Description
A vegan twist on a fall classic, this apple crisp recipe is both delicious and simple to make. Nothing beats the smell of ooey-gooey baked apples smothered in cinnamon sugar with a crispy topping…am I right? Plus, it’s gluten and oil-free!
Ingredients
Apple Filling
- 4 cups (446 g) sliced apples (click here for a list of great apples for baking)
- 2–3 tablespoons vegan honey or maple syrup
- 1/2 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon lemon zest (optional)
- 1/8 teaspoon ground nutmeg
- Pinch of salt
- 1 1/2 tbsp (12g) cornstarch
Crumble Topping
- 1 cup (90g) gluten-free rolled oats (we used this brand)
- 1/4 cup (28g) blanched almond flour
- 1/3 cup (42g) finely chopped pecans
- 1/4 cup (50g) coconut sugar (you can also use brown sugar)
- 3 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- Pinch of salt
Serve with
- Vegan vanilla ice cream
Instructions
- Preheat the oven to 350°F and have a medium-sized baking dish ready. The dish we used was 10″×8″. You can lightly grease the dish if you’d like but we skipped that and it worked just fine.
- In a large bowl, mix together all of the ingredients for the apple filling except for the cornstarch. Once everything is uniform, sprinkle over the cornstarch and give it another good mix. Transfer all of the fillings into the baking dish and spread it out as evenly as you can.
- In the same large bowl, add all of the ingredients for the crumble topping and mix until well combined. It will be crumbly with a granola-like consistency. Evenly distribute the topping over the apples in the baking dish.
- Place the dish into the oven and bake on the middle rack for 45 minutes, or until the topping is golden and the filling has thickened.
- Cool for about 10 minutes or until it is easy to handle and serve with a scoop of vegan vanilla ice cream.
Notes
- This can be stored covered in the refrigerator for up to 1 week.
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
Keywords: Dessert, Fall, Vegan, Gluten-free, Oil-Free crisp, apple, cinnamon, thanksgiving
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!
Made this with Granny Smith apples, it was delicious. Great for holidays. Added benefit, it’s makes the whole house smell amazing.
★★★★★
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!
★★★★★
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 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.
★★★★★