It was very good. My picky five year old approved as well - he liked the apples by themselves without the topping even; I think they still had absorbed some of the flavors from the topping though. My topping didn't seem quite enough, but I think I may have used more than 5 cup of apples perhaps. I used all purpose flour so I don't know if that had much of an impact. Due to my changes, I didn't want to rate it, but I did want to share my review with others and also record it for myself to remember in the future.
An excellent quick dessert. Had it with vanilla coconut milk instead of a la mode. the whole family liked it. I ended up using a much larger 9/13 pan and had about 7 cups of sliced apples and the same amount of crumble or topping - just laid out differently (thinner layers of both) and it tasted great. I imagine it would have been way sweeter with less apples. I baked it for 40 minutes - which was the perfect amount of time to cook the apples and crisp the topping without burning.
I did not miss the dairy products in this recipe and used some soft tofu instead of soymilk - great result, many thanks - made for Family Picks/ZWT 6.
Delish! I made it with frozen peaches and blueberries and used vegetable oil instead of safflower. I also found that I had to bake it a bit longer than 30 minutes, maybe 35 or 40, to cook the fruit and make the topping crispy. Thanks for this awesome vegan recipe!
I made this with pears because that's what I had, and cut the sugar down to only about 1/2 cup, and the oil to 2 tbs, increasing the soy milk to make it moist enough. Would have been even better with some chopped nuts and whipped cream (I was out of both!) but a great recipe for a fast dessert and something I pretty much always have the ingredients for.
This made a delicious crumble topping for an apple pie when I ran out of vegan pie crust, and again later for a fruit (peach, plum, nectarine) crumble. Versatile, and allergy-friendly! It's now in my rotation.
This was a nice light dessert! I used Pink Lady apples. Thank you! Made for PRMR.
Very good! I used rice milk and olive oil for my liquids. I also added 1/2 cup chopped walnuts.
This is a GREAT apple crisp recipe!! I used unsweetened almond milk, and reserved a third of the sugar to mix with the apples before sprinkling on the topping. I also served it with some banana-date syrup (Banana-Date Syrup). What a scrumptious dessert!!