The Best Vegan Apple Crisp

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Baking dish filled with the Best Vegan Apple Crisp with a Pecan-Oat Topping

I know what you’re thinking. The best apple crisp, really?

Friends, I know this is a big claim, but I’ve had a lot of apple crisps in my life and know this one tops them all! I have a discerning palette when it comes to dessert, trust me.

I cannot wait to share this recipe with you. It’s perfect for fall and winter and will make you so many friends if you bring it along to holiday gatherings. Let’s get to it!

Apples on a cutting board for making delicious naturally-sweetened vegan apple crisp

This recipe is simple, requiring just 1 bowl to prepare and simple ingredients you likely have right now. Since September, I’ve had a bowl of apples lying around constantly, which is a little dangerous now that I have this recipe on hand.

Think apple crisp once a week. Yeah, that’s probably going to happen all winter long.

Mixing bowl with ingredients for making the filling for the Best Vegan Apple Crisp

This isn’t the healthiest apple crisp, but it does have some pretty amazing things going for it.

For one, it’s naturally sweetened with muscovado and coconut sugar. It’s also vegan butter-free, and uses coconut oil (or olive oil) instead.

It’s also gluten-free optional when you use a gluten-free flour blend in place of the unbleached all purpose.

Apples coated with cinnamon and other ingredients for a delicious vegan fall dessert

The filling is perfect. Apples are generously coated with coconut sugar, cinnamon, nutmeg and fresh ginger. Apple juice adds extra sweetness and helps cook the apples to tender perfection, while arrowroot and cornstarch help create a thick, caramel-like sauce.

The topping is amazing as well with plenty of texture from rolled oats, almond meal, and chopped pecans. Muscovado and coconut sugar add sweetness, while cinnamon adds warmth and autumnal flavor.

Sprinkling Pecan-Oat Topping onto the Best Vegan Apple Crisp for a fall dessert
Pan of our Vegan Apple Crisp recipe for a delicious Thanksgiving dessert

Friends, this truly is the best vegan apple crisp! It’s:

Perfectly sweet
Subtly spiced
Perfect for fall + the holidays
& Insanely delicious

I made this for the first time for a group of friends and everyone was silent as we savored those first few bites. Imagine tender, perfectly sweet apples in a caramel-like sauce, under perfectly crisp, pecan-oat topping. I can barely describe how delicious it is. You absolutely must experience it for yourself!

One friend, who considers himself an apple crisp aficionado, admitted that this version was better than his mom’s famous recipe. That’s a high compliment if you ask me.

Bowl of the best Vegan Apple Crisp with vegan ice cream

If you give this crisp a try, let us know! Leave a comment, rate it, and take a picture and tag it #minimalistbaker on Instagram! I’d love to see what you come up with. Cheers, friends!

Close up shot of a bowl of Vegan Apple Crisp with Pecan-Oat Topping and ice cream

The Best Vegan Apple Crisp

The best vegan apple crisp, naturally sweetened and made in 1 bowl! Tender, caramelized apples under a crispy pecan-oat topping. Fall dessert perfection.
Author Minimalist Baker
Bowl with a serving of the best Vegan Apple Crisp with a Pecan-Oat Topping
4.9 from 226 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3 Days



  • 8 medium-large apples (half tart (like granny smith), half sweet (like honey crisp) // organic when possible)
  • 1 lemon, juiced (1 lemon yields ~ 2 Tbsp or 30 ml)
  • 2/3 cup coconut sugar (or sub organic cane sugar)
  • 1 ½ tsp ground cinnamon
  • 3 Tbsp arrowroot starch or cornstarch (for thickening)
  • 1/4 cup fresh apple juice (or water)
  • 3/4 tsp fresh grated ginger (optional // or sub 1/2 tsp ground ginger per 3/4 tsp fresh)
  • 1 pinch nutmeg (optional)


  • 1 cup gluten-free rolled oats
  • 1/2 cup almond meal
  • 1/2 cup unbleached all-purpose flour*
  • 1/2 cup coconut sugar (or sub organic cane sugar)
  • 1/2 cup muscovado sugar (or sub organic brown sugar)
  • 1/2 cup pecans (roughly chopped)
  • 1/4 tsp sea salt
  • 1 tsp ground cinnamon
  • 1/2 cup melted coconut oil or olive oil (or mix the two 1/2, 1/2)


  • Preheat oven to 350 degrees F (176 C).
  • Peel apples, quarter, remove cores, and use a paring knife to thinly slice lengthwise (see photo).
  • Add to a large mixing bowl and top with remaining filling ingredients. Toss to combine. Add to a 9×13-inch (or similar size) baking dish (adjust pan size if altering number of servings).
  • Rinse and wipe out your mixing bowl and add all topping ingredients. Stir to combine, then use fingers to break down any clumps of sugar. Pour over apples in an even layer.
  • Bake for 50 minutes to 1 hour (uncovered) or until the filling is bubbly, the apples are very fork tender (especially in the center of the dish), and the topping is deep golden brown.
  • Let rest at least 30 minutes before serving. This is delicious with coconut whipped cream or vanilla bean coconut ice cream.
  • Best when fresh, though leftovers keep covered in the refrigerator up to 3 days, or in the freezer up to 1 month. Reheat in the microwave or in a 350-degree F (176 C) oven until warmed through.



*To keep this recipe gluten-free, ensure your oats are gluten free and sub the unbleached all-purpose for a gluten-free flour blend, such as my DIY gluten-free blend or Bob’s Red Mill Gluten-Free 1:1 Baking Flour.
*Nutrition information is a rough estimate calculated without additional toppings.
*Recipe adapted from Food 52.

Nutrition (1 of 12 servings)

Serving: 1 serving Calories: 383 Carbohydrates: 63 g Protein: 3.4 g Fat: 15.4 g Saturated Fat: 8.1 g Polyunsaturated Fat: 1.4 g Monounsaturated Fat: 2.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 55 mg Potassium: 297 mg Fiber: 6.5 g Sugar: 44.5 g Vitamin A: 103 IU Vitamin C: 10 mg Calcium: 39.7 mg Iron: 1.1 mg

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  1. Wendy says

    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.

    • Support @ Minimalist Baker says

      Yay! Thanks so much for the wonderful review and for sharing your modifications, Wendy. We are so glad you enjoy it so much!

  2. Ruth says

    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.

  3. Marusa says

    Can i ask where did you buy the golden spoon (cutlery) in the last photo? I love it (both the shape and colour). Thank you for the recipe, its great :)

    • Support @ Minimalist Baker says

      We’re so glad you enjoy the recipe, Marusa! We think World Market, but it was several years ago so not sure if they’re still available.

