This vegan caramel apple crisp is a rich and decadent dessert just like grandma used to make. Warm oven-baked apples with a sweet and crumbly oat crust. Top with dairy-free ice cream and caramel sauce for the perfect homestyle dessert.

It only takes 5 minutes to get into the oven, and within 45 minutes, you have a warm and comforting dessert just begging for some rich vanilla dairy-free ice cream and a healthy drizzle of caramel for that impossibly delicious combination of sweet, crunchy, and salty.

The Magic of a Caramel Apple Crisp

Apple crisp is such a simple and timeless dish with classic flavors. Reminiscent of a deconstructed apple pie, it features a layer of tender, spiced apples, generously topped with a crumbly mixture of oats, flour, sugar, and vegan butter. The addition of caramel sauce adds that salty sweet perfect touch.

What makes vegan caramel apple crisp particularly appealing is its versatility. It can be served warm or cold, with a scoop of dairy-free ice cream or a dollop of coconut whipped cream. It’s perfect for holiday gatherings, potlucks, or simply as a comforting treat on a cold night. And let’s be honest, who says it has to be just a dessert? I have had this for breakfast on many an occasion with zero guilt.

Apple crisps have such a fond place in my heart. I grew up with a giant apple tree in our backyard and every Fall, my mom would bake piles of these to use up the insane amount of apples we had each year. The house would be filled with the amazing aromas of baking spiced apples for weeks. The apples were so bitter and chalky that they were hard to eat on their own. Baking them into delicious family-style desserts was the best thing we could use them for.

Apple crisps and apple pies are perfect for your more bitter apples like a granny smith. I used honeycrisp apples here because we have a household of particular apple eaters, and it’s what I had on hand, but you can use any variety.

Need to Fit Dietary Restrictions?

If you need to modify this dessert to fit your lifestyle there are a few options with this recipe. It’s basically already vegan, you just need to swap out the dairy, but here are a few other alternatives:

• Gluten Free: Need this sans gluten? Just make sure you are using gluten free oats and flour. Oats are naturally gluten free, but some factories may have allergen exposure, so check the labels.
• Diabetic: Need to reduce your sugar intake? Leave off the caramel and ice cream and the white sugar on the apples. Just use a little diabetic friendly sugar substitute in the crumb topping.
• Dairy Free: Great news! This recipe is already dairy free and ready to rip. Make sure any butters and ice cream as well as caramel sauce you are using are compliant.
• Dietary Additions: Want to crank up nutritional value? Don’t be afraid to top with chopped dates, berries, nuts, seeds, and hemp hearts for added protein. Want even more? Add chia seeds and ground flax to the crumble to give you some omega’s as well.

Tips for Making the Perfect Vegan Caramel Apple Crisp

Don’t worry, it’s impossible to screw this one up, but here are a couple tips to make sure you get the most out of this recipe:

• Choosing the Right Apples: Opt for a mix of sweet and tart apples for a balanced flavor. Varieties like Granny Smith, Honeycrisp, and Fuji work well together.
• Perfecting the Crisp Topping: Make sure the butter is cut in cold and you can even make the crumble mixture and put it back in the fridge for a bit before topping and baking. The mixture should be crumbly but hold together when pressed.
• Spicing It Up: Use a mix of warming spices such as cinnamon, nutmeg, and cloves to enhance the flavor of the apples and caramel.
• Homemade Vegan Caramel: Making your own vegan caramel sauce can elevate the dessert. Use ingredients like coconut milk, coconut sugar, and a pinch of sea salt for a rich and flavorful sauce.
• Balancing Sweetness: Taste your apple mixture before baking. If the apples are particularly tart, you may need to add a bit more sweetener to balance the flavors.

Whether you’re a committed vegan, exploring plant-based options, or just want an awesome and delicious treat, caramel apple crisp is a must-try. It’s a timeless favorite that will continue to be cherished and passed down to future generations. Happy baking!

Instructions

This vegan caramel apple crisp is so easy to make. With just 5 minutes of prep, and some time to bake to perfection, you have an easy plant-based dessert ready to be enjoyed.

1. Simply core and slice your apples and mix in the sugar, cinnamon, and lemon juice.

2. Place them in a greased 8×8 baking pan.

3. Whip up the crumb coating of oats, flour, brown sugar, vegan butter, salt, and vanilla extract.

4. Top the apples with the crumb coating and place in a preheated oven at 350 degrees for about 45 minutes.

5. The result is a perfect vegan apple crisp. Top with dairy-free ice cream and caramel topping to really take the flavors up a notch.

