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This vegan apple crisp combines tender caramelized apples with a buttery oat topping. Serve with ice cream for the perfect fall dessert!

Photo of a dish with a spoon and some vegan apple crisp topped with vegan ice cream and a drizzle of vegan caramel.

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.
Step-by-step photos of how to make vegan apple crisp.

How to make vegan apple crisp

  1. Preheat the oven to 350ºF or 180ºC.
  2. Mix all of the filling ingredients in a large bowl.
  3. Transfer to a 9×13-inch baking dish (about 23×33 cm).
  4. In another bowl, combine all the topping ingredients except the vegan butter.
  5. Cut in the vegan butter using a pastry cutter or a fork.
  6. Sprinkle over filling.
  7. Bake for about 45 minutes or until the filling is bubbly, the apples are tender, and the topping is golden brown.
  8. 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.
Close-up photo of a dish with vegan apple crumble topped with vegan caramel and vegan ice cream.

Frequently Asked Questions

Can you freeze vegan apple crisp?

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.

Can you make vegan apple crisp gluten-free?

Of course! Just use gluten-free oats and a gluten-free flour blend instead of all-purpose flour.

Can you use coconut oil instead of vegan butter?

Yes, you can, but I would use vegan butter for the best results.

Looking for more vegan fall desserts?

Photo from above of a dish with a spoon and some vegan apple crisp topped with vegan ice cream and vegan caramel.

Did you make this vegan apple crisp recipe?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

Print

Square photo of a dish with a spoon and some vegan apple crisp topped with vegan ice cream and a drizzle of vegan caramel.

Vegan Apple Crisp



  • Author:

    Iosune


  • Prep:

    15 mins


  • Cook:

    45 mins


  • Total:

    1 hour

  • 6-8 1x

  • Dessert

  • American

  • Vegan


Servings 6-8 1x


Scale


Tap or hover over number to scale servings

This vegan apple crisp combines tender caramelized apples with a buttery oat topping. Serve with ice cream for the perfect fall dessert!

Ingredients

For the apple filling:

For the topping:

Instructions

  1. Preheat the oven to 350ºF or 180ºC.
  2. Mix all of the filling ingredients in a large bowl (apples, brown sugar, flour, vanilla extract, cinnamon, and salt).
  3. Transfer to a 9×13-inch baking dish (about 23×33 cm).
  4. In another bowl, combine all the topping ingredients except the vegan butter (oats, flour, brown sugar, and cinnamon).
  5. Cut in the vegan butter using a pastry cutter or a fork into the oat mixture until well combined.
  6. Sprinkle over filling.
  7. Bake for about 45 minutes or until the filling is bubbly, the apples are tender, and the topping is golden brown.
  8. 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.
  9. 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.

Nutrition

  • Serving Size: 1/8 of the recipe
  • Calories: 302
  • Sugar: 38.2 g
  • Sodium: 162 mg
  • Fat: 8.3 g
  • Saturated Fat: 2.5 g
  • Carbohydrates: 57.1 g
  • Fiber: 5.2 g
  • Protein: 2.5 g

Curved “made this” textMADETHISRecipe?



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