Gluten Free Vegan Apple Crisp

I know it’s basically the holiday season at this point and all but I still have to tell you this fabulous story about why I absolutely HAD to make this gluten free vegan apple crisp on Halloween. We have some pretty amazing friends in our life right now and John and I LOVE getting together with them often to chat and laugh and eat delicious food. Well, two out of the six of our group are gluten free eaters and another two of us are borderline vegan eaters (guilty as charged), but you just can’t go without apple crisp in the fall. You just can’t. Am I right? So I buckled down and did some research (and snagged some gluten free flour from my friend Rebecca’s pantry) and came up with a delicious way to satisfy everyone’s appetites and dietary needs with one warm, sweet apple crispy dish.


This apple crisp is about as simple and basic as they come, and though it’s vegan and gluten free it’s just as delicious as any traditional version I’ve tried. Armed with non-dairy butter (Earth Balance, how I love thee), it’s totally dairy free. And thanks to almond meal, gluten free oats and a gluten free flour blend, it’s also void of the glutens. Good riddance, food allergies. Good riddance.

Wondering what it tastes like? Warm, sweet apples, plenty of warm spice from the cinnamon, and the crispy, crumbly oat topping is just the bee’s knees. Top it with some non-dairy ice cream (or dairy, if that’s your thang) and dig in. Fall has never been so darn delicious (or healthy), I’m convinced.

4.7 from 26 reviews
Gluten Free Vegan Apple Crisp
Prep time
Cook time
Total time
Vegan gluten free apple crisp that has all of the warmth, spice and sweet flavor of traditional versions. It's also ridiculously simple to throw together.
Recipe type: Dessert
Serves: 4-5
  • 8 small-medium apples, peeled, cored and chopped (a variety of both sweet and tart - about 6 cups worth)
  • dash lemon juice
  • 1/3 cup sugar
  • 1 Tbsp cornstarch
  • heaping 1/2 tsp cinnamon
  • pinch of salt
  • heaping 1/3 cup packed light brown sugar
  • 1/4 cup gluten free flour blend
  • 1/2 cup gluten free old fashioned oats
  • 1/4 cup almond meal
  • 1/4 teaspoon cinnamon
  • pinch salt
  • 1/3 cup (little more than 1/2 one stick) non-dairy butter melted, such as Earth Balance
  1. Preheat oven to 375 degrees and lightly grease a 9×9 baking dish.
  2. Add apples to a large bowl or plastic bag and sprinkle with lemon juice. Toss to coat with granulated sugar, cornstarch, cinnamon, and salt.
  3. Transfer to baking dish and set aside.
  4. Rinse and dry bowl and add brown sugar, flour, meal, oats, cinnamon and salt and stir. Add melted butter and mix until it resembles wet sand.
  5. Sprinkle topping over the apples and bake until apples are soft and topping is golden brown (between 45 minutes to 1 hour).
  6. Let rest 10-15 minutes before serving. Is great with vanilla ice cream - caramel sauce is also a lovely addition.
*There will be some liquid in the bottom of the pan, which you can either drain off or pour over the top of your ice cream.
Nutrition Information
Serving size: ~ 5 servings; per serving: Calories: 381 Fat: 10 g Saturated fat: 2 g Carbohydrates: 74 g Sugar: 53 g Fiber: 8.6 g Protein: 3.5 g

roughly adapted from Barbara Bakes

danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

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    • kristy says

      I used coconut flour in replacement of tbe almond meal… was awesome! The only thing I would suggest is to cover the dish with aluminum foil for part of the time in ove as after about 35 kins in the oven, it burnt parts of the crust…otherwise amazing recipe! Will def re make soon!

  1. Jessica says

    I couldn’t get to my go-to GF apple crisp recipe so decided to find a new one. I think I over-mixed the topping so the texture could have been a bit better but the flavor was great and my husband (who I made it for) was very pleased with the results. (Oh, i didn’t have almond meal so used 1/8 cup more flour and 1/8 cup more oats and it worked fine. I would love to try it again with the almond meal though.)

  2. Natalie says

    Nothing short of a totally fantastic recipe; most GF folks have all of these ingredients on hand! I substituted arrowroot starch for the almond meal and added extra cinnamon, and everything turned out awesome.