  4. Ranya H says

    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!

  5. Erin says

    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☀️

    • Support @ Minimalist Baker says

      Hi Bree, another reader mentioned subbing some of the sugar with monk fruit. We haven’t experimented much with monk fruit, but think that if you’re using a granulated version it could be subbed 1:1. Let us know if you try it!

  6. Bill Smith says

    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

    • Support @ Minimalist Baker says

      Love it! Thanks so much for the great review and for sharing your modifications, Bill. So glad you enjoy this recipe!

    • Sana says

      very delicious recipe, i made 1/4 of the quantity as we are only 2 people. but it was surprisingly too sweet ! i will definitely at least half the amount of sugar for next time and increase acidity with apple cider vinegar

  7. Ryan says

    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!

  8. Mary says

    I always love making this apple crisp.

    I’m excited to bring it for Christmas at my in laws this year as it’s always a hit with nonvegans and vegans alike.

    I normally would make it in the morning and bake in the afternoon while we eat dinner…. But I’m wondering if you think if I made it the day before and bakes it fresh at my in law’s if that would work out?

    • Support @ Minimalist Baker says

      Hi Mary! So glad to hear you enjoy this recipe! We think it might get a bit too soggy if you let it sit for a whole day before baking, but you could possibly mix up the filling and dry topping separately, and then add the oil to the topping right before baking? Let us know how it goes if you give it a try!

  9. Tania Conchas says

    This is my go to winter recipe and definitely my favorite apple crisp, I’ve made this many times but I have a question.. can I make the filling in advance and and the toppings and bake the next day? I’ll be preparing Christmas dinner and wanted to check what I can prepare in advance.
    Thank you so much for all of your glorious recipes. 🤍

    • Support @ Minimalist Baker says

      Hi Tania! So glad you enjoy this recipe! We think that should work, as long as you keep them separate, and you may want to just mix the dry ingredients for the topping and then add the oil when you’re ready to bake. You may also need to drain off excess liquid from the filling before baking, as it will get juicier as it sits. Let us know how it goes!

  10. Alexis says

    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!

    • Support @ Minimalist Baker says

      We’re so glad everyone enjoyed it, Alexis! Thank you so much for the lovely review and hope you had a great Thanksgiving! xo

  11. Aly says

    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.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Barb. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  12. Angelica Rosado says

    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!

  13. Dana Chalamet says

    Planning on making this but wanted to ask about the muscovado sugar. Never heard of it before plus we’ve petty much eliminated all sugars except for coconut sugar, dates, and agave. Does the muscovado truly lend a unique flavor that coconut sugar doesn’t? Just trying to determine if I want to use it or not. Many thanks as always!

  14. Aine says

    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.

      • Kathryn says

        I’m planning to make this recipe on Thanksgiving for my vegan daughter and niece. Since the oven will be used for other foods, can this be baked in a casserole-type slow cooker instead?

        • Support @ Minimalist Baker says

          Hi Kathryn! We haven’t tried it and we aren’t sure if it would work, we think it would cook through but might not have the same final “crisp” texture? Let us know how it goes if you give it a try!

  15. Maggie I. says

    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!

    • Support @ Minimalist Baker says

      We’re so glad to hear it, Maggie! Thank you for the lovely review and for sharing your modifications! xo

  16. Roxine says

    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……

  17. Nikki says

    This is our family’s favorite dessert and we make it continually throughout the fall and winter. It is almost always part of our Thanksgiving desserts however this year we have a guest who is nut-free. What do you suggest subbing in for the almond meal when making the crumble? I’m already subbing in GF flour. Thank you!

    • Support @ Minimalist Baker says

      We’re so glad you and your family enjoy it, Nikki! You could use more gluten-free flour and/or oats. Hope that helps!

  18. sadie says

    What a nice recipe! I’m looking forward to trying it. Quick question: What are your thoughts on subbing flax meal for the corn starch? I understand the corn starch is needed to yield a sauce/velvety texture. . .but I wonder if the gelling feature of flax would work as well? Hmm. Thoughts? AND I’ve always pondered the addition of lemon in crisp recipes–is this needed for the pectin (another way to encourage gelling texture?) Thank you so much for your input. Great content you offer, please continue! :D

    • Support @ Minimalist Baker says

      Hi Sadie, we don’t think flax would thicken as well and may contribute an unpleasant texture, but we haven’t tried it so we’re not certain. That’s a great questions on the lemon, we think it does both (flavor + pectin)!

  19. Arleen Kanea says

    I don’t have all purpose flour what would work well in this recipe: I have tapioca flour, coconut flour, whole wheat flour, almond flour and chickpea flour and how do I use it, ie, how much, more oil, etc.
    I am making this tomorrow to be put in the oven the next day. Thank you.

  20. Bill Smith says

    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.

    • Support @ Minimalist Baker says

      Thank you for sharing your experience, Bill! We try our best to estimate the correct time, but it can vary a lot person to person and we don’t always get it right. We hope the result feels worth it!

  21. Julie says

    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!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Julie! And love your modifications too! Thank you for sharing! xo

  22. Judy Weaver says

    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.

    • Support @ Minimalist Baker says

      We’re so glad everyone enjoyed it, Judy! We love your modifications and SO appreciate you sharing a review! xoxo

  23. Einat says

    I would really like to make this recipe but my girls are allergic to nuts. What can I substitute the pecans/walnuts with?

    • Support @ Minimalist Baker says

      Hi Einat, perhaps pumpkin seeds for the pecans and more flour and oats for the almond meal? Let us know if you try it!

  24. Debbie says

    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!

  25. Bob says

    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.

    • Support @ Minimalist Baker says

      We’re so glad you gave the recipe a try and enjoyed it, Bob. Thanks so much for sharing your experience!

  26. Kristen Chang says

    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

    • Support @ Minimalist Baker says

      Sorry to hear it was too sweet for you, Kristen! This is a sweeter recipe. Other readers have used half the amount of sugar with success. Hope that helps for next time!

  27. Natalie says

    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.

    • Support @ Minimalist Baker says

      Great!! Thanks for the lovely review and for sharing your modifications, Natalie! xo

  28. Samantha B says

    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).

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed it, Samantha. Thanks so much for the lovely review and for sharing your modifications! xo

  29. Krista says

    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.

    • Support @ Minimalist Baker says

      Hi Annie, Thanks for the feedback and sorry for any inconvenience. We always try to optimize for user experience, while also having ads to keep the content free.

  30. Cecil says

    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!

  31. Julia L says

    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!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Kamala! Thanks so much for the lovely review and for sharing your modifications!