Try these related recipes:

Egg-Free Fluffy Waffles

Roasted Pistachio Lavender and Lemon Olive Oil Cake

Batter Dipped Banana Slice Pancakes

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Vegan Caramel Apple Crisp

A rich and decadent apple crisp just like grandma used to make. Warm oven-baked apples with a sweet and crumbly oat crust. Top with dairy-free ice cream and caramel sauce for the perfect homestyle dessert.

Course Dessert

Cuisine American

Keyword apple crisp, dessert, ice cream

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

Apples

• 4 honeycrisp apples- cored and sliced
• 2 tbsp white sugar
• 1 tsp cinnamon
• 1 tsp lemon juice

Crumb Topping

• 2/3 cup brown sugar
• 1/2 cup old fashioned oats
• 1/2 cup all-purpose flour
• 1/3 cup vegan butter
• 1/2 tsp vanilla extract
• pinch of salt
• caramel sauce for topping (optional)
• vanilla dairy-free ice cream (optional)

Instructions

• Preheat oven to 350 degrees. Grease an 8×8 baking pan.
• In a small bowl, combine sliced apples, sugar, lemon juice, and cinnamon. Toss to combine. Place in the bottom of the baking dish.
• In a separate bowl, combine brown sugar, oats, flour, butter, vanilla, and salt. Mix well. If necessary, cut colder butter into slices and use your hands to combine.
• Sprinkle the crumb coating over the apples. Bake for 40-45 minutes until browned and bubbly.
• Enjoy warm with dairy-free ice cream and caramel topping. Store covered leftovers in the fridge for 3-4 days.

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This roasted pistachio lavender and lemon olive oil cake is completely plant-based and so light, bright, and tangy. The nuttiness of the roasted pistachio oil is to die for, and the olive oil keeps the moisture content high for the perfect texture that never tastes dried out. The touch of fresh lemon juice and lemon zest, as well as infused lavender flavors, gives this cake a wonderful botanical twist. It’s a blending of all my favorite flavors in one satisfying dessert.

The inspiration for this recipe came from a beloved friend. Being her birthday, she needed a proper birthday cake. She is also a huge lavender and lemon fan and enjoys more savory rather than sweet desserts. It can be challenging to create a cake with the subtleness of lavender without overpowering it, or without it getting too earthy. After a few iterations, I came up with this cake that I think blends all the flavors into a wonderfully perfect little cake. To keep the sweetness lower than traditional icing, I replaced that with a simple infused glaze and some crunch of crushed pistachios. I’ve been told the iced glaze combined with the dense moisture of the olive oil cake gives us donut vibes, and honestly, I am here for that!

Supplies and Equipment

We are starting with a simple olive oil cake but elevating it a bit by infusing it with the delicate essence of lavender. This aromatic addition marries vibrant citrus flavors with the nutty crunch of pistachios, and the bright tanginess of lemon, all enveloped in the subtle floral notes of lavender.

A brief note on the history: Olive oil cakes find their roots in Mediterranean cuisine where olive oil is king. Lavender has often been cherished for centuries in different cultures due to its therapeutic properties and subtle aroma. Combining the two adds a new dimension and sensory experience in a common dessert.

To achieve a lavender flavor component, we are using infused olive oil and some lavender extract. You can either infuse your own lavender oil, or I found this infused olive oil on Amazon that I actually really liked if I am short on time or don’t have lavender on hand. You will also need a quality lavender extract. I absolutely love this lavender extract paste. It’s amazing to work with and has great flavor for use in baking.

Infusing Lavender: Begin by infusing culinary-grade lavender into the olive oil. Heat the olive oil gently in a saucepan, then add dried lavender buds and allow them to steep for 20-30 minutes. You can leave this sit overnight and strain the next day as well. Strain the infused oil to remove the lavender buds, leaving behind a fragrant base for the cake batter.

We certainly can’t ignore the perfectly nutty addition of roasted pistachio oil. I am obsessed with it. It adds so much depth to the cake and the glaze balancing the bright lemon and tang. Check this toasted pistachio oil out, trust me you will become a convert overnight.

The last thing to note is getting a good springform pan. These make cheesecakes, cakes, and pies so much easier. Here are a couple of tips to make sure it’s working for you and not against you.

