The best vegan apple crisp you’ll ever eat! Perfect with a scoop of vanilla ice cream on top. This easy vegan apple dessert comes together in just 15 minutes.
This vegan apple crisp is the best fall dessert!
Vegan apple crisp has become one of our most treasured fall favorite desserts.
We make it every year, and even our non vegan or vegetarian family members request this recipe!
This dairy free apple crisp is sure to please your family, and it comes together in just minutes.
It’s high on our list of fall favorites along with these apple crisp bars and vegan pumpkin chocolate chip cookies.
Vegan Apple Crisp Ingredients
apples: any type will do, but we like pink or red varieties.
lemon juice: to help keep the apples from turning brown
sugar: cane sugar or white sugar
brown sugar
cinnamon
salt
corn starch: to thicken the apple crisp filling
whole wheat flour: to make the crumbly oat crisp topping
coconut oil
vegan butter: earth balance is our favorite
vegan ice cream, for topping: of course this is optional. But a scoop of creamy cold ice cream on top of warm apple crisp is simply the best!
How to make vegan apple crisp
Step 1: Dice the apples into chunks and place in a large mixing bowl. You will need around 6 medium sized apples, or about 6 ½ cups worth of diced apples.
Step 2: Add the remaining filling ingredients to the same bowl as the apples: lemon juice, sugar, cinnamon, salt, and corn starch. Give it a good stir and let it sit while you work on the crisp topping.
Step 3: While the apple filling marinates, prepare the crisp topping. Melt the butter and coconut oil in a microwave safe bowl.
Stir together the melted butter and coconut oil with the remaining crisp topping ingredients: brown sugar, whole wheat flour, rolled oats, and salt. The mixture should resemble wet sand.
Step 4: Stir the apple crisp filling again, then pour into a greased baking dish. Any medium sized baking dish or pie plate will work well for this recipe. Distribute the apple crisp topping over the tops of the apples evenly.
Step 5: Bake the vegan apple crisp at 350 degrees for around an hour, until the apples are bubbly on the edges and the crisp topping has started to brown and crisp up.
Step 6: Allow the apple crisp to cool and rest for around 15 – 20 minutes before serving. Serve warm with a scoop of vanilla ice cream on top!
My very picky 17 year old vegan daughter made this recipe for us and it’s the best dessert we’ve ever tasted! Thanks for sharing! – Keri
More Crisp Recipes
Blueberry Crisp
Cranberry Apple Crisp
Cranberry Blueberry Crisp
Strawberry Crisp
Vegan Blueberry Peach Crisp
Gluten Free Apple Crisp
This recipe has restored my faith in the Internet. There is no better place to put your freshly-picked Honeycrisp apples than here. I was never into oats as a dessert ingredient, but this is a real game-changer, and *very* easy to assemble – Laura
The apple filling becomes bubbly and delicious and the crumble on top gets a little crisp on it towards the end.
The crisp topping is so delicious! So crunchy and the perfect complement to the melt in your mouth apples. The best dairy free comfort food dessert.
Apple Crisp FAQs
How do I store apple crisp?
Leftover vegan apple crisp can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave when ready to serve.
What is apple crisp topping made of?
Apple crisp topping is made of a mixture of flour, oats, butter or oil, sugar, and salt.
What is the best way to serve apple crisp?
Apple crisp is best served hot from the oven with a scoop of vanilla ice cream. Add a caramel sauce drizzle to really take it over the top!
The best vegan apple crisp recipe you'll ever eat! This vegan dessert is a fall must have.
4.62 from 84 votes
Print Recipe Pin Recipe
Prep Time 15 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr15 minutesmins
Course Desserts
Cuisine American
Servings 8
Calories 347kcal
Ingredients
For the filling:
6medium applesdiced into chunks (about 6 ½ cups worth)
5teaspoonslemon juice
¼cupsugar
¼cupbrown sugar
¾teaspooncinnamon
¼teaspoonsea salt
2tablespoonscorn starch
For the Topping:
¾cupbrown sugar
½cupwhole wheat flour
¾cuprolled oats
¼teaspoonsea salt
2tablespooncoconut oilmelted
⅓cupvegan buttermelted
Instructions
Cut apples into chunks and place in a large bowl
Add remaining filling ingredients to bowl (lemon juice, sugar, cinnamon, sea salt, and corn starch) and toss with the apples until well combined
In a separate bowl, combine all ingredients for the topping. Melt the coconut oil and vegan butter before adding to the mixture. The topping should resemble wet sand once mixed well
Pour apple mixture into a pan (I used a 9" pie dish)
Cover evenly with the topping
Bake at 350 for 55-60 minutes, or until the apples are bubbly and the top starts to brown
Allow to cool/rest for 15-20 minutes before serving
Serve alone or with vegan ice cream and vegan caramel sauce drizzle
Adding cornstarch and flour to the apple mixture will help bring your crisp's filling together. You want to make sure you have a nice balance of the sweet and tart in your dessert.
