The Best Vegan Apple Crisp
User Reviews
4.9
The Best Vegan Apple Crisp
Description
This apple crisp uses a combination of tart and sweet apples peeled, sliced thin, and mixed with lemon juice, coconut sugar, cinnamon, arrowroot starch, and optional ginger and nutmeg. The fruit filling provides a bright, spiced base that thickens during baking. The topping layer blends gluten-free rolled oats, almond meal, all-purpose flour, two types of sugar, chopped pecans, salt, cinnamon, and coconut oil. The mixture crumbles evenly over the fruit.
Baked uncovered at a moderate temperature until the filling bubbles and the topping turns deep golden brown, the apple crisp achieves a contrast of textures—soft, spiced apples and a crispy, nutty topping. It is often served cooled for at least 30 minutes to set, and pairs well with coconut whipped cream or dairy-free vanilla ice cream.
The recipe allows for easy gluten-free adaptation by using gluten-free oats and flour blends. Leftovers keep refrigerated for several days or may be frozen, and reheated gently to maintain texture.
Ingredients
FILLING
- 8 medium-large apple half tart (like granny smith), half sweet (like honey crisp) // organic when possible
- 1 lemon, juiced (1 lemon yields ~ 2 Tbsp or 30 ml)
- 2/3 cup coconut sugar (or sub organic cane sugar)
- 1 ½ tsp ground cinnamon
- 3 Tbsp arrowroot starch for thickening, or cornstarch
- 1/4 cup apple juice or water, fresh
- 3/4 tsp ginger optional // or sub 1/2 tsp ground ginger per 3/4 tsp fresh, fresh grated
- 1 pinch nutmeg (optional)
TOPPING
- 1 cup gluten-free rolled oats
- 1/2 cup almond meal
- 1/2 cup all-purpose flour unbleached
- 1/2 cup coconut sugar (or sub organic cane sugar)
- 1/2 cup muscovado sugar (or sub organic brown sugar)
- 1/2 cup pecans (roughly chopped)
- 1/4 tsp salt sea salt
- 1 tsp ground cinnamon
- 1/2 cup coconut oil or mix the two 1/2, 1/2, melted, or olive oil
Instructions
- Preheat oven to 350 degrees F (176 C).
- Peel apples, quarter, remove cores, and use a paring knife to thinly slice lengthwise (see photo).
- Add to a large mixing bowl and top with remaining filling ingredients. Toss to combine. Add to a 9x13-inch (or similar size) baking dish (adjust pan size if altering number of servings).
- Rinse and wipe out your mixing bowl and add all topping ingredients. Stir to combine, then use fingers to break down any clumps of sugar. Pour over apples in an even layer.
- Bake for 50 minutes to 1 hour (uncovered) or until the filling is bubbly, the apples are very fork tender (especially in the center of the dish), and the topping is deep golden brown.
- Let rest at least 30 minutes before serving. This is delicious with coconut whipped cream or vanilla bean coconut ice cream.
- Best when fresh, though leftovers keep covered in the refrigerator up to 3 days, or in the freezer up to 1 month. Reheat in the microwave or in a 350-degree F (176 C) oven until warmed through.
Notes
- Use certified gluten-free oats and substitute gluten-free flour to keep the recipe gluten-free.
- Nutrition estimates do not include additional toppings like coconut whipped cream or ice cream.
- Let the crisp cool before serving to allow thickening and ease of portioning.
- Store leftovers covered in the refrigerator for up to 3 days or freeze up to 1 month; reheat in microwave or oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 383 | 19% |
| Carbohydrates | 63g | 21% |
| Protein | 3.4g | 7% |
| Fat | 15.4g | 24% |
| Saturated Fat | 8.1g | 41% |
| Polyunsaturated Fat | 1.4g | 8% |
| Monounsaturated Fat | 2.6g | 13% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 55mg | 2% |
| Potassium | 297mg | 6% |
| Fiber | 6.5g | 26% |
| Sugar | 44.5g | 89% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 39.7mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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