Recipe prepared by Elizabeth Gary, vegan chef and culinary writer for Jensen’s Foods, Southern California grocery store chain

Serve with non-dairy vanilla ice cream or whipped cream.

Apple Pecan Crisp
  • 1 3-pound bag Granny Smith or Fuji apples
  • 1½ cup tablespoons flour
  • ¼ cup coconut sugar
  • ½ teaspoon cinnamon
  • 1 cup unbleached all purpose flour
  • ½ cup vegan butter, well chilled
  • ½ cup plus 2 tablespoons coconut sugar
  • Pinch of Salt
  • 1 cup pecan pieces, roughly chopped
Cinnamon Praline Pecan Garnish:
  • Pecan halves, about 20
  • 1 tablespoon vegan butter
  • 1 tablespoon coconut sugar
  • ¼ teaspoon cinnamon
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Peel, core, and slice the apples.  Place them in a 10-inch round baking dish.
  3. Combine the first tablespoon and ½ of flour in a small mixing bowl with the ¼ cup of sugar and the cinnamon.
  4. Stir to combine then toss the mixture over the sliced apples.  Gently stir the apples to coat the slices evenly.
To Make the Topping:
  1. Use a medium mixing bowl to combine the 1 cup flour, ½ cup chilled vegan butter, diced small, ½ cup plus 2 tablespoons coconut sugar and the pinch of salt.
  2. Use a fork or pastry blender to mix ingredients into crumbs.
  3. Stir in the chopped pecans.
  4. Spread the topping over the apples and bake 50-60 minutes or until the apples are tender.
  5. Allow to cool 20 minutes before serving.
To Make the Cinnamon Praline Pecan Garnish:
  1. Heat a small skillet to a medium temperature.
  2. Add the vegan butter and pecan halves and saute the pecans until they begin to brown.
  3. Sprinkle them with the additional tablespoon of coconut sugar and cinnamon, stir to coat evenly.
  4. Turn off the heat and let them cool in the pan and they will crisp as they cool.