Vegan Apple Crisp

5 from 30 votes

My easy vegan apple crisp is the perfect fall dessert that is gluten free, and ready in just under an hour! I make it with a sweet cinnamon apple filling and a crunchy nut and oat topping that makes my house smell amazing and has the whole family coming back for more.

Prep Time20

Cook Time40

Total Time1

Course: Baking, Dessert

Cuisine: American, Vegan, vegetarian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 206.6kcal

Author: Anjali Shah

Equipment

Ingredients

For The Filling

2 pounds Organic Fuji or Gala apples peeled and cut into ¼ inch cubes (about 6 medium sized apples)
1 tbsp Brown sugar unpacked
1 tsp Ground cinnamon
½ tsp Ground nutmeg
½ tbsp Cornstarch
1 tbsp Lemon juice About the juice from 1 lemon
1 dash Salt

For The Topping

Instructions

Preheat oven to 350 degrees and grease a 9x13 baking dish with nonstick cooking spray.
In a medium bowl, toss the apples with cinnamon, nutmeg, lemon, salt, and cornstarch. Add one tablespoon of the sugar to the apples. Toss to coat.
Pour 1¼ cups of old fashioned oats into a blender and blend until finely ground. Add the blended flour to a large bowl and mix with remaining oats, brown sugar, baking powder, vanilla extract, nuts, and melted coconut oil.
Add the apples to the baking dish and top with the oat mixture.
Bake in the preheated oven for 40 minutes. Allow to cool slightly before serving.

Video

https://youtu.be/e7QJiXNJaDE

Notes

My #1 Secret Tip for making this vegan apple crisp recipe is adding the lemon juice to the cut apples immediately, as it will help keep them from browning as you prepare the other ingredients and topping. Do not forget this step!
Use oat flour if you don’t have a blender. I use a food processor or high-speed blender to blend part of the oats for the topping, but you can use 1 cup of oat flour in place of the blended oats if you don't have a blender.
Serve warm. This vegan gluten-free apple crisp is best served warm, so I always plan to make it just before serving or reheating it for a few minutes in the oven.
Melt coconut oil. I always melt the coconut oil before combining it with the other crisp ingredients. Melted coconut oil will mix easily with the dry ingredients for a topping that is tender and crisp without butter.
Double the recipe during apple season. There are always lots of apples in my pantry, so I tend to make two or more apple crisps and freeze them for later. This vegan apple bake can be frozen before or after baking.

Nutrition