This Vegan Apple-Raspberry Crisp Is Fall In A Bowl

Is there a better aroma than a spiced apple dessert wafting through your kitchen?

This is for when you just want to cook a healthy dessert for two, without the hassle of peeling a basket of apples.

With minimal skill and some pantry ingredients you probably have on hand, a homemade fall crisp is ready to enjoy.

Apples and raspberries are blanketed with a crisp oat, pecan, and cinnamon layer. It's an easy topping over tender fruit that's not too sweet. The berries offer a gorgeous ruby hue to the crisp while lending a delicate, rosy flavor.

This recipe encourages you to give rapadura sugar a try. It's similar to coconut sugar in taste; it's an unrefined and unbleached whole cane sugar with caramel notes. Use it in recipes calling for light brown sugar—you're going to love its pure molasses tang.

Preparation

1. Have ready 2 single-serving baking dishes 1¼-cup capacity each. Preheat the oven to 375°F.

2. Make Oat Pecan Topping: Heat coconut oil (microwave works fine) until it's melted slightly and is no longer solid. Add the oil to a medium-size bowl with the rest of the oat topping ingredients; stir to combine.

3. Place the apple cider in a medium-size bowl. Add the apples as you cut them and toss to coat; the cider will keep them from browning. Add the sugar, gluten-free flour, cinnamon, and salt to the apples. Mix to combine.

4. Portion the apple mixture into the two baking dishes. Add 4 raspberries to each, tucking them in a bit. Top the apples with an even portion of the topping.