The Best Vegan Apple Crisp

I made this for Thanksgiving and it was a hit with everyone! It took more than 20 minutes to prep (especially with peeling and thinly slicing 8 apples), but it wasn’t difficult. I will definitely make this again!

Yummy 😋
I’ve made it twice now. 2nd time I was low on sugar and it was still fabulous

I made this for our church group. I did 1.5 times in a 12×18 pan. I did 3/4 of the sugar as most of us are watching our sugar consumption and used coconut sugar. I used apple juice and did ground ginger because i did not have fresh. Substituted King Arthur Measure for Measure Gluten Free Flour. It was perfect. Sweet but not too sweet. Highly recommend, no complaints and people were having seconds.

I tried this with applesauce instead of oil and I’m so glad I did! The topping was a little crispier but still turned out awesome. I also halved the amount of sugar in both the filling and topping and it was just the right amount of sweetness for me.

In my family’s opinion, this is an outstanding recipe — soooo delicious!! I’ve made it several times and it always turns out great. When I made it most recently, I followed the recipe except for the following substitutions: —I used 100% unpeeled Granny Smith apples that I’d frozen earlier plus some cornstarch (since the thawed apples were more liquidy than fresh ones). —Instead of using almond meal, I subbed hazelnut meal that I made in a Vitamix dry container (I imagine that making a less-fine nut meal in a food processor would also work well). Using Granny Smith apples only (for a less sweet crisp), substituting frozen apples+cornstarch, and subbing hazelnut meal for almond all worked out great. However, next time I prepare Granny Smith apples, if I have time, I will peel them. Sometimes the peels on Granny Smiths can be tougher than those on other types of apples and they don’t “melt” into the crisp. Regardless, this crisp was fantastic! Thank you so much for the wonderful recipe!

Made this crisp this Christmas and it was a hit. I used a combination of coconut and organic cane sugar as I didn’t have muscovado sugar and used EV olive oil as I didn’t have coconut oil and just water instead of apple juice and it was sweet enough. Served it with coconut ice cream and everyone loved it!

Thank you for this delicious recipe! I had to make some minor substitutions based on what kind of sugars I had on hand, but it came out fantastic. I love the idea of grating fresh ginger over the apples – yum : ))

Turned out great! We didn’t have any almond meal or pecans, so we just blitzed up half a bag of salted mixed nuts we had until it was a mixture of small and bigger pieces, and used that instead. I also used half the sugar (only 1/2 a cup total instead of 1 cup) and I found it still a bit too sweet, and would reduce even more next time. But – delicious delicious, and vegan! Awesome!

I made this with frozen apples that I had sliced and thawed but it turned out perfectly. This is a delicious recipe. Thank you. I’ll be making it again.

SO delicious! Paired with vanilla bean ice cream, it is the perfect fall dessert! Your recipes never disappoint!

This is SO good! After making 2 apple crumb pies that I am freezing to have at TG, we had about 12 small to medium leftover Johnathan apples from our apple picking trip in Julian, CA. So, I used all of them for this recipe and just added a bit more sugar to the apple mix. I used water as I didn’t have apple juice on hand and, given a review or 2, I used quick cooking oats instead of rolled oats . The only addition I made was that I gave the recipe a a bit of a buttery flair by greasing the pan with Earth Balance before adding the apple mixture to it. Good call! My family LOVED this. Just absolutely gobbled it up with some light French vanilla ice cream!! Me too!!! This would be a fantastic TG dessert. Thanks for this amazing recipe!!!!

This was phenomenal, thank you!

I used cinnamon extract instead of cinnamon spice and pumpkin spice seasoning instead of cinnamon/nutmeg and I omitted the brown sugar and flour altogether. Still this is not only the best apple crisp I’ve ever made but THE best I’ve eaten. Excited to try it with almond flour and muscovado sugar for guests later on this season. 10/10 I would recommend!!! 🍎🍏

This was delicious and my husband agreed. The oats were a little chewy. Maybe next time I would pre-roast the oats 5-10 minutes in a little bit of the topping’s oil. 1/2 cup of oil seemed like a lot to me, so I used 1/4 cup California Olive Ranch brand mild buttery extra virgin olive oil. After it came out of the oven I topped it with roasted pecans always on hand in my pantry. This was a very nice use of apples from my dad’s apple tree. I loved it with So Delicious brand coconut vanilla bean ice cream.

