Preheat oven to 375°F. Lightly oil a 1½-quart square or round baking dish.
Beat together oil and sugar in a bowl using a wooden spoon. Add oats, walnuts, cinnamon, and salt and stir to evenly distribute. The mixture will be thick and crumbly. Set aside.
Peel, core, and slice the apples into the prepared baking dish, until they fill roughly two-thirds of the dish. Sprinkle with lemon juice and toss to combine.
Spoon oat mixture on top of the apples, spreading it around to cover them. Bake for 40 minutes, or until apples are tender and topping is golden brown and crisp.
Spoon apples and topping into individual serving dishes and serve with vegan vanilla ice cream, if desired.
Makes 6 Servings
⅓ cup softened extra-virgin coconut oil
1 cup coconut sugar
1 cup rolled oats
½ cup pecans or walnuts, chopped
½ teaspoon ground cinnamon
¼ teaspoon sea salt
5 or 6 apples (Macintosh, Gala, or any crisp, tart apple)
2 tablespoons freshly squeezed lemon juice
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.