  3. says

    I just made a peach blueberry crisp using this topping. Our gluten-free family liked it! I replaced the brown sugar with stevia (to make sugar-free) and had to quadruple the recipe to fit my 10×13 crisp pan. I don’t know but we like a lot more crisp to fruit ratio. Thanks for posting so we could have a fun dessert for our newly-minted gluten-free 8 year old!

  4. Amanda says

    Delicious! I doubled the topping because it was not enough to cover the fruit. I think next time I’ll cut the sugar by half. Thanks for inspiration.

  5. Victoria says

    Best apple crisp recipe I have EVER had. By far the best. Absolutely amazing, seriously. Thank you so much for shairing, vegan deserts are not always a success like this one!!! <3

  6. Nicole O'Healy says

    I substituted a few items for similar ones I had in the pantry already. AMAZING! We had a family with 3 kids over (and they are not gluten/dairy free like we are). Kids asked for seconds! Thank you for the scrumptious fall dessert recipe!

  7. Kathleen Shugrue says

    I’ve been baking apple crisp for 35 years and recently had to look for a gluten-free recipe for my daughter who’s just begun a gluten-free diet. Hands down, this is the best apple crisp recipe I’ve ever eaten. I think the local fresh Macoun apples help….but I will NEVER go back! Thanks so much. It’s absolutely delicious!

  8. says

    I made this recipe last night for a large family gathing. I used this instead of a family recipe since we now have quite a few gluten free and wheat free folks in the family. Couldnt find almond paste in the store, so I put a half cup of almonds in the coffee grinder ;-) Everyone really loved it. Oh and I tripled the recipe with no problems at all.

  9. kate says

    We loved this! I added chopped toasted pecans and it was awesome. I was a little heavy-handed with the cinnamon and the almond meal and it was great. I also only put about 1TB of sugar in with the apples.

  10. Livie Leonard says

    Thank you! I tried this recipe today and it turned out gorgeous. I accidentally used coconut flour instead of almond flour and that worked really well. I am definitely going to make this again.

  11. Joanna says

    Great recipe. I substituted gluten-free cornbread mix for the meal and flour, cut back on the sugar, and added nutmeg and cardamom. Yummy!

  12. Jen says

    Thank you for posting this. Our apples are just days from being ready to pick. (*Just a side note if you want to make a truly vegan dish be careful of the sugar you select.

    • Dana Shultz says

      I’d say it’s OK to leave out. But if you’d rather refrigerate it, you can do so and then just reheat the whole thing at 350 degrees until warm before serving. Hope that helps!

  13. Dee says

    I just made it and I loved it! I only added almond flour and oats as I didnt have the rest of the flours but it turned out very good. Next time I would add less sugar or use honey instead. Thank you!!!

  14. Molly says

    Had my vegan gluten free friends over for dinner and this was a huge hit even for my meat and dairy loving husband! Like others, I doubled the topping because it’s our favorite part and added pumpkin pie spice because I love that flavor. Addicting!

  15. says

    I’m bringing the desert to a dinner party tomorrow and two of us are gluten free. Just got a big old bag of apples from the orchard and can’t wait to put them to good use! Thanks for the recipe :)

  16. Melinda says

    Thank you so much for this fantastic recipe! It turned out amazingly and my friends all loved it. I substituted more GF flour for almond meal as I couldn’t find it, and it worked very well.

  17. Kate says

    Just made this last night – it was amazing!! Even better than regular (non-GF) apple crisp! Delicious – thank you!!

  18. says

    I just made a double recipe of this. I used my Vitamix dry blade to grind up the almonds into almond meal…that took 8 seconds! I agree that you should make almost double the topping mix, though, in order to cover all the apples. I used quite a bit more cinnamon and more lemon juice, too. Awesome recipe, yum!!

  19. Maia says

    This was delicious! I live overseas and can’t get my hands on vegan butter of any sort… Tried making it with canola oil and it was tasty but too greasy, but a redo with a combo of ground flaxseed and about 2 Tbsp of oil, plus enough water to hold it all together, was perfect. The crisp ended up crisp-chewy in a really delightful way and it tasted so great we devoured it all before it even had the chance to cool completely! Thank you!

  20. says

    This recipe looks promising. Can you suggest adjustments I might make if I choose to use raw agave instead of sugar? The photos are beautiful, too. Thanks.

