Vegan Chai Spiced Apple Crisp
A comforting vegan dessert featuring tender apples infused with warming chai spices beneath a golden oat and nut topping. Perfect for autumn gatherings or cozy nights in, served warm with your favorite dairy-free ice cream.
Ingredients
- For the Chai Spiced Apple Filling:
- 8 medium apples preferably a mix of tart and sweet varieties like Granny Smith and Honeycrisp, peeled, cored, and sliced
- 3 tablespoons maple syrup
- 2 tablespoons lemon juice
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground black pepper enhances the chai flavor
- 2 tablespoons cornstarch or arrowroot powder
- For the Crisp Topping:
- 1 1/2 cups rolled oats use certified gluten-free if needed
- 3/4 cup almond flour or other nut flour
- 1/2 cup chopped nuts walnuts, pecans, or almonds work beautifully
- 1/3 cup coconut sugar or brown sugar
- 1/4 teaspoon salt
- 1/2 cup melted coconut oil
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with coconut oil.
- Prepare the apple filling by combining the sliced apples, maple syrup, and lemon juice in a large bowl. Toss gently to coat the apples evenly.
- Create your chai spice blend by mixing the cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper in a small bowl. Sprinkle over the apple mixture and stir to distribute the spices evenly.
- Add the cornstarch to the spiced apples and toss until no dry white spots remain. This will help thicken the juices as the apples bake.
- Transfer the apple mixture to your prepared baking dish, spreading it out in an even layer.
- Make the crisp topping by combining the rolled oats, almond flour, chopped nuts, coconut sugar, and salt in a medium bowl. Mix well.
- Pour in the melted coconut oil, maple syrup, and vanilla over the dry ingredients. Stir until everything is moistened and clumps begin to form.
- Sprinkle the topping evenly over the apples, covering the entire surface. Don’t press it down—those little gaps allow steam to escape.
- Bake for 40-45 minutes until the topping is golden brown and the apple filling is bubbling around the edges. If the topping starts browning too quickly, loosely cover with foil.
- Allow to cool for at least 15 minutes before serving, as this helps the filling set up and prevents burned mouths!
Notes
- For the best texture, use apples that hold their shape when baked—Granny Smith, Honeycrisp, Braeburn, or Jonagold are excellent choices.
- The chai spice blend can be adjusted to your preference. Love cardamom? Add a bit more. Not a fan of cloves? Reduce or omit.
- This crisp can be assembled up to 24 hours in advance and stored in the refrigerator before baking.
- Leftovers will keep, covered, in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 30-45 seconds or in a 350°F oven for about 10 minutes.
- For extra decadence, try adding 1/4 cup of dried cranberries or golden raisins to the apple filling.