Fall is finally upon us and that means all of the warm comforting foods I can handle! I love everything apple, pumpkin and squash so I am so excited that the weather is finally cooling down and letting way to all of my favorite fall recipes. The smells that have been filling my house recently, some from candles and some from food, are some of my favorite scents of the year, and this apple crisp is no exception. Lately, I’ve been attempting to eat as close to vegan as possible (minus the whole egg thing, but maybe that’s another post entirely), so when I decided to make this recipe, I wanted to leave out any dairy products. Honestly, it’s not too difficult to switch most recipes to the vegan variety. It’s usually a matter of switching an ingredient or two to a dairy-free substitute. For this recipe, you can always use real butter instead of vegan if you’re not into doing the whole vegan thing, but I did not notice a difference in flavor without it.

This recipe is super fun and super easy. Since it’s just me and my husband in our house, I like to create smaller servings of desserts so that we don’t have too many leftovers or end up having to throw anything out. I’m seriously weird about wasting food, so whenever I can try to avoid it I do. I made this apple crisp in a portion size that fit two medium sized ramekins. You could also fit this portion size into 4 small ramekins, but we wanted ALOT of apple crisp this night (yes, sometimes it’s okay to splurge). If you don’t have ramekins, feel free to use an 8″x8″ baking dish or pan, an 8″ pie pan or something similar.

I can’t wait to make more fall desserts. On my list currently is a vegan peach cobbler and of course all of the pumpkin recipes. I will continue to attempt to switch them to vegan options and posting them here, I hope you enjoy!

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Vegan Apple Crisp

Filling:

3 medium sized apples, cut into bit sized pieces (peel if preferred) I used Fuji, but I think any kind will do

1 squirt of lemon juice

1/4 cup sugar

1 Tbsp cornstarch

1/2 tsp cinnamon

Pinch of nutmeg

1/8 cup of water

Topping:

1/2 cup old fashioned oats

1/4 cup flour

1/4 cup brown sugar

1/2 tsp cinnamon

3 Tbsp vegan butter

Pinch of salt

Preheat oven to 350°F. Mix the filling items together and place in the bottoms of your ramekins or whatever dish you’re using. Mix the topping items together (using the same bowl if you want less mess!) and place evenly over the top of your fillings dishes. Place your ramekins in the oven and bake for about 20-25 minutes. Once baked, let sit for about 10 minutes. Top with some vegan ice cream and you are on your way to autumnal bliss!