  21. Domonique says

    I made this for a dinner party last week and my guests and I were amazed at how tasty it was, especially as it’s vegan AND gluten free. It’s every bit as good as a ‘normal’ one.

    I’m also obsessed with your summer corn soup. I went vegan 4 months ago and this blog has been a great resource for delicious recipes that don’t have overwhelming ingredient lists. Thank you!

  22. Michelle says

    This recipe is fantastic! I made it for Thanksgiving yesterday and got rave reviews. I added cranberries, 2 TBS of orange juice and orange zest. I also doubled the topping which was perfect for a 8×11 pan.
    Thank you so much, I can’t wait to make it again!

  23. says

    Thank you for this great recipe! I made this crisp yesterday for Thanksgiving and couldn’t have been more pleased. I was especially impressed that it stayed crispy (because by the time we got around to dessert it was pretty late and I was totally mentally prepared to be serving apple oatmeal). I’ve been enjoying left-overs microwaved, with almond milk ice cream. :)

  24. Linda says

    The dinner rolls look amazing, I’ve been vegeterian most of my life, vegan for a few years, also have to be gluten free. GF, vegan bread of any kind is just nasty, at least that is my experience. Will the rolls look that good and taste good if GF flour is used cup for cup?



  25. says

    This looks amazing! I would love to make this for a dinner party that I’m throwing! Do you think I could substitute coconut sugar for brown sugar?

  26. Miranda says

    This was THE BEST apple crisp I’ve ever made. I made some slight alterations, based on what I had available in my house: instead of the 8 apples, I used 5 small apples (with peel left on) + 1/2 – 1 Cup frozen blueberries (natural, unsweetened), and instead of the lemon juice, I used pineapple juice. I also threw in about 1-2 tsp vanilla (so good!), and used some almond oat granola I had lying around for about half of the oats called for the in the crispy top. I was so surprised at how much fruit I ended up having, that I decided to double the topping! It turned out PERFECTLY, cooked for 45-50 minutes, and my non-veg housemates loved it, too. Thanks for a winner of a recipe! <3

  27. Ebony says

    what can I substitute the sugar AND brown sugar for? Could I substitute the brown sugar for coconut sugar and the sugar for honey? What would you suggest?

  28. Boomer says

    Winner recipe! Was a big hit with my guests who were fasting for Orthodox Easter. I doubled the topping, to cover the apples. Worked well subbing all-purpose flour and coconut oil in the crust. Just watch the oven since it did get a little black along the edges before 45mins (but it might have been the oven’s fault)

  29. Kris says

    First recipe I’ve tried from this site after browsing through it for the past few weeks! I have to say I was worried when I mixed up the topping – I followed the recipe pretty much exactly (only subbing butter for the vegan fat) and the consistency of it was about that of wet muffin batter. Definitely not a consistency you can “sprinkle” like the directions say – so I added about 1/3 cup more oat flour and it was still not sprinklable at all. Also I only had 5 medium-ish apples and put the in a square 9×9 pan, and the batter was not enough to fully cover them. So yeah..I was not sure! But in the end it baked up pretty nicely into a sort of firm oatmeal cookie-like top, with enough topping for 5 apples. I’d definitely think about doubling the topping if I were using 8 apples like the recipe says.

    Lastly – I left out the sugar that is supposed to be mixed in with the apples, and I found it plenty sweet!

  30. Alexandra says

    Mind that the light brown sugar is often coloured with caramel sirup, which is a derivate from wheat. So then it is NOT glutenfree!!

  31. Lorena says

    I love the flavor of these cookies, but every time I make them, they crumble. Can’t make them stick together. Any idea what I may be doing wrong?

  32. Kat says

    Great recipe! As others have said, highly recommend doubling the Topping. I also left the apple skins on and turned out fabulously.

  33. M says

    Love this! I substituted coconut flour for the almond meal, and used a (sort of odd) mixture of brown sugar, maple syrup, and honey as well in the topping. Can’t wait to devour with some ice cream I brought home from work. :)

  34. NCveggie says

    this is fantastic inspiration, though much like a few other reviewers, i found that i have to triple the amounts of crisp that the recipe calls for. nice for peaches as well. it’s a wonderful dish to share at home or bring to get-togethers with vegans & omnivores alike – this dish is even more proof that indulgence and responsible eating are not mutually exclusive!

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