A vegan twist on a fall classic, this apple crisp recipe is both delicious and simple to make. Nothing beats the smell of ooey-gooey baked apples smothered in cinnamon sugar…except for maybe the taste 😉
Who else loves the fall? This time of year makes us feel all warm and fuzzy inside. Everything from the weather cooling down and the leaves changing, to all of our favorite seasonal foods, it really is perfect in every way.
Nothing says fall quite like freshly baked apple crisp. Warm baked apples smothered in maple syrup and seasonal spices, coated with a pecan and oat topping, and served with a big ‘ole scoop of dairy-free vanilla ice cream. Sounds pretty dreamy, right?
We always do our best to make recipes as simple as possible, and this one is no different. With just 10 minutes of prep and 45 minutes of baking time, you’ll be enjoying this easy apple crisp in no time at all. This recipe is also gluten and oil-free, so it’s perfect for just about anyone.
Looking for some more fall-friendly desserts? We have plenty more that you are going to fall in love with 😉
Nothing says fall quite like a freshly baked Vegan Apple Crisp! Warm, tender apples smothered in sweet maple syrup and seasonal spices, layered below a pecan and oat topping, and baked until warm and crispy! Serve with a big ‘ole scoop of vegan ice cream and dig in!
4 cups (446 g) sliced apples (click here for a list of great apples for baking)
2–3 tablespoons vegan honey or maple syrup
1/2 tablespoon lemon juice
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1/2 teaspoon lemon zest (optional)
1/8 teaspoon ground nutmeg
Pinch of salt
1 1/2 tbsp (12g) cornstarch
1 cup (90g) gluten-free rolled oats (we used this brand)
1/4 cup (28g) blanched almond flour
1/3 cup (42g) finely chopped pecans
1/4 cup (50g) coconut sugar (you can also use brown sugar)
3 tablespoons maple syrup
1 teaspoon ground cinnamon
Pinch of salt
Vegan vanilla ice cream
Preheat the oven to 350°F and have a medium-sized baking dish ready. The dish we used was 10″×8″. You can lightly grease the dish if you’d like but we skipped that and it worked just fine.
In a large bowl, mix together all of the ingredients for the apple filling except for the cornstarch. Once everything is uniform, sprinkle over the cornstarch and give it another good mix. Transfer all of the fillings into the baking dish and spread it out as evenly as you can.
In the same large bowl, add all of the ingredients for the crumble topping and mix until well combined. It will be crumbly with a granola-like consistency. Evenly distribute the topping over the apples in the baking dish.
Place the dish into the oven and bake on the middle rack for 45 minutes, or until the topping is golden and the filling has thickened.
Cool for about 10 minutes or until it is easy to handle and serve with a scoop of vegan vanilla ice cream.
This can be stored covered in the refrigerator for up to 1 week.
1 cup diced apples
3/4 tbsp maple syrup or agave
1/8 tbsp lemon juice
1/4 tsp pure vanilla extract
1/4 tsp cinnamon
1/8 tsp lemon zest
Pinch ground nutmeg
Pinch of salt
2 1/4 tsp cornstarch
1/4 cup gluten-free rolled oats
1 tbsp blanched almond flour
1 tbsp finely chopped nuts
1 tbsp brown sugar
3/4 tbsp maple syrup
1/4 tsp ground cinnamon
Pinch of salt
Follow the same preparation for the baked version, but transfer into 2 individual pie tins instead. Cover with foil and bake at 330°F for 10 minutes, then Uncover and bake for another 10 or until the topping is golden and the filling has thickened.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie