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–+ servings
Apple crisp in a bowl with a spoon in the bowl.
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4.80 from 5 votes

Vegan Apple Crisp Recipe

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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast Sweets, Dessert
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 6 servings
Author: Aysegul Sanford

Ingredients

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.
    Person making crumb topping.

To Assemble & Bake:

  • Distribute the crisp topping onto the apples in an even layer.
    Collage of images showing the assembly of the apple crisp.
  • Bake for 40-45 minutes or until the topping turns lightly golden.
    Freshly baked apple crisp from the top view.
  • 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

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