I’ve made this half a dozen times and we love it! We like our desserts less sweet, and a family member is diabetic, so I use 1/3 Cup Swerve Granular in the filling, and 1/2 Cup Swerve Brown plus 1 TBSP Swerve Granular in the topping. There is no off-taste or after-taste and it is perfectly sweet for us using these amounts. I never peel my apples and use half and half coconut oil and olive oil and it works perfectly. Thank you for this great recipe!

Oh my gosh this is truly the best apple crisp I have ever tasted. I followed the exact recipe and it turned out so good. I made it the night before my next day brunch and warmed it in the oven for about 30 minutes.My gluten free and vegan friends were so excited to be able to eat dessert and couldn’t get enough of it. I will definitely be making this again very soon. Thank you.

I made this for dessert for our Easter dinner and it was OUTSTANDING!! So easy to make and sooo yummy!! I didn’t have apple juice, so I used water and added a splash of maple syrup. I also used Bob’s Red Mill 1:1 Gluten Free Flour. This is a dish I am going to make over and over again! Thank you so much!

I made your amazing apple crisp for dessert tonight. I have made quite a few different crisps. Yours is the very best. The sauce was so perfectly sweetened and the topping was incredible. I used olive oil and made it gluten free with Bobs Mill 1:1. Your suggestions worked perfectly.
Thank you for this great recipe, I look forward to trying your new recipes all the time.

I make this with regular sugar and brown sugar cuz that’s how we roll, and my family is obsessed with this stuff. I have made it three times and every time it’s gone in 2 days (there’s 5 of us) and my kids literally fight over it lol, really really good.

I’ve made this before and it’s a hit but I don’t have brown sugar this time around! Will there be much of a difference in the crisp part if I use all cane sugar??

This is hands down my favorite thing to make when I want to make something I’m confident will be loved by all! I used to make it for the clients at the rehab I worked for and they would finish off two whole pans in a matter of minutes. Ive made it for friends and it’s been a hit every time. Making it for my very omnivorous parents as I write this, and I can’t wait to see their reaction when they take that first bite!

5 stars, my family loved it. I used brown & cane sugar in topping and brown sugar in filling and turned out great.

I’m not sure if I did something wrong but my topping came out very sugary. Is this how it’s supposed to be? I made another batch of topping according to the directions thinking I could just bake it separately and add to the crumble I already baked(removing the sugary topping) but it seems identical. Any suggestions? I’d like to try to salvage the filling for Thanksgiving

Thanks for the recipe, this was a delicious apple crisp! We bought a big bag of apples, so I’ve made it a few times. I measure all the dry ingredients out twice, putting the filling and topping in separate baggies, so when I put it together again next week, I just have to add the wet ingredients. Also, I’ve forgotten to mix in the coconut oil before pouring topping on, I just drizzled it over the top of the topping mix and it was fine. Thanks again!

Wow wow wow!!! This is spectacular! I made it oil-free (accidentally 😂) and it was still so delicious. I will definitely make this apple crisp again… correctly next time.

I made this recipe last night for a party. I didn’t have apple juice on hand so I used water. I didn’t have any nuts so I left those out. Otherwise I followed the recipe. It was delicious but I may have cut into it too soon after I pulled it out of the oven because it was a tad runny. Great recipe and I am sure I will be using it again. Thank you!

I went apple picking and went a bit crazy with how many apples I got, so I decided to try out this recipe (uses 8 apples, awesome). It is so good! Everyone went back for seconds.
I don’t know if maybe the pan I used was too big, but I actually had to double the recipe for the topping. Maybe I just like a lot of topping lol. I also cut the sugar by about half for everything and that was plenty sweet for me.
Substitutions- ACV for lemon juice, white wine for apple juice, walnuts for pecans.

Ok, this is divine. I did make a few changes as I did not have all your ingredients. Swapped walnuts for pecans, added about 1/2 cup of frozen cranberries, used avocado oil for the crumb topping and left the skins on the apples. It came out perfectly and my husband, who always finds vegan desserts “gummy” said this was delicious. Thanks for another great recipe!

I made this yesterday & I didn’t have almond flour, so used mixed whole wheat & all-purpose and didn’t have apple juice, so subbed OJ & finally replaced pecans w/almonds.

I served it to my UU Fellowship at our morning service. They all loved it! And Mandy, who’s 98, said, “This is even better than mine!”

This is definitely a keeper recipe…as are most of yours! Thanks!

Holy moly!! I JUST MADE this apple crisp and it is indeed THE BEST EVER MADE, EVER TASTED!! This is truly exquisite. Thank you so very much 🤗❤️😊👏🏻

I just made this and followed the recipe explicitly and yet it is very “soupy” which is ok, but not optimal. I wish I hadn’t added the water…It smells great and I’m sure will taste good. We’ll eat it in bowls with some frozen vegan whipped cream I have that was made with aquafaba.

