Amazingly Easy Vegan Apple Crisp
Fall in love with this easy to make vegan Apple Crisp! Crunchy cinnamon and oat crisp topping with a spiced apple filling is the perfect cold weather dessert.
This Apple Crisp recipe is so simple and easy to make, requiring just one bowl and simple ingredients. It’s naturally vegan, no dairy or eggs here, gluten free, and nut free! This is a favorite dessert of fall and I did a lot of recipe tweaking to make sure that this is the best apple crisp possible. I’ve included a bunch of topping ideas, the different apple varieties to choose from, and the best way to store this.
This quintessential fall dessert is one you’ll make again and again!
Ingredients
Here is a quick rundown of what you’ll need for this recipe. For the complete measurements, please see the recipe card below.
- Apples: You want to have a good apple layer for this crisp so I tend to use 6 or 7 apples of about medium size when making this crisp. For the best type of apples, see below.
- Oats: Oats are the main part of the crisp topping. They mix with the melted dairy free butter and flour to make almost a granola but not quite a crumb topping.
- Melted Vegan Butter: You can also use refined coconut oil here. You just want a neutral flavored fat to mix in with the oats and flour.
- Flour: Used both in the crisp topping and to help thicken up the apple filling.
- Apple Cider/Apple Juice: I love to add fresh apple cider to my apple crisp! It really intensifies the flavor of apples. The apple cider I use is non-alcoholic. If you can’t find apple cider, using apple juice works just as well.
- Sugar: A bit of sugar to make it sweet. I call for brown sugar, but you can use coconut sugar to make this recipe refined sugar free.
- Spices: Lots of flavor comes from this! Cinnamon, allspice, ginger, and cloves all mix together to make this outta this world delicious.
Recommended Baking Dish
Out of all the pans you could use for this apple crisp, metal, glass, or ceramic, I recommend using a ceramic baking dish.
Ceramic heats up evenly and slowly, making it a great option for these longer baking desserts. They also retain heat, allowing them to cool slowly. This helps to form the syrup in the apple layer.
While some ceramic pans can go from the fridge to the hot oven without issue, I suggest that you use a room temperature pan to place in the hot oven.
If you don’t have a ceramic dish, my next go to would be a glass pan, followed by a metal pan. In test baking, I found the metal pan would burn the edges of the crisp, which makes sense as metal pans heat up quickly.
What are the Best Apples for Crisp?
Firmer apples typically bake better than soft apples. For things like apple crisp, I like to use an apple that is on the sweeter side but still has a bit of a bite. However, any kind of apple will work in this recipe. Here are some suggestions.
Best Tart Apples: Granny Smith Apples, Braeburn Apples, Jonathan Apples
Best Sweet Apples: Honeycrisp Apples (these are what I used!), Fuji Apples, Pink Lady Apples
Instructions
Make sure to check out the recipe card below for the full recipe and ingredient list.
Start with making the apples. Peel and roughly chop them. You can use sliced apples, but I just like the unfussyness of chopped apples. Place them in a large bowl and cover with the apple cider (or apple juice), sugar, flour, vanilla, and spices.
Tip! The apple cider works just as well as lemon juice for preventing the apples from browning with the added bonus of more apple flavor infused into the crisp.
Transfer the apples to the baking dish.
Next, it’s the crisp topping! In the same bowl, stir together with a fork the oats, flour, sugar, and melted butter. Use a fork or your hands to mix this together, making sure to leave some of it clumpy. Those will crisp up the most in the oven and be the best part!
If you are adding any additional nuts or seeds to the crisp topping, make sure to add them with the oats and flour.
Sprinkle the crisp topping over the apples in the baking dish.
Bake this uncovered for about 35 minutes, or until the apples are tender and the crisp is golden brown. Remove it from the oven and let it rest for about 10 to 15 minutes. This allows the apple layer to thicken.
Serve with vegan vanilla ice cream, coconut whipped topping, or covered in dairy free caramel sauce!
FAQs
Yes, you can! The topping becomes more of a crumble, inspired by my topping from my Dutch Apple Pie. In a medium bowl, combine flour (yes, it can be gluten free) with melted (dairy free) butter, brown sugar, salt, and cinnamon. Using a fork, mix it together and sprinkle over top just like the crisp topping.
Tip! Don’t over mix this topping! It will turn into a paste if you over mix. Just mix it until the crumble has formed.
Yes! Use a good gluten free all purpose flour blend and make sure that you use certified gluten-free oats. My favorite brands are King Arthur Measure for Measure and Zego Oats for the crisp.
How to Store + Make Ahead
Fridge: To store leftovers, let it cool completely before covering and storing in the fridge for up to 5 days.
To Make Ahead: You can make and assemble the crisp without baking it for up to 1 day in advance. Then, on the day of baking, bake as directed. The crisp might need an extra few minutes in the oven if starting from cold.
More Autumn Recipes
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Equipment
- Mixing bowls
- Mixing spoons
- measuring cups
- Measuring spoons
- Cutting board
- Chef’s knife
- baking dish
Ingredients
Apple Filling
- 5-7 apples peeled and roughly chopped
- ¼ cup apple cider or apple juice. Make sure the apple cider is non-alcoholic
- ¼ cup brown sugar or coconut sugar as desired
- 2 tablespoons flour
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Crisp Topping
- 1 cup oats gluten free if needed
- ⅓ cup all purpose flour gluten free if needed
- ¼ cup brown sugar or coconut sugar as desired
- ¼ cup dairy free butter melted
- ¼ cup seeds or nuts optional
Instructions
- Preheat the oven to 350°F/180°C with the oven rack in the center of the oven. Have an 8×10-inch (20×25-cm) baking dish for baking.
- Make the filling. In a large mixing bowl, place the peeled and chopped apples with the apple cider. The apple cider will prevent the apples from browning as you make the crisp. Stir in the sugar, flour, cinnamon, vanilla, and salt. Transfer the apples to the baking dish.
- Make the crisp topping. In the same bowl, add the oats, flour, sugar, melted dairy free butter, and any additional nuts or seeds, if desired. Mix this together. Sprinkle over top the apples in the baking dish.
- Bake. Bake the apple crisp uncovered for 30 to 35 minutes, or until the crisp on top is browned. Remove from the oven and let rest a good 10 to 15 minutes to allow it to cool. Scoop, serve, and enjoy!
Notes
- Fridge: To store leftovers, let it cool completely before covering and storing in the fridge for up to 5 days.
- To Make Ahead: You can make and assemble the crisp without baking it for up to 1 day in advance. Then, on the day of baking, bake as directed. The crisp might need an extra few minutes in the oven if starting from cold.
