Vegan Apple Crisp

I make Vegan Apple Crisp when I want a warm, comforting dessert. It uses coconut oil instead of butter for the oat and walnut topping, which crisps up golden in the oven while the cinnamon-spiced apples soften and bubble underneath. The coconut oil makes it rich and crumbly, tasting just like the traditional version. I make it for Thanksgiving, Christmas, holiday potlucks, and cozy fall weekends, and it's always a crowd-pleaser, even with non-vegan guests. The crisp stays fresh covered at room temperature for about 2 days, or you can refrigerate it for up to 5 days.

Print Recipe Pin Recipe [btn-google-source]

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Course: Dessert

Cuisine: American, Best of British

Keyword: Vegan Apple Crisp

Servings:

Calories: 451kcal

Author: Mandy Applegate

Equipment

Handheld citrus squeezer

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

US Customary - Metric

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

Here are my best tips for making the perfect easy vegan apple crisp:

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

Tried this recipe?Let us know how it was!

Want to save this recipe?