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Apple Oat Crisp
Apple Oat Crisp

Treat your family with this perfect comfort-food dessert for fall! Wholesome oats, apple juice, and date paste make a crumbly topping for your favorite apples, perfectly spiced with cinnamon and nutmeg. Serve it warm with a generous scoop of your favorite plant-based nice cream.


4 cups apples, peeled, cored, and diced or thinly sliced (1/8 inch)

1 tablespoon lemon juice

2 teaspoons cinnamon

¼ teaspoon nutmeg

1 tablespoon oat flour

¼ teaspoon vanilla powder or vanilla extract

¼ cup raisins

2 tablespoons apple juice, unsweetened

Topping Ingredients:

1½ cups rolled oats

¼ cup oat flour or almond flour

2 teaspoons apple pie spice

¼ teaspoon vanilla powder or vanilla extract

5 tablespoons apple juice, unsweetened

¼ cup Date Paste (See Date Paste recipe on next page)

1.  Preheat oven to 375 degrees.

2.  For the filling: In a large mixing bowl, combine the apples, lemon juice, cinnamon, nutmeg, oat flour, vanilla powder, raisins, and apple juice. Stir until well-combined. Place in a 9-inch round or 8-inch square baking dish.

3.  For the topping: In a medium-size bowl, combine the rolled oats, oat flour (or almond flour), apple pie spice, vanilla powder or vanilla extract, apple juice, and date paste. Using a fork, mix until well-combined. Spread topping evenly over the apple mix in the baking dish. It will be lumpy; that’s what we want, so it will get crispy.

4.  Bake in the preheated oven for 30-35 minutes until the apples are cooked through and it’s lightly browned on top.

Chef’s Notes:

I like to use a combination of Granny Smith and Honeycrisp apples. This is especially good topped with nice cream; our favorite is made using frozen bananas and frozen mango, blended using either our Vitamix blender, food processor, or Champion juicer. Dust with a little ground cinnamon for the finishing touch.

Tami Kramer
Tami Kramer
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