I never imagined I’d get so excited about getting new kitchenwares. Our All-Clad d5 skillet was a game changer for cooking. My most recent addition is this Staub cast iron skillet I got on eBay. I love cooking with cast iron, especially in the fall. I also got a new set of knives (they ship free) and I can’t believe what a difference they make (especially when cutting apples for a crisp). If you’re in the market for a cast iron skillet I like to buy from ZWILLING J.A. Henckels on eBay. I have this cast iron pan as well and it’s perfect for roasting a chicken (our fall Sunday tradition). So, back to this vegan apple crisp recipe. The farm stand down the street has apple picking and we stopped by on our way home from a dog walk to grab some honeycrisp apples. They were insanely good and I’ve been craving a crisp, so I cooked one up on Sunday. It’s such a quick and easy recipe, and I may or may not have had it for breakfast this morning.
Cast Iron Vegan Apple Crisp
1 cup rolled oats (blended-optional)
1/2 cup brown coconut sugar
6 tablespoons coconut oil
1/2 teaspoon himalayan salt
4-5 apples cored and diced (I like honeycrisp or any crispier apple)
1/2 cup coconut sugar
1/2 cup maple syrup
1/4 cup vegan butter
1/2 teaspoon cinnamon
Preheat oven to 375
Pulse oats in blender until they’re slightly ground and combine all topping ingredients (you can also use the oats as is)
Mix filling ingredients in a bowl (squeeze lemon juice from 1/2 lemon)
Add filling to cast iron skillet and cover with topping
Bake for 30 minutes (if it starts to get too brown cover)
Cover if necessary and bake for additional 25 minutes (or until cooked)
Sprinkle brown sugar and drizzle maple syrup on top and bake for another 5 minutes
Serve with vegan ice cream (or whatever you prefer) and enjoy!
Thanks to eBay for sponsoring this post. All opinions expressed are my own.