This vegan apple crisp recipe is a dessert you’re going to want to make every fall (and even year-round!). Serve this vegan dessert plain or take it over the top by serving with a scoop of dairy free ice cream!
1/4cupsoft coconut oil+ a little extra for greasing baking dish or ramekins
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.