Vegan Apple Crisp (Gluten Free)

This vegan apple crisp is also gluten-free and one of my all-time favorite fall desserts. It only requires 8 ingredients and 1 bowl!

I know this is not the first crisp we post on the blog, we shared our vegan gluten-free berry crisp with you guys, but this is the BEST crisp I've ever tried, seriously, and it's actually one of the best desserts I've eaten in my whole life!

Classic apple crisp is made with butter, which is so easy to veganized by just using coconut oil. I'm not a huge fan of vegan butters, and I prefer to use simple ingredients in my recipes. 

Coconut oil is my favorite oil for sweet recipes, but feel free to use anyone you have on hand (extra virgin oil has a strong taste, but if you like it, go ahead). If you prefer to avoid oil, you'll find some alternatives below (see the notes in the recipe box).

It's an incredibly easy recipe and also so versatile, as you can use any ingredients you have on hand. Feel free to use other flours, sweeteners or fruits you like.

looking for more apple recipes?

• Cinnamon baked apples
• Apple pie baked oatmeal
• Vegan apple and blackberry crumble
• Low fat apple muffins
• Homemade apple cider

Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!

Vegan Apple Crisp (Gluten Free)

This vegan apple crisp is also gluten-free and one of my all-time favorite fall desserts. It only requires 8 ingredients and 1 bowl!

5 from 1 vote

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Course: Desserts

Cuisine: American

Diet: Gluten Free, Vegan

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 4

Author: Iosune

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Ingredients 

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US Customary - Metric

For the filling:

• ▢ 1 pound apples
• ▢ ¼ cup brown, coconut or cane sugar
• ▢ 1 tablespoon brown rice flour
• ▢ 1 tablespoon lemon juice
• ▢ ½ teaspoon cinnamon powder
• ▢ Zest of half a lemon, optional

For the topping:

• ▢ ½ cup rolled oats, gf if needed
• ▢ ½ cup brown rice flour
• ▢ ¼ cup brown, coconut or cane sugar
• ▢ 2 tablespoon coconut oil, melted, see notes for an oil-free alternative
• ▢ ½ teaspoon cinnamon powder

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Instructions

• Preheat the oven to 350ºF or 180ºC.
• Peel the apples, quarter them, remove the cores, and use a paring knife to thinly slice lengthwise (see picture).
• Add all the filling ingredients to a large mixing bowl and mix until well combined.
• Place the filling into a baking dish. We used a 9 ¼″ x 6″ x 2″ or 23 x 15 x 5 cm baking dish, but you can use any other rectangular or square dish you want.
• Add the topping ingredients to the same large mixing bowl you used to mix the filling ingredients. Then mix until well combined and add to the top of the filling in an even layer.
• Bake for 40 minutes or until the top is golden brown. Let it cool for a while before serving. We served our apple crisp with some coconut whipped cream, but it's also delicious with ice cream or just by itself.
• Keep leftovers in a sealed container in the fridge for 4-5 days. Feel free to reheat it or enjoy cold.

Notes

• If you want to make this recipe oil-free, use water or any plant milk instead.
• Any type of apples is okay, but we used Gala apples.
• Buckwheat and brown rice flour can be used in the same amount in pretty much every recipe, but in this case, I think it should work using any flour. I've never tried it with other type of flour though.
• Feel free to use other sweetener instead of the sugar.

Nutrition

Serving: 1serving | Calories: 240kcal | Carbohydrates: 40.6g | Protein: 3.3g | Fat: 8.3g | Saturated Fat: 6.1g | Sodium: 7mg | Fiber: 3.1g | Sugar: 14.8g