God Awful!

i reduced much of the sugar in this recipe, to try and make it a little less indulgent; i added in some juicy pears along with the apples. it tasted fantastic!

i made this over the weekend and it was absolutely indulgent and delicious! i am a big fan of the crumble on top and am already thinking of ways to use it to top vegan muffins and coffee cakes. thanks!

I’ve made this at least a dozen times in the past year, and it’s always a hit. So easy (though slicing the apples takes a bit of time), and SO tasty. I’ve made it according to the recipe as well as with some changes: adding crushed flax, pumpkin seeds, or coconut to the topping; adding cranberries instead of raisins or omitting the raisins altogether; and almost always cutting down the sugar by a third. Thanks Isa, this recipe’s a keeper!

I made this with rhubarb and strawberries, it was a huge hit at the potluck! Thanks, I think I will use this again and again.

Love it! I reduced the sugar like one of the other commenters. I also will use less water/juice next time since our local apples are apparently extra-juicy. Thanks for vegan-using one of my favorite recipes. I’ve only been vegan for a week, but the occasional soul food dish like this and I may never go back :)

Used 1/2 c oil to make the topping a bit wetter, and also doubled the topping, but probbly could have done 1.5 times the amount and had enough for our tastes. I also found it to be VERY sweet, and will cut back on the sugar in the topping considerably next time. We have a wheat allergy so used equal parts oat flour, millet flour and sorghum flour. It came out great – very similar to “regular” apple crisp.

Totally perfect. I got nervous as it was baking, reading the comments, as many people suggested halving the sugar. But it didn’t seem too sweet for me or my friends, and I’m pretty sensitive to excessively sweet. Thanks!!! Making a variation of it tonight!

I made this, and it turned out great! I didn’t have canola oil, so I used vegan butter instead. Also, I used half of the sugar in the topping and it still tasted really good. If I were to make this again, I would cut out the white sugar in the filling. I really think the sugar thing depends on which type of apples you use (I used macs) and whether or not you mix water or juice with the cornstarch (I used apple cider). If paired with some vanilla ice cream, I think it would cut the sweetness of the filling a bit. Either way, I’ll be making this again…and maybe with peaches??

2 cups of sugar?!! Yikes!

i’m doing myself wish me luck =)

Good luck, “doing yourself” ;) Andrew (I’m childish, I know.)
I’m going to make this apple crisp for a dinner party tonight. I’m confident that it will fully rule. THANKS!

This is the best Apple Crisp I have ever made. I loved it with the raisins and even though it is a lot of sugar… it was worth it. I may try less sugar in it sometime, but then again it is a dessert.

I used coconut sugar in place of the regular sugars. I’ll probably cut the sugar in half next time, because it was too sweet for us. Fabulous recipe, I don’t think I’ll ever try another. :)

What size pan would you use for this?

I’ve seen similar recipes that use half the amount of apples in an 8×8 pan, so I think this would be best in 9×13. You could always make extra topping if its not quite enough. I’m making it tomorrow so I’ll confirm the pan size!

Thanks J! I appreciate it!

I cut down the sugar a bit and it was awesome! love it!

i like a more tart crumble, so i halved the sugar & adding 1/8 c lemon juice. it was delicious! the topping is divine.

*added

I so wish you had a picture on this recipe so I could pin it. It is the best recipe I have ever used!!!

Great comfort recipe! I made it with currents, and OJ because I had no apple juice. A little heavy on the sugar yes, but really delicious…

I made this for guests a few days ago and it is the best apple crumble I have ever made (and I’ve made lots).
One thing i often do is use recipes as a guide and use my own interpretation to get something like the suggested end product but i must say that with your recipes I tend to actually follow themto the ‘T’ because they always turn out so well … maybe it ‘s because I was scared not to follow them after rehding your “don’t come crying to us” type advice in ” vegan cupcakes take over the world “:)
THanks for another amazing addition to my repetoire !

This recipe is so tasty and easy to make. I like to add currants, walnuts, and pecans. I also used a mixture of apples and peaches. It turned out great both times I have made it.
Thanks. Can’t wait to try some of the other recipes, especially soups!

Can this be made ahead? I need to take a dessert to my sister-in-law’s house.

I just tried this and it was yummy. I didn’t have cornstarch or arrowroot powder so I used kamut flour. I left out the nutmeg, cloves and all spice, as well as the raisins. I also used almond oil instead of canola oil, and almond milk instead of soy milk. And I used all brown sugar instead of half-half. It was delicious – not too sweet, just perfect. Thanks for the recipe! Will definitely make it again, just the same.

Oh….I made a mistake in my last post. I replaced the canola oil with maple syrup. I used almond oil to grease the pan.