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Small handled bowls of Vegan Apple Cranberry Crisp
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5 from 1 vote

Vegan Apple Cranberry Crisp

This sweet-tart Vegan Apple Cranberry Crisp has juicy apples and ruby red cranberries for a festive holiday dessert.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Keyword: apples, baked, cranberry, crisp, dairy-free, dessert, easy, fall recipe, oats, sweet, thanksgiving, vegan, winter
Servings: 6 servings
Calories: 440kcal
Author: Shanika

Ingredients

FILLING:

  • 3 organic apples, peeled + sliced (I like to use Granny Smith + Gala apples)
  • 4 cups organic whole cranberries, fresh or frozen
  • ¼ cup Arrowroot starch (See Notes!)
  • 1 cup organic cane sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • teaspoon ground allspice
  • Pinch of sea salt
  • 2 Tbsps pure maple syrup
  • 1 cup full-fat coconut cream or milk 
  • 1 teaspoon vanilla extract

OATMEAL TOPPING:

  • 1 cup thick-cut Rolled oats, organic
  • ½ cup organic brown sugar
  • ¼ cup organic all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 4 Tbsps vegan butter, partially melted

Instructions

TO MAKE THE FILLING:

  • Preheat the oven to 375 degrees Fahrenheit and lightly grease a medium baking dish (or mini cocottes) with vegan butter.
  • In a large bowl, add the sliced apples, cranberries, sugar, arrowroot, cinnamon, nutmeg, allspice, salt, maple syrup, vanilla, and coconut cream/milk, stirring everything together until combined and the apples are completely coated. Set aside.

TO MAKE THE TOPPING:

  • In a bowl, add the flour, oats, brown sugar, nutmeg, and cinnamon, stirring until combined. Add the partially melted butter and using a spatula, mix until combined and 'crumbly-like'.

ASSEMBLY:

  • Spoon the coated apple-cranberry filling into the bottom of your greased standard square baking dish or evenly in mini cocottes and top with topping mixture. Bake for about 35-40 minutes or until apple filling becomes bubbly and topping is golden brown.
  • Once fully baked, remove from oven and let it cool for 5 minutes or so. Serve warm and enjoy with a scoop of your favorite dairy-free ice cream or Cocowhip!
  • Bon Appetit!

Notes

  • STORAGE: Best if served on the same day of making crisp. If made ahead of time (a few hours before serving), simply re-warm in the oven at 375 degrees Fahrenheit. Leftovers should be stored in an air-tight container in the refrigerator for 1-2 days.
  • APPLES:Best apples to use for this crisp are: Granny Smith, Gala, Honeycrisp, Fuji, etc. See Post for more info!
  • GLUTEN-FREE OPTION:To make this crisp GF, simply substitute the flour with GF All-Purpose flour or 1-to-1 GF Baking Flour, which Bob's Red Mill has a great one! Ensure that other ingredients are GF-friendly. Also, ensure that the rolled oats are certified-GF.
  • EQUIPMENT: Here, I’ve curated a list of bakeware essentials that I use to achieve my favorite baking treats, especially with this Vegan Apple Cranberry Crisp. Everything from my fave mini cocottes, baking sheets, parchment paper, mixing bowls, and more.  SEE THEM HERE!

Nutrition

Calories: 440kcal | Carbohydrates: 68g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 69mg | Potassium: 193mg | Fiber: 2g | Sugar: 55g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg