9 Reviews

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.

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Alecia Pearl October 27, 2013

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.

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Eden C January 27, 2012

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.

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katew June 23, 2010

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!

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BusyBeeHoneyBee May 20, 2010

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.

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mapsmay February 23, 2010

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.

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nethope October 24, 2009

This was a nice light dessert! I used Pink Lady apples. Thank you! Made for PRMR.

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Sharon123 January 06, 2009

Very good! I used rice milk and olive oil for my liquids. I also added 1/2 cup chopped walnuts.

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Blessed*One July 10, 2008

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!!

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~Harriet~ April 13, 2008
Vegan Apple Crisp (No Margarine)