As we step into the fall season, we need harvest-inspired desserts to set the mood. My Vegan Apple Crisp is up for the task! A perfectly tender, cinnamon-coated apple filling nestled underneath a crispy oat topping for an explosion of warmth and flavor. We’re using less sugar than traditional recipes, so you can indulge with zero guilt!
One of my favorite activities this time of year is going apple picking with my daughter. There’s just something so cozy and nostalgic about heading to an apple orchard, pruning the fruit, and plotting new vegan apple desserts.
This vegan apple crisp is one of my latest creations, and I’m quite proud of it, if I do say so myself. With a perfectly sweet and crispy oat topping and a tender apple filling infused with warm spices, autumn is in every bite of this apple crisp, vegan-style, of course! And don’t worry, while orchard-picked apples are super special, store-bought is just fine for this recipe!
I wanted to make this sweet apple dish on the healthier side so we can feel good throughout the fall and holiday season. That’s why this vegan apple crisp recipe calls for significantly less sugar than your traditional apple crisp. Proof you don’t need loads of refined sugar to make a satisfyingly sweet dessert! The natural sweetness of the apples really shines through, and they certainly lean into their role as the star of the show.
This fall-inspired dessert is super simple and easy to make, and it’s beyond delicious – catch me indulging in it all season long––especially topped with vegan ice cream 🙂
For more vegan apple recipes, check out my Vegan Apple Pie, Apple Cider Cupcakes, and Vegan Apple Tart with a Walnut Crust.
Ingredients
Apples: I like Granny Smith apples best for their firm texture and tart taste, which is balanced by the brown sugar and warming spices. However, you can use any other firm apple variety, HoneyCrisp, Cosmic, or Fuji. Just make sure they’re cored, peeled, and thinly sliced (about ⅙”-thick).
Water: Just a little softens up the apples and turns the sugar and spices into a yummy syrup.
Lemon Juice: A bit of zesty acidity from lemons is key to baking the best vegan apple dessert. They prevent browning and balance the sweetness of the fruit and sugar.
Brown Sugar: Who doesn’t love the molasses-like flavor of brown sugar that is a signature ingredient in so many autumnal apple desserts? As I mentioned earlier, we are using less than normal in both the filling and topping, but you can replace it with maple syrup in the filling for an even healthier option.
Spices: Only the best – cinnamon and cardamom! Plus, a pinch of salt for flavor.
Flour: Grab all-purpose or white spelt flour for the crispiest, crunchiest oat topping.
Oats: I prefer a blend of rolled oats and quick-cook oats to add some textural interest to the topping. But you can use a whole cup of either if preferred.
Baking Powder: In an apple crisp, this common leavening agent helps the dry oat topping crisp up and brown into a perfect golden color.
Vegan Butter: Butter coats the topping ingredients and adds some nice flavor. Naturally, we’re using a vegan butter alternative.
How to Make Vegan Apple Crisp
It’s time to bring the autumn vibes to your kitchen! To make the best vegan apple crisp, we first prepare the filling, then we make the topping, and assemble. Let’s get into it!
Ready the apples. Peel, core, and slice your apples. You can add the lemon juice to them as you go to keep them from turning brown.
Prepare. Preheat the oven to 350°F and add the sliced apples to a cast iron skillet or 9×13-inch baking dish. Sprinkle with the water, lemon juice, brown sugar, cinnamon, cardamom, and salt. Gently toss to coat.
Make the oat topping. In a mixing bowl, combine the flour, brown sugar, old-fashioned and quick-cook oats, cinnamon, baking powder, and salt. Stir well, then add the vegan butter. Stir well to create a crumbly topping.
Assemble the crisp. Use your hands to evenly sprinkle the topping over the apples.
Bake and serve. Bake for 30 minutes or until the apples are tender and the edges are bubbling.
Serve. Let it cool at room temperature for 10-15 minutes, then enjoy warm with whipped coconut cream or vanilla vegan ice cream.
Jenné’s Recipe Tips
Slice the apples thinly. I recommend ⅙” thick slices so they can tenderize evenly in the oven. Thicker slices or chunks won’t soften as easily. No one wants to bite into a dense, hard apple chunk in their apple crisp.
Use firm apples that hold form. I highly recommend Granny Smith, Honeycrisp, Fuji, or Braeburn apples. Avoid softer varieties like Gala, Red Delicious, or Golden Delicious apples because they are mealy and easily turn mushy.
Spritz with oil. For a deep golden color, spritz the top of the crisp with a neutral oil spray before or after baking.
If you’re baking this vegan crisp with fruits softer than apples, they will need less time in the oven. Check on the doneness after 20 minutes in the oven.
Allow it to cool. You might be tempted to dig in the moment it leaves the oven, but you’ll want to wait 10-15 minutes – not only to avoid burns, but to let the sauce thicken and settle. It’s worth the wait.
Recipe Variations
This easy vegan apple crisp is for everyone! With a customizable recipe like mine, there’s a version fit for every preference and every dietary restriction out there.
