Vegan Apple Crisp
Need a Vegan Apple Crisp? Check. How about a naturally sweetened, refined sugar-free apple crisp? Double check. Gluten-free apple crisp? Healthy apple crisp? DELICIOUS APPLE CRISP that you can devour with friends or alone in front of your refrigerator, quiet and at peace with the world? Check, check, and check!
This apple crisp is the easiest dessert you’ll make this fall!
Fruit crisps and I are old pals. They are one of the fastest, easiest desserts to throw together before dinner—this vegan apple crisp topping takes less than 5 minutes to prep!—and they bake in the perfect amount of time to serve hot out of the oven when you are ready for dessert.
In the spirit of full disclosure, I didn’t set out to make this a vegan apple crisp or a gluten-free apple crisp, or really anything other than ridiculously yummy.
As fall fortune would have it, however, it turns out that this apple crisp recipe, my absolute favorite fruit crisp to date, happens to be all of the above, and it’s healthy too! (If you prefer a little butter in your apple crisp instead, try my Crock Pot Apple Crisp.)
5 Star Review
“Absolutely delicious! Definitely my new favorite dessert. The coconut and dried cranberry pair wonderfully with the apple!”
— Allison —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
For the Apple Filling:
- Apples. I made this vegan apple crisp with a blend of my beloved Honeycrisp apples and Granny Smith, but any firm baking apple will do nicely.
- Dried Cranberries. These are optional, but they add a little pucker and some chewy texture to the filling.
- Maple Syrup. Or honey if you’re not making this apple crisp for strict vegans.
- Cornstarch. For thickening the filling.
- Lemon. You’ll need both the zest and juice.
- Cozy Spices. Ground cinnamon, ginger, and nutmeg.
For the Crisp Topping:
- Old-Fashioned Rolled Oats. Use gluten-free oats if you need this vegan apple crisp to also be gluten-free. (Try my Gluten-Free Apple Crisp or Blackberry Crisp for more gluten-free options.)
- Pecans or Walnuts. For fabulous crunch!
- Almond Meal. A great alternative to all-purpose flour because it’s a bit richer and gets toasty in the oven.
- Shredded Coconut. Adds extra addictive toastiness, not a coconut flavor, so if you are coconut adverse, fear not.
- Ground Cinnamon. You could also use the blend of spices above, but I prefer pure cinnamon goodness in the topping.
- Kosher Salt. Just a touch for balance.
- Coconut Oil. If you don’t have it, you can swap in light olive oil.
- Maple Syrup. Or, again, honey if you’re not strictly vegan.
How to Make Vegan Apple Crisp
- Prep the Apples. Peel, core, and cut them into chunks.
- Make the Filling. Toss the apples, cranberries, maple syrup, cornstarch, lemon zest, lemon juice, and spices in a baking dish.
- Make the Topping. Stir together the oats, nuts, almond meal, coconut, cinnamon, and salt, then fold in the oil and syrup until the dry ingredients are moistened.
- Bake. Sprinkle the topping over the filling and bake for 45 to 50 minutes, or until the filling is bubbling along the edges and the top is golden brown. (If it looks like it’s getting too brown, tent it at the 30-minute mark.
- Rest. Let your vegan apple crisp cool for 5 to 10 minutes, then scoop into bowls with your favorite toppings and ENJOY!
What to Serve With Apple Crisp
Get yourself a GOOD vegan vanilla ice cream and add a scoop to each warm serving of apple crisp. It melts and gets saucy and it’s just perfection! Whipped cream (or whipped coconut cream) is fabulous too, or drizzle on some Vegan Caramel Sauce for a little more decadence.
More Fruit Crisp Recipes
- Strawberry Crisp
- Peach Crisp
- Slow Cooker Triple Berry Crisp
- Strawberry Rhubarb Crisp
- Double Crust Cherry Crisp
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Vegan Apple Crisp
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Ingredients
For the Apple Filling:
- 4-5 large crisp apples (about 2 pounds; I like a mix of sweet and tart, such as Honeycrisp and Granny Smith)
- ½ cup reduced-sugar dried cranberries optional
- 3 tablespoons pure maple syrup or honey if the crisp does not need to be vegan
- 1 tablespoon cornstarch
- Zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon nutmeg it’s an amazing flavor upgrade to grate your own nutmeg. I use this zester to do it.
For the Crisp Topping:
- 1 cup old fashioned rolled oats gluten free if needed*
- ¾ cup chopped pecans or walnuts, untoasted
- ½ cup almond meal**
- ½ cup unsweetened shredded coconut***
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¼ cup melted virgin coconut oil or very light extra-virgin olive oil
- ¼ cup pure maple syrup or honey
Instructions
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Place a rack in the center of your oven, then preheat the oven to 350 degrees F. Peel and core the apples, then cut them into 1-inch chunks.
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In the bottom of a 9×9-inch baking dish or other 2-quart casserole dish, mix together the apples, cranberries, maple syrup, cornstarch, lemon zest, lemon juice, cinnamon, ginger, and nutmeg. Set aside.
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In a medium bowl, prepare the topping: Stir together the oats, nuts, almond meal, coconut, cinnamon, and salt. Drizzle the oil and maple syrup over the top, then use a spatula to combine until the dry ingredients are evenly moistened. Sprinkle the topping over the filling.
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Bake the crisp for 45 to 50 minutes, or until the filling is bubbling and the top is golden. Check at the 30-minute mark—if the crisp starts browning too quickly, lightly tent it with foil, then continue baking as directed. Let rest for 5 to 10 minutes. Serve warm, topped with vanilla ice cream or Greek yogurt (dairy free if needed).
Notes
- *I prefer rolled oats over quick oats because they have a better, crunchier texture. Quick oats will lead to a mushier topping.
- **To make your own almond meal, pulse whole, raw almonds in the food processor until they form fine crumbs. Do not overprocess or you will have almond butter instead.
- *** I prefer unsweetened coconut in this recipe to keep it naturally sweet, but the recipe will also work with sweetened flaked coconut (also called baker’s coconut).
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- The crisp can be prepped up until the point where it goes into the oven 1 day ahead. Cover tightly and store in the refrigerator. When ready to bake, let stand at room temperature 30 minutes, uncover, then bake as directed.