This Healthy Vegan Apple Crisp is a warm dessert made with simple, wholesome ingredients and a golden oat crumble topping. Tender, juicy cinnamon-spiced apples bake beneath a sweet, crunchy crumble for a fall treat that tastes indulgent yet is so nourishing—vegan, gluten-free, dairy-free, refined-sugar-free, and perfect for apple season.
This warm and comforting vegan apple crisp combines tender cinnamon-spiced apples with a golden oat crumble and a hint of vanilla in every bite. It's a simple, plant-based twist on classic apple crisp, with all the fall flavor but without butter, gluten, or refined sugar.
Apple crisp is one of my favorite fall desserts, and this version couldn't be easier. Fresh apples are tossed with maple syrup, cinnamon, and vanilla, then topped with a sweet, sticky oat crumble made with coconut butter and maple crystals. If you love a chocolate twist, try my Healthy Vegan Chocolate Apple Crisp, another family favorite. This crisp is perfect for Thanksgiving, holiday gatherings, or anytime you're craving a delicious fall dessert.
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Why You'll Love This Healthy Vegan Apple Crisp:
- Made with simple, wholesome ingredients
- Naturally sweetened with maple
- Gluten-free, dairy-free, and fully plant-based
- One bowl for the filling, one bowl for the crumble
- Delicious served warm with a scoop of vanilla ice cream like my vanilla bean ice cream
Ingredients To Make This Vegan Apple Crisp:
Apple Filling:
- Apples: Use firm, crisp apples that hold their shape while baking. A mix of sweet and tart varieties like Honeycrisp and Granny Smith works really well.
- Maple Syrup: This naturally sweetens the filling and helps create a glossy sauce around the apples.
- Cornstarch: This thickens the apple juices as they bake so the filling turns saucy, not watery.
- Cinnamon: Used in both the filling and the crumble for that warm, classic apple crisp flavor.
- Vanilla: Vanilla bean paste or vanilla extract adds depth and warmth to both layers.
- Sea Salt: Just a little balances the sweetness and makes the apple flavor pop.
Crisp Ingredients:
- Rolled Oats: These give the crumble its hearty, crunchy texture. Use certified gluten-free oats to keep the recipe gluten-free, and use up the rest of the bag in my creamy blended overnight oats.
- Maple Crystals: A refined-sugar-free granulated sweetener that helps the crumble crisp up and turn golden.
- Gluten-Free Flour: This helps bind the crumble together. I also love it in my double chocolate gluten-free protein cookies.
- Coconut Butter: Softened coconut butter gives the crumble a rich, buttery taste without any dairy.
- Water: Just enough to bring the crumble together into sticky clusters.
See recipe card for quantities.
How To Make It:
Prep: Preheat your oven to 350°F and lightly grease the baking dish.
- Prepare the apples: Add the sliced apples to a large mixing bowl with the maple syrup, cornstarch, cinnamon, vanilla, and sea salt, and toss until evenly coated. Transfer to the baking dish and spread into an even layer.
- Make the crumble: In a separate bowl, combine the rolled oats, maple crystals, gluten-free flour, cinnamon, vanilla, and sea salt. Mix in the softened coconut butter, then add the water one tablespoon at a time until the mixture is sticky and holds together when pressed.
- Top and bake: Sprinkle the crumble evenly over the apples, breaking it into chunks as you go. Bake for 40 to 50 minutes, until the apples are tender and bubbling around the edges and the crumble is golden on top.
- Cool and serve: Let the apple crisp cool for 10 to 15 minutes so the filling can thicken. Enjoy it warm on its own or with a scoop of my healthy vegan vanilla ice cream and 2 ingredient vegan caramel.
Top Tips:
- Slice the Apples Evenly: Aim for slices about ¼ inch thick so they all bake at the same rate.
- Test the Crumble: Squeeze a little in your hand. If it holds together, it's ready. If it falls apart, add a bit more water.
- Keep Some Big Clusters: Larger chunks of crumble bake up extra crunchy.
