Ready for a delicious vegan apple dessert for fall?
This is a sponsored post written by me on behalf of Shaw’s. As always, all opinions are 100% my own.
We just came back from our local orchard from a whole day of apple picking. As it is the case with these fruit picking sessions, we came back home with many apples, which means I have a full day of cooking ahead. In addition to this vegan apple crumble/crisp, I plan on making my unsweetened applesauce, apple salad, and apple cinnamon oatmeal.
I love this easy vegan apple crisp recipe because:
- It is the perfect fall dessert that happens to be minimally sweetened with maple syrup.
- It is crumb heavy. My vegan crumble topping recipe is made with rolled oats, almond flour, and coconut oil, and it is nice and crispy. Not to mention it pairs beautifully with pillowy baked cinnamon apples.
- It uses coconut oil (aka my favorite butter substitute for apple crisp). I find that coconut oil has a very mild flavor that compliments with the rest of the ingredients.
- It comes together in less than an hour.
For this recipe, in addition to freshly picked apples, I used the O Organics® Coconut Oil, Maple Syrup, and served it with a glass of their Unsweetened Almond Milk. I bought all of these from our local Shaw’s market.
I love the quality of their O Organics ® line and truly appreciate the variety they offer. In addition to being USDA certified organic, they are offered at a value compared to leading national organic brands.
Plus, after years of shopping from there, I became friends with almost everyone in the store, making it so much easier when I am looking for a particular ingredient.
Ingredients for Vegan Apple Crisp:
As it is with most fruit crumble recipes, this vegan crumble recipe has two parts: The fruit layer and the crumble topping.
The Apple Layer:
For the fruit layer, you will need four medium-sized cubed apples, maple syrup, lemon juice, ground cinnamon, salt, and arrowroot powder (or cornstarch).
The best apples for apple crisp: When it comes to apple desserts, I usually like to use various apples. In this plant-based apple crisp recipe, I used a combination of Honey Crisp and Ginger Gold apples. However, feel free to use whatever apple type you prefer or have on hand.
Crisp/Crumble Topping Ingredients:
For the crumble topping, you will need gluten-free oats (not the quick-cooking kind), almond flour, shredded coconut, ground cinnamon, coconut oil, maple syrup, and a handful of pecans (or any other nuts you like).
How To Make Vegan Apple Crisp?
The process of making this vegan apple dessert has three folds:
Make The Apple Filling:
To make the apple filling, place all the ingredients in a bowl, and give it a gentle stir to make sure that the apples are evenly coated with the arrowroot mixture.
Make The Crisp Topping:
To make the crumble topping, place oats, almond flour, shredded coconut, ground cinnamon, coconut oil, maple syrup in a bowl, and mix.
At first, it might feel like you need more liquid, but trust me, you do not need more. Stir in the pecans.
To assemble the apple crisp:
- Spread the apple mixture at the bottom of a 9 or 10-inch oven-proof dish (you can also use a 9X13 casserole dish).
- Distribute the crumble topping evenly on top.
- Bake in a 350 degrees F preheated oven for 40- 45 minutes or until it is lightly browned.
How to store apple crisp?
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.
How To Serve?
While this vegan apple crisp recipe is delicious enough to serve by itself, you can also top it off with vegan ice cream like my Coconut Milk Cashew Ice Cream or coconut whipped cream. If you don’t mind it being a vegetarian apple crumble recipe, you can also top it off with my homemade vanilla ice cream.
If you are serving it for breakfast, you can put it in a bowl and serve it with a glass of almond milk.
A Few FAQs answered for the Best Vegan Apple Crisp Recipe:
Do I need to peel the apples?
It is totally up to you. I prefer not to peel mine, but either way would work.
What is the best way to cut apples?
You can either cut them into small ½-inch cubes or ¼ inch slices. The shape is up to you. However, I recommend making sure that they are in a similar size to ensure even baking.
Can I use less sugar?
This recipe uses one tablespoon of maple syrup for the apple layer and ⅓ cup for the crumble topping. I think that it is just the right amount.
However, if your apples are super sweet, you can omit the addition of maple syrup in the fruit layer and use ¼ cup of maple syrup in the crumble topping instead. Doing so is especially a good idea if you are planning to serve it with ice cream.
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.
Check out these products and more at Shaw’s
There you have it friends, an easy to make vegan, gluten-free, refined-sugar-free apple crisp recipe perfect for fall and the upcoming holiday season. Next time you visit your closest Albertsons Companies family of stores, including ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Supermarkets, and Carrs/Safeway, be sure to check out their O Organics® and Open Nature® products for a rich collection of plant-based, gluten-free, high protein, biodegradable and compostable items.
And with their Delivery or Drive-Up and Go feature, I love that I can shop online and have it delivered to save a trip to the store.
Other Vegan Apple Recipes You Might Like:
- Healthy Apple Crumble
- Apple Baked Oatmeal
- Can’t get enough of apple recipes? Check out all Easy Apple Recipes
Vegan Apple Crisp Recipe
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/meal 120 gr.
- ½ cup shredded coconut 40 gr
- 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
- 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, and maple syrup 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.
- What kind of apples should I use? Feel free to use any kind of apples you like. I personally like to use two different kinds for different flavors but either way would work.
- How to peel & cut? I personally don’t feel it necessary to peel the apples but it is a personal choice. Either way would work. You can slice them or cut them into cubes as I did.
- 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.