  32. Maddie says

    Hi there,

    I was using the servings to fit the number of apples that I have on hand and I noticed that the number of apples in the brackets didn’t update. I understand it’s equal amounts of 2 different kinds of apples but thought I would flag it anyways.

  33. Mark L says

    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.

    • Support @ Minimalist Baker says

      Hi Jim, Sorry for any inconvenience! We always try to optimize for user experience, while also having ads to keep the content free. We’ll give it a look to see if we can make any improvements!

  34. Ari says

    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.

    • Support @ Minimalist Baker says

      Thanks for the feedback, Ari. Did you use tart or sweet apples? We prefer a mix to reduce the sweetness.

  35. Brittney says


    Wondering if anyone has made this with a sweetner other than sugar? Was thinking of substituting the cane sugar for date syrup. Thinking it’d be ok in the mix but maybe not the topping? Thoughts anyone? Thanks!

    • Support @ Minimalist Baker says

      We think that would work, but maybe reduce the apple juice/water a bit so it isn’t too runny. Let us know how it goes!

  36. Megan says

    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.

  37. Amy S. says

    I have a bag of Washington apple that needs to use it, not ideal for baking but still turn out good. I didn’t have lemon nor apple juice, just add water. cut down on sugar in both filling and topping. coconut oil and 1 tbs of butter mix with almond meal (from your almond milk recipe), some whole wheat pastry flour and oat for the topping.
    it is delicious, need to try out other baking apple.

  38. Joanne A says

    Oh my, this is truly the most delicious apple crisp ever, deliciously apple-y and with the perfect, crispy topping. Gourmet quality. I baked mine in a glass pan and it was ready in a scant 40 minutes. I find myself feeling sad for everyone who doesn’t have some, and so we are thinking about baking more and delivering to family and friends. Thank you for another superb, carefully tested recipe, @minimalistbaker!

  39. vivien says

    This is the easiest recipe to make. A great party potluck dessert for the holiday. Good for vegans and non vegans to make. Love it! My family and friends enjoyed eating it. Thank you for the recipe.

      • Shaz says

        You did it again!! I’ve made apple crisp many many times. This is now my new go to recipe!!
        So darn good! I didn’t use as much sugar in the topping and it’s super delish! Thank you!!

      • Deirdre says

        Really delicious. I’ve learned from experience that I have a lesser sweet tooth than Dana so I always reduce the amount of sweetener in her recipes. Also, I used 2 parts erythritol and 1 part coconut sugar. Used olive oil only and it tastes fine once cooked. Will definitely make this recipe again.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Lisa. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  40. Alex says

    Such an awesome dessert!! Loved making this, enjoyed it with some vanilla ice cream too. Sent the recipe to so many friends!

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed it. Thanks so much for the lovely review and for sharing with your friends, Alex! xo

  41. Jacqueline says

    I have made this recipe multiple times and I have adjusted the size; doubling, halfing etc. It is always perfect. The only thing I substituted was walnuts for the pecans, as a I didn’t have them handy. Thanks for another terrific recipe.

  42. Caroline Wilkinson says

    This was the best apple crisp I have ever made. Only variation was I put apple cider instead of apple juice and I put less sugar on the apples themselves (because who needs EXTRA sugar)?

    Thank you!!

  43. Ashley says

    Hi Just had to write a review on your recipe again another home run! 👏 Flavors are so on point. I needed a desert to make for Thanksgiving that wasn’t overly complicated and something i had all the ingredients to make! I used your recipe but didn’t have almond meal so made my own walnut meal in my vitamix. I didn’t have muscovado sugar so i just used coconut sugar in place of it. I used just arrowroot powder as the thickener. I also did Apples AND Pears for the fruit filling more apples then pears. With my substitutions thanks to your recipe- it was a tasty work of art! Thank you for sharing your recipes with all of us! So delicious everyone should try this!!

      • Jessica says

        Made it for a vegan friend and he loved it! Have been making the recipe recently with rhubarb, works really well too. I do add some ground cardamom and cloves to the fruit, goes very well with the nutmeg and cinnamon. Thanks!

  44. Sarah says

    I love this recipe! I have made it three times in the last month, two for other people/dinner parties and one because my husband loves it and we got some Macintosh Apples at our local grocer. I wanted to know if I should change the recipe at all, if I add berries? I only had four apples most recently, but a ton of blueberries and made it by substituting a cup. I have to say, it was not nearly as good :(. Advice for next time?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I’m not sure about subbing in other fruit, especially berries which don’t take nearly as long to bake. I’d recommend sticking with apples and/or pears next time! Or just making a berry crisp.

  45. A says

    I’m not vegan and have made apple crisp for years. Let me tell you…this is the best recipes I’ve ever tried. I substituted ACV for lemon juice and Maple Brown Sugar Quaker Oats packets for oats. So good!!

  46. Chelsea W says

    What can be used instead of the almond meal and pecans? Trying to make it friendly for a family member who has a nut allergy. Thanks!

    • Support @ Minimalist Baker says

      Hi Chelsea, perhaps pumpkin seeds for the pecans and more flour and oats for the almond meal? Let us know if you try it!

  47. Nicole says

    I used half amount of sugar and braeburn apples. It was delicious! We reheated leftovers for 4 days and it was great every time! Big hit with my kids (ages 3 and 9) as well! The perfect dessert for a cold fall pacific northwest evening!

  48. Rachel says

    This recipe is amazing! I came across it about a month ago, and have made it four times already, twice for potlucks where people with no dietary restrictions went for seconds and thirds of this dessert. I used buckwheat flakes in place of oats for one batch, which worked just fine, and doubled the topping recipe for another batch, which was luxuriously decadent:) Thank you for this post!

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Rachel! Thanks so much for the lovely review and for sharing your modifications!

  49. Taylor Vettese says

    Dana…..I’m back….to make this for the 4th time in the past 8 days or so. and yes, I’m the only one eating them 🤦🏻‍♀️ I need help. Stop making such amazing food!!!

  50. Emanuel says

    It turned out as the ‘best vegan apple crisp’ we’ve ever had.
    We only used half the sugar as well, and found that sweet enough.
    Really delicious!
    Thank you

  51. Rachel Baer says

    This recipe is amazing! I came across it about a month ago, and have made it four times already, twice for potlucks where people with no dietary restrictions went for seconds and thirds of this dessert. I used buckwheat flakes in place of oats for one batch, which worked just fine, and doubled the topping recipe for another batch, which was luxuriously decadent:) Thank you for this post!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Rachel. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  52. Ann Schwartz says

    The first time I made this I used regular white flour, the second time with whole wheat flour. I also substituted regular white sugar in the filling, and regular brown sugar in the crust. I used the whole wheat or white flour as a substitution for the almond meal as well, and just used olive oil. I cooked apples my husband and I picked at a pick-it-yourself orchard. They included red delicious–which I always thought were not good for cooking–and some small, very dense and tart ones of a variety I had never seen.
    The crisp was absolutely delicious, not too sweet, just right. It froze well too. I made it twice! So happy to cook crisp without butter.

