Desserts, Food

Easy Vegan Apple Crisp

Dairy-free, Egg-free, Gluten-free, Vegan

What do you do when you’ve got a dozen apples and a rainy day? Make an apple crisp, of course! Apple crisps are an great way to take advantage of apple-picking season and to bring some fall flavor into your home…without rolling out any finicky pie crusts!

You’re going to love this apple crisp for a number of reasons: it’s easy to make, it’s allergy-friendly, and it’ll make your house smell great when you bake it! It also tastes better than your average apple crisp (and maybe your grandmother’s) because I’ve tweaked the traditional spice blend and reduced the sugar. The result is a sweet and tangy vegan apple crisp that’s sure to please the whole family.

Serve with a scoop of ice cream (or nice cream) and a drizzle of caramel sauce for a perfect fall treat.


How to Make Easy Vegan Apple Crisp

Ingredients

For the Filling:
10 medium-sized apples (any variety), cored and sliced
2 TBS golden or white sugar
1/2 TBS apple cider vinegar
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg

For the Oat Crumble Topping:
1 cup Bob’s Red Mill Gluten-free All Purpose 1:1 Baking flour
3/4 cup rolled oats
1/4 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup solid coconut oil

Note: For a coconut allergy, substitute coconut oil with butter.

Preparation

Place sliced apples in a large bowl. In a small bowl, mix together sugar and spices. Pour the dry ingredients and the vinegar into the bowl of apples and toss to coat. Arrange the apple slices on the the bottom of a 9 x 11 inch baking dish and set aside.

In a large bowl, combine dry ingredients for the oat crumble topping. Then cut in the solid coconut oil until pea-sized clumps begin to form. Spread the topping evenly over the apple filling.

Bake at 350 degrees for 40-45 minutes. You’ll know it’s done when the apples are tender, the juices are bubbling, and the topping is beginning to turn golden brown.


Printable Recipe Card

Want to have a copy of this recipe handy while you’re cooking? Save and print this graphic or download it to your phone for easy viewing.

Want to try another fun fall recipe that’s also dairy, egg, and gluten-free? Try my vegan Green Tomato Mock Apple Crisp!

Desserts

Beth’s Basic Vanilla Buttercream Frosting

Egg-Free, Gluten-Free, Nut-free, Reduced Sugar

Doesn’t homemade frosting sound intimidating to make?

It’s actually not too difficult. And, it tastes so much better than anything you might buy in the store. Maybe that’s because it has four essential ingredients, instead of the twenty or so questionable ones hidden in store-bought frosting.

This frosting is great for cupcakes, cakes, cookies, and eating straight out of the bowl with a spoon. Assuming you don’t eat too much of it, the recipe below will frost about 30 cupcakes or one bundt-sized cake.

If you’re making your dessert in the summer, you may want to chill the frosting before working with it, and store your creation in the fridge until you need it. Otherwise your decorations might melt a little and lose their definition.

How to Make Vanilla Buttercream Frosting

Ingredients

1/2 cup butter, softened
2 cups powdered sugar
2 tsp vanilla (add a little at a time, to taste)
1/2 tsp cinnamon (optional)
1 TBS milk

Preparation

Cream softened butter with powdered sugar, adding sugar a little at a time.

Mix in vanilla, milk, and cinnamon (if desired).

Beat together for 3-4 minutes.

Note: The cinnamon is optional. I like to add it just to make vanilla frosting a little more interesting! But, it’s not necessary. The vanilla is something you can adjust as well. Add it to taste because while I like a strong vanilla flavor, you may not. Everyone’s different so mix it in a little at a time and try it every so often to make it to suit your palate.


Printable Recipe Card

Want to have a copy of this recipe handy while you’re baking? Save and print this graphic or download it to your phone for easy viewing.

Have the buttercream blues? If your frosting isn’t quite the way you like it, check out this article here about how to troubleshoot your buttercream.

Desserts, Food

Mocha Buttercream Frosting

Egg-Free, Gluten-Free, Reduced Sugar

This Mocha Buttercream Frosting is simply the best. Rich dark cocoa paired with finely ground coffee gives this frosting a depth of flavor you won’t find anywhere else, especially not in a can! It just can’t be beat.

You only need six ingredients to make this quick, easy buttercream frosting recipe. Even though this is a beginner-friendly recipe, the results will impress your relatives and friends. Seriously, they’re going to think you went to culinary school.

This Mocha Buttercream Frosting recipe is perfect for frosting cakes and cupcakes. It will yield enough frosting to make one Bundt cake or twenty to thirty cupcakes. I hope you enjoy it as much as our family did!

Note: This recipe does contain caffeine, so if you are sensitive to it, you may want to use decaf or use my Basic Vanilla Buttercream Recipe.


Printable Recipe Card

Want to have a copy of this recipe handy while you’re baking? Save and print this graphic or download it to your phone for easy viewing.

Love this frosting? Share it with your friends on Instagram! #asimplefamilykitchen