A vegan crisp/crumble made with Japanese sweet potato and just one apple for a healthier take on the traditional dessert. Great way to sneak another vegetable into dinner tonight!
Preheat the oven to 350 F degrees
Peel the potato and apple making sure to remove any bruised parts
Finely chop the potato and apple into very very fine pieces as the potato is slightly starchier than the apple. As thin as you can chop being sure to make every piece even. Apple pieces can be slightly thicker. You can do slices or more square pieces as long as they are all even.
In a medium sized bowl, add all the filling ingredients (lemon juice, brown sugar, cornstarch, cinnamon and salt) and stir. Pour in the potato and apple pieces and toss about 30 seconds trying to evenly coat the pieces.
Pour the filling into a baking dish (mine is a small oblong one about 8 inches long and 4 inches wide at its widest). If using a large rectangular baking dish double the entire recipe.
In a small bowl mix together all the topping ingredients (oats, steel cut oats, brown sugar, cinnamon, salt, nuts if using, vegan butter) and toss until the melted butter has saturated all the dry ingredients and has a wet sand consistency.
Evenly disperse the topping on your filled baking dish, coating all of the potatoes and apples so that no pieces show through.
Bake in the oven for 55-65 minutes depending on your oven, until the top is crispy but not burnt.
Enjoy with some fresh (vegan) cream or ice cream and if you don't finish it all, you can reheat in the oven at 200 F degrees for about 20 minutes, or enjoy cold from the fridge.