  53. Rigz says

    This is my most favorite apple crisp recipe!! I make multiple times every fall!
    All the Ingredients you can feel good about eating… can’t say enough about it.
    I do all Granny Smith apples, I love the tartness. Also don’t forget the fresh grated ginger!! So good!!

  54. Taylor says

    I just made this for the first time the other day! It’s just me and my picky toddler and being that he doesn’t want ANY of my amazing cooking, I ate the whole thing to myself…..I’m making another now so I can eat it all to myself again o. Halloween night 🤣 This time I have some cashew based vanilla ice cream to go with it 🤤 As always, minimalist baker NEVER let’s me down!! I’ll be making those fan favorite chocolate muffins next for my picky two year old!

  55. Jenna says

    Delicious!! As stated by a few other it is very sweet but still yummy. I think next time I will use was sugar but I loved the pecans in the topping!! Thank you!!!

  56. AG says

    Just as delicious as all the other reviewers have commented! Everyone loved it. Took a lot more time than expected to put together. I did make quite a few changes due to items available & allergies. I’ll mention the changes just in case it helps someone else:
    -used only half the sugar and only used coconut sugar. I’ll use more sugar in topping next time.
    -used cashews for the nuts
    -used all GF flour (almond allergy)
    -used 1.5 lbs of apples on-hand & 1 lb of frozen cherries
    -Used avocado oil
    Thanks for great vegan recipes!

    • Erin says

      Made this recipe for the 2nd time in two weeks! My kids LOVE it and I’m not gonna lie…I grabbed a few extra bites myself. YUMMMMMMMMM and the smell of my house is amazing after it’s done baking! 😊

      • Support @ Minimalist Baker says

        Whoop! We’re so glad you and your family enjoy it, Erin! Thanks so much for the lovely review!

  57. Anna Kinser says

    This was so delicious. I cooked mine in a toaster oven for 45 minutes. My husband and 5 year old didn’t want dinner, they wanted just dessert. My 5 year old NEVER stops talking, but she did for this and asked for seconds. My husband says that we now have a problem, because we must keep all of these ingredients in the house at all times. Just incase we need this dessert.

  58. Cindy says

    This recipe is so good! Well balanced in flavor. Adjustable for sugar and GF. It was a hit from adults and kids!! Thank you!

  59. Alison says

    If I don’t have the almond meal and don’t have time to make, can I substitute with something else? Almond flour?

  60. Nyssa says

    Can you explain the differences between all the different types of sugar? Why need different types? Is coconut sugar similar to palm sugar?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can use all coconut sugar or all brown sugar! Whatever you have on hand. They all add a slightly different flavor / texture. Coconut more coconut (obviously), brown sugar more molasses-y, and muscovado (less processed, deeper caramelized flavor).

  61. Nyasia says

    I made this today and it was awesome…the first sweet dish I’ve made since going vegan…had it with some vanilla ice cream…thanks a lot!!!

  62. Sophie says

    Hello from France toThe Minimalist Baker Team,

    He just did the Vegan Apple Crisp, and are eating it: It’s delicious and so cosy and warm with the fall weather!

    Regarding the proportions, as some other bakers said, we’ll add less sugar next time (Or we’ll try the Healthiest version ;)).

    Thank you very much for this recipe and the great content!


  63. Valerie says

    So, so good! Might use a little less sugar in the filling next time just to experiment, but it’s near perfect as-is.

  64. sharone says

    This came out delicious!
    I used: a mix of apples from this past weekend’s apple picking, about a 1/3 less cinnamon called for, instead added a 1/4tsp cloves, and I used GF baking flour (King Arthur).

    Thank you!

  65. kelly says

    Yum!!! I made this last night with a mix of Jonathon, Golden Delicious, Gala, and Jonagold apples, left the skin on, and it turned out so well- the whole house was in raptures.
    For the filling mixture I added just under 2/3 cup of coconut/brown sugar and I think it could have gone with a little less (the apples packed a lot of sweetness on their own). I also halved the brown sugar in the topping, (1/2 cup only) and found it to be the perfect amount of sweetness and the pecans candied beautifully.

    Overall, 10/10, I’m a big fan and would definitely make this crisp again :)

    • Support @ Minimalist Baker says

      Sorry to hear that happened, Olivia! We wonder if you used a more tender apple? This recipe is a fan favorite!

  66. Samantha says

    By far the best vegan dessert I have made thus far. Recipe is spot on. I only used brown sugar in the crumble topping and it was still great.

  67. Gidd says

    Made this for a family dinner.. and it was a hit. It was easy to assemble and so good! Would highly recommend!!

  68. Colby says

    Next time I make this I’ll sub vegan butter for the coco oil, but even with that mod In mind, this was FO’ SHO‘ THE BEST APPLE CRISP I HAVE EVER HAD!

  69. Donna Andrzejewski says

    I recently made a double batch of this apple crisp for a family gathering. I prepared the apple mixture and the topping, put each in a separate container, and traveled to my destination where it would be cooked a few hours later. Everyone raved about this apple crisp!
    I used farm fresh apples (macintosh or honey crisp). The substitutions I made were ginger powder and brown sugar. And I did use coconut oil in the topping.
    I brought along vanilla ice cream, whipped topping (vegan and non-vegan) and a jar of caramel sauce. I love to bake, and for family gatherings I usually need to make something that is gluten free, and sometimes vegan. I don’t normally post comments but EVERYONE raved about this recipe! Thank you for sharing it!

  70. Sara says

    Holy wow!! This turned out better than I expected! Hah! I’m not always into crisps… cause I dunno they are overly sweet and predictable. This was the opposite! Perfect sweetness from coconut sugar and light brown sugar. I used Cortland apples I got from an orchard here in Michigan. (They say those are the perfect baking apple.) I also used crushed almonds since I didn’t have pecans + grated ginger AND ginger powder… Soooo so yummy! Non vegan fam approved xo

  71. Anne-Marie Pine says

    This was delicious to be sure. I was an apple short, but added the last of the huckleberries we picked last season that I had in the freezer. Absolutely lovely with some coco-whip on a warm evening.

  72. Homecooking says

    Yummy. Question on the nutrition – is it really 50.8 grams of sugar per serving? Seems really high, even as the recipe is???

  73. Nicole Kasemir says

    This cake is wonderful. Thank you for providing substitutes.
    Next time I may reduce the sugar in the topping. I indulged in sprinkling spiced rum on the apples!!!

