Apple Crisp

With tender spiced apples and a cinnamon brown sugar oat topping, this apple crisp recipe is an easy fall dessert everyone will love!

Apple crisp is a classic autumn dessert that’s easier than making apple pie because it swaps the pie crust for a crumbly oat topping. You get the same cinnamon-spiced baked apples, just in a form that’s a little more doable for busy days!

Why You’ll Love This Apple Crisp Recipe

• Cozy fall flavour . The warm spices and sweet-tart apples make this vegan apple crisp impossible to resist!
• Easy to make . You don’t have to roll out pie crust with an apple crisp! Just sprinkle the oat mixture over the top of the apples, and it bakes up perfectly.
• A balance of textures . The combination of soft baked apples and crunchy oat topping creates a satisfying contrast in textures. (Don’t forget to add a scoop of vegan ice cream or coconut whipped cream on top for another layer of texture, too!)

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Apple Filling:

• Apples – Granny Smith apples are great if you like tart flavor, or Honeycrisp for a more balanced sweet- tart flavor.
• Sweetener – Maple syrup or brown sugar.
• Lemon juice
• Spices – Ground cinnamon and ground nutmeg add warmth to the filling.
• Vanilla extract
• Cornstarch or tapioca flour – This thickens the filling.

For the Crisp Topping:

• Rolled oats – Also known as old-fashioned oats.
• All-purpose flour – I haven’t tried it myself, but I think a 1:1 gluten-free flour would also work in this recipe if you want to make a gluten-free vegan apple crisp.
• Coconut sugar or brown sugar
• Ground cinnamon
• Salt
• Coconut oil
• Sweetener – Maple syrup or agave nectar.

Prepare apple filling.

How to Make an Apple Crisp

• Prepare the apple filling . Toss the peeled, sliced apples with all of the other filling ingredients, and spread them into a greased square baking dish.
• Make the topping . Combine the rolled oats, flour, coconut sugar, cinnamon, and salt. Then, stir in the melted coconut oil and maple syrup.
• Assemble the crisp . Sprinkle the crisp topping over the apples.
• Bake . Bake the apple crisp in a 350ºF oven for 40 to 45 minutes, or until the topping is golden and the apples are tender.
• Serve . Cool for 10 minutes, then serve.

Tips and Variations

• Use high-quality apples . There’s no way to make bland, lackluster apples into a delicious apple crisp. It just won’t work! The apples should taste good raw if you’re using them for baking.
• Cut the apples to uniform size . This ensures they’re all baked through at the same time.
• Add some crunch . Sliced walnuts, chopped pecans, or chopped walnuts can be added to the topping for additional crunch and some nutty flavour. (You may need to tent the baking dish if the nuts start browning too quickly in the oven.)
• Switch up the fruit . A firm pear can be a great addition to the apple filling. Simply use half apples and half pears for a twist on the classic apple crisp.

How to Store

• Refrigerate : Store leftover apple crisp in an airtight container in the refrigerator for up to 3 days.
• Freeze : You can also freeze this dessert by wrapping it tightly with plastic wrap or transferring it to an airtight container. It will keep well for up to 3 months.
• Reheat : Allow frozen apple crisp to thaw in the refrigerator. Warm leftovers in a 350ºF oven or in the microwave until heated through.

More Apple Recipes

• Apple Pie Pancakes
• Apple Streusel Muffins
• Hot Spiced Apple Cider
• Apple Chips
• Apple Pie Overnight Oats

Ingredients

For the Apple Filling:

• 4 large apples , such as Granny Smith or Honeycrisp, 6 cups when sliced, peeled, cored, and sliced
• 2 tablespoons maple syrup , or brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch , or tapioca flour

For the Crisp Topping:

• 1 cup rolled oats , 90 g
• ½ cup all-purpose flour , 60 g
• ½ cup coconut sugar , or brown sugar, 85 g
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ⅓ cup coconut oil, melted , 44 g
• 2 tablespoons maple syrup , or agave nectar

Instructions

• Preheat your oven to 350°F (175°C). Prepare a 9×9-inch baking dish.
• In a large bowl, toss the sliced apples with maple syrup, lemon juice, cinnamon, nutmeg, vanilla extract, and cornstarch until the apples are evenly coated.
• Spread the apple mixture evenly in the prepared baking dish.
• In another bowl, combine the rolled oats, flour, coconut sugar, cinnamon, and salt.
• Add the melted coconut oil and maple syrup to the dry ingredients. Stir until the mixture is well combined and crumbly.
• Evenly sprinkle the crisp topping over the apples in the baking dish, covering them completely.
• Bake the apple crisp in the preheated oven for 40-45 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork.
• Allow the apple crisp to cool for about 10 minutes before serving.
• Serve warm, optionally with a scoop of vegan vanilla ice cream or a dollop of vegan whipped cream.

