Vegan Apple-Raspberry Crisp

This Vegan Apple-Raspberry Crisp Is Fall In A Bowl Hero Image<img src=”,w_770,q_80,f_auto,fl_lossy/crp/stocksy_crumblefortwo-828×492.jpg”>

Photo: Stocksy


Vegan Apple-Raspberry Crisp

Serves 2

Oat Pecan Topping

  • 2 tablespoons organic coconut oil
  • ½ teaspoon cinnamon
  • A dash of ground cloves and nutmeg
  • 4 tablespoons old-fashioned oats
  • 2 tablespoons pecans, coarsely chopped
  • 2 tablespoons organic whole cane sugar, such as rapadura*
  • ¼ teaspoon natural almond extract
  • ⅛ teaspoon sea salt
  • 1½ tablespoons gluten-free all-purpose flour

Apple Raspberry Filling

  • 2 tablespoons natural apple cider
  • 1½ large or 2 medium apples peeled and chopped into 1-inch chunks (about 2 cups)
  • 2 tablespoons whole cane sugar, such as rapadura
  • 1 tablespoon gluten-free all-purpose flour
  • ½ teaspoon cinnamon
  • 1 pinch sea salt
  • 8 fresh raspberries


1. Have ready 2 single-serving baking dishes 1¼-cup capacity each. Preheat the oven to 375°F.

2. Make Oat Pecan Topping: Heat coconut oil (microwave works fine) until it’s melted slightly and is no longer solid. Add the oil to a medium-size bowl with the rest of the oat topping ingredients; stir to combine.

3. Place the apple cider in a medium-size 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, cinnamon, and salt to the apples. Mix to combine.

4. Portion the apple mixture into the two baking dishes. Add 4 raspberries to each, tucking them in a bit. Top the apples with an even portion of the topping.

5. Place the dishes on a small baking tray and bake in the oven until bubbly around the edges and golden brown on top, approximately 22 to 25 minutes.


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