This vegan apple crisp is totally divine served warm with vegan cream or vegan vanilla ice cream. It’s deliciously flavorful and perfect for the holidays.
So first I made vegan apple cake and then I made vegan apple crisp. All in a bid to avoid making vegan apple pie!
Hahaha, no I joke, I will get to making a vegan apple pie one day (update: vegan apple pie is here!) and this vegan apple crisp is absolutely no slouch and isn’t second to anything.
In fact Jaye is already saying this is going on the Christmas menu.
For everyone celebrating Thanksgiving on the other side of the world, this is another perfect dessert idea. Along with our vegan pumpkin pie and vegan apple cake of course. Or why not all three?
Some vegan pineapple upside down cake wouldn’t go amiss either!
How To Make Vegan Apple Crisp
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Peel and chop up a bunch of apples so that you end up with 8 cups of peeled, cubed apple (about 2.2lb/1kg). My apples were really small so I had to use a lot of apples (like 13 of them!).
This is really the most time consuming part of the whole dessert making process. And I think you know that peeling and chopping apples is really easy, so I hope you’re getting the idea that this is a super easy dessert, because it is.
Add the chopped apples to a mixing bowl with brown sugar, flour, cinnamon, nutmeg, salt, lemon juice and vanilla and toss until well coated.
Then smooth down into a 9×13 baking dish (spray it with non-stick spray first).
Then you mix up your topping. You can use the same bowl as you used for your apples. See? Easy one-bowl recipe.
Add flour, rolled oats, brown sugar and cinnamon and mix together and then pour in some melted vegan butter and mix in.
Crumble The Topping
Then all you have to do is spread the topping over the apples. Use your fingers for this, crumbling the topping between your fingers so that it lands in little clumps and crumbles of topping and spreads over the whole top of the dish.
This will be totally divine once baked.
And then you bake it for 50 minutes. The topping will be golden and crispy and the apples will be baked to perfection!
When you take it out of the oven it will be bubbling up the sides, this is perfect.
The Best Apples For Vegan Apple Crisp
Granny Smith apples work great in this recipe. They have a lovely tart/sweet taste and are really firm so they hold up very well when baked and don’t just turn into total mush.
I like to cut the apples into cubes for this dessert because I find that also holds up best with baking.
I tried a version where I cut the apples into slices instead of cubes and they didn’t hold up as well, it was still totally delicious, but it was a little more mushy. I like being able to see some intact cubes of apple even once this apple crisp is baked and you get that with cubes.
Serving Suggestions
You definitely want to serve this hot with a scoop of vegan ice cream! The ice cream you see here is our vegan vanilla ice cream recipe. The only change I made to that recipe was to omit the vanilla powder because I didn’t have any on hand, so I used vanilla extract only.
It is the perfect pairing for this apple crisp. If you don’t want the hassle of making ice cream from scratch then use any store-bought variety, but I think vanilla is going to be the best flavor pairing for this.
The apple crisp is served hot, the ice cream is cold, it gets all melty and it’s pretty much heaven in your mouth.
Alternatively you can serve it with vegan whipped cream or vegan custard. Also completely divine with this.
What About Gluten-Free?
Yes my friends if you want to make this gluten-free you definitely can. A simple switch for a gluten-free all purpose flour blend works great.
Also make sure you use gluten-free rolled oats.
Storing and Freezing
Keep leftovers covered in the fridge for up to 5 days. You can reheat a slice at a time in the microwave, top it with vegan whipped cream or vegan ice cream and you’re good to go. Alternatively you can reheat the whole dessert in the oven at 350°F for 15-20 minutes until heated through.
It is also freezer friendly for up to 3 months. Thaw overnight in the fridge and then reheat in the oven at 350°F for 15-20 minutes until warmed through.
More Delicious Vegan Desserts
- Vegan Cinnamon Rolls
- Vegan Bread Pudding
- Vegan Cheesecake
- Vegan Apple Cake
- Vegan Apple Pie
- Vegan Pecan Pie
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Apple Crisp
Ingredients
For the Apple Filling:
- 8 cups Granny Smith Apples (2.2lb/1kg) Peeled and Cubed
- ½ cup Light Brown Sugar (100g)
- ¼ cup All Purpose Flour (31g)
- 1 tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- ¼ tsp Salt
- 1 Tbsp Lemon Juice
- 1 tsp Vanilla Extract
For the Topping:
- 1 cup All Purpose Flour (125g)
- 1 ½ cups Rolled Oats (150g)
- 1 cup Light Brown Sugar (200g)
- 1 tsp Ground Cinnamon
- ¾ cup Vegan Butter (170g) measured then melted
- 1 tsp Vanilla Extract
Instructions
- Peel and cube the apple and add to a mixing bowl with the brown sugar, all purpose flour, cinnamon, nutmeg, salt, lemon juice and vanilla extract and toss together so that all the apple pieces are coated.
- Transfer the apple mix to a 9×13 dish sprayed with non-stick spray and smooth down.
- Preheat the oven to 350°F (180°C).
- Prepare the topping. Add the all purpose flour, rolled oats, brown sugar and cinnamon to the mixing bowl and mix together. Then add in the melted vegan butter and vanilla and stir in.
- Use your fingers to spread the topping over the apple layer, crumbling it with your fingers until it is evenly spread across the top.
- Place into the oven and bake for 50 minutes until the top is nicely golden brown and the apple mix is bubbling up the sides.
- Remove from the oven and allow to cool for 10 minutes before serving.
- Serve with vegan ice cream or vegan whipped cream.
Video
Notes
- Apples: The weight for the apples (2.2lb/1kg) is after peeling and coring and chopping into cubes.
