An Easy Apple Crisp Recipe Perfect for Fall

Fall is my favorite season; the crisp weather, changing of the leaves, and of course-the harvest season! I come from the Midwest where apples aren’t as common, so now that I’m living in Vermont I’m trying to take full advantage of the apple season. Local varieties like Williams Pride, Honey-golds, and more can be found in orchards alongside the traditional MacIntosh, Honey-crisps, and Galas.

With a surplus of apples available, my go to recipes are applesauce, peanut butter apple oatmeal, or apple pecan raisin oatmeal, mini apple tarts, and the fan favorite: apple crisp. Super easy and delicious, this recipe is great for fall desserts! Use whatever apples you have on hand, more tart apples like McIntosh work well, but any dessert style apple will also be good.

The recipe is super easy, here’s what you need:

Ingredients: 5+ large apples

1 Tbsp cinnamon

2 Tsp vanilla

(Optional) 1 Tbsp lemon juice

2/3 cup brown sugar

1/3 cup vegan butter (or regular)

2/3 cup flour (GF works too)

1/2 cup rolled oats (GF works too)

For the filling, slice 5 large apples into cubes (skin can be on or off, I leave it on because I don’t mind the texture but some people prefer the apples to be smooth). Fill up a large pie pan (9 inches in diameter) until the apple cubes are slightly above the top. The apples will soften and sink when cooked, so overfill a bit with the raw apple cubes to get a full final product. When the pan is full, sprinkle the apples with cinnamon and vanilla, then add a dash of lemon juice for some brightness.

For the topping combine all of the dry ingredients (brown sugar, flour, oats) in a bowl and mix well. Crumble in the butter until the texture is a bit sandy. Pour on top of the crisp until everything is covered.

Cook at 325˚F for 1 hour.

Serve warm with ice cream (vanilla bean or DF oatmeal cookie are the best) and enjoy!

To make vegan, substitute butter with a dairy free version, I used an olive oil based butter. To make gluten-free, use gluten-free oats and flour. Last time I used Trader Joe’s’ GF rolled oats and Bob’s Red Mill GF baking flour. Both versions are delicious!