- Bake Until Bubbling: The filling needs to bubble around the edges for the cornstarch to fully thicken.
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Variations And Substitutions:
- Swap the Fruit: Use pears, or replace a couple of the apples with fresh berries.
- Sweetener: Coconut sugar works in place of the maple crystals and keeps it refined-sugar-free. But I prefer maple crystals here since they echo the maple syrup in the filling.
- Coconut Oil: Softened coconut oil can replace the coconut butter. Start with less water, since the crumble will come together faster.
- Add Nuts: Stir chopped pecans or walnuts into the crumble for extra crunch.
- Warm Spices: Add a pinch of nutmeg, ginger, or pumpkin pie spice to the apples.
Storage:
- Refrigeration: Cover and store leftovers in the fridge for up to 4 days.
- Best Texture: Reheat in a 350°F oven for 10 to 15 minutes to re-crisp the topping. The microwave works but softens the crumble.
- Freezing: Wrap the cooled apple crisp tightly and freeze for up to 3 months. Thaw overnight in the fridge, then reheat in the oven.
Equipment:
- 9x13-Inch or 12-inch round Baking Dish: For baking the apple crisp.
- Mixing Bowls: For tossing the apples and mixing the crumble.
- Vegetable Peeler: For peeling the apples quickly.
- Chef's Knife: For slicing the apples evenly.
Recipe FAQs:
Can I make this apple crisp ahead of time?
Yes. Make the filling and crumble up to a day ahead and store them separately in the fridge, then assemble and bake. It's a great make-ahead option.
Why is my apple crisp watery?
It usually needs more time in the oven. Bake until the filling bubbles around the edges, then let it rest for 10 to 15 minutes so it can thicken.
More Amazing Vegan Desserts To Try Next:
If you try this Healthy Vegan Apple Crisp Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Healthy Vegan Apple Crisp
This Healthy Vegan Apple Crisp is a warm dessert made with simple, wholesome ingredients and a golden oat crumble topping. Tender, juicy cinnamon-spiced apples bake beneath a sweet, crunchy crumble for a fall treat that tastes indulgent yet is so nourishing-vegan, gluten-free, dairy-free, refined-sugar-free, and perfect for apple season.
Equipment
- 1 oven safe dish
Ingredients
Apple Filling
- 7-10 apples peeled and sliced
- 2 tablespoons maple syrup
- 2½ tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract or vanilla bean paste
- ½ teaspoon sea salt
Oat Crumble
- 1 cup rolled oats
- ⅔ cup maple crystals or granulated sweetener of choice
- ½ cup gluten-free flour
- 1 teaspoon ground cinnamon
- ½ cup coconut butter softened
- 3 tablespoons water as needed to create a sticky crumble
- 1 teaspoon vanilla bean paste or vanilla extract
- ½ teaspoon sea salt
Instructions
Preheat the oven:
- Preheat your oven to 350°F and lightly grease a baking dish.
Prepare the apples:
- Add the sliced apples to a large mixing bowl. Add the maple syrup, cornstarch, cinnamon, vanilla, and sea salt and toss until the apples are evenly coated.
Add to the baking dish:
- Transfer the apple mixture to the prepared baking dish and spread it into an even layer.
Make the crumble:
- In a separate bowl, combine the rolled oats, maple crystals, gluten-free flour, cinnamon, vanilla, and sea salt. Add the softened coconut butter and mix until combined.
Adjust the texture:
- Add 2-3 tablespoons of water, one tablespoon at a time, until the mixture becomes a sticky, crumbly texture that holds together when pressed.
Top the apples:
- Sprinkle the crumble evenly over the apples, gently breaking it into chunks as you go.
Bake:
- Bake for 40-50 minutes, or until the apples are tender and bubbling around the edges and the crumble is golden on top.
Cool slightly:
- Let the apple crisp cool for about 10-15 minutes before serving so the filling can thicken slightly.
Serve:
- Enjoy warm on its own or with a scoop of my Healthy vegan vanilla ice cream and 2-ingredient vegan caramel.
Tried this recipe?Let us know how it was!
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