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Nothing says fall quite like a freshly baked Vegan Apple Crisp! Warm, tender apples smothered in sweet maple syrup and seasonal spices, layered below a pecan and oat topping, and baked until warm and crispy! Serve with a big ‘ole scoop of vegan ice cream and dig in!
We always do our best to make recipes as simple as possible, and this one is no different. With just 10 minutes of prep and 45 minutes of baking time, you’ll be enjoying this healthy apple crisp packed with fresh apples in no time at all. This recipe is also gluten and oil-free, so it’s perfect for just about anyone.
Enjoy it on any fall weekend after apple picking, or bring it to your Thanksgiving dinner. It’s one of those vegan desserts that no one will know is free of animal products and will please absolutely everyone!
Ingredients You’ll Need
For the Apple Filling
- Apples: When baking with apples, it’s best to use firm, tart apples that will hold up in the oven and balance the sweetness in the remainder of the crisp recipe. For this reason, we love using Jonagold apples, Cortland, Braeburn, Pink Lady, or Granny Smith apples in this delicious apple crisp.
- Liquid sweetener: We’ve used both vegan honey and maple syrup and both are delicious! If desired, agave would also be a great neutral-tasting sweetener. If you are interested in trying vegan honey, try this Homemade Honey Recipe or purchase a Vegan Honey!
- Lemon: You’ll need freshly squeezed lemon juice to help balance the sweetness and add a pop of freshness. If you love the flavor of lemon, we recommend adding a bit of lemon zest, too!
- Spices: This vegan apple crisp is simply spiced with warm cinnamon and nutmeg. If you have it, apple pie spice would also be great here!
- Cornstarch: This thickening agent is essential to thickening the crisp filling. As the apples bake, they will release their liquids, and without the cornstarch, the filling will be too runny.
For the Crumble Topping
- Rolled oats: When making a crisp, we recommend using old-fashioned oats. They hold their shape during baking and create a nice balance between crispiness and a slightly chewy texture. Quick oats or instant oats can work but will make a softer, less textured topping.
- Almond flour: Make sure to use almond flour, not almond meal. Almond flour is not only lighter in color, but more finely ground and makes the best, soft and chewy crumble mixture.
- Pecans: Raw pecans are best. If they are roasted or flavored, they will alter the final flavor of the vegan crumble.
- Coconut sugar: In order to keep this crisp refined-sugar-free, we opted for coconut sugar, but brown sugar would work well, too.
- Cinnamon: The warmth in the ground cinnamon complements the natural sweetness in the apples and the crumble topping and creates the perfect fall dessert!
Equipment Needed
- 8×10 baking dish
- Large mixing bowl
- Silicone or rubber spatula
How to Make Vegan Apple Crisp
- Make the apple filling. In a large mixing bowl, combine the sliced apples with all of the apple-filling ingredients, except the cornstarch. Once combined, sprinkle the cornstarch over the filling and give the cinnamon apples another good mix. Transfer the filling to the baking dish and spread it out into an even layer.
- Make the crumb topping. In the same large bowl (no need to wash), add all of the ingredients for the crumb topping. Mix until well combined. The mixture should be crumbly and similar to a granola-like consistency.
- Spread the oat crumble over the filling. Evenly distribute the apple crisp topping over the apples in the baking dish.
- Bake. Place the vegan apple crisp into the oven on the middle rack and bake for 45 minutes, or until the topping is golden brown and the apple filling has thickened.
- Serve. Allow the apple crisp to cool slightly to set the filling, then scoop and serve, as desired. Enjoy!
Serving Suggestions
We recommend serving this vegan apple crisp while warm with a scoop of your favorite vegan vanilla ice cream. You can also take this fall dessert to the next level and drizzle it with vegan caramel sauce, additional chopped pecans, a dusting of powdered sugar, or a dollop of Coconut Whipped Cream. You can even repurpose the extra caramel sauce to make additional apple desserts like Vegan Caramel Apples or this Vegan Apple Galette!
Storage Instructions
Leftover crisp will keep for up to 5 days when stored in the refrigerator. To keep the crisp as fresh as possible, tightly cover with plastic wrap, or transfer leftovers to an airtight container. Reheat individual servings of apple crisp in the microwave or in the oven until warmed through.
This easy vegan apple crisp can also be frozen. To freeze, make the crisp in a freezer-safe container, then before baking tightly cover and freeze for up to 2 months. Before baking, allow the frozen crisp to thaw for 24-48 hours in the refrigerator, then bake as usual until golden and bubbly.