  74. Piper says

    Fantastic recipe! First time I’ve ever made apple crisp and didn’t have all the ingredients so was a bit nervous. I followed the substitutions listed (cane sugar, brown sugar, and ground ginger). I didn’t have any almonds or almond meal so looked up substitutes and found a recommendation to sub with white flour but to reduce the amount slightly so used just shy 1/2 cup. I used raw walnuts instead of pecans. I took it to a football party and everyone loved it, thank you so much MB for all the amazing recipes!

  75. Karen says

    Yum! yum! yum! I knew it was going to be good, because it came from minimalist baker! This is incredible! I used all honeycrisp, because that’s what we had. I’ll try a blend of apples nest time. I made it gf with Bob’s baking blend. I subbed brown coconut sugar for the muscovado. We loved it! Thanks for another delicious, and easy recipe.

  76. Amy Bosnoian says


    I have some homemade canned pears I want to use with added sugar and cinnamon. Do you think pears would work well in replace of the apples?

    Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh yes, I think that would work well. If already canned they shouldn’t take nearly as long to bake. Let us know how it goes!

  77. Aly says

    Absolutely delicious! I’ve made vegan apple crisps before but this was amazing. The addition of the nuts in the topping really elevated it.

    I added some extra cinnamon and other spices to my taste : )

  78. Bee says

    The recipe was very well written and easy to follow! I like that you mentioned to use half sweet apples and half tart apples to give it a more layered flavour profile. I just made it this afternoon after my family purchased a whole bunch (literally, I think?) of apples from a local farmer’s market. I managed to have some myself while it was still warm. So nice to have as a sweet treat when the nights get a bit cooler. Lots of love!

    (to be honest, I’ve used many of your recipes but never thought to write a comment to tell you how good they are! thankfully I have them all bookmarked so I will get to that soon :) )

  79. Patti says

    OMG! The best apple crisp recipe I have ever made, and I’ve made my share. It tastes and looks heavenly. Thank you for this.

    • Support @ Minimalist Baker says

      Hi Betty, other readers have mentioned subbing aquafaba, maple syrup, coconut butter, or almond butter. We’d suggest searching the comments for more specifics. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Hope that helps!

  80. Kate says

    This was SO good! Served to non-vegans who also absolutely loved it! I didn’t have muscovado sugar so used cane sugar instead. Also, I chose the water option instead of apple juice. Will definitely remake!

  81. Carmel says

    Just made a zucchini crisp. Didn’t tell family. No one knew. Just in case you have a lot of zucchini this time of year! Modified the recipe from I think cooking the zucchini in lemon juice before baking made it! Going to try this topping with my next zucchini crisp!

  82. Jennifer says

    You’re right! This is the best apple crisp ever!! Perfectly sweet and tart, and oh so satisfying! Thank you for sharing!! I didn’t have arrowroot starch or cornstarch, so I used eikhorn flour as a thickening agent. I mixed the coconut oil and olive oil. For the topping, I used 1/2 cup of organic cane sugar only. The recipe was a hit! My husband (who is vegan) and my boys loved it. I will definitely be making this delicious apple crisp again!

  83. Glo says

    Does anyone have experience using crab apples?
    Also, if so, approx how many small crab apples would you use for this recipe?

    • Support @ Minimalist Baker says

      Hi Glo, we haven’t used crab apples so we’re not sure? We’d think they’d be more bitter and require additional sweetener. Let us know if you try it!

  84. Leslie says

    Hi Dana and All,
    Thanks for this recipe and the fabulous website. I’m a web designer, and this is one of the most well-designed sites I’ve seen. I am wondering about using monkfruit white sugar and brown sugar varieties in this. Do you have any experience with this? Also, guidelines for subbing honey for the sugars? Also, what’s the creamy topping you show here?

    Thanks again! Love your gluten free flour blend and your almond milk and related recipes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Leslie! The creamy topping is coconut whipped cream. As for subbing honey or monkfruit, we haven’t tested any other sweeteners in this recipe. But if you do some experimenting let us know how it goes!

  85. Leisha says

    I used to make this all the time when I moved out of home 4 years ago. Such a hit with the housemates. Completely forgot about it for a while… but I’m obsessed again. So glad the recipe is still here! Subbed vegan Aussie lent instead of the flour, and used half brown, half raw sugar. Now a massive hit with the partner!

    • Support @ Minimalist Baker says

      We’re so glad you both enjoy it, Leisha! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  86. Andrew W. says

    Nice flavors but it was too sweet for my liking, especially the topping. Would have been nice with 1/3 of the sugar. Will adjust for next time.

    • Stephanie says

      I made this last night and it was delicious! The only “issue” that I had is that it is super sweet. I’ll make it again, but I’ll only use ONE type of sugar in the crust and use water instead of apple juice. Whenever I try a new recipe, I like to follow as it is written, and then make adjustments the next time. But for now, I am making a second layer of the crust sans sugar to layer on top. I will be adding this recipe to my collection. Thanks so much for sharing!

  87. Scarlet says

    Made this recipe to have as a breakfast with dairy-free yoghurt and it was very yummy! I added a few dates and currents this time which was good but next time I’d use less sugar as they, unsurprisingly, sweetened it. I think the recipe is very adaptable depending on what you’ve got in your cupboard and a small portion goes a long way. Will definitely be making this again for both breakfast and dessert!

    I also love that all the recipes have imperial and metric measurements- that is very helpful!

  88. Ellie says

    Made this recipe for a dinner party last night and everyone went back for seconds! I opted for the water instead of apple juice and used raw and brown sugar instead of muscovado and coconut sugar it was quiet sweet but thats just the way I like it.
    Will be making it again for mothers day, maybe this time trying a mix of berries and apples for a little sour hit.
    Thanks so much for the recipe ill be making this for years to come. <3

    • Support @ Minimalist Baker says

      Yay! We’re so glad everyone enjoyed it, Ellie! Thanks so much for the lovely review!

  89. Nancy says

    Absolutely delicious. We subbed with Bob Mill’s gluten free and added a tad more lemon juice. Delish!!!

  90. SShort says

    ❤’d this recipe. I did have to make a couple of adjustments to what I had on hand. Instead of using oil in the topping, I left it out & replaced the coconut sugar with pure maple syrup. For the “brown sugar” in the filling, I just added a 1/2 tbs molasses to 1/2 cup coconut sugar. Turned out perfectly crisp and very yummy! Thank you!

