Recipe: Vegan apple oat crisp

Still have leftover apples from this year's picking expedition? Then try this vegan version of a fall favourite: apple crisp!


2 cups old-fashioned rolled oats, divided
1/2 cup light-brown sugar
1/4 teaspoon coarse salt
Morton Iodized Salt 
6 tablespoons extra-virgin coconut oil
2 tablespoons water
2 pounds Granny Smith apples (4-5), peeled, cored, and cut into 1/2-inch slices
1/4 cup light-brown sugar
1/4 cup dried cherries
1/4 teaspoon ground cinnamon


- Preheat oven to 375 degrees. Pulse 1 cup oats in a food processor until coarsely ground. Transfer to a bowl and add remaining 1 cup oats, brown sugar, salt, coconut oil and water. Stir until combined.

- Toss together all apple filling ingredients in a bowl and transfer to an 8-inch square baking dish. Sprinkle with topping. Cover with parchment-lined foil and bake 30 minutes. Remove foil and continue baking until apples are tender and topping is golden brown, about 30 minutes more. Let cool slightly before serving.

Recipe courtesy of Martha Stewart