Crispy, gooey, and addicting are three words that come to mind when I think of this Vegan Apple Crisp with Gingersnaps. With just 6 ingredients, this crisp is so simple to make you’re going to be enjoying this warm apple goodness in no time!
I came up with this recipe while my mom and grandma were in town. Some of you saw my Grammy on my insta stories and you all loved her! Can’t blame ya. She’s the cutest Grammy out there. And it’s because of her that I have a base recipe for most of the baked goods on my blog! Whenever I’m trying to come up with a healthier version of my favorite sweet treat, I give Grammy a call, have her read me her original recipe, and then do some simple swaps. Well this time I had Grammy right in my kitchen, so of course I had to come up with a recipe!
Another bonus of having my family here while creating this recipe? Someone to help me with clean-up! I LOVE getting creative in the kitchen, but man oh man do I hate turning around after a day of cooking, only to see a massive pile of dishes waiting for me in the sink. I don’t have a dishwasher, so this process definitely takes longer than I’d like for it to.
Anyways, let’s get back to this vegan apple crisp with gingersnaps. After going apple picking, we headed back to my house to whip this up. Grammy said we would need lots of butter and brown sugar. I said ehhhhh I bet we can get around that. By subbing coconut oil for butter, and maple syrup for brown sugar, I was able to keep the same awesome apple crisp taste, without refined sugar or butter. We decided to make one version using Grammy’s recipe and another with my substitutes, and then have my mom, boyfriend, and friend do a blind tasting. Now, I don’t mean to knock down Grammy, but guess whose won?! Yep, mine did. So trust me when I say, you will not miss the butter and sugar-filled version of apple crisp. This vegan apple crisp is all you need.
Before I forget, let’s talk about the gingersnaps! The gingersnap addition was my mom’s idea, so I have to give her credit. She’s the reason I love ginger in the first place. The gingersnaps replace the flour in this recipe. I ground them up into powder-like crumbs and tossed the gingersnap flour in with the apples before layering them on the bottom of my dish. But the gingersnap fun didn’t stop there. I also mixed gingersnap crumbles in with the oats and coconut oil to put on top of the apples. It helped me give the vegan apple crisp a slight zing, without overpowering the tradition crisp flavors.
While this love story about my vegan apple crisp could go on forever, I’m going to end it here and get you all the recipe. As always, make sure to pin the image below for later and don’t forget to tag me @getwellwithem #getwellwithem so I can see your recipe creations!
PIN THE VEGAN APPLE CRISP WITH GINGERSNAPS FOR LATER!
A Vegan Apple Crisp with Gingersnaps that is dairy-free, refined sugar free, and only requires 6 ingredients. The spices from the gingersnaps, combined with the sweet, rich flavor of the apples make this apple crisp addicting, gooey, and delicious!
- 2 cups sliced apples
- 1/2 tsp cinnamon
- 1/4 cup finely crushed ginger snaps
- 1 cup old fashioned rolled oats
- 3 tbsp coconut oil
- 1/2 cup finely crushed ginger snaps
- 2 tbsp maple syrup
Preheat oven to 350 degrees.
Grease your cast-iron skillet or 8x8 baking pan with coconut oil or non-stick cooking spray.
Slice apples into thin wedges. Try to keep them all around the same width so they cook through at the same speed.
Blend up gingersnaps in a food processor until they are a flour-like consistency.
Combine apples, 1/2 cup gingersnap flour, and cinnamon in a bowl.
Once the apples are evenly covered, transfer to your pan.
Next, mix all the ingredients for your crumble together. While most recipes use melted coconut oil, for this one you want it to be at room temperature and solid. These coconut oil chunks are taking the place of slices of a butter stick. They're meant to create chunks of oats within your crumble.
Once combined, layer your oat mixture over the top of the apples.
Transfer pan to the oven and cook for 35 minutes. At this point, remove the pan from the oven and drizzle the maple syrup over the top. Cook for an additional 10 minutes.
Remove from oven, top with vanilla ice cream if that's your thing, and enjoy!
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