This Vegan Apple Crisp is one of those cozy, no-fuss desserts that feels like a warm hug.
The apples get soft and juicy with just the right amount of cinnamon, and the oat topping bakes up golden and crispy.
It’s dairy-free, super simple, and perfect for fall or honestly any time you’re craving something comforting.
What You’ll Need
- 6 medium apples (peeled, cored, and sliced thin)
- 1 tablespoon lemon juice
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 cup rolled oats
- ¾ cup almond flour
- ½ cup chopped pecans (optional)
- ⅓ cup coconut oil (melted)
- ¼ cup maple syrup (for topping)
- ¼ teaspoon salt (for topping)
Ingredient
Why I Love This Recipe
This apple crisp takes me right back to my grandma’s kitchen—warm, sweet smells coming from the oven and a big scoop of something comforting waiting for me. I’ve adapted her recipe to make it vegan, but it still has all the love baked in.
- Super easy to throw together with pantry basics
- Naturally sweetened—no refined sugar
- Cozy and satisfying without feeling heavy
- It smells amazing while it bakes
- You can eat it warm or cold (it’s delicious both ways)
Servings & Time
Serves: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Macros (per serving, approximate)
- Calories: 310
- Carbs: 41g
- Protein: 4g
- Fat: 16g
- Fiber: 6g
- Sugar: 20g
Why This Recipe Works (Quick Science)
- Cornstarch thickens the juices from the apples so the bottom isn’t watery.
- Coconut oil adds richness to the topping while keeping it dairy-free.
- Oats and almond flour create the perfect crisp texture when baked.
- Lemon juice balances the sweetness and keeps apples from browning.
Common Mistakes
- Using mushy apples: Go for firm ones like Honeycrisp or Granny Smith so they hold up during baking.
- Skipping the cornstarch: It’s what makes the filling thick instead of runny.
- Overbaking the topping: Keep an eye on it—if it starts getting too dark, cover with foil.
- Not slicing apples thin enough: Thinner slices bake more evenly.
What to Serve With
- A scoop of vegan vanilla ice cream
- A drizzle of almond butter
- Coconut whipped cream
- Hot cup of chai or spiced tea
- A little maple drizzle on top
FAQ
Can I use other fruits?
Yep! Pears or berries work great with or instead of apples.
Can I make it gluten-free?
It already is—just make sure your oats are certified gluten-free.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days.
Can I freeze it?
Yes! Freeze baked crisp for up to 2 months. Reheat in oven.
Can I make this without nuts?
Absolutely—just leave out the pecans.
Substitutions and Variations
- Use coconut sugar instead of maple syrup for a deeper caramel flavor
- Swap almond flour for oat flour if you like a more rustic topping
- Leave out nuts for a nut-free version
- Add a pinch of ginger for extra warmth
- Toss in a handful of raisins or dried cranberries for texture
Tools You’ll Need
- 8×8 inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Peeler and knife
- Wooden spoon or spatula
Make Ahead Tips
- You can prep the apple filling a day ahead—just store it in an airtight container in the fridge.
- Mix the crisp topping separately and store it in the fridge until ready to use.
- Assemble everything just before baking for best texture.
How to Make Vegan Apple Crisp
Step 1: Prep the apples
In a large bowl, toss 6 medium apples (peeled, cored, and sliced thin) with 1 tablespoon lemon juice, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon salt, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, and 1 tablespoon cornstarch until the apples are evenly coated.
Step 2: Make the oat topping
In a medium bowl, mix 1 cup rolled oats, ¾ cup almond flour, ½ cup chopped pecans, ¼ teaspoon salt, ⅓ cup melted coconut oil, and ¼ cup maple syrup. Stir until it’s crumbly and evenly mixed.
Step 3: Assemble the crisp
Pour the apple mixture into an 8×8 inch baking dish. Spread it out evenly. Sprinkle the oat topping all over the top, making sure it’s fully covered.
Step 4: Bake it
Place the dish in a preheated oven at 350°F (175°C) and bake for 40 minutes, or until the topping is golden brown and the apples are bubbling underneath.
Step 5: Cool and serve
Let the crisp cool for at least 10–15 minutes before serving so the juices can thicken. Serve warm with a scoop of your favorite vegan ice cream or whipped topping.
Leftovers and Storage
- Store leftovers in the fridge for up to 4 days in an airtight container
- Reheat in the oven at 350°F for 10–15 minutes for best texture
- You can freeze leftovers for up to 2 months; thaw overnight in fridge before reheating
Let’s Bake It Together
This Vegan Apple Crisp is the kind of recipe that makes your home smell like fall and your heart feel happy. It’s simple, satisfying, and always a hit. If you make it, leave a comment and tell me how it turned out—or if you have any questions. I’d love to hear how it goes in your kitchen!