More Apple Desserts You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
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Easy Vegan Apple Crisp Recipe
- Total Time: 55 minutes
- Yield: About 12 small servings
Description
Nothing says fall quite like a freshly baked Vegan Apple Crisp! Warm, tender apples smothered in sweet maple syrup and seasonal spices, layered below a pecan and oat topping, and baked until warm and crispy! Serve with a big ‘ole scoop of vegan ice cream and dig in!
Ingredients
Apple Filling
- 4 cups (446 g) sliced apples
- 2–3 tablespoons vegan honey or maple syrup
- 1/2 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon lemon zest (optional)
- 1/8 teaspoon ground nutmeg
- Pinch of salt
- 1 1/2 tablespoons (12g) cornstarch
Crumble Topping
- 1 cup (90g) gluten-free rolled oats
- 1/4 cup (28g) blanched almond flour
- 1/3 cup (42g) finely chopped pecans
- 1/4 cup (50g) coconut sugar (or brown sugar)
- 3 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- Pinch of salt
Serve with
- Vegan vanilla ice cream
Instructions
- Prepare the baking dish. Preheat the oven to 350°F and have a medium-sized baking dish ready.
- Make the apple filling. In a large mixing bowl, combine the sliced apples with all of the apple-filling ingredients, except the cornstarch. Once combined, sprinkle the cornstarch over the filling and give the cinnamon apples another good mix. Transfer the filling to the baking dish and spread it out into an even layer.
- Make the crumb topping. In the same large bowl (no need to wash), add all of the ingredients for the crumb topping. Mix until well combined. The mixture should be crumbly and similar to a granola-like consistency.
- Spread the oat crumble over the filling. Evenly distribute the apple crisp topping over the apples in the baking dish.
- Bake. Place the vegan apple crisp into the oven on the middle rack and bake for 45 minutes, or until the topping is golden brown and the apple filling has thickened.
- Serve. Allow the apple crisp to cool slightly to set the filling, about 10 minutes, then scoop and serve, as desired. Enjoy!
Notes
- Apples: When baking with apples, it’s best to use firm, tart apples that will hold up in the oven and balance the sweetness in the remainder of the crisp recipe. For this reason, we love using Jonagold apples, Cortland, Braeburn, Pink Lady, or Granny Smith apples.
- Storage Instructions: Leftover crisp will keep for up to 5 days when stored in the refrigerator. To keep the crisp as fresh as possible, tightly cover with plastic wrap, or transfer leftovers to an airtight container. Reheat individual servings of apple crisp in the microwave or in the oven until warmed through.
- Freezing: To freeze, make the crisp in a freezer-safe container, then before baking tightly cover and freeze for up to 2 months. Before baking, allow the frozen crisp to thaw for 24-48 hours in the refrigerator, then bake as usual until golden and bubbly.
- This recipe can also be prepared in an air fryer:
Apple Filling
- 1 cup diced apples
- 3/4 tbsp maple syrup or agave
- 1/8 tbsp lemon juice
- 1/4 tsp pure vanilla extract
- 1/4 tsp cinnamon
- 1/8 tsp lemon zest
- Pinch ground nutmeg
- Pinch of salt
- 2 1/4 tsp cornstarch
Crumble Topping
- 1/4 cup gluten-free rolled oats
- 1 tbsp blanched almond flour
- 1 tbsp finely chopped nuts
- 1 tbsp brown sugar
- 3/4 tbsp maple syrup
- 1/4 tsp ground cinnamon
- Pinch of salt
Follow the same preparation for the baked version, but transfer into 2 individual pie tins instead. Cover with foil and bake at 330°F for 10 minutes, then Uncover and bake for another 10 or until the topping is golden and the filling has thickened.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert, Fall
- Method: Oven
- Cuisine: Vegan, Gluten-free, Oil-Free
Nutrition facts label provided by Nutri Fox.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
This apple crisp is really good. I’ve been trying to eliminate our refined oil use and this recipe produced a great tasting, yummy dessert. Thanks for the recipe.
I’m not sure whether to rave or complain. This was so easy to make and delicious, it has become a regular snack in our house. We double it and make a few adjustments here and there…. Yum!
These days our house is filled with the heavenly aroma of baked apples and cinnamon. 🙂
This is so good!! I doubled it and have made it 2x in the past couple weeks and the family loves it. I can’t believe it is oil free because the topping gets so yummy and crunchy!
Made this with Granny Smith apples, it was delicious. Great for holidays. Added benefit, it’s makes the whole house smell amazing.
I love your recipes and your website! Made this for dessert tonight. Really delicious and I plan to make again during Christmas. Thank you for sharing!