This vegan apple crisp recipe is a dessert you’re going to want to make multiple times, every fall (and even year-round!). Tender, perfectly spiced caramelized apples are topped with a crumbly, slightly sweet oat topping and one of the best things about this vegan gluten free apple crisp is that it’s simple to make.
Serve this easy vegan dessert plain or take it over the top by serving with a scoop of dairy free ice cream!
Vegan crisps are one of the best, most delicious, and easiest desserts you can make. They’re warm, comforting, and not overly sweet…they’re actually one of my favourite desserts to make.
I like them so much that I have several recipes on my website already, this vegan apple crisp is the latest addition to the growing collection:
Let’s walk through how to make easy vegan apple crisp (that happens to be nut-free, wheat-free, dairy-free, and gluten-free) and everything else you need to know to make it!
How to Make Gluten Free Apple Crisp
(Note: I’ve outlined the step-by-step on how to make this gf apple crisp recipe here, but find the full recipe, ingredients, and directions at the end of this post.)
Below you will see all of the apple crisp ingredients (except for the ingredients that get mixed with the apples!).
Since this is an apple crisp recipe with oats, if you’re gluten free, you’ll want to make sure the rolled oats you’re using are certified gluten-free. Check the label for that info.
To make the vegan crisp topping, you’ll be using coconut oil instead of butter, which is what non-vegan crisps usually call for.
To make the topping it’s just a matter of mixing together all the ingredients you see below on the top left.
How to Prepare the Apples
For the apple filling, I peel the apples, cut them in quarters and then slice as shown above. You want each slice to be roughly 1/8 of an inch thick, you don’t want them to be too thick or too thin.
You’ll then add the spices and a few other ingredients to the apples, stir, and then it’s time to assemble.
Best Apples for Apple Crisp
Any apples that would be good for apple pie will be a good match for this recipe.
Apples that not overly sweet, are firm, will hold their shape, and won’t get mushy after baking are ideal. Apples such as: Gala, Ambrosia, Pink Lady, Braeburn, Honeycrisp, Mutsu, or Golden Delicious all work well.
You can also use a mix of sweet and tart apples (try Granny Smith, along with Ambrosia or Gala). Using just one type of apple is also fine, for the batch you see in the pictures, I used just Gala.
Read this article for more info on the best apples for baking.
Assembling and Baking Your Dairy Free Apple Crisp
Once you’ve prepared the apples, add them to your baking dish (you can also bake them individually, more details on that below). Make sure the apples form an even layer and then add the oat topping, creating another even layer.
The next step is baking your apple crisp and once it’s done, let it cool slightly and serve warm.
How to Serve Your Apple Crisp
Serving it plain, like in the image above, is perfectly fine and not necessary to serve with a topping since the apples caramelize with the coconut sugar and maple syrup and creates its own delicious caramel-like sauce.
BUT…if you want to take it up a notch, serve with a scoop of your favourite non-dairy vanilla ice cream, coconut milk ice cream, or with coconut whipped cream.
How to Bake as Individual Servings
In the pictures, I’m shown making the crisp in an 8 x 8 baking dish, but I also give directions in the recipe below on how to make them in individual serving ramekins.
Making them as individual servings makes things slightly quicker for serving and great for presentation. My ramekins are 8oz each and you can buy them here.
Can This Vegan Crisp Recipe Be Made Ahead of Time?
This recipe is best served after it has been freshly baked and cooled until it’s warm, but if you need to make it ahead of time, go ahead and do so, but warm it up again before serving.
Another option would be to assemble everything, cover, refrigerate and then pop into the oven when you’re ready to bake it.
How to Store Gluten Free Crisp
Cool the crisp fully and store in an airtight container or in a container covered with wrap in the refrigerator.
As time goes on, the oat topping will absorb the moisture from the apples, which will result in a mushy dessert. So the sooner you can serve, the better!
If you make this quick, super easy, and delicious vegan apple crisp, please leave a star rating and tell me about it in the comments below!
If you like this recipe, you may also like these other simple vegan apple recipes:
- Baked Apple Slices
- Apple Galette
- Apple Cinnamon Baked Vegan Oatmeal
- Apple Spice Steel Cut Oats
- Slow Cooker Applesauce
- Mini Apple Muffins
- Baked Apples
- Apple Bread
How to Make Vegan Apple Crisp
Vegan Apple Crisp
- 4 cups apples (peeled, chopped, and sliced, see image above, approximately 4 small apples or 3 medium apples)
- 1 tablespoon coconut sugar (or brown sugar)
- 2 tablespoons pure maple syrup
- 2 teaspoons fresh lemon juice
- 2 teaspoons arrowroot starch (cornstarch can also be used)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Pre-heat oven to 350° F (177° C).
- Lightly grease the bottom and sides of 8 x 8 baking dish or 6 x 8 oz ramekins with coconut oil.
- Peel, quarter, and slice apples. (see image above)
- Add apples, coconut sugar, maple syrup, lemon juice, arrowroot starch, cinnamon, nutmeg, ginger, and salt to a bowl. Stir until combined.
- Add apples to an 8 x 8 baking dish and spread so you have an even layer. Set aside. (If using individual ramekins, divide mixture evenly among them)
- Add rolled oats, oat flour, coconut sugar, and cinnamon to a bowl and whisk until combined.
- Add coconut oil to oat mixture and mix until combined and crumbly.
- Add all of the oat mixture to the top of the apple mixture and spread to make an even, loose layer (don't pack it down).If using individual ramekins, divide oat mixture evenly among the ramekins by adding to the top of the apples (don't pack it down).
- If using an 8 x 8 dish, bake for 45 minutes until the fruit is bubbling and the top is golden.If using ramekins for 30-35 minutes until the fruit is bubbling and the top is golden.
- Cool before serving, best when served warm.
- Before making this recipe, please read FAQ above for helpful tips to ensure your dessert is a success.
- This dessert is best enjoyed warm and on the day it was made, but if you have leftovers, store in an airtight container in the fridge. Warm up before serving again.
- If you use extra virgin/unrefined coconut oil for this recipe, the topping will have a coconut flavour. If you would prefer to not have that flavour, please use refined coconut oil.
- Old fashioned rolled oats must be used, NOT quick oats (topping will be too mushy) or steel cut oats (topping will not cook properly).
- If you are making this in an 8 x 8 baking dish, servings can range from 4-6, depending on how small or large you make each serving.
- Nutrition info listed below is for 1 of 6 servings (without any toppings) of the recipes made as written and is only to be used as a rough guide. Click here for more info on how nutrition info on this website is determined.