1. Preparation: Ensure the springform pan is well-greased and lined with parchment paper to prevent sticking. You can also grease it and lightly dust it with flour if you don’t have parchment paper.
2. Assembly: Assemble the springform pan securely, ensuring the latch mechanism is tightly closed to prevent leaks during baking.
3. Baking: Spread your batter evenly to ensure uniform baking. To prevent it from dropping in the center, rotate it partway through the baking process. If you still have trouble, wrap the top rim of the pan in a damp towel. It ensures the cake rises evenly.

Ingredients

Is vegan cake healthy? I hate to break the news but, no, not by any means. It’s got some health advantages over typical desserts, but we can’t get away from the fact that there is lots of oil and sugar in here. Is It healthier than regular store-bought cake with butter, sugar, eggs, and milk? Yes, I personally think so. But don’t fool yourself into thinking dessert can be a health food. However, there are some pretty cool benefits to some of the ingredients that I think are worth calling out.

• Lavender: Rich in antioxidants and known for its calming properties, lavender adds more than just fragrance to the cake. Plus, it’s just pretty to look at and I personally benefit from feeling good after eating something so beautiful.
• Pistachios: In addition to their texture and crunch, pistachios boast an impressive nutritional profile, packed with protein, fiber, and healthy fats that promote satiety and heart health. Nuts for the win!
• Citrus: Lemons provide a burst of vitamin C and antioxidants, supporting immune function and overall well-being.
• Olive Oil: Rich in monounsaturated fats and antioxidants, olive oil promotes heart health and adds richness to the cake without the need for butter.
• Flour: Opt for whole grain or gluten-free flour for added fiber and nutrients, ensuring a wholesome dessert that satisfies dietary preferences.

Tips and Tricks

Here are a couple of tips and tricks to make sure your cake comes out perfect every time!

1. Ingredient Selection: Opt for high-quality ingredients, including infused pistachio and lavender extra virgin olive oil, fresh lemons, and raw pistachios. These ingredients contribute to the cake’s distinctive taste and aroma.
2. Mixing Method: Begin by whisking together the wet ingredients. In a separate bowl, sift together the dry ingredients before gradually incorporating them into the wet mixture. Stir until just combined to avoid overmixing, which can result in a dense cake.
3. Baking Method: Transfer the batter to a prepared springform cake pan, spreading it evenly with a spatula. Bake in a preheated oven until golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool completely before removing it from the pan.
4. Dry Cake: To prevent a dry cake, avoid overmixing the batter and be mindful of baking time. Use a toothpick to check for doneness, and if necessary, reduce the baking time to retain moisture.
5. Soggy Bottom: To prevent a soggy bottom, ensure the oven is properly preheated and bake the cake on the middle rack to promote even heat distribution. Additionally, allow the cake to cool completely before removing it from the pan to prevent condensation.
6. Sunken Center: To prevent a sunken center, avoid opening the oven door prematurely during baking, as sudden temperature changes can cause the cake to collapse. Instead, rely on visual cues and use a timer to gauge doneness.

I can’t wait to hear what you think and for you to try making this delicious roasted pistachio lavender lemon olive oil cake. Happy baking!

Try these related recipes:

Delicious Vegan Banana Bread

Acai Bowls

Dairy-Free Bagels

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Roasted Pistachio Lavender and Lemon Olive Oil Cake

A light and bright lemony lavender olive oil cake made with rich roasted pistachio olive oil and topped with a nutty lemon glaze, chopped pistachios, and lavender. Full of moisture and flavor and it's completely plant-based.

Course Dessert

Keyword cake, glaze, lavender, lemon, olive oil, pistachios

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 slices

Author Allison Crawford at The Hungry Carrot

Ingredients

Cake Mix

• non-stick spray
• 2 tbsp lemon zest
• 1 cup sugar
• 1/2 cup lavender-infused olive oil (or regular olive oil)
• 2 tbsp pistachio oil (or more olive oil)
• 1/4 cup apple sauce (non-sweetened)
• 2/3 cup soy milk
• 2 tbsp lemon juice
• 1/2 tsp lavender extract or vanilla extract
• 1 3/4 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Glaze

• 1 tbsp pistachio oil
• 1 tsp lavender extract
• 3 tbsp lemon juice
• 1 3/4 cup powdered sugar
• chopped pistachios for topping
• extra lemon zest for topping

