As autumn arrives, I crave desserts that celebrate the harvest. This Vegan Apple Crisp fits the bill: tender cinnamon-spiced apples beneath a crunchy oat topping that delivers cozy, comforting flavor. I’ve cut back on sugar compared to classic versions, so you can enjoy this seasonal treat without overindulging.
One of my favorite fall rituals is apple picking with my daughter. There’s something nostalgic about wandering an orchard, choosing crisp fruit, and planning new vegan apple desserts.
This apple crisp is a recent favorite. The oat topping bakes up golden and crunchy while the apples soften into a fragrant, saucy filling flavored with cinnamon and cardamom. Orchard apples are lovely, but perfectly good store-bought apples work great here.
I aimed for a lighter-sweet version of this classic, so the recipe uses notably less sugar. The apples’ natural sweetness becomes the star, and you can swap the brown sugar in the filling for maple syrup if you prefer.
Simple to prepare and deeply comforting, this vegan apple crisp tastes wonderful warm, especially with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream.
Ingredients
Apples: I prefer Granny Smith for their firm texture and bright tartness, which pairs nicely with brown sugar and spices. You can also use Honeycrisp, Fuji, Braeburn, or similar firm varieties. Core, peel, and slice about 1/6″ thick.
Water: A little water helps the apples break down and turn the sugar and spices into a syrupy filling.
Lemon juice: A splash prevents browning and adds balancing acidity.
Brown sugar: Adds rich, molasses-like flavor. You can reduce the amount or substitute maple syrup in the filling for a less refined option.
Spices: Ground cinnamon and cardamom lend warmth; a pinch of salt enhances flavor.
Flour: Use all-purpose or white spelt flour for the oat topping.
Oats: A mix of old-fashioned rolled oats and quick-cook oats gives a pleasant texture in the topping. You can use one type if needed.
Baking powder: Helps the oat topping crisp and brown.
Vegan butter: Use a plant-based butter or coconut oil to bind the crumble and add richness.
Recipe Variations
This apple crisp is easily adapted to dietary preferences.
Gluten-free: Replace the flour with a gluten-free all-purpose blend and use certified gluten-free oats.
Fruit swaps: Try pears, peaches, or berries, or combine apples with another fruit. Softer fruits will need less baking time.
Add nuts: Stir chopped walnuts, pecans, or sliced almonds into the topping for extra crunch. Toasting the nuts briefly enhances their flavor.
How to Make Vegan Apple Crisp
We’ll build the dessert in three simple steps: prepare the filling, mix the topping, and bake.
- Ready the apples. Peel, core, and thinly slice the apples. Toss them with lemon juice as you work to prevent browning.
- Prepare the filling. Preheat the oven to 350°F (175°C). Add the sliced apples to a cast-iron skillet or 9×13-inch baking dish. Sprinkle with water, lemon juice, brown sugar (or maple syrup), cinnamon, cardamom, and salt. Toss gently to coat.
- Make the oat topping. In a bowl, combine flour, brown sugar, rolled oats, quick-cook oats, cinnamon, baking powder, and salt. Add the vegan butter and mix until crumbly.
- Assemble. Evenly sprinkle the crumble topping over the apples, pressing lightly so some topping contacts the filling.
- Bake. Bake for about 30 minutes, until the apples are tender and juices bubble at the edges.
- Rest and serve. Let the crisp cool 10–15 minutes so the sauce thickens. Serve warm with vegan vanilla ice cream or coconut whipped cream.
Jenné’s Recipe Tips
- Slice thinly. Aim for about 1/6″ slices so the apples cook evenly and tenderize without turning to mush.
- Choose firm apples. Granny Smith, Honeycrisp, Fuji, or Braeburn hold their shape best. Softer varieties can become mealy.
- Optional oil spritz. Lightly spraying the top with a neutral oil before or after baking helps achieve a deeper golden finish.
- Adjust baking time for softer fruits. If using fruit softer than apples, start checking for doneness at 20 minutes.
- Let it rest. Waiting 10–15 minutes after baking allows the sauce to thicken and makes serving easier.
Serving Suggestions
This vegan apple crisp is versatile: enjoy it straight from the pan, as a comforting dessert, or even for breakfast. My favorite pairings:
- Vegan vanilla ice cream. The cold creaminess melts into the warm apples for an indulgent contrast.
- Coconut whipped cream. Light and airy, it complements the spice and oats beautifully.
- Breakfast treat. Serve warm with coffee or a spiced latte for a cozy morning.
- Dinner parties. Keep to the harvest theme and serve as a rustic, crowd-pleasing dessert.
Storage Directions
Allow the crisp to cool completely before storing.
- Refrigerate: Store leftovers in an airtight container in the fridge for 3–5 days.
- Freeze: In a freezer-safe container, the crisp will keep up to 3 months. Thaw overnight in the refrigerator.
- Reheat: Warm in a 300°F oven for 15–20 minutes until heated through; you can also use a microwave for a quick reheating.
Frequently Asked Questions
The filling is similar, but the topping differs: a crisp usually includes oats for a textured, crunchy topping, while a crumble often omits oats and uses a softer streusel.
Use a vegan butter alternative or coconut oil to replace butter in the topping.
Mushy results often come from using soft, mealy apple varieties. Choose firm apples like Granny Smith, Honeycrisp, or Fuji to retain texture.
More Healthy Apple Recipes
- Vegan Apple Pie
- Apple Cider Cupcakes
- Apple Pie Overnight Oats
- Apple Cider Sangria
- Vegan Apple Pancakes
Vegan Apple Crisp
Ingredients
Apple Filling
- 6 Granny Smith apples, cored, peeled, and thinly sliced (about 1/6” thick)
- 1/4 cup water
- 2 tbsp lemon juice
- 1/2 cup packed light brown sugar (or maple syrup)
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1/4 tsp salt
Oat Topping
- 1 cup all-purpose flour or white spelt flour
- 1/2 cup packed light brown sugar
- 1/2 cup old-fashioned rolled oats
- 1/2 cup quick-cook oats
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup vegan butter, softened or melted
Instructions
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Preheat the oven to 350°F (175°C).
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Place the sliced apples in a 9×13-inch baking dish. Add water, lemon juice, brown sugar (or maple syrup), cinnamon, cardamom, and salt. Toss gently to coat.
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In a bowl, mix the flour, brown sugar, rolled oats, quick-cook oats, cinnamon, baking powder, and salt. Stir in vegan butter until the mixture becomes crumbly.
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Distribute the topping evenly over the apples.
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Bake about 30 minutes, until the apples are tender and the edges bubble. Let cool 10–15 minutes before serving with coconut whipped cream or vegan ice cream.
Notes
- Slice the apples thinly. Approximately 1/6” slices work best for even tenderizing.
- Use firm apples. Granny Smith, Honeycrisp, Fuji, or Braeburn hold their shape well.
- Adjust baking time for softer fruits. Start checking at 20 minutes.
- Allow a short rest. Waiting 10–15 minutes improves texture and makes serving safer.
Nutrition
| Carbohydrates: 64g
| Protein: 3g