Like an apple crisp, an apple crumble is a baked fruit dessert with a layer of topping. But unlike the crisp, the crumble topping rarely includes oats or nuts. Instead, a crumble's topping is more like streusel, made with flour, sugar and butter.
What Makes A Good Apple For Apple Crisp? The best apples for baking keep their structure under heat, which prevents the chunks of fruit from turning into mush after baking. The firm and crisp Granny Smith and Honeycrisp varieties are popular apples to use in apple pies and apple crisps.
How do you keep apple crisp from getting soggy? If it's soggy, you've got to remember to refrigerate the topping with butter before you add it to the crisp. It doesn't need long, just enough time as you prepare the rest of the dessert so that it will cook up crispy rather than turn soggy.
Lemon juice keeps the flesh of your apples from turning brown before you bake them, making for a more appealing presentation. This way you can prepare your apple crisp with oatmeal before you start dinner, then set it on the counter until you're ready to bake.
“I have used tapioca flour in place of cornstarch for crisps, pie fillings, and cobblers,” Guas says. “The rough substitution is 2 tablespoons of tapioca flour for 1 tablespoon cornstarch.” Another significant benefit of tapioca is that it freezes well, keeping your baked goods the perfect consistency.
This has led some historians to believe that Betty was the name of the cook and creator of the recipe and that brown was in reference to her skin color.
One of the easiest ways to avoid wet apple crisp is to use a thickener to bind the apple juices together. The most common thickener is a cornstarch slurry, mixed with the apples before being added to a baking dish.
Baking: Start baking the apple crisp covered with foil. This allows the apples to soften without any risk of the topping over-browning. After about 20 minutes, remove the foil and let the crisp finish cooking uncovered. Once the juices are bubbling, the topping is golden brown, and the apples are tender, it is done!
As mellow as sweet apples come, Gala apples are known for their sweet, vanilla aroma and soft bite. Bittersweet and soft fleshed, the Red Delicious is a classic apple with mild crispiness. The Golden Delicious sits at the bottom of the crunch list with soft skin and mellow, yellow apple flavors.
Under the simple butter-sugar-flour-and-oat topping is the apple filling scented with cinnamon. Our test kitchen says baking apples, like Rome or Cortland, are the best varieties to use for apple crisp, but Empire, Gala, or Braeburn apples are also good in this recipe.
Flour- Flour helps to create the perfect topping and bind it all together. I used all-purpose. You can definitely substitute with gluten-free flour but I'm not sure how oat flour, coconut flour or almond flour would work. Butter- The butter gives the best flavor and texture and holds together the dry ingredients.
Go too hot and the crumble topping with get too dark before the fruit is ready. You'll be left with too-hard fruit and a burnt topping, which will make both you and us sad. If the top could use a little extra browning, jack the temperature or broil it after it's fully baked.
The best way to prevent a watery apple crisp is to use a thickener in the filling – some recipes use flour, but I've chosen to use cornstarch in this recipe (or arrowroot starch, which can be substituted 1:1 for cornstarch) because I think it provides superior thickening power.
Teaspoon for teaspoon, you will need to use about twice as much flour as you would cornstarch or tapioca to achieve the same thickening effects. Adding too much flour to your pie filling will turn it cloudy and pasty, with a distinctly floury taste.
When you cook apples, the pectin in them breaks down, making the apples watery. The lower pH value of tart apples reduces the amount of pectin that breaks down, so the apples hold their shape and get less mushy. This will prevent your pie from getting watery.
The ingredient list for a crumble or crisp is relatively short, but don't be tempted to leave out the cornstarch. As fruit cooks, it releases its juices, becoming saucy and soupy. This is partially what makes a crisp so delicious—but also what can turn it from a casserole-style dessert into fruit soup.
Introduction: My name is Eusebia Nader, I am a encouraging, brainy, lively, nice, famous, healthy, clever person who loves writing and wants to share my knowledge and understanding with you.
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