Vegan Apple Crisp
on Jan 28, 2025, Updated Feb 19, 2025
The best Vegan Apple Crisp you’ll ever eat! Perfect with a scoop of vanilla ice cream on top. This delicious dessert comes together in just 15 minutes!
The best vegan apple crisp
Vegan apple crisp has become one of our most treasured fall favorite desserts.
We make it every year, and even our non vegan or vegetarian family members request this recipe!
This dairy free apple crisp is sure to please your family, and it comes together in just minutes.
Vegan Apple Crisp Ingredients
- Apples: any type will do, but we like pink or red varieties.
- Lemon juice: to help keep the apples from turning brown
- Sugar: cane sugar or white sugar
- Brown sugar
- Cinnamon
- Salt
- Corn starch: to thicken the apple crisp filling
- Whole wheat flour: to make the crisp topping
- Coconut oil
- Vegan butter: earth balance is our favorite brand
- Vegan ice cream, for topping: of course this is optional. But a scoop of creamy cold ice cream on top of warm apple crisp is simply the best!
How to make vegan apple crisp
Step 1: Dice the apples into chunks and place them into a large mixing bowl. You will need around 5-6 medium sized apples, or about 6 1/2 cups worth of diced apples.
Step 2: Add the remaining filling ingredients to the same bowl as the apples: lemon juice, sugar, cinnamon, salt, and corn starch. Give it a good stir and let it sit while you work on the crisp topping.
Step 3: While the apple filling marinates, prepare the crisp topping. Melt the butter and coconut oil in a microwave safe bowl.
Stir together the melted butter and coconut oil with the remaining crisp topping ingredients: brown sugar, whole wheat flour, rolled oats, and salt. The mixture should resemble wet sand.
Step 4: Stir the apple crisp filling again, then pour into a greased baking dish. Any medium sized baking dish or pie plate will work well for this recipe. Distribute the apple crisp topping over the tops of the apples evenly.
Step 5: Bake the vegan apple crisp at 350 degrees for around an hour, until the apples are bubbly on the edges and the crisp topping has started to brown and crisp up.
Step 6: Allow the apple crisp to cool and rest for around 15 – 20 minutes before serving. Serve warm with a scoop of vanilla ice cream on top!
My very picky 17 year old vegan daughter made this recipe for us and it’s the best dessert we’ve ever tasted! Thanks for sharing! – Keri
More Crisp Recipes
This recipe has restored my faith in the Internet. There is no better place to put your freshly-picked Honeycrisp apples than here. I was never into oats as a dessert ingredient, but this is a real game-changer, and *very* easy to assemble – Laura
The apple filling becomes bubbly and delicious and the crumble on top gets a little crisp on it towards the end.
The crisp topping is so delicious! So crunchy and the perfect complement to the melt in your mouth apples.
Storing
Leftover vegan apple crisp can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or microwave until heated through.
This tastes every bit as good as your kitchen will smell. I can’t wait for you to share this with your family! Please let me know how you enjoy it. -Joy
Vegan Apple Crisp
Ingredients
For the filling:
- 6 medium apples, diced into chunks (around 6 1/2 cups worth)
- 5 teaspoons lemon juice
- 1/4 cup sugar
- 1/4 cup brown sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 2 tablespoons corn starch
For the Topping:
- 3/4 cup brown sugar
- 1/2 cup whole wheat flour
- 3/4 cup rolled oats
- 1/4 teaspoon salt
- 2 tablespoon coconut oil, melted
- 1/3 cup vegan butter, melted
Instructions
- Cut the apples into chunks and place them into a large mixing bowl.
- Add the remaining filling ingredients to the bowl – lemon juice, sugar, cinnamon, salt, and corn starch. Stir it all together with a spoon and set aside to marinate while you work on the crisp topping.
- In a separate bowl, combine all of the crisp topping ingredients except for the coconut oil and vegan butter. Melt the coconut oil and vegan butter then add them to the rest of the ingredients and stir to combine. The topping should resemble wet sand once mixed well.
- Stir the apple filling mixture again, then pour it into into a greased small baking dish or pie plate.
- Spoon the crisp topping over the top in an even layer.
- Bake the vegan apple crisp at 350 degrees for 55-60 minutes, or until the apples are bubbly and the top starts to brown.
- Allow the crisp to rest for 15-20 minutes before serving.
- Serve alone or with a scoop of vegan ice cream.
Can I substitute the whole wheat powder with gluten free flour (oat or corn)?
If you need the crisp topping to be gluten free, try substituting the crisp topping from this recipe instead (it uses oats and oat flour): https://buildyourbite.com/vegan-blueberry-peach-crisp/
Can you make it ahead of time and bake it the next day?
Hi Carmen,
I have not tried it, so I can’t guarantee results. If anyone else here has tried it maybe they can let you know!
Hi, I’m very excited to try this. As I’m in the UK we don’t use cups. How many tablespoons go sugar are you using here? Many thanks
Did you freeze it, that was my question too, and if so how did it turn out
Wanted to ask if I can freeze this dish before I bake it. Want to take it to my sisters for Thanksgiving, but want to keep it ready and will bake once I get there. Please let me know as soon as you can, thanks in advance.
Can this be made gluten free?
Yes! Just substitute the crisp topping in this recipe: https://buildyourbite.com/cranberry-blueberry-crisp/ on top!
Looking to make this recipe for this Thanksgiving. Question. If I don’t use the Coconut Oil.. how much more vegan butter would you add as the replacement?
Also, do you think it’s best to make the night before, refrigerate and reheat on Thanksgiving or make on Thanksgiving and then reheat later on that night.
I would use an equal amount of vegan butter as a replacement! This is best fresh, so I would make it the day of and reheat it in the oven that night. Enjoy!
The best apple crisp I’ve ever made, and it’s vegan! I paired with Thug Kitchen’s coconut milk whipped cream recipe. So rich and decadent no one will miss the dairy.
Yum! So glad you enjoyed the recipe!
I’m going to make this tomorrow but wondered, can I make and freeze it?
If so, should I then cook from frozen?
Thank you! Lauren
I have not tried freezing it unfortunately so I can’t say whether it would keep well. Let me know how you like the recipe!
If you need to store this for one day, is it best kept refrigerated or at room temp?
Nervous about it getting too mushy. TIA
I would refrigerate it, then reheat it in the oven. Hope that helps!
I would consider cutting the white sugar out & maybe a little of the brown sugar. I used the recipe but I added a dash of nutmeg, 2 tablespoons of flax meal, & 1/2 cup ish of Hudgson Mill old fashioned oat bran but everything else is just the same. SO SO good!