Notes

• Refrigerate : Store leftover apple crisp in an airtight container in the refrigerator for up to 3 days.
• Freeze : You can also freeze this dessert by wrapping it tightly with plastic wrap or transferring it to an airtight container. It will keep well for up to 3 months.
• Reheat : Allow frozen apple crisp to thaw in the refrigerator. Warm leftovers in a 350ºF oven or in the microwave until heated through.

Apple Crisp

Ingredients

For the Apple Filling:

• 4 large apples such as Granny Smith or Honeycrisp, 6 cups when sliced, peeled, cored, and sliced
• 2 tablespoons maple syrup or brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch or tapioca flour

For the Crisp Topping:

• 1 cup rolled oats 90 g
• ½ cup all-purpose flour 60 g
• ½ cup coconut sugar or brown sugar, 85 g
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ⅓ cup coconut oil, melted 44 g
• 2 tablespoons maple syrup or agave nectar

Instructions

• Preheat your oven to 350°F (175°C). Prepare a 9x9-inch baking dish.
• In a large bowl, toss the sliced apples with maple syrup, lemon juice, cinnamon, nutmeg, vanilla extract, and cornstarch until the apples are evenly coated.
• Spread the apple mixture evenly in the prepared baking dish.
• In another bowl, combine the rolled oats, flour, coconut sugar, cinnamon, and salt.
• Add the melted coconut oil and maple syrup to the dry ingredients. Stir until the mixture is well combined and crumbly.
• Evenly sprinkle the crisp topping over the apples in the baking dish, covering them completely.
• Bake the apple crisp in the preheated oven for 40-45 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork.
• Allow the apple crisp to cool for about 10 minutes before serving.
• Serve warm, optionally with a scoop of vegan vanilla ice cream or a dollop of vegan whipped cream.

Notes

• Refrigerate : Store leftover apple crisp in an airtight container in the refrigerator for up to 3 days.
• Freeze : You can also freeze this dessert by wrapping it tightly with plastic wrap or transferring it to an airtight container. It will keep well for up to 3 months.
• Reheat : Allow frozen apple crisp to thaw in the refrigerator. Warm leftovers in a 350ºF oven or in the microwave until heated through.

Nutrition

Apple Crisp https://jessicainthekitchen.com/apple-crisp/ October 16, 2024

This tourtière recipe is the perfect vegan main dish for a holiday dinner! With a flaky homemade crust and a savoury filling with just a hint of sweetness, it’s sure to be a crowd-pleaser.

You know what I love about being vegan? There are endless possibilities for holiday main dishes. Instead of turkey for dinner year after year on Thanksgiving, we can switch things up. Will it be Vegan Wellington ? Or this Stromboli Recipe ? Or maybe this savoury tourtière!

What Is Tourtière?

Tourtière is a French-Canadian meat pie that’s traditionally served during the holiday season. It originated in Quebec, and it’s usually made with seasoned beef, pork, or veal, all baked into a flaky double crust.

My vegan version swaps the meat for a combination of lentils and vegan ground beef (although you can use all lentils if you’d like). Mushrooms add even more umami, then peas and sultanas add just a touch of sweetness for balance.

Why You’ll Love This Tourtière Recipe

• Hearty and satisfying . This tourtière is packed with plant-based protein from lentils and vegan ground beef, making it a filling, satisfying main dish.
• So much flavour . The filling is packed to the brim with savoury, umami, and sweet flavours. The combination of herbs, spices, and vegetables in this recipe creates a rich, delicious filling.
• Perfect for a special occasion . Whether it’s for a holiday dinner or a dinner party with friends, this tourtière is sure to impress. It’s one of those vegan dishes that’s so good, even the meat eaters will want a slice!

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Pie crust – I use my vegan pie crust , or use this gluten-free vegan pie crust . Store-bought is fine too, just be sure that it’s vegan.
• Olive oil
• Aromatics – Onion, garlic, and carrots infuse the filling with flavour.
• Mushrooms – You can use any variety you like; white mushrooms and cremini are the most budget-friendly options.
• Sultanas – AKA golden raisins.
• Green lentils – Here’s how to cook lentils .
• Vegan ground meat – To skip the store-bought vegan meat, use an additional cup of cooked lentils.
• Tomato paste
• Soy sauce
• Herbs – Fresh or dried thyme and rosemary.
• Spices and seasonings – Ground cumin, smoked paprika, salt, and pepper.
• Vegan bouillon cube – Dissolve this in a 1/2 cup of hot water.
• Frozen peas
• Plant-based milk – For the glaze.

How to Make Tourtière

Cook aromatics.

• Cook the aromatics . Heat the olive oil in a large skillet over medium heat. Add the onion and garlic; once the onions are translucent, add the carrots and cook 5 minutes more.
• Add the mushrooms . Stir in mushrooms and cook until they release their moisture.
• Stir in the remaining ingredients . Add the sultanas, lentils, and vegan ground meat. Cook 2 minutes, then stir in the tomato paste, soy sauce, herbs, and seasonings. Pour in the broth.
• Simmer . Bring the mixture to a simmer. Cook until the filling thickens, then stir in the peas and cook for about 2 minutes more.