Fruit Variety or Blends: You can use any fruit you’d like to make a vegan crisp. Pears, peaches, blueberries, blackberries, or a mixed berry blend taste equally amazing. Or you can go 50/50 with a combo of apples and your favorite fruit. Note: any fruit softer than an apple will need less time in the oven.
Crunchy Nuts: If you love an extra crunchy oat topping like me, add a handful of chopped walnuts, pecans, or sliced almonds to the dry topping ingredients. For an even nuttier flavor, toast them on the stove slightly beforehand!
Gluten-Free: You can easily make my apple crisp gluten-free. Swap out the all-purpose or white spelt flour for an all-purpose gluten-free blend and use certified gluten-free oats.
Serving Suggestions
Straight out of the pan or as a cozy weeknight dessert, my apple crisp recipe, vegan-edition, can be enjoyed in countless ways. My favorite ways to devour are:
With a scoop of vegan vanilla ice cream. As the ice cream melts, it makes the apple filling so decadent and creamy.
A dollop of coconut whipped cream never hurt anyone! On top of a bowl of warm apple crisp, it’s pure perfection.
A quick and satisfying breakfast on a crisp fall morning, alongside a Hot Sweet Potato Latte. Warmed up or served cold, vegan apple crisp will start your day on the right foot!
For dinner parties, stick with the harvest/apple theme and serve the apple crisp as dessert next to an Apple Nutmeg Mocktail.
Storage Directions
Let the apple crisp cool completely before refrigerating or freezing.
Refrigeration/Storage: Place leftovers in an airtight container and store in the fridge for 3-5 days.
Freezing: In an airtight, freezer-safe container, vegan apple crisp will keep in the freezer for up to 3 months. Defrost in the refrigerator overnight until thawed.
Reheating: Reheat the crisp covered in a 300°F oven for 15-20 minutes in the microwave until warm.
Frequently Asked Questions
The filling is the same in both desserts, with the only difference being the topping. In traditional recipes, apple crisps have a textured, crunchy oat topping, whereas crumbles often do not call for oats.
You can use a vegan butter alternative or coconut oil as a substitute for butter in a fruit crisp or crumble recipe.
If you’re facing a mushy apple crisp, you likely used a soft, mealy apple variety, like Gala or Red Delicious. For tenderized apple slices that don’t lose their shape, it’s best to use Granny Smith, Honeycrisp, or Fuji apples.
More Healthy Apple Recipes
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Preheat the oven to 350°F.
Add the sliced apples to a 9×13-inch baking dish. Cover with the water, lemon juice, brown sugar, cinnamon, cardamom, and salt. Gently toss to coat.
In a mixing bowl, combine the flour, brown sugar, old-fashioned and quick-cook oats, cinnamon, baking powder, and salt. Stir well, then add the vegan butter. Stir well to create a crumbly topping.
Use your hands to evenly sprinkle the topping over the apples.
Bake for 30 minutes or until the apples are tender and the edges are bubbling. Let cool at room temperature for 10-15 minutes, then enjoy warm with whipped coconut cream or vegan ice cream.
Slice the apples thinly. I recommend ⅙” thick slices so they can tenderize evenly in the oven. Thicker slices or chunks won’t soften as easily. No one wants to bite into a dense, hard apple chunk in their apple crisp.
Use firm apples that hold form. I highly recommend Granny Smith, Honeycrisp, Fuji, or Braeburn apples. Avoid softer varieties like Gala, Red Delicious, or Golden Delicious apples because they are mealy and easily turn mushy.
Spritz with oil. For a deep golden color, spritz the top of the crisp with a neutral oil spray before or after baking.
If you’re baking this vegan crisp with fruits softer than apples, they will need less time in the oven. Check on the doneness after 20 minutes in the oven.
Allow it to cool. You might be tempted to dig in the moment it leaves the oven, but you’ll want to wait 10-15 minutes – not only to avoid burns, but to let the sauce thicken and settle. It’s worth the wait.
Recipe Pro-Tips:
Slice the apples thinly. I recommend ⅙” thick slices so they can tenderize evenly in the oven. Thicker slices or chunks won’t soften as easily. No one wants to bite into a dense, hard apple chunk in their apple crisp.
Use firm apples that hold form. I highly recommend Granny Smith, Honeycrisp, Fuji, or Braeburn apples. Avoid softer varieties like Gala, Red Delicious, or Golden Delicious apples because they are mealy and easily turn mushy.
If you’re baking this vegan crisp with fruits softer than apples, they will need less time in the oven. Check on the doneness after 20 minutes in the oven.
Allow it to cool. You might be tempted to dig in the moment it leaves the oven, but you’ll want to wait 10-15 minutes – not only to avoid burns, but to let the sauce thicken and settle. It’s worth the wait.
Calories: 320kcal | Carbohydrates: 64g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 323mg | Potassium: 238mg | Fiber: 5g | Sugar: 41g | Vitamin A: 498IU | Vitamin C: 8mg | Calcium: 69mg | Iron: 2mg
