The best vegan apple crisp you’ll ever eat! Perfect with a scoop of vanilla ice cream on top. This easy vegan apple dessert comes together in just 15 minutes.
This vegan apple crisp is the best fall dessert!
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.
It’s high on our list of fall favorites along with these apple crisp bars and vegan pumpkin chocolate chip cookies.
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 crumbly oat crisp topping
coconut oil
vegan butter: earth balance is our favorite
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 in a large mixing bowl. You will need around 6 medium sized apples, or about 6 ½ 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
Blueberry Crisp
Cranberry Apple Crisp
Cranberry Blueberry Crisp
Strawberry Crisp
Vegan Blueberry Peach Crisp
Gluten Free Apple Crisp
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. The best dairy free comfort food dessert.
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
Apple Crisp FAQs
How do I store apple crisp?
Leftover vegan apple crisp can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave when ready to serve.
Apple crisp topping is made of a mixture of flour, oats, butter or oil, sugar, and salt.
What is the best way to serve apple crisp?
Apple crisp is best served hot from the oven with a scoop of vanilla ice cream. Add a caramel sauce drizzle to really take it over the top!
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Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour15 minutes
The best vegan apple crisp recipe you'll ever eat! This vegan dessert is a fall must have.
Ingredients
For the filling:
6 medium apples, diced into chunks (about 6 ½ cups worth)
5 teaspoons lemon juice
¼ cup sugar
¼ cup brown sugar
¾ teaspoon cinnamon
¼ teaspoon sea salt
2 tablespoons corn starch
For the Topping:
¾ cup brown sugar
½ cup whole wheat flour
¾ cup rolled oats
¼ teaspoon sea salt
2 tablespoon coconut oil, melted
⅓ cup vegan butter, melted
Instructions
Cut apples into chunks and place in a large bowl
Add remaining filling ingredients to bowl (lemon juice, sugar, cinnamon, sea salt, and corn starch) and toss with the apples until well combined
In a separate bowl, combine all ingredients for the topping. Melt the coconut oil and vegan butter before adding to the mixture. The topping should resemble wet sand once mixed well
Pour apple mixture into a pan (I used a 9" pie dish)
Cover evenly with the topping
Bake at 350 for 55-60 minutes, or until the apples are bubbly and the top starts to brown
Allow to cool/rest for 15-20 minutes before serving
Serve alone or with vegan ice cream and vegan caramel sauce drizzle
How do you keep Apple crisp from getting soggy? You need enough butter in your topping, try both melted or cold cut into the dry ingredients. Also, there needs to be enough texture to keep it from just flattening into the fruit below.
Your topping is crumbly—you don't want your filling to be crumbly, too. Adding cornstarch and flour to the apple mixture will help bring your crisp's filling together. You want to make sure you have a nice balance of the sweet and tart in your dessert.
What Makes A Good Apple For Apple Crisp? The best apples for baking keep their structure under heat, which prevents the chunks of fruit from turning into mush after baking. The firm and crisp Granny Smith and Honeycrisp varieties are popular apples to use in apple pies and apple crisps.
Like an apple crisp, an apple crumble is a baked fruit dessert with a layer of topping. But unlike the crisp, the crumble topping rarely includes oats or nuts. Instead, a crumble's topping is more like streusel, made with flour, sugar and butter.
Baking: Start baking the apple crisp covered with foil. This allows the apples to soften without any risk of the topping over-browning. After about 20 minutes, remove the foil and let the crisp finish cooking uncovered. Once the juices are bubbling, the topping is golden brown, and the apples are tender, it is done!
Each of the small juice-packed cells is stuck to each other. When you bite into a crunchy apple the individual cell walls rupture and the juice is released from the sack, so you get an instant sweet juicy hit. The amount of crunch is controlled by the cell walls that glue the cells together.
Flour- Flour helps to create the perfect topping and bind it all together. I used all-purpose. You can definitely substitute with gluten-free flour but I'm not sure how oat flour, coconut flour or almond flour would work. Butter- The butter gives the best flavor and texture and holds together the dry ingredients.
“I have used tapioca flour in place of cornstarch for crisps, pie fillings, and cobblers,” Guas says. “The rough substitution is 2 tablespoons of tapioca flour for 1 tablespoon cornstarch.” Another significant benefit of tapioca is that it freezes well, keeping your baked goods the perfect consistency.
Bake the apple crisp until the fruit is bubbling and the topping is golden brown and crisp, about 45 minutes. Serve the crisps warm with vanilla bean ice cream or fresh whipped cream, if desired.
Tips and Tricks. You can make this the evening before or the morning of the day you plan to serve it. Take it through step 4 and then cover the apples and streusel topping with plastic wrap and keep in the fridge until ready to bake. Then just remove the plastic wrap and bake.
In a large bowl, toss together apples, granulated sugar, 2 tablespoons flour, lemon juice, cinnamon, and 1/4 teaspoon salt; transfer to prepared dish. In a bowl with an electric mixer, beat butter with brown sugar until fluffy. Mix in 1 cup flour and 1/2 teaspoon salt until large pieces form. Scatter over filling.
Storage quality also varies by cultivar. The best apples to store long-term have thick skin and tend to be crisp and tart. Apple varieties such as Gala, Granny Smith, Fuji, McIntosh, Winesap, Honeycrisp, Northern Spy, and Rome are known to store very well given the proper conditions.
This has led some historians to believe that Betty was the name of the cook and creator of the recipe and that brown was in reference to her skin color.
Both are very similar apple desserts, but the difference mainly comes down to the crumble topping: Instead of the flour and oat mixture used in an apple crisp, an apple brown betty uses breadcrumbs for its crumbly, delicious topping.
Apple Crisp is very much like apple pie in that it doesn't NEED to be refrigerated, but the shelf life will be extended if you do store it in the refrigerator. I recommend storing it on the countertop for up to two days, or up to four days in the refrigerator.
Simple. Gently precook the apples, which drains them of liquid and shrinks their bulk. They'll shrink no more once they're added to the pie, which means there'll be no gap between the filling and the top crust. But don't toss out that liquid!
We prefer to prep the apples when we make the crisp, but you can prep them ahead of time. Peel and slice the apples and toss them with lemon juice, then pack tightly in freezer bags and refrigerate for up to one day.
Even if you choose the perfect apple variety, if the fruit is overripe, your apple pie filling will turn to mush. The perfect apple pie filling is not too sweet. It has just the right amount of tartness to offset the added richness of brown sugar and cinnamon.
I used 1 tablespoon of freshly squeezed lemon juice per cup of water. I soaked the apple slices in the water for five minutes, then rinsed in a colander under running tap water. The lemon water-dipped slices stayed fresher in the zip-top bag than they did on a plate.
Introduction: My name is Horacio Brakus JD, I am a lively, splendid, jolly, vivacious, vast, cheerful, agreeable person who loves writing and wants to share my knowledge and understanding with you.
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