  91. Ginny says

    I forgot to rate the vegan apple crisp, was amazing, with my added berries and swapped almonds on the top as I had no pecans

  92. Ginny says

    It turned out just as the recipe said, however I added frozen missed berries , 2 cups instead of four sour apples, served 10 still, absolutely divine, crunchy, moreish, caramel sauce around the fruit, will def make again. My family who aren’t vegan loved it too!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Ginny. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  93. claudine says


    I think the recipe is a decent one. It didn’t come out quite like the other comments mentioned, for us. However, I did not follow recipe to the “t” as I did not have almond flour on hand. Also, worth mentioning, We are use to no/low sugar/sweetener recipes. We will bake with sugar once and awhile, however we usually decrease the amount of sugar called for 9and sometimes use maple syrup or honey instead).

    Used coconut flour. For us, the topping was dry, very textured/granular, and sugary. Filling was super sugary too (was on auto pilot and should have decreased amount).

    Decided to fix it following morning by mixing ~ 1/4c vegan butter, ~1/3c einkorn flour, 1 tsp baking powder, and an egg together (egg substitute will work too). Then added the flour & egg mixture to the apple crisp, and mixed the two together. Put batter into oiled baking dish, and baked for 30-40 min at 350*. It turned out great! Not as sugary, and the dry oats soaked and cooked a bit. The concoction turned out to be a very moist apple crisp bread pudding sort of thing.

    I will try this Apple Crisp Recipe again, however, will use no sugar in the filling, add 1/2 apple cider to the filling instead. Use half amount of sugar in the topping, a little more oil/vegan butter, a tiny bit of apple cider, have the almond flour on hand, and let the topping sit a little, letting the cider and fat soak into the oats a bit.

    Thank you for the recipe!

    • Aaron says

      I love the minimalist baker! My preference, as many others have commented, is to reduce/replace cane sugar with other sweeteners: maple syrup, agave, honey (for those who eat honey, ) etc. Note: muscovado is cane sugar. It would be great if you could provide alternate sweeteners to cane sugar in your recipes. Thank you for your wonderful publication!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Thanks for sharing, Aaron! In place of muscovado the best would be either date sugar or coconut sugar!

  94. Karen says

    This was incredible! I made this tonight and we had it with Trader Joes Vanilla Soy Ice Cream. I didn’t have apple juice or oil, so I did water for the AJ and aquafaba for the oil. The spices and texture was on pointe! I will decrease the spices for the family next time, it was a bit much for my little one – left more for me :)
    Thank you!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      They behave differently both in texture and taste. But if you give them a try let us know how it goes!

  95. Valentina says

    The best comfort food for autumn ever!! The lemon zest I added to the crumble gave the dish a dreamy freshness! I also lessened the sugar and added a half mashed banan into the filling. Definitely gonna bake it again!!

  96. Anya says

    Absolutely delicious. I didn’t have pecans so used almonds instead. Best apple crumble ever! Thanks for the recipe!

  97. Nicole says

    This was so dreamy and so simple. I didn’t have almond meal and so used almond flour, and used all coconut oil. Will def be making again!

  98. Sarah says

    Super delicious! I had some apples going a bit soft and used those, along with a couple of spoonfuls of left over mincemeat in the filling! (the Christmas flavours were really comforting).
    Also used melted vegan butter instead of coconut oil for flavour and it worked a treat.
    My husband said it was the best crumble (we call it crumble here in the UK) I have ever made.

  99. Sonal says

    I’m in lockdown because of COVID and all I can do is bake and eat my worries away. Apple crisp is the last thing I thought I would enjoy. I’ve had it only once in my life in a church basement in Trafalgar Square when travelling because my Lonely Planet guide to London told me to try it. It was ok. However, you’re recipe was absolutely amazing. This shall be my go too dinner party dessert. I didn’t have pecans or brown sugar so used almond slices and white sugar and it still tasted fantastic. This was also a great activity to do with my toddler.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Sonal. We are so glad that you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  100. Jenn says

    I halved this recipe and it came out perfectly. Easy to put together and had all of the ingredients in my pantry. What a delicious dessert! Served with vanilla bean ice cream.

  101. Cynthia says

    Instead of making this as an apple crisp, I made apple pie. It is by far the best apple pie that I have ever made for my family! The recipe ingredients made two pies! Just divide up the apples into two pie shells; divide up the topping and bake! So yummy!!!! Looking forward to making the crisp also!

  102. Dedra says

    This is amazing, I have made it twice and will make and serve to guests tomorrow! So easy and the flavors are amazing!!

  103. Melissa says

    This recipe was a HUGE hit at a dinner party last week – so much so that I’m making it again for another dinner party this week! I followed the recipe to a T and used Gluten Free oats and all-purpose flour for GF folks. The game changers are the gererous portions of spices, fresh ginger, and muscovato sugar that tastes like molasses…yum! Love love love! Served it with Nada Moo Vanilla Bean Ice Cream (the best vegan ice cream on the market taste-wise, IMO) and a dark cherry & port wine reduction on top. YUM! Thank you for yet another killer recipe for my arsenal of faves.

  104. Margie Bekoff says

    I and the people I served it to LOVED it! I cut the sugar in half, and would decrease it a little more next time (both the apple mixture and the topping). I don’t like overly sweet dishes and this one was on the border, but still excellent. Also, we happened to have a lime in the house and used that instead of lemon. It was really tasty. I recommend it highly!!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Margie. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  105. Patti O'Donnell says

    I had reservations about making this. We are not vegans but my daughter is nursing and the baby does not like dairy. I have to say this is the best apple crisp I have ever made. I served it with Cashew milk vanilla ice cream. I was worried about the crumble top not being good without butter but the almond meal really helps. This will be my go to apple crisp from now on. Thank you!

  106. Sharlene Pflugrad says

    I have made this twice for company & even tho I didn’t have the exact ingredients to use & had to use the substitutions, it is voted hands down the BEST VEGAN APPLE CRISP EVER!!! I have been making apple crisp for years-it is my sons fav dessert & I just always use apple, cinnamon, sugar & oats so I was shocked to see so many ingredients in this recipe but it is by far worth every second to make it! It doesn’t last long in our house!
    Thank you Dana!!!

  107. May says

    I have been making this apple cobbler for over two years and it is amazing. Today I made it with a bit of white wine instead of the came out ? amazing. Thanks for the recipe.

  108. Annapurna says

    I am a nervous baker (I had to throw away the last thing I tried to bake) and settled on trying this recipe because it seemed straightforward with a list of ingredients I mostly had in hand. It turned out nicely! I lessened the sugar and took a tip from another reviewer to use apple cider vinegar instead of lemon because that’s what I had. It all worked very well and had a nice texture both of the apples and the crisp. Thank you for helping me be successful in baking!

    • Support @ Minimalist Baker says

      We’re so glad it turned out well for you! Thanks so much for your kind words and lovely review!

