Vegan Apple Crisp with Beets
This vegan beet apple crisp is oh-so-cozy and tasty! It is the perfect vegan dessert for Fall. The apples and beets are perfectly tender paired with a crispy oat topping. Does it get any better than that?
Ingredients
Filling
- 6 large apples, 3 Granny Smith + 3 sweet apples
- 2 packages Love Beets Organic Cooked Beets
- 2 tablespoons fresh-squeezed lemon juice
- 1/2 cup cane sugar
- 1/3 cup water
- 3 tablespoons arrowroot powder
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 1/8 teaspoon nutmeg
Topping
- 1 3/4 cup rolled oats
- 1 cup almond flour
- 1 cup brown sugar
- 3/4 cup coconut oil, melted
- 1/2 cup walnuts, chopped
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon Himalayan salt
Instructions
- Preheat oven to 350°F/175°C.
- Prep: Peel half of the apples, quarter all, and remove their cores.
- Chop apples: Cut apples lengthwise into very thin slices and place them into a large mixing bowl.
- Chop beets: Cut beets into small cubes, add them and all remaining filling ingredients to the large mixing bowl, and toss until well combined.
- Scoop the filling mixture into a 9x13 oven-safe pan.
- Combine: In a large bowl mix all topping ingredients together until thoroughly combined.
- Spread: Evenly spread topping mixture over filling layer.
- Bake for 45-50 minutes, until the edges start boiling and the topping is golden brown.
- Cool: After baking, let sit for 30 - 45 minutes to cool.
Equipment
Notes
Please read through the above blog post for helpful tips & tricks!
Nutrition
Calories: 414kcal, Carbohydrates: 42g, Protein: 7g, Fat: 27g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Sodium: 55mg, Potassium: 94mg, Fiber: 4g, Sugar: 27g, Vitamin A: 3IU, Vitamin C: 0.1mg, Calcium: 75mg, Iron: 2mg