This vegan apple crisp recipe is made with crisp apples, sweetened with maple syrup, and has a delicious walnut streusel topping. Serve it warm with dairy-free ice cream or on its own.
Perfect for the holiday season, this apple crisp is packed with flavor and easy to make. It makes the perfect dessert for Fall as apples are in peak season and at their very best.
Ingredients you'll need
To get started, you'll need the following ingredients:
- Apples: Peeled and diced.
- Old-fashioned rolled oats: Make sure the rolled oats are indeed gluten-free
- Walnuts
- Almond flour
- Ground cinnamon
- Maple syrup
- Melted coconut oil
- Maple syrup
- Water
- Sea salt
How to make a vegan apple crisp
To make this apple crisp, follow these step-by-step directions:
1. Preheat oven: Preheat the oven to 350F. Grease the baking dish and set aside.
2. Prepare the filling: Combine apples, almond flour, cinnamon, maple syrup, water, and sea salt in a medium-sized bowl. Mix well and pour the mixture into a greased baking dish and spread into an even layer. Set aside.
3. Prepare the topping: Combine rolled oats, walnuts, almond flour, and salt in a bowl. Drizzle with coconut oil and maple syrup. Mix well. Sprinkle the topping mixture evenly over the apple mixture in baking dish.
4. Bake the apple crisp: Bake in the preheated oven until the topping is a golden brown, about 30 minutes. Remove carefully from the oven and let the dish cool. Serve on its own or with a scoop of ice cream.
Storing and reheating
To store: Store leftovers in an airtight, glass container in the fridge for up to 4 days. I like to divide it up between multiple containers so I can pull one out whenever I want to enjoy some.
To reheat: Warm the apple crisp in the oven for 15-20 minutes at 350°F.
Top tips and suggestions
Picking the apples: If you love apples on the tart side, I recommend using organic Granny Smith or Pink Lady apples. If you’re not a fan of tart apples, stick to Fuji or Gala apples for a sweeter flavor.
More dessert recipes
- Instant Pot Apple Butter
- Edible Cookie Dough
- Chocolate Chia Pudding
- Almond Flour Chocolate Chip Cookies
- Vegan Sweet Potato Casserole
If you tried this vegan apple crisp, be sure to rate the recipe below and let me know what you think. Follow me on Pinterest, Instagram, and Facebook for more delicious vegetarian recipes.
This recipe was originally published on December 14, 2016. Since then, it’s been freshened up with new pictures, commentary, and made even more delicious.
Ingredients
Apple Filling
- 3 apples, diced
- 1 tablespoon almond flour
- 1 teaspoon ground cinnamon
- 1 tablespoon maple syrup
- ¼ cup water
- pinch of sea salt
Topping
- ¾ cup old-fashioned rolled oats
- ¼ cup walnuts, roughly chopped
- 3 tablespoons almond flour
- 3 tablespoons melted coconut oil
- 1 tablespoon maple syrup
- pinch of sea salt
To Serve
- plant-based coconut ice cream
Instructions
- Preheat oven to 350°F.
- Prepare the apple filling. Combine apples, almond flour, cinnamon, maple syrup, water, and sea salt in a medium-sized bowl. Mix well and set aside while you make the topping.
- Prepare the topping. Combine rolled oats, walnuts, almond flour, and salt in a bowl. Drizzle with coconut oil and maple syrup. Mix well until the ingredients are well coated.
- Prepare the apple crisp by filling an 8"x8" baking dish with the apple filling. Evenly sprinkle the topping.
- Bake in the oven for 30 minutes until the topping is golden brown. Remove carefully from the oven and let the dish cool. Serve on its own or with a scoop of ice cream.
Notes
- If you are sensitive to gluten, be sure your rolled oats are gluten-free.
- When reheating, pop it back in the preheated oven for 15-20 minutes at 350°F.
- Store any leftovers in an airtight, glass container to enjoy later. Be sure the crisp has completely cooled down first.
Emily Liao says
This apple crisp was amazing and so easy to make! Definitely keeping this on hand 😊
Sapana Chandra, MS, CHC says
Thanks, Emily! So glad you enjoyed it.
Vicki says
Would this be ok to make ahead of time? Say make it all in the morning, cover and refrigerate, then turn oven on just before dinner starts and bake it then? I assume the coconut oil will be hard, but I think that's the only hiccup. I'll also add a squeeze of lemon juice to the apples to keep them from browning.
Sapana Chandra, MS, CHC says
Hi Vicky! I'd suggest storing the topping separately from the filling until it's time to bake. I think your plan for the apples would work and if the coconut oil hardens, it will melt as soon as it's in the oven.
Nina says
I've been obsessed with this recipe. I love that it's good for you and delicious.
Sapana Chandra, MS, CHC says
Thank you, Nina!
Crystal says
I’m making this tonight! Can’t wait to try it!!
Sapana Chandra says
I hope you enjoyed it, Crystal!!
Nisha @ Honey What's Cooking says
This looks really good. I bake like you with the least amount of fat and sugar, but around the holidays I have to go crazy cause my family has a lot of kids. You take beautiful shots.
Sapana Chandra says
Thank you so much, Nisha!