Vegan Apple Crisp

Every fall, my husband and I make it a point to go apple picking. And like most apple-picking trips, we always come home with more apples than we need. When that happens, this simple vegan apple crisp is the first thing I turn to.

What I love about this version is that it delivers all the comfort of a traditional crisp but with a lighter approach. Instead of the usual butter-flour-sugar crumble, the topping is made with rolled oats, almond flour, shredded coconut, and a touch of coconut oil.

It’s still golden, crisp, and satisfying, just a little more in line with how I like to bake at home.

And the best part? It’s vegan, dairy-free, and gluten-free, so it’s one of those desserts you can easily share or enjoy yourself, no special occasion needed.

Ingredients You’ll Need

As it is with any fruit crisp recipe, this no-sugar-added apple crisp recipe consists of two sets of ingredients: the apple layer and the crispy topping. You’ll find the full list in the recipe card below, but here are a few notes on  key ingredients to help you get the best results:

For The Apple Layer:

Apples: You can use any type of apples you like. Use one type of apple or a combination of apples that offer different flavors. I usually use Fuji, Gala, and Honeycrisp apples, as they are sweeter than most other types, which helps make the crisp minimally sweetened. I also like to incorporate a Granny Smith apple for a little tartness.

Maple syrup: I use a small amount of maple syrup to coat the apples, but you can also use one tablespoon of coconut sugar, brown sugar, agave, or even regular sugar.

Lemon juice: Freshly squeezed lemon juice brightens everything up and keeps your apples from browning before baking. For this recipe, I wouldn’t recommend bottled juice.

Salt: I use kosher salt here. Don’t skip it, because even that tiny pinch enhances the sweetness coming from apples and makes the crisp taste richer.

Arrowroot powder: This helps the apple juices thicken as they bake, so you don’t end up with a watery crisp. An equal amount of cornstarch would be a great alternative.

For The Crisp Topping:

Oats: Use rolled oats (also called old-fashioned oats) for the best chewy texture. Quick oats will not work as they are thinner and tend to disappear into the bake. If you are curious about the difference, check out my Rolled Oats vs. Quick Oats guide for a full breakdown.

If you are following a gluten-free diet, make sure to purchase gluten-free certified rolled oats.

Almond flour: Almond flour and almond meal both work in this recipe. I often use Blue Diamond Almond Flour because it is finely ground and easy to find, but Trader Joe’s almond meal is a good choice, too. 

If you can’t find almond flour at the store (or need a cheaper alternative), you can make it at home following my comprehensive guide on How to Make Almond Flour.

How to Make The Best Vegan Apple Crisp: Step-by-Step Instructions

This easy vegan apple crisp might look like something that belongs on a holiday table and takes hours to pull off, but it is actually super simple to make. Here’s how I do it:

Step 1 – Prepare the apples: Chop your apples into small cubes. I prefer smaller chunks so they bake evenly and get soft all the way through. Once they’re cut, toss them in a medium bowl with maple syrup, lemon juice, cinnamon, salt, and arrowroot until everything looks coated. 

Step 2 – Make the crisp topping: In a large bowl, stir together the oats, almond flour, shredded coconut, cinnamon, salt, coconut oil, maple syrup, and pecans. Mix until it starts to clump together in little bits because those clumps are what bake into those crunchy clusters everyone loves.

Rolled oats are the best choice here since they hold their shape in the oven and give you that real “crisp” texture. Quick oats are thinner and tend to disappear into the mix. 

Step 3 – Assemble the crisp: Spread the apple mixture evenly in a 9 or 10-inch baking dish. You can use a glass or ceramic pie plate or a square baking pan. The important thing is to ensure that cubed apples are spread evenly at the bottom of the dish.

Spread the topping on top. No need to worry about making it perfect. The uneven clusters are what make this simple apple crisp extra crunchy in the end.

Step 4 – Bake: Bake in a preheated 350°F (177 °C) oven for about 40 to 45 minutes. You’ll know it’s ready when the topping is golden brown and you see the apples bubbling around the edges.

I did not experience this, but if the topping browns a little too quickly, you can cover the dish loosely with foil towards the end.

Step 5 – Cool and serve: Let the crisp rest for about 10 minutes before serving so the juices settle and the topping stays crunchy. I know it’s hard to wait, but it’s worth it.

How To Store, Reheat, and Freeze Apple Crisp

This gluten-free apple crisp is at its best when it comes out of the oven warm and sizzling, but you can definitely make it ahead or save leftovers to enjoy later. Here’s what I’ve found works best:

Storage: This recipe yields approximately 6 servings, and while it typically disappears quickly, any leftovers can be stored in an airtight container in the refrigerator for up to 4 or 5 days.

Reheating: When you are ready to serve, warm it in the oven at 300°F (149 °C) to 350°F (177 °C) for about 10 to 15 minutes. The microwave works in a pinch, but the topping will soften instead of staying crisp.