- Gluten-free: Simply switch the all purpose flour for a gluten-free all purpose flour blend and make sure your rolled oats are gluten-free.
- Storing: Keep leftovers covered in the fridge for up to 5 days. You can reheat a slice at a time in the microwave, top it with vegan whipped cream or vegan ice cream and you’re good to go. Alternatively you can reheat the whole dessert in the oven at 350°F for 15-20 minutes until heated through.
- Freezing: It is also freezer friendly for up to 3 months. Thaw overnight in the fridge and then reheat in the oven at 350°F for 15-20 minutes until warmed through.
- Nutritional information does not include ice cream.
Sarah says
Tried this tonight and I can honestly say I’m on my 3rd bowl… lol! It is absolutely incredible!! Better than apple pie. As a recently new vegan it’s exciting but scary to try all new recipes. I loved how simple this one was, and I already had everything in my pantry to make it. I did cut the sugar in half for the topping and it was perfectly sweet. Thanks for creating amazing earth-friendly recipes!
Alison Andrews says
Hi Sarah, so happy you liked it! And so glad you were able to tweak it to your tastes as well. Thanks so much for sharing!
Karen coean says
This is a winner in our house, just have to leave out cinnamon for a special guest! Thanks for the recipe, ????????
Alison Andrews says
So glad you like it, thanks Karen. 🙂
Stephen says
Delicious! Going to try and make vegan custard to go with it next time.
Alison Andrews says
This would be divine with custard! So glad you enjoyed it, thanks for the awesome rating! 🙂
Maria Rak says
I only had 2 apples.So I made 1/4 of the recipe and it turned up really delicious thank you for the recipe.
Alison Andrews says
Awesome! xo
Jean Beard says
I’m going to make this with much less sugar. It sounds much too sweet for me, this will also cut down on the calories!.
Michelle says
Absolutely amazing!!!! cant stop making this:) 🙂 🙂
Mel M says
I have been looking for a good vegan apple crisp recipe since the fall. Some recipes I tried lacked flavor, had a disappointing topping, were too watery or the recipe was just too healthy resulting in a bland result ; you need to indulge a little!
This is the 4th recipe that I have tried and I am looking no more : this is it!
It is decadent, rich in flavors and tasty, all of what i was looking for!
I will cut the nutmeg in half next time but this is the only tweak that i am thinking.
Thanks for sharing
Alison Andrews says
So happy you liked it! Thanks so much for the amazing review! 🙂
Amanda S says
I can’t belive this recipe. Taste like apple pie! I ate it for breakfast/dessert for three days and I still want more!
Alison Andrews says
Haha, I totally relate! Thanks so much for the amazing review! 🙂
Jessica Healy says
I like this recipe because it is simple. Baking is not my strong suit, but this dish was easy enough and super tasty. I used coconut oil instead of vegan butter just because it’s what I had in the cupboard. It may have had a little more of a classic apple pie taste with the butter, but it turned out delicious with the coconut oil as well. My boyfriend has devoured it, so I’ll assume he agrees.
Alison Andrews says
Awesome! So pleased it came out well with the coconut oil too, thanks so much for sharing! 🙂
Nadia says
This was absolutely amazing! Definitely the best dessert I’ve ever made! I am kinda notorious at flopping baked goods so this recipe must be really forgiving because it was perfect! I drowned it in Orley cream and couldn’t get enough! Thanks so much! I love it so much I’m making it for my (non vegan) family! I’m sure they’re gona love it?
Alison Andrews says
That is the best praise, I’m SO happy it worked out great! Thanks a million for the fabulous review. 🙂
Judy says
I would love to make a smaller version of this. If I cut the recipe in half, do you think I could use an 8×8 pan? Cook for less time? Also, I am new to vegan butter, but my daughter is vegan and I would like to make this for Christmas. I need to weigh to 170grams, not just measure in a measuring cup? Sorry for all the questions! The recipe looks delicious!
Alison Andrews says
Hi Judy, I think that would work! And I’m not sure if it would affect the cooking time at all since it’s a smaller dish so may still bake the same length of time. I would probably just keep on eye on it, this is something that will be very easy to see if it’s going too long, you just want the top to be nice and browned, if it starts browning too much you’ll know it’s time to take it out. It’s fine to only weigh the ingredients, no need to use a measuring cup, you could just use 85g of vegan butter if you’re halving the recipe. All the best! 🙂
Judy says
Hi Alison, thank you so much for your prompt response and suggestions. I will be sure to rate it after I’ve made it.
Alison Andrews says
Awesome, thanks Judy! 🙂
Danielle says
Noted… would coconut sugar work? And if so what ratio ?
Alison Andrews says
Coconut sugar should be fine. Same ratio. 🙂
Danielle says
Looks delicious! Can’t wait to try it just wondering if I can use oat flour instead of regular flour and if maple syrup would work instead of brown sugar?
Alison Andrews says
You can try with a gluten-free all purpose flour blend as discussed in the post, I’m not sure about just using oat flour. Maple syrup wouldn’t be a good swap as it’s a wet ingredient, it needs to be a granulated sugar.
Cherryl says
It looks amazing, today I’m going to make it with my family together so that the family will enjoy every last bit of this amazing pie
And thank you for sharing this amazing recipe
Alison Andrews says
Awesome Cherryl, hope it works out wonderfully! 🙂
Rachelle says
As soon as I saw this recipe I realized I had all the right ingredients to make it – so I did! It is AMAZING! Now my only problem is: how to stop eating it! ?
Alison Andrews says
Hahaa, I am very familiar with this problem…. 🙂