This recipe is one of my all-time favorite dessert recipes! I make it with cane sugar and brown sugar (instead of coconut and muscovado) and water (instead of apple juice). It turned out perfectly delicious with the alternates. Most recently, I brought this to a retirement party and it was gone in minutes. We offered coconut whipped cream and non-dairy vanilla ice cream (as suggested). Awesome!

Love this recipe. It’s become my annual tradition to make this around this time of year (in Australia) using nashi pears instead of apples – to use up the prolific supply from our tree !!! Nashi’s are a perfect match for other ingredients (as I’m sure would be apples).
The feedback I’ve had is seriously wonderful, and I’ve shared the recipe numerous times.
I don’t change much else, except due to ingredients I happen to be missing … well, to be honest I probably double or triple the cinnamon quantities, but that’s because I reckon you can never have too much cinnamon!!
Thanks so much – especially for keeping the recipe online, I would be lost if it was taken down.

Wow, this apple crisp is truly amazing!! I made 2 big ones for our church potluck lunch, bowls were empty in no time. I didnt have coconut sugar so used only 1/2 cup brown sugar in filling & topping and added ground elachi spice. Definitely gonna become a favorite since hubby LOVES anything apple.

I just made this tonight and oh my gosh, it is SO amazing! Husband was also very impressed. I’m waiting for the kids’ verdict tomorrow when they try it (which is why I didn’t use the pecans, they are not fans of whole nuts), but if they don’t like it, that means more for us. Thank you so much!

Woo! Made this last night and ‘‘twas delicious. I already had bunch of fruit (apples, pears, strawberries) cut up and in a bowl with some flax and a bit of flour. I was actually just looking for a nice vegan crisp topping! I cut the sugar in half for the top and nixed the almond flour (just added a bit more oats and flour instead). I also used vegan butter, which is pretty much just oil, instead of regular oil. I love how adaptable this recipe is. Will definitely be using this one as my go to base!! I love minimalist baker☀️

This is at least the tenth time I’ve make this and it’s always great. Takes longer to prep than the recipe says but that’s usually the case. I make a few adjustments. We love cinammon so increase that by around 30-40%. Also cut way back on all the sugars, less than 1/2 the amount, and the results are plenty sweet. Can’t imagine it with much more sugar. And I increase the topping because we like a lot of that. Yummy

This genuinely lives up to its name! I made this for the first time during peak apple season and we loved it so much, I made it again the following week. This Christmas, it will be our dessert, served with a caramel ripple cashew-base ice cream. For apple varieties, I love mixing them up so each time, it’s unique. This is the last and only apple crisp recipe I’ll ever need!

I made this for an all vegan thanksgiving we had (though only half the attendees were vegan) and it was an absolute hit with all! This will now be my go-to recipe. I did cut the sugar in half for both the filling and topping and I added a teaspoon of vanilla bean paste to the filling. I also baked this in a cast iron skillet to help amp up the caramelization. It had such a depth of flavor, great texture, and balance of spices and sweetness. Topped with vegan vanilla ice cream. Thanks so much!

My favorite holiday recipe growing up was apple crisp and after I became vegan I didn’t think I would be able to enjoy it anymore. This recipe is WAYYYYY better than any other apple crisp I’ve ever made and now I make it all year round. SO delicious and the pecans are such a great touch. I use Bob’s GF Flour 1:1 and it has the same taste as regular flour.

Yummy! Will definitely use this recipe again!

I’m not one for baking so I was happy to find how quick and easy this recipe was to make. With how delicious and decadent it tastes, you would think I was a pro ! Will definitely be making again whenever I have some apples lying around!

This is by far my favorite apple crisp recipe. The topping is excellent. I have made this recipe quite a few times. I reduce the sugar by half and it is perfect. It also tastes good with whatever fruit you have in your kitchen: strawberries, raspberries, peaches, nectarines. I love the ginger in the filling.

As always, super delicious! Thanks, MB!

I made two subs: regular AP flour in place of arrowroot, and OJ in place of apple juice. Turned out perfectly! The 30 mins of rest post-bake is essential to let the apple mixture thicken. I snuck a final bite as I was putting it away (about 90 mins after removing it from the oven), and it was even better! Had some with my coffee this morning, and can confirm it’s equally delicious/not soggy the day after. Next time I make, I may cut the recipe in half — it makes a TON!