Freezing: Apple crisp freezes well for up to 2 months, and you have two options:

• Freeze before baking: Assemble the crisp in a freezer-safe dish, cover tightly, and freeze. When you are ready, bake it straight from frozen at 350°F (177 °C), adding a little extra time until the apples are tender and the top is golden. This is the best option if you want the topping to stay crunchy.
• Freeze after baking: Let the crisp cool completely, then wrap it well (to prevent freezer burn) and freeze. When you are ready to enjoy, thaw it overnight in the fridge and warm it in the oven at 350°F (177 °C) for 15 to 20 minutes. The topping will be softer than when freshly baked, but the flavor will still be delicious.

Variations & Substitutions 

One of the best things about this butterless apple crisp is how easy it is to adapt to your own needs and preferences. Here are a few ideas from my recipe testing:

• Nut-Free: If you want to skip the nuts, swap the almond flour for oat flour and leave out the pecans. The crisp topping will not be as crunchy, but it can be a good substitute.
• Sugar-Free Keto: For a keto or sugar-free version, replace the maple syrup with monk fruit sweetener or your favorite keto sweetener. Alternatively, if you want to make a sugar-free apple crisp, you can omit adding maple syrup completely. It won’t have the subtle sweetness that maple syrup offers, but it will still be delicious.
• Mix-ins and spices: Try soaking raisins in warm apple juice and stirring them into the filling along with a pinch of ground cloves for a bit more spiciness. You can also experiment with chopped dates and even add a dash of cardamom if you are a fan of those cozy spices.

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More Apple Recipes You Might Like

If you loved this apple dessert, there are plenty of other apple recipes you can try this season:

• My No Sugar Crockpot Applesauce is one of the simplest ways to use up extra apples and makes the perfect snack or baking staple during the fall months.
• For a quick breakfast, try my Apple Cinnamon Oatmeal. It’s ready in 15 minutes and has all the warm fall flavors we love in a bowl. 
• Or, if you’re feeding a crowd, Baked Apple Oatmeal is the ultimate make-ahead breakfast, perfect for fall.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

SaveSaved Print

Vegan Apple Crisp Recipe

4.80 from 5 votes

By: Aysegul Sanford

Yields6 servings

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

The best vegan apple crisp recipe made without the use of butter and refined sugar (sweetened with maple syrup and fresh apples). Caramelized apples topped with almond flour-oat topping for a perfect vegan apple crumble for fall. Vegan, gluten-free, dairy-free, refined sugar free.

Ingredients 

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For The Apple Layer:

• ▢ 4 apples, medium sized – cut into ½ inch cubes*
• ▢ 1 tablespoon maple syrup
• ▢ 1 teaspoon lemon juice
• ▢ 1 teaspoon ground cinnamon , 2 gr
• ▢ ½ teaspoon kosher salt
• ▢ 2 tablespoons arrowroot powder , or cornstarch – 14 gr

For The Crisp Topping:

• ▢ 1 cup rolled oats, not the quick-cooking kind- 100 gr
• ▢ 1 cup almond flour, 120 gr. (or almond meal)
• ▢ ½ cup unsweetened shredded coconut , 40 gr (optional)
• ▢ ½ teaspoon ground cinnamon
• ▢ ¼ teaspoon kosher salt
• ▢ 7 tablespoons coconut oil, melted and cooled
• ▢ ⅓ cup maple syrup
• ▢ ½ cup pecans, roughly chopped 50 gr

Instructions 

• Preheat oven to 350 degrees F.

To prepare the apples:

• Place apples, maple syrup, lemon juice, ground cinnamon, kosher salt, and arrowroot powder in a bowl. Give it a stir. Place it in a 9 or 10-inch baking dish.

To prepare the crisp:

• Mix together the rolled oats, almond flour, shredded coconut, ground cinnamon, kosher salt, coconut oil, maple syrup and pecans in a bowl. Mix until well combined.
  

To Assemble & Bake:

• Distribute the crisp topping onto the apples in an even layer.
  
• Bake for 40-45 minutes or until the topping turns lightly golden.
  
• Serve with a scoop of vanilla ice cream or a cup of almond milk on the side.

Video

Notes

• Yields: This recipe makes 6 generous servings (approximately 3/4 to 1 cup per serving). The nutritional values below are per serving and do not include optional ice cream on top.
• * What kind of apples should I use? Feel free to use any kind of apples you like. I personally prefer using two different kinds for different flavors, but either way would work.
• Can I make it ahead? You can prep the apples a day in advance and keep them in an airtight container in the fridge until you are ready to use them. They will probably brown a little bit, but since you will bake them, it shouldn’t be a problem. I do not recommend making the vegan crumble topping in advance as it could get soggy. Luckily, it takes no more than 5 minutes to put all the ingredients in a bowl and mix them.
• How to store the leftovers? This recipe serves 6 servings. I doubt that you will have any leftovers, but if you do, place it in an airtight container and keep it in the fridge for up to 2 days. When ready to serve, warm it in a low heat oven (250-300 degrees F) for 5-10 minutes.

Nutrition

Calories: 481kcal | Carbohydrates: 48g | Protein: 7g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 198mg | Potassium: 264mg | Fiber: 7g | Sugar: 26g | Vitamin A: 72IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast Sweets, Dessert

Cuisine: American

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