Vegan Apple Crisp
Add Preferred SourceMost apple crisps use butter for a rich, crumbly topping, but this Vegan Apple Crisp swaps it for melted coconut oil, and you’d never know the difference. The oats and walnuts crisp up golden in the oven, while the apples soften into a cinnamon-spiced filling that gently bubbles at the edges. It’s proof that plant-based desserts can be just as satisfying as the traditional version.
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I make this for Thanksgiving, Christmas, and cozy fall weekends when apples are at their peak. It’s a great dessert for potlucks because it’s kid-friendly and even non-vegans love it. The crisp stays fresh covered at room temperature for about 2 days or in the fridge for up to 5 days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Apple Crisp with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
This best Vegan Apple Crisp recipe comes together easily, and your kitchen will smell amazing while it bakes.
Preheat and Prep Your Baking Dish
Set your oven to 350 degrees f and grease an 8-inch pie pan or baking dish with a bit of coconut oil or vegan cooking spray.
Make the Spiced Apple Filling
Toss your sliced apples in a large bowl with the lemon juice, brown sugar, cornstarch, cinnamon, ginger, nutmeg, and salt. I like using this handheld citrus squeezer to quickly juice lemons without any seeds getting into the filling.
The lemon juice keeps the apples from browning and adds brightness to balance the sweetness. Ensure every slice is coated so that the filling thickens properly as it bakes.
Create the Crumbly Oat Topping
In another medium bowl, mix the gluten-free oats, whole wheat flour, brown sugar, chopped walnuts, and cinnamon. Pour in the melted coconut oil and stir everything together with a fork or your hands until the mixture looks crumbly and clumps together when you squeeze it.
The coconut oil solidifies slightly as it cools, which helps create those crispy clusters on top.
Assemble and Bake
Spread the apple mixture in an even layer in your prepared, greased baking dish, then sprinkle the crumble topping over the apples, ensuring they are completely covered. Cover the dish with foil; this keeps the topping from browning too quickly, and bake for 40 minutes.
Remove the foil and bake for an additional 10 minutes, until the topping turns golden brown and the filling begins to bubble around the edges. Using oven gloves makes it easy to handle the hot dish safely when you’re removing the foil.
Cool and Serve
Let the crisp cool for about 10 minutes before serving. It’ll still be warm but won’t burn your mouth. I love serving it with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream on top. Enjoy!
If you need to transport it while it’s still warm, a round insulated pie carrier keeps it hot and prevents spills on the way to potlucks or gatherings.
Equipment
Ingredients
For the Filling:
- 4 – 5 red apples sliced
- 1 lemon juiced
- ½ cup brown sugar
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
For the Crumble Topping:
- 1 cup gluten-free rolled oats
- ½ cup whole wheat flour
- ½ cup brown sugar
- ½ cup walnuts chopped
- 1 teaspoon ground cinnamon
- ¾ cup coconut oil melted
Instructions
- Set the oven to 350°F (180°C). Grease an 8-inch (20 cm) pie pan or baking dish.
- In a large mixing bowl, combine the sliced apples, lemon juice, brown sugar, cornstarch, cinnamon, ginger, nutmeg, and salt. Toss until the apples are evenly coated.4 – 5 red apples, 1 lemon, ½ cup brown sugar, 3 tablespoons cornstarch, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon salt
- In another bowl, mix the oats, flour, brown sugar, chopped walnuts, and cinnamon. Pour in the melted coconut oil and stir until the mixture becomes crumbly and well combined.1 cup gluten-free rolled oats, ½ cup whole wheat flour, ½ cup brown sugar, ½ cup walnuts, 1 teaspoon ground cinnamon, ¾ cup coconut oil
- Spread the apple mixture evenly in the prepared pan. Sprinkle the crumble mixture evenly on top.
- Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for another 10 minutes, or until the topping is golden brown and the filling is bubbly.
- Let cool slightly before serving. Enjoy warm with vegan ice cream or coconut whipped cream.
Notes
- Use the best apple: Choose Granny Smith Apples, Gala, or Honeycrisp for the best texture and balance of tart and sweet flavors, or opt for sweeter apples for added richness. Peel the sweet apples to create a smoother, more tender filling, avoiding the tough skin.
- Swap the ingredients: To create a crisp, golden crumble use all purpose flour, swap coconut sugar for a natural caramelized sweetness or maple syrup for a slightly smoky flavor, and use vegan butter for a rich, buttery topping.
- Add walnuts: They bring a perfect crunch to the topping. Other nuts, such as cashews, are another great option for added richness.
- Cover with foil first: This prevents the topping from burning before the apples have time to soften and release their juices.
- Check for doneness: The filling should be bubbling, and the topping should be golden brown. If the topping browns too quickly, tent it with foil for the remainder of the baking time.
- Flash-freeze for storage: If you’re freezing individual portions, place them on a baking sheet for 1 hour before transferring them to containers to prevent them from sticking together.
Nutrition
How to Store Leftovers
Let the crisp cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It’ll keep at room temperature for about 2 days, or you can place it in the refrigerator for up to 5 days.
I prefer keeping it in the fridge because the filling stays fresh longer. To reheat, microwave individual servings for 30 seconds or warm the whole dish in a 300°F oven for 10-15 minutes until heated through.
For longer storage, wrap each portion in plastic wrap and place it in a freezer-safe container. I use these freezer-safe glass containers because they stack neatly and prevent freezer burn from occurring. They’ll last in the freezer for up to 3 months.
Thaw overnight in the fridge and reheat as directed.
What to Serve With Vegan Apple Crisp
This dessert is delicious on its own, but I love topping it with a scoop of dairy-free ice cream or coconut whipped cream while it’s still warm. The cold, creamy topping melts slightly into the warm filling, and it’s absolutely perfect. You could also drizzle some caramel sauce over the top if you’re feeling fancy.
It pairs beautifully with a cup of hot coffee or chai tea, especially on a chilly fall evening. If you’re serving it at a dinner party, it goes well after hearty fall meals like roasted root vegetables, stuffed squash, or shepherd’s pie.
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