Omg, this is amazing! I tested it out tonight as a candidate for Thanksgiving. I always try to trial new recipes before an important holiday. It’s a 10. Recipe is perfect. I just let it cook an extra 10 minutes as my husband likes softer apples. But an hour would be just fine for a bit more texture. Anyway, it was perfection! We had it with coconut whipped cream. Yummy……

I just made this and put it in the oven. I’m sure it will be delicious as ALL of your recipes are, but I have an important comment about the prep. Like every recipe I find online, the prep time is way understated and I don’t know why people post them at all. I have been cooking and baking for over forty years so I know my way around a kitchen, and this recipe took me at least 45 minutes to prepare. I’m sure I’ll make it many times again but felt the need to post this comment.

This recipe was absolutely delicious. I only tweaked it a little— I used both pears and apples, halved the sugar, and substituted Earth Balance butter for the coconut oil. It paired well with Oatmilk milk vanilla ice cream. I will definitely make this one again!

This recipe is an absolute keeper. Everyone at the table said it was the best Apple Crisp they’d ever had. I did make a few modifications. I had a Chai spice blend that I used instead of the individual spices and I needed it to be gluten free but didn’t have any flour so I ground up some GF graham crackers that I had leftover from another dessert and mixed them into the topping.

This is THE BEST and easiest apple crisp. So flavorful and texture perfection!

This is so good!! I used all tart apples and I switched out walnuts for the pecans because that was all that I had but other than that I made it just as the recipe states. I like to serve mine warm with a little bit of vegan whipped topping on the top. You will not be disappointed!

I’m not a baker, and I’ve never made an apple crumble/crisp. But I was asked to make one and decided to go for “the best” I misread the recipe and accidentally used half the sugar in the topping (just the muscavado), which was perfect. Served with coconut vanilla ice cream and the group of cuties I served it to were very happy! The grated ginger is a classy touch, very delicious.

Topping way too sweet
Made with half regular half brown sugar. The coconut sugar may have been less sweet. Next time I will cut the sugar in half. I also only used 1/3 c sugar in the filling which was plenty using gala and Fuji apples. I would make it again because it was good other than being too sweet

THIS IS SO GOOD. I really love the nuts in the topping. I did 1/3 cups coconut sugar in the filling instead of 2/3 cups because I prefer a more tart taste to balance the sweet vanilla ice cream we served it with. It worked perfectly.

Great recipe! I subbed walnuts for pecans and oat flour for the almond flour.

I have never commented on an online recipe and I’ve made hundreds of them. This REALLY IS THE BEST apple crisp I’ve ever had.

Note: for the grains, I did one cup of oat flour, half cup of oats, half cup of flour. I also used the alternative regular sugar and brown sugar (like the recipe mentions).

This has become my “go to” apple crisp. There is plenty of flavour and topping. I’ve never had the muscovado/brown sugar and simply used raw sugar and it still tastes great. I do agree that the topping is a bit sweet so I use less sugar. 10/10, always a crowd pleaser.

I made it this morning and it was great! (super easy and quick).

-I cut the amount of sugar in half and found it still plenty sweet (just a personal taste preference).

-I also subbed brown rice flour and added a bit more coconut oil to help with the dryness of the rice flour.

As always thanks for your recipes!

I made the recipe but with 3 apples since my peeler tool wasn’t up to par. This was SO tasty and I used an 9×9 pan! Super yummy for a small gathering! topping with trader joe’s vegan whipped cream. Such a yummy treat!

Delicious! Pleased my vegan and nonvegan guests!

How do I store the leftover apple crisp?

This is so yummy! Just made another batch that’s in the oven.
Used cashew meal instead of almond meal.

Turned out great, but I found it to be a bit overly sweet. Maybe I personally am looking for something closer to apple pie as to sweetness level. Next time I will try less sugar. I was using common granulated sugar and common light brown sugar. Others in my house found the sweet level just right. I used 4 Granny Smith and 4 honey crisp apples, and just water in place of apple juice.
For an allergy I used pecan meal in place of the almond meal (just pulse blended the raw pecans), and was quite happy with the result.

Would make again, but will definitely be using about a 1/4 of the sugar. We couldn’t even finish a portion each due to the sweetness, but the flavour profile was nice otherwise.

Made this tonight, super easy turned out well. We have a ton of frozen cranberries so I mixed them in, paired well with the ginger. I used granulated sugar and brown sugar as directed for replacement, might cut them a little next time, a little sweet for our tastes.