple mixture into the baking dish. Add raspberries, tucking them in a bit.
    Top the apples with the Oat Pecan topping, press down lightly. Place on a rimmed baking tray to fit and bake in the oven until bubbly around the edges and golden brown on top, approximately 25 minutes.
  • *Rapudura sugar is an unrefined and unbleached whole cane sugar with caramel notes. Can substitute coconut palm sugar or light brown sugar.
  • May substitute regular flour for gluten-free.
  • The crisp can be made into eight single serving baking dishes.

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 400kcal | Carbohydrates: 60g | Protein: 3g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 154mg | Potassium: 261mg | Fiber: 7g | Sugar: 41g | Vitamin A: 86IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 1mg