We love apple crisp, and this savory & vegan take on it is so different and fun!

In this recipe, you will cook the apple and shallot mixture in a skillet to get that extra-caramelized flavor going. Layering the vegan cheddar between the apples and the crisp topping take this into legendary side dish territory. Or pair it with vanilla oat milk ice cream, which would be perfect for someone who doesn’t like their desserts super sweet.

Savory Apple, Vegan Cheddar, and Shallot Crisp


For the filling:
3 tablespoons vegan butter
1 shallot, minced, about 1/3 cup
Juice from 1 lemon
6 large (or 8 small) apples, peeled, cored, and roughly diced into 1-inch pieces
1/4 cup brandy
1 cup apple cider
1 teaspoon pumpkin pie spice
1/2 teaspoon ginger
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup shredded vegan cheddar

For the topping:
1 cup oats
1/4 cup rye flour
1/2 cup sliced almonds
2 tablespoons brown sugar
1/2 teaspoon pumpkin pie spice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons vegan butter
1/4 cup olive oil

Serves 4-6


Make the filling first: in a large skillet on medium heat, add the vegan butter. Add the shallot, lemon juice, and apples and stir. Combine the apple cider and brandy; add 1/3 of the mixture to the skillet and stir. Add the pumpkin pie spice, ginger, salt, and pepper. Stir often until the apple mixture reduces and has the consistency of a glaze. At that point, add in another 1/3 of the apple cider and brandy mixture and stir.

Once the apples reduce again, about 5 minutes, add the remaining apple cider and brand and stir. Cook for another 5 minutes or until the liquid has been reduced. Remove the apples from the heat and allow them to cool for 15 minutes. Transfer the apples to a medium-sized baking dish and top them with the vegan cheddar.

Preheat the oven to 350 degrees. Combine all ingredients listed for the topping and stir until well-mixed. Spread the topping over the apples and cheese to cover. Bake for 40 minutes or until the top is browned and serve warm.