This vegan apple crisp features sweet, gooey, cinnamon apples baked with a walnut-studded oat crumble topping. Serve warm with a scoop of dairy-free vanilla ice cream for a scrumptious vegan dessert that everyone will love!
Guys, we made it! Fall is here, and I'm pretty psyched. After all, it is my favorite season.
I've been getting lots of requests for fall recipes and I'm happy to oblige. Apples are one of my favorite ingredients to start celebrating fall with, since they're already in season by the early days of Autumn.
This vegan apple crisp (or apple crumble, if that's what you want to call it) will fill your house with the aroma of sweet cinnamony goodness and it will fill your mouth with happiness.
What You'll Need
- Flour. We're using plain old all-purpose wheat flour. You could probably substitute some other varieties, like whole wheat, oat, or all-purpose gluten-free, but I haven't tested any of them, so no promises!
- Rolled oats. Quick oats would probably work fine as well.
- Cinnamon.
- Brown sugar. Use organic to keep the recipe vegan.
- Salt.
- Vegan butter. You should be able to find this near the regular butter at the supermarket. Look for brands like Earth Balance and Miyokos.
- Walnuts. Feel free to substitute pecans or just leave the nuts out if you prefer.
- Apples. I used a mix of Granny Smith and Gala apples, but feel free to use your favorite baking apples.
- Sugar. Again, stick with organic to keep the recipe vegan.
- Lemon juice.
How to Make Vegan Apple Crisp
The following is a detailed photo-tutorial on how to make this dish. Scroll all the way to the bottom of the post if you'd prefer to skip right to the recipe.
- Make the streusel topping first. Start by stirring flour, oats, brown sugar, cinnamon, and salt together.
- Now chop up a stick of cold vegan butter into small pieces. The butter needs to be cold! Cut it into the flour mixture, either using a pastry cutter, fork, or by breaking it up into pieces with your fingers. The goal is to get it to tiny bits coated in flour. Stick the bowl in the fridge when you're done.
- Now mix up sliced apples, sugar, a few tablespoons of flour, lemon juice, and cinnamon in a large bowl.
- Transfer the apple mixture to a baking dish and sprinkle the topping over it.
- Pop the dish into the oven and bake everything until the filing is bubbly and the streusel topping is browned. See how easy that was?!
- Tip: If your baking dish is very full (like mine was) place a baking sheet under it to catch any drips.
- Let your crisp cool for a bit. The filling will thicken up as it does.
- Serve it warm with a scoop of vegan vanilla ice cream. Personally, I'm a big fan of So Delicious cashew ice cream with this dish.
Leftovers & Storage
Store any leftover apple crisp in it's original baking dish, sealed up tightly with plastic wrap. It will keep in the fridge for about 3 days, or in the freezer for about 3 months.
Frequently Asked Questions
Probably, but I haven't tested it. I'd try using an all-purpose gluten-free flour blend if you'd like to try.
Nope! I prefer to, but feel free to leave the peel on if you don't mind it.
You can either microwave individual portions in bowls, or pop the whole baking dish back into the oven at 350°F until it's hot again.
I served mine with So Delicious cashew ice cream — it's my favorite!
More Vegan Apple Desserts
- Vegan Apple Pie
- Vegan Apple Cider Doughnuts
- Vegan Caramel Apple Cheesecake
- Vegan Apple Cider Muffins
- Vegan Apple Crumble Doughnuts
📖 Recipe
Easy Vegan Apple Crisp
Ingredients
For the Topping
- 1 cup all-purpose flour
- 1 cup rolled oats
- ½ cup organic brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup vegan butter, chilled and cut into 10-12 small pieces
- 1 cup chopped walnuts
For the Filling
- 2 ½ pounds apples, peeled, quartered, and sliced ¼-inch thick (about 5 medium apples)
- ½ cup organic granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F and lightly oil an approximately 2-quart baking dish.
- To make the topping, first stir together the flour, oats, brown sugar, cinnamon, and salt in a medium mixing bowl.
- Add the chilled vegan butter and cut it in using a pastry cutter or fork. Continue cutting until the mixture resembles coarse crumbs.
- Stir in the walnuts.
- Place the bowl of topping into the fridge.
- To make the filling, stir the apples, sugar, flour, lemon juice, and cinnamon together in a large mixing bowl.
- Transfer the filling to the baking dish, then remove the topping from the fridge and sprinkle it evenly over the topping.
- Bake the apple crisp, uncovered, until the topping is browned and the filling is bubbly, about 45 to 50 minutes.
- Remove the dish from the oven and place it on a cooling rack. Allow the crisp to cool until it's just warm before serving.
- Serve with vegan vanilla ice cream.
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Hi,
any suggestions on a sub for oats? I am allergic.
Thank you.
You could try replacing them with an additional half cup of flour. Just keep an eye on it when it's in the oven, in case this changes the bake time slightly.
Made this recipe this weekend because I just happen to have all of the ingredients already. So simple and SO delicious! Thank you for sharing this recipe! I will have to try it next time with the vanilla ice cream :)