  109. Lindsey says

    I did everything except add the pecans, and this was exquisite! We had our non-vegan family members over and I served the lasagna from your cookbook as the entree. Both dishes were a hit! Thank you!

  110. Bri Wells says

    I have made this several times and everyone agrees it is the best! I have also made this with berries and it is equally as delicious! I don’t change a thing from this recipe. Thank you ??

  111. Debi says

    I loe the recipe so much! I make it a lot! I usually serve with vegan vanilla ice cream!

    Who makes the bowl that you are using that is green/blue color?

    Thanks :)

  112. Cyndi Brown says

    As usual, an outstanding recipe that my family loves. Being vegan is not the most popular choice in Central Texas, but our friends love our surprises that they swear can’t possibly be vegan. Love your recipes. Your web site is my go to when I have fruits and/or veggies that I have “extra” in the fridge. Thank you AGAIN!!!

  113. Kim says

    Yes, you’re right! It’s sooo good. And super easy. The longest part is peeling the apples. Other than that, everything came together quite easily. I didn’t have enough rolled oats so I subbed in some hemp granola I had on hand. I also left out the ginger since I didn’t have any. Very yummy! Had the hubby go out for Vanilla bean ice cream to pair it with. My 3-year-old came back for seconds and he usually doesn’t like desserts… “I love those apples, mama. They’re so sweet!”

  114. Kai says

    I’ve made this recipe many times, just halving the sugar of both components. I’ve tried apple, pear, peach + mango, strawberry + mango depending on season and they were all fantastic.

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Kai. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  115. Lauren Silva says

    Hi! I’m really excited to make this recipe for Christmas day dessert! Can I use walnuts instead of pecans though, will it be just as delicious? Thanks!


  116. Diane says

    Made this for a Hanukkah celebration. Some guest were kosher, some were vegan and some were gluten -free. Everyone was pleased and LOVED it!!!
    (As did the remaining guest, without any dietary restrictions!)

  117. Trish says

    Hi, I love your website and use a lot of your recipes, I don’t make many desserts, but found this one and thought it might be good for Christmas day. One question if I might? I’ve just discovered your tool for putting in how many servings – if I go from 10 servings down to 6, do you know how accurate I have to be with the amounts? Really looking forward to trying it!

    • Support @ Minimalist Baker says

      Hi Trish, this recipe is somewhat forgiving, but we’d recommend sticking to the measurements as closely as you can. You could also make the full ten servings and have leftovers =) It keeps well!

      • Trish says

        Great thanks for that, we ended up being so stuffed after Christmas dinner I haven’t made it yet :). But I will over the next couple of days – and yes I think the 10 servings with leftovers sounds good!

  118. Tiffany says

    I’ve made this twice since I found it about 2 weeks ago and it’s DELICIOUS. The first time I used significantly less sugar, maybe 1/3 of what was in the recipe because it was just for me and and my roommate- delish. The second time I used the full amount and it was a bit much right out of the oven for me, but others liked it. But leftovers are AMAZING. Anyway, love it, love this website. I am NOT a cook, but these recipes help me fool my friends for sure!

  119. Liz says

    I made this last weekend and I already want to make it again this weekend.
    It is absolutely delicious. I love the vegan ingredients ( im not vegan) and how the recipe is not overly sweet. Also love the addition of pecan nuts and how it still tasted delicious without the usual butter and sugar counterparts. Thank you so much for sharing!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Liz. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  120. Tina Swanberg says

    This is truly the best dessert recipe! I’ve made it countless times, for all kinds of gatherings. Every person, no matter their palate, loves this recipe. I’ve passed the recipe along to dozens that have enjoyed it.Thank you!

  121. Leslie says

    This truly is the best apple crisp! I halved the recipe but used the full amount of lemon and salt and baked in an 8×8 pan. It came out perfect! Half the recipe yielded more like 3 servings but maybe that is because I ate huge yummy servings. Seriously I could eat the whole thing in one sitting. I found the flavor to be just right although next time I might cut down a little of the sugar to save a few calories.

    Thank you for sharing this recipe!

      • Lissy Hoberman says

        This recipe looks great. However, I would like to make it for someone who has nut allergies. Should I add something else if I am omitting the nuts and almond meal?

        • Support @ Minimalist Baker says

          For the walnuts, maybe try more oats or sub pumpkin seeds? And for the almond meal, more flour. Let us know how it goes!

  122. Emily Ann says

    I only tried out one other crisp recipe and this one is much better- more complex and rich. Such a relief to skip the traditional recipe step of cubing butter and mixing it with the topping until it turns to crumbs! The ingredients came together quickly. Here’s what I modified-
    I was short 3 apples but it was still ok!
    Bob’s red mill GF oats and GF 1:1 flour (nut allergy)
    all white cane sugar with 1T molasses to get same effect as brown sugar.
    pumpkin seeds sub for the nuts (nut allergy)
    extra cinnamon and pinch of chinese 5 spice plus ginger, this turned out quite spicy!
    melted ghee sub for oil, not exactly vegan but perfect for my dairy intolerance.
    I bypassed the 30 minute cooling rule by spooning out a lava hot serving and put it in the freezer for 5 minutes. My kid said, “you could make this every day if you want!”

  123. Ruth-Anne Outerbridge says

    I absolutely LOVE this recipe… it is my go to dessert for fall/winter.
    It’s always a hit with never a crumb left behind!!
    Thank you Dana!
    So appreciate your generosity.
    Blessings to you,

  124. Denise says

    I’ve made this about 15 times for family and friends and it’s always a hit. I usually adapt a little: I use a bit of organic sugar and the rest is brown sugar (in my country coconut sugar is too expensive), and sub the pecans for brazillian nuts. Definitely one of the best recipes for gatherings I’ve tried, till this day nobody has ever disliked it. Thanks!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Denise. We are so glad everyone enjoys it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  125. Amna says

    I made this using 2 pears and 1 apple. I didn’t have any cinnamon so didn’t bother and I used apple cider vinegar instead of lemon. I added a splash of vanilla essence. I also didn’t have muscovado sugar so omitted that as well. I added raisins (sultanas) to the filling because I like things to be extra sweet :) And it was AMAZING. Thanks for the recipe!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Amna. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  126. Darlene C. says

    I have left over pumpkin granola, i am going to try this with a feq different appl3s, use maple syrup for a sweetner def. Add cinnaman and apple juice and fingers crossed.

  127. Monika R Arnold says

    This really is the best vegan apple crisp ever. Very easy to make and my 23 year old son and friends LOVED it – the entire dish was gone within an hour – no leftovers. The flavors are fantastic – have made it with and without ginger depending upon who will be eating.
    My sis and I have also baked this adding additional fruits, some peaches, currents, raisins – this recipe is genius. Thanks so much!