Instructions

• Preheat oven to 350 degrees. Spray non-stick cooking spray on a 9-inch springform cake pan
• Add lemon zest and sugar to a bowl and rub together to release the lemon oils. Whisk in olive and pistachio oil, applesauce, soy milk, lemon juice, and lavender or vanilla extract. Mix well.
• Fold in flour, baking powder, baking soda, and salt until just combined. Don't overmix.
• Pour into the cake pan and bake for 35 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, it's ready.
• Let the cake cool in the pan for 30 minutes before removing the springform. Cool completely on a wire rack.
• Meanwhile, whisk together the glaze ingredients.
• Spread the glaze over the cake. Top with pistachios, lemon zest, and lavender if using.
• Store at room temp in foil or plastic wrap for a couple of days. You can also freeze this for a couple of months by wrapping it in plastic wrap and then foil.

The post Roasted Pistachio Lavender and Lemon Olive Oil Cake appeared first on The Hungry Carrot.

The Hungry Carrot is reader-supported. This post may contain affiliate links.

A delicious vegan banana bread with the perfect moisture content and flavor. There’s nothing better than a freshly baked banana bread loaf with a crunchy turbinado sugar crust and a sweet moist center. The nuttiness of the chopped walnuts puts this over the top.

Have some not-so-fresh-looking bananas staring you down from the countertop? You came to the right place! I can’t tell you how many vegan banana bread recipes I have tried over the years. This one takes the cake. It is nicely balanced with the natural sweetness of the bananas and the rich nuttiness of the chopped walnuts. My favorite part? The delectably crunchy turbinado sugar-coated crust. It’s to die for! Don’t know where to grab turbinado sugar? Try this one. Top a warm slice of bread with some vegan butter spread and you are in banana bread heaven.

Instructions

1. Preheat oven to 350 and grease a 9×5 loaf pan.
2. In a small mixing bowl mash the bananas with the back of a fork or potato masher.
3. Add the oil, soy milk, vinegar, and vanilla. Whisk until combined.
4. In a large mixing bowl add the flour, sugar, baking soda, cinnamon, and salt. Mix well.
5. Add the wet ingredients to the dry and mix until combined. Add in the chopped walnuts. Pour into prepared baking pan.
6. Sprinkle turbinado sugar on top if using.
7. Bake for 1 hour. Check for doneness with a toothpick in the center of the loaf and bake an additional 5-10 minutes if needed.
8. Let the bread cool before removing it from the pan. Slice and enjoy!
9. Store in foil at room temp for 3 days or in the fridge for 5 days. It can be frozen for up to 3 months. Thaw on the counter or in the fridge overnight before slicing.

Try these other recipes:

Garlic Toast

Easy Acai Bowls

Fluffy Waffles

If you tried this recipe, leave a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Vegan Banana Bread

A delicious vegan banana bread with the perfect moisture content and flavor. There's nothing better than a freshly baked banana bread loaf with a crunchy turbinado sugar crust and a sweet moist center. The nuttiness of the chopped walnuts puts this over the top.

Course Bread, Breakfast, Dessert, Snack

Cuisine American

Keyword baking, banana bread, bread, breakfast, dairy-free, vegan

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 1 loaf

Author Allison Crawford at The Hungry Carrot

Ingredients

• 3 ripe bananas
• 2 cups all-purpose flour
• 3/4 tsp baking soda
• 1 tsp salt
• 1 cup sugar (adjust to taste)
• 1/2 cup oil (I used avocado but use what you prefer)
• 1/4 cup soy milk
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/3 cup chopped walnuts
• turbinado sugar for the crust (optional)

Instructions

• Preheat oven to 350 and grease a 9×5 loaf pan.
• In a small mixing bowl mash the bananas with the back of a fork or potato masher.
• Add the oil, soy milk, vinegar, and vanilla. Whisk until combined.
• In a large mixing bowl add the flour, sugar, baking soda, cinnamon, and salt. Mix well.
• Add the wet ingredients to the dry and mix until combined. Add in the chopped walnuts. Pour into prepared baking pan.
• Sprinkle turbinado sugar on top if using.
• Bake for 1 hour. Check for doneness with a toothpick in the center of the loaf and bake an additional 5-10 minutes if needed.
• Let the bread cool before removing it from the pan. Slice and enjoy!
• Store in foil at room temp for 3 days or in the fridge for 5 days. It can be frozen for up to 3 months. Thaw on the counter or in the fridge overnight before slicing.

The post Delicious Vegan Banana Bread appeared first on The Hungry Carrot.