Sheet Pan Apple Crisp

As mentioned in previous recipe posts, a favorite magazine of mine is Real Simple. Each month’s edition generally has a Big Batch recipe along with 5-day meal suggestions. These are the first pages I reference for meal ideas to veganize. This apple crisp recipe is “really simple” to prepare and so delicious to eat. The only swap out was the vegan butter. At a recent barbeque, I served this dessert with a scoop of vegan ice cream, and no one knew the difference! Enjoy…

Ingredients

1 cup (2 sticks) vegan butter, divided, plus more for baking sheet (Earth Balance or Miyoko’s)

8 Granny Smith apples, peeled, cored, and sliced

2 Tbsp. fresh lemon juice

1 cup packed brown sugar, divided

3/4 tsp. kosher salt, divided

1 cup rolled oats

1 cup all-purpose flour

3/4 tsp. ground cinnamon

1/2 tsp. ground cardamom

Directions

Preheat oven to 375 degrees. Lightly coat a large, rimmed baking sheet with butter. Microwave 4 tablespoons of butter in a microwave-safe bowl on high until melted, about 30 seconds.

Toss together apples and lemon juice on prepared baking sheet, drizzle with melted butter. Sprinkle with 1/2 cup brown sugar and 1/4 teaspoon salt and toss until well combined and the apples are thoroughly coated. Spread mixture in an even layer.

Cut remaining 12 tablespoons of butter into 1/2-inch pieces. In a mixing bowl combine oats, flour, cinnamon, cardamom, and remaining 1/2 cup sugar and 1/2 teaspoon salt. Add butter pieces. Using your clean fingertips, squeeze butter into oat mixture until moist clumps form and no dry bits of flour remain. Scatter evenly over apples on baking sheet. This mixture should cover the entire pan.

Bake until topping is golden and crisp, 50-55 minutes. Let cool for at least 10 minutes. Serve with a scoop of vegan vanilla ice cream.