Best Vegan Apple Crisp
on Jan 28, 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.
hello! i know you’ve received quite a few questions regarding which apples can be used, but i just want to make sure! can i or cant i use red apples?
also if i have old fashioned oats instead of rolled oats, will the recipe still work?
Red apples should be fine, and old fashioned oats are the same thing as rolled oats 🙂
Thank you for this great recipe! I made this for Thanksgiving for my family for the 2nd year in a row. My 3 adult children are all vegan some of us are not but all love it equally. I made it the day before and warmed it up to serve.
I’m so glad you and your family enjoyed the recipe!
Your apple crisp is a hit in our family. I used your recipe adding the huckleberries I had picked in the summer. The combination of the two fruits were marvelous and definitely a go to recipe for my non vegan family members.
So glad you and your family enjoyed the recipe, huckleberries sound like a delicious addition!
Can I use the crisp as a crust ?
No, it would not work as crust.
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!
I’m so glad your family enjoyed the recipe Keri, thanks for the lovely review! 🙂
What kind of apples are recommended? I imagine that would make a difference. Thanks!
Granny smith or any less sweet variety works great!
My friend made this recipe for me she is vegan I am not, and I think we ate the whole thing that same night!! BEST THING I HAVE EVER EATEN!! Mouth is watering thinking about it! I’m going to try making it soon because I NEED MORE!!
Thanks so much for the lovely review! I’m so glad you enjoyed the recipe!!
Oh my goshhhh I made this tonight and it was really yummy! Except I read 5 teaspoons of lemon juice as 5 TABLESPOONS and ended up with quite a tart concoction. But it was good aside from that! The topping had a nice taste and texture. I added cinnamon to the topping mixture, and for the filling I added extra cinnamon and some pumpkin pie spice for some extra flavor. The filling thickened up nicely and got caramelized on the edges where it bubbled up. Will likely make this again in the near future with the correct amount of lemon juice!!
Oops! So glad you were still able to enjoy the recipe!! 🙂
Made this vegan and gluten free! Used gluten free flour, gf baking poweder and gf oats. Beautiful recipe ! Will make again!
Baked for 55 minutes….perfect!
So glad you enjoyed the recipe Betty!
Best vegan apple crisp! I swapped Bob’s Red Mill 1 for 1 GF flour for the whole wheat flower and used arrowroot instead of the corn starch. Came out fabulous! I will certainly make this again. Thank You!
Great way to make it gluten free, so glad you enjoyed the recipe!