Vegan Apple Crisp That’s Simple & Irresistible

Name: Vegan Apple Crisp
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Vegan
Ingredients: 4 medium apples, cut into ½ inch cubes; 1 tablespoon maple syrup; 1 teaspoon lemon juice; 1 teaspoon ground cinnamon; ½ teaspoon kosher salt; 2 tablespoons arrowroot powder or cornstarch; 1 cup rolled oats, not the quick-cooking kind; 1 cup almond flour; ½ cup unsweetened shredded coconut (optional); ½ teaspoon ground cinnamon; ¼ teaspoon kosher salt; 7 tablespoons coconut oil, melted and cooled; ⅓ cup maple syrup; ½ cup pecans, roughly chopped

October 3, 2025October 2, 2025 by Jake

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Hey there, fellow foodies! Ever find yourself with a bunch of apples sitting on the counter, wondering what on earth to do with them? That’s me on most weekends. Well, you’re in luck! This Vegan Apple Crisp is just the ticket. It’s one of those comforting desserts that’s perfect for fall evenings (or really, any evening!). Plus, it’s got that fall vibe with cinnamon, and a sweet crunch – just the stuff dreams are made of. If crumbles are your thing, be sure to check out my Classic Berry Crisp. You won’t regret it!

Why you’ll love this recipe

Let’s talk about why you’ll absolutely love, love, love this Vegan Apple Crisp. First off, it’s super easy to make—perfect for those days when you want a homemade dessert without the fuss. Plus, no special skills are required.

You’ll love that satisfying crunch from the pecans and oats mingling with those soft, cinnamon-spiked apples. You know that topping that’s like a giant oatmeal cookie? Yes, please! And if you’re watching what you eat, rejoice! This scrumptious dessert is vegan-friendly and can easily be made gluten-free.

And can we talk about the aroma? Your kitchen will smell like comfort personified. It’s like wrapping yourself in a cozy blanket of warm apple-y goodness.

Ingredients

Here’s what you need:

4 medium-sized apples, cut into ½ inch cubes
1 tablespoon maple syrup
1 teaspoon lemon juice
1 teaspoon ground cinnamon
½ teaspoon kosher salt
2 tablespoons arrowroot powder or cornstarch

For the topping:

1 cup rolled oats, not the quick-cooking kind
1 cup almond flour
½ cup unsweetened shredded coconut (optional)
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
7 tablespoons coconut oil, melted and cooled
⅓ cup maple syrup
½ cup pecans, roughly chopped

Step-by-step instructions

Preparing the apples

Start by preheating your oven to 350 degrees F.
In a bowl, combine apples, maple syrup, lemon juice, ground cinnamon, kosher salt, and arrowroot powder. Give everything a good stir to make sure the apples are well-coated. Spoon this mixture into a 9 or 10-inch baking dish.

Making the topping

In another bowl, stir together the rolled oats, almond flour, shredded coconut, ground cinnamon, kosher salt, coconut oil, maple syrup, and pecans. Mix until everything is well combined.
Spread this crisp topping evenly over the apples.

Baking

Pop it into your oven and bake for 40-45 minutes. You’ll know it’s ready when the topping turns a luscious golden brown.

Serving

Serve warm, preferably with a scoop of dairy-free vanilla ice cream or maybe a cup of almond milk if you’re feeling fancy.

Recipe tips & variations

Apple choices: Mix different apples for a taste masterpiece—try Granny Smith for tartness with Fuji for sweetness.
Add some spice: Toss a pinch of nutmeg or ginger into the apples for an autumn twist.
Nuts: Want an even nuttier texture? Swap pecans for walnuts or almonds.
Sweeteners: If maple syrup isn’t your fave, agave nectar or even coconut sugar works well.

Storage & reheating

To store any leftovers (if there are leftovers!), just cover the baking dish with foil or plastic wrap and keep it in the fridge for up to 4 days. Reheat in a preheated oven at 325 degrees F for about 15 minutes or until warm.

For those midnight cravings, you can even scoop out individual servings and nuke them in the microwave for 20-30 seconds.

FAQs

1. Can I use a different flour instead of almond flour?

Absolutely! You can try whole wheat or even all-purpose flour if gluten-free isn’t a requirement.

2. Can I skip the coconut?

Sure thing! The shredded coconut is totally optional. If it’s not your jam, leave it out.

3. Can I make this ahead of time?

You bet! Prep everything and keep it in the fridge, unbaked, and just pop it in the oven right before serving.

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3. My topping isn’t crisping up! Help!
Make sure your coconut oil is well-mixed, and your oven is hot enough. Every oven is different, so it might need a couple of extra minutes.