Fill the pie.

• Fill the pie . Roll the bottom crust to about 1/8-inch thick. Press into the pie dish. Spoon the filling into the crust.
• Top the pie . Roll out the second crust, then transfer it to the top of the tourtière. Seal the edges and crimp, then cut a few slits in the top.
• Bake . Brush the plant milk over the crust, then bake in a 350ºF oven for 60 to 70 minutes, or until golden.
• Finish . Cool for 30 minutes, then slice and serve.

Tips for Success

• Cool the filling . Let the filling cool completely before assembling the tourtière. This helps prevent the bottom crust from becoming soggy.
• Don’t skip the slits . The small slits cut on the top crust allow steam to escape, which helps the tourtière bake evenly without popping the top and bubbling over the sides.
• Cover the crust if needed . If you notice the edges are getting too dark, cover them to protect them from burning. A pie shield is an easy way to protect the edges and keep them from getting too dark, but strips of foil also work well.

What to Serve With Tourtière

For a light pairing, consider serving your tourtière with a green salad dressed with a simple vinaigrette. Roasted vegetables, like these Balsamic Roasted Vegetables , would also make a delicious side dish. I think Cranberry Orange Sauce would complement the flavours in this tourtière, too.

How to Store

• Refrigerator : Store leftover tourtière in an airtight container or wrapped in foil for up to 3 days in the refrigerator.
• Freezer : To freeze, wrap the pie tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months. Let it thaw in the refrigerator overnight before reheating.
• Reheat : Reheat in a 350ºF oven until heated through, or microwave individual slices.

More Lentil Recipes

• One-Pot Red Lentil Curry
• Walnut Lentil Bolognese
• Easy Lentil Soup (Vegan & Spiced)
• Vegan Lentil Stew (One Pot & Easy)
• Lentil Balls with Zesty Rice (Vegan Meal Prep)

Ingredients

• 2 batches of vegan pie crust , one for the top and one for the base

For the Mince Filling:

• 1 tablespoon olive oil
• 1 medium onion , finely chopped
• 2 cloves garlic , minced
• 2 medium carrots , finely diced
• 1 cup mushrooms , finely chopped
• 2 tablespoons sultanas
• 1 cup green lentils , cooked or from the can, 7 oz, 200 g
• 1 cup vegan ground meat , can be substituted with additional cup of cooked lentils, 8oz, 225 g
• 1 tablespoon tomato paste
• 1 teaspoon soy sauce
• 1 teaspoon fresh thyme leaves , chopped, or ½ teaspoon dried thyme
• 1 teaspoon fresh rosemary , chopped, or ½ teaspoon dried rosemary
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• salt and pepper , to taste
• 1 vegan bouillon cube , dissolved in 1/2 cup hot water
• ½ cup frozen peas

For the Glaze:

• 2 tablespoons plant-based milk , unsweetened or neutral flavour

Instructions

Prepare the Mince Filling:

• Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent.
• Add the diced carrots and cook for about 5 minutes until they begin to soften.
• Stir in the chopped mushrooms and cook until they release their moisture and begin to brown.
• Add the sultanas, cooked lentils, and vegan ground meat (if using), and cook for 2 more minutes.
• Stir in the tomato paste, soy sauce, thyme, rosemary, cumin, smoked paprika, salt, and pepper.
• Pour in the vegetable broth and bring the mixture to a simmer. Cook until the liquid has mostly evaporated and the mixture is thickened. Stir in the frozen peas and cook for another 2 minutes. Set aside to cool.

Assemble the Pie:

• Preheat your oven to 350°F (175°C).
• On a lightly floured surface, roll out one of the chilled pastry discs to about ⅛-inch thickness. Make sure it’s large enough to cover the bottom and sides of your pie dish (about 9 inches).
• Carefully transfer the rolled-out dough to the pie dish and press it into the base and sides.
• Spoon the cooled savory mince filling into the pastry-lined pie dish, spreading it evenly.
• Roll out the second pastry disc to cover the top of the pie.
• Place the rolled-out pastry over the filling, pressing the edges down to seal. Trim off any excess pastry, and crimp the edges with a fork or your fingers.
• Cut a few small slits in the center of the top crust to allow steam to escape during baking.

Bake the Pie:

• Lightly brush the plant based milk over the top of the pie.
• Bake in the preheated oven for 60-70 minutes, or until the pastry is golden and crisp. Check after 45 min and cover the edges with aluminum foil if it gets too dark.
• Remove the pie from the oven and allow it to cool for at least 30 minutes before slicing.

Notes

• Refrigerator : Store leftover tourtière in an airtight container or wrapped in foil for up to 3 days in the refrigerator.
• Freezer : To freeze, wrap the pie tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months. Let it thaw in the refrigerator overnight before reheating.
• Reheat : Reheat in a 350ºF oven until heated through, or microwave individual slices.