This vegan apple crisp is cozy, warm, and smells like fall in your kitchen.
The apples get soft and jammy, and the oat topping bakes up golden and crunchy.
It’s one of those desserts you can whip up without much planning.
I always make this when I have a few apples lying around and want something comforting but still pretty healthy.
Why I Love This Recipe
This one’s personal. It reminds me of the apple crisps we made growing up, but now with a vegan twist. It tastes nostalgic but updated in the best way.
- No fancy ingredients—just pantry staples
- Naturally sweetened with maple syrup
- Gets better as it sits
- Tastes amazing with or without ice cream
- Perfect for sharing, but also great solo
What You’ll Need
For the apple filling:
- 5 medium apples, peeled and thinly sliced (I like Honeycrisp or Fuji)
- 1 tbsp lemon juice
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tbsp cornstarch
For the crumble topping:
- ¾ cup rolled oats
- ½ cup almond flour
- ¼ cup chopped walnuts
- ¼ cup shredded unsweetened coconut
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- ½ tsp cinnamon
- Pinch of salt
Ingredient
Pro Tips
- Use apples that hold their shape—like Honeycrisp or Pink Lady
- Slice the apples evenly so they cook at the same speed
- Don’t skip the cornstarch—it thickens the apple juices
- Let it cool slightly before serving so it sets up a bit
- Top with ice cream or dairy-free yogurt for extra goodness
Tools Required
- Mixing bowls
- Peeler
- Sharp knife
- 8×8 inch baking dish
- Spoon or spatula
- Measuring cups and spoons
Substitutions and Variations
- Swap maple syrup for agave or brown rice syrup
- Use pecans instead of walnuts
- Add diced pears or berries with the apples
- Use all-purpose flour if you don’t have almond flour
- Add a dash of nutmeg for a deeper spice flavor
Make Ahead Tips
You can make the filling and topping separately and store them in the fridge up to a day ahead. Assemble and bake when ready to serve.
Servings and Time
Servings: 6
Total Time: 45 minutes (15 prep, 30 bake)
RECIPE + INSTRUCTIONS
Step 1: Prepare the apples
Peel and thinly slice 5 medium apples, then place them in a large mixing bowl. Add 1 tbsp lemon juice, 2 tbsp maple syrup, 1 tsp cinnamon, 1 tsp vanilla extract, and 1 tbsp cornstarch. Mix until the apples are evenly coated.
Step 2: Make the crumble topping
In a separate bowl, mix ¾ cup rolled oats, ½ cup almond flour, ¼ cup chopped walnuts, ¼ cup shredded coconut, ¼ cup maple syrup, ¼ cup melted coconut oil, ½ tsp cinnamon, and a pinch of salt until crumbly and fully combined.
Step 3: Assemble in the baking dish
Spread the apple mixture evenly into an 8×8-inch baking dish, then sprinkle the crumble topping over the apples, covering them completely.
Step 4: Bake the crisp
Place the dish in the oven and bake at 350°F (175°C) for 30–35 minutes, until the topping is golden and the apples are bubbly and soft underneath.
Step 5: Cool slightly and serve
Let the crisp cool for 10–15 minutes, then scoop into bowls or serve straight from the baking dish. Optional: Top with vegan vanilla ice cream or yogurt.
Macros (Per Serving – Approximate)
- Calories: 280
- Fat: 15g
- Carbs: 35g
- Sugar: 17g
- Protein: 4g
Why This Recipe Works (Quick Science)
Apples release moisture when they bake, and the cornstarch helps thicken those juices into a syrupy sauce. The crumble topping crisps up thanks to the oats and coconut oil, giving you that perfect texture contrast: soft and jammy underneath, crunchy on top.
Common Mistakes
- Slicing apples too thick – they won’t cook through
- Using instant oats – won’t hold texture as well as rolled oats
- Skipping the cooling time – the crisp needs a few minutes to set
- Too much sweetener – apples are sweet on their own; taste before adding extra
What to Serve With
- Vegan vanilla ice cream
- Coconut whipped cream
- Hot cup of chai or spiced tea
- A drizzle of almond butter
FAQ
Can I use any kind of apples?
Yes, but go for ones that stay firm like Honeycrisp, Fuji, or Granny Smith.
Can I make this nut-free?
Absolutely—just skip the walnuts or use pumpkin seeds instead.
How long does it last?
Up to 3 days in the fridge. Reheat in the oven for best texture.
Can I freeze it?
Yes! Freeze fully baked and cooled. Reheat at 350°F until warm and crisp.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven to bring back the crisp topping. Avoid microwaving if you want to keep the texture crunchy.
Conclusion
This Vegan Apple Crisp is one of those low-fuss, high-reward desserts that always hits the spot. It’s simple, warming, and just sweet enough. If you try it, let me know how it went or drop any questions—I’m always here to help you make it your own!