We celebrated our 1-Year Veganniversary on Sunday, yay! We definitely have no plans of going back to our prior lifestyle, that’s for sure.

To celebrate, we made some of our favorite things. One of them being Apple Crisp. I noticed that I never posted a recipe for it, so here it is! It was gone before I could do a proper photoshoot, so all you get is the quick snap with the trusty ol’ iPhone, lol!

Vegan Apple Crisp

Here’s what you need:

Filling:

• 4-6 Medium Apples (or 4-6 cups of any fruit)
• 2 tsp lemon juice
• Zest of 1 lemon
• 1 T maple syrup
• 1 tsp vanilla
• 1 T tapioca, arrowroot or cornstarch
• Cinnamon, allspice and nutmeg to taste

Topping:

• ¼ C tapioca
• ¼ C almond flour
• ¼ C flaxmeal
• ½ C gluten free oats
• ½ C pecans or other nuts
• 8 dates – pitted (or substitute 1/4 cup maple syrup if you don’t have dates on hand)
• ¼ tsp salt
• 1 tsp baking powder
• 1 T maple syrup
• Cinnamon, allspice and nutmeg to taste
• 2-6 T almond milk

** You can make coconut whipped cream by chilling a can of full fat coconut milk overnight. Carefully scoop out just the cream and beat it with an electric mixer until it’s light and fluffy, then add 1 T of maple syrup and beat again for about 1 minute. 😀

Here’s what you do:

• Preheat oven to 350.
• Add all filling ingredients to a bowl and mix well.
• Pour filling mix into 8×8 baking dish.
• Place all topping ingredients (except for almond milk) into food processor and process until fine.
• Starting with 2 T of almond milk, add to topping ingredients and stir. You want the dough to be similar to wet sand.
• Once the dough is the right consistency, spread on top of filling ingredients.
• Cover with foil and bake for 30 minutes.
• Remove the foil, reduce the heat to 325, then bake for another 20 minutes.
• Remove from oven and let sit at least 20 minutes before serving.
• Enjoy!