Vegan Apple Crisp

This apple crisp is just perfect. Sweet and crunchy and spiced just right, serve warm.

Equipment:
9x13 baking dish (preferably glass)

Ingredients
For the filling
4 lbs. apples (I use Golden Delicious)
1/2 C (96g) light brown sugar
1/2 C (96g) sugar
1/3 C apple juice or water
1 Tbsp arrowroot powder (cornstarch will work too)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp allspice
1/8 tsp cloves
1/2 C raisins (optional - I do not do this step)

For the topping
1 C (78g) quick cooking oats (not instant)
1 C (120g) flour
1 C (192g) light brown sugar
1/2 tsp baking powder (I use Hain - Featherweight Baking Powder for zero sodium)
1/2 tsp ground cinnamon
1/3 C canola oil
2 Tbsp soy milk (I use Blue Diamond - Almond Breeze Original Almond)
1 tsp vanilla
1/4 tsp salt (I do not use this)

Directions
Preheat oven to 350 F

Peel, core, and thinly slice apples. I use a Pampered Chef peeler, slicer, corer. Dissolve the arrowroot in the apple juice or water. Set aside.

Place apples and raisins in the baking dish, add sugars and spices and combine everything well (you may need to use your hands to do this). Pour arrowroot mixture over everything.

To prepare the topping, in a medium bowl, combine all dry ingredients. Add oil, soymilk, and vanilla, mix well. Crumble topping over the apples. Bake for 45 minutes.

Remove from oven and let cool at least 15 minutes before serving.

If divided into 8 servings, the nutritional info as I make it is:
Calories Carbs Fat Protein Sodium
Per Serving: 495 104 10 4 4

If divided into 12 servings, the nutritional info as I make it is:
Calories Carbs Fat Protein Sodium
Per Serving: 330 69 7 3 3