This vegan apple crisp combines tender caramelized apples with a buttery oat topping. Serve with ice cream for the perfect fall dessert!
I think this vegan apple crisp is probably one of the easiest apple desserts you can make. It's perfect for any time of the year, but especially for fall and the holidays!
You can serve it plain, but for the most amazing apple crisp, serve it warm with a scoop of vegan ice cream and a drizzle of vegan caramel. It's also delicious with some vegan whipped cream on top, but ice cream is my favorite choice.
This vegan fall dessert is budget-friendly, made with easy-to-get ingredients, and it can be prepared ahead of time and then you only have to bake it before serving, which is extremely convenient.
Ingredient substitutions
- Apples: firmer apples are ideal for baking, such as Granny Smith (my favorite ones for baking), Honeycrisp, Pink Lady, or Fuji, as they tend to hold their shape well and don’t get mushy.
- Brown sugar: feel free to use other types of sugar, like granulated, coconut, or cane sugar. Make sure the sugar you’re using is vegan.
- All-purpose flour: I’ve only made this recipe using all-purpose flour, but I think it could work if you use another type. Use my gluten-free flour blend for a gluten-free version of this recipe.
- Vanilla extract: this ingredient is optional, but it will make your vegan apple crisp taste even better.
- Rolled oats: rolled oats are best, but you can also use quick oats. Use gluten-free if needed.
- Vegan butter: I used vegan butter, but coconut oil is also a good alternative.
How to make vegan apple crisp
- Preheat the oven to 350ºF or 180ºC.
- Mix all of the filling ingredients in a large bowl.
- Transfer to a 9×13-inch baking dish (about 23×33 cm).
- In another bowl, combine all the topping ingredients except the vegan butter.
- Cut in the vegan butter using a pastry cutter or a fork.
- Sprinkle over filling.
- Bake for about 45 minutes or until the filling is bubbly, the apples are tender, and the topping is golden brown.
- Serve warm and enjoy!
You’ll find the complete recipe with measurements in the recipe card below.
Pro tips
- Use firmer apples, as they tend to hold their shape well and don’t get mushy. You can use tart apples like Granny Smith (my favorite ones for baking); or sweet apples like Honeycrisp, Pink Lady, or Fuji.
- Use very cold butter to prevent it from melting too soon and losing texture. Then use a pastry cutter or fork to mix it into the oat mixture, but don't overmix, just let the mixture be messy and crumbly.
- Apples should be peeled as the skins don’t soften well. Many recipes use apple slices, but I prefer chunks because it’s difficult to get perfectly uniform slices, that way some pieces can be much thinner than others, and you'll have some mushy apples.
- Serve warm for the best taste and also for a crispier topping. You can store leftovers for up to 5 days, and they will taste good, but the topping won't stay as crispy.
Frequently Asked Questions
Yes! You can freeze it either before or after baking. Then store in an airtight container for up to 3 months. Allow the crisp to thaw first before reheating, and reheat in the microwave or in a 350ºF or 180ºC oven until warmed through.
Of course! Just use gluten-free oats and a gluten-free flour blend instead of all-purpose flour.
Yes, you can, but I would use vegan butter for the best results.
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Vegan Apple Crisp
Ingredients
For the apple filling:
- 6 medium peeled apples, cut into 1-inch chunks (about 2.5 cm) that are ¼-1/2 inch thick (about 0.6-1.2 cm)
- â…“ cup brown sugar
- 3 tablespoon all-purpose flour
- 1 teaspoon vanilla extract, optional
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
For the topping:
- ¾ cup rolled oats
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- â…“ cup vegan butter, cold and cubed
Instructions
- Preheat the oven to 350ºF or 180ºC.
- Mix all of the filling ingredients in a large bowl (apples, brown sugar, flour, vanilla extract, cinnamon, and salt).
- Transfer to a 9×13-inch baking dish (about 23×33 cm).
- In another bowl, combine all the topping ingredients except the vegan butter (oats, flour, brown sugar, and cinnamon).
- Cut in the vegan butter using a pastry cutter or a fork into the oat mixture until well combined.
- Sprinkle over filling.
- Bake for about 45 minutes or until the filling is bubbly, the apples are tender, and the topping is golden brown.
- Remove from the oven, place on a wire rack, and allow to cool for at least 5 minutes before serving. Serve warm with a scoop of vegan ice cream and a drizzle of vegan caramel.
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Reheat in the microwave or in a 350ºF or 180ºC oven until warmed through.
Notes
- Firmer apples are ideal for baking, such as Granny Smith (my favorite ones for baking), Honeycrisp, Pink Lady, or Fuji, as they tend to hold their shape well and don’t get mushy.
- Feel free to use other types of sugar, like granulated, coconut, or cane sugar. Make sure the sugar you’re using is vegan.
- I’ve only made this recipe using all-purpose flour, but I think it could work if you use another type. Use my gluten-free flour blend for a gluten-free version of this recipe.
- Rolled oats are best, but you can also use quick oats. Use gluten-free if needed.
- I used vegan butter, but coconut oil is also a good alternative. However, I think vegan butter is the best choice.
Michelle says
Hi Iosune! I made this gluten-free for my hubby and he loved it so much. I use a gluten-free flour blend and gluten-free oats by the way. I think it's going to be our favorite fall treat!
Adriana @ Simple Vegan Blog says
Hi Michelle! Thank you so much for your kind comment 🙂