  128. Jessica says

    Has anyone tried adding pumpkin puree to this recipe? Thinking that could be a fund addition… do you think that would make it too moist?

    • Support @ Minimalist Baker says

      Hmm, we aren’t sure how that would turn out, Jessica! Are you thinking of adding it to the base or the topping? Let us know if you give it a try!

  129. Adina says

    I omitted the 1/4 cup water, subbed tapioca flour for the arrowroot starch, and subbed gluten free flour in the crumble. I also only used 1/4 cup sugar in the crumble. And subbed powdered stevia for everything else. I baked the apples first for 10 minutes, then added the crumble and baked another 45 minutes, because I’ve had crusts burn in the past and I wanted to be extra safe. It came out good! And there wasn’t any liquid at the bottom in mine from omitting the water… But honestly it’s lacking in FLAVOR. Doing it again, I think I’d add some more spices, maybe vanilla, pumpkin pie spice, and also I’d add butter.

    • Leilali says

      No offense but you changed the recipe entirely… it’s no longer THIS recipe, so I don’t think it’s fair to say “it was lacking in flavor” and giving it four out of five stars!

  130. Erin says

    SERIOUS home run on this one. And apples are cheap in the grocery store this time of year! Hubby said he’d be happy for this to happen again. After it baked and was cooking, I asked hubby to bring me some with the coconut ice cream we have in the freezer. Instead of the coconut flavored ice cream though, he brought be two scoops of chocolate ice cream on top! It was a little weird flavor combo, but I didn’t let that stop me. Next serving, not chocolate flavored ice cream!

    Thanks for all of your recipes, so I can always have delicious vegan desserts when I want!

  131. Martine Jones says

    Hi! I love your recipes so much. I made this for a party yesterday and it was delicious. The only thing is that it was very watery in the bottom. It didn’t seem to caramelize very well. I used water and not apple juice. Any tips for the next one? I still have more apples left! Thank you.

    • Support @ Minimalist Baker says

      Hi Martine, perhaps the apples had a higher water content or the arrowroot starch or cornstarch wasn’t fresh? We would say try adding more starch next time! Hope that helps!

  132. Annette says

    Help! (FYI: I LOVE your recipes and have turned loads of people onto your site!) I had to make this recipe over two days so I chopped the apples last night and put them in water with lemon to stop them from browning. Not the best idea. They still browned a little, but now they’re waterlogged and lost some flavor. Can I still use them? If so should I alter the cooking time? Or would it be best to start over? (I suppose I could use them for applesauce I guess.) Sufficiently embarrassed, Annette

  133. Neikka T. Harlingten says

    I’ve never heard of anybody adding sugar to the apples before, that sounds super sweet, I’ll leave that part out and follow the rest. Thank you.
    We call it apple ‘crumble’ in the UK and we have it with custard. I’m going to try this recipe out today, I’ll come back with an edit to say how delicious (I’m sure) it was (will be ☺️) Thank you ?

    • Support @ Minimalist Baker says

      You can certainly leave out if you prefer, but we find the sugar makes it extra delicious! Looking forward to hearing how it went for you!

  134. Dilek says

    My first time making an apple crisp, everybody loved it. I subbed walnuts for pecans, and almond flour for almond meal.

  135. Emily says

    We made this last night and it was a hit! Even heated up leftovers today were great. The one sub I made was that I used maple syrup instead of the coconut or olive oil. My husband doesn’t feel well after eating something made with oil even though he had no problem with the amount of sugar in it! I resisted at first because I use coconut oil in many things I personally make but honestly I don’t think it suffered for the substitution! It was delicious.
    Thanks again

  136. dori says

    We made this for our Thanksgiving weekend and it was superb! I am making it again for a function and wondering if I made 4 days ahead, can i freeze it uncooked and then thaw and bake when dessert time is near?

  137. Vesna says

    This is indeed incredibly tasty. It’s the perfect blend of sweet, sour, and mild spice. The juice from the apples and apple juice and lemon juice becomes so saucy. Yum! The coconut sugar works really well in this recipe and adds a certain depth to the overall flavour! I definitely love the subtle hint of ginger (I used powdered) and nutmeg. I used grapeseed oil instead of coconut oil in the topping.

    We paired this with Coconut Bliss vanilla-bean ice cream; it was heavenly. This will definitely be my apple crisp from now on.

  138. Cassie Thuvan Tran says

    Oh man, apple crisps are DANGEROUSLY delicious–they wouldn’t last very long around me! LOL! In all honesty, this crumble topping is also amazing for other fruits like berries, peaches, pears, and so much more. Happy fall!

  139. Ann Jacobson says

    I have never commented on an online recipe before. But I must say that this was perfection. I served it to 6 people and everyone just went nuts over it. The changes I made wer as follows. I used tapioca flour instead of all purpose flour in the filling. I used coconut butter instead of coconut oil in the filling. I doubled the amount of cinnamon in the feeling because I love cinnamon. It wouldn’t have hurt to go with even more! I think any of those fall spices would be good, like allspice, cloves, cardamom. I tend to go overboard with these! And finally, I used walnuts instead of pecans in the topping. FYI, don’t be concerned about the filling seeming too watery because of the apple juice and lemon juice. I was afraid it was going to be soggy and runny, but it bakes up into a caramely, syrupy yummy concoction coating the apples!. It was delicious served with coconut-based ice cream and coconut-based whipped topping.

  140. Alisa says

    This recipe will not disappoint. I’m not a huge fan of pecans so walnuts were just great as a sub. I didn’t have any cornstarch on hand, but saw someone used flour instead and that worked just fine. I actually halved the recipe to make a brownie sized pan which was just enough for my small family. This recipe tasted even better than I imagined! Your recipes are consistently good and always helpful for my vegan baking choices. Will try this recipe GF next time for my GF Dad!

    • Support @ Minimalist Baker says

      We’re so glad everyone enjoyed it, Alisa! Thanks so much for your kind words and lovely review! xo

  141. Robin says

    Just made it & omg! So easy. Delectable. A fall must have. Oh and I added some Asian pears in with the apples (I was low on apples) & it was perfection.

  142. Kiana says

    For #3 in instructions it says “add to large mixing bowl and top with remaining filling ingredients..” I guess for some reason I’m confused why it says “remaining”. I just want to make sure I make the recipe correctly.
    So for step number 3 am I adding all filling into mixing bowl? I’m not sure why I’m so confused haha

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Sorry about that! It indicates adding the remaining ingredients in that section:
      1 lemon, juiced (1 lemon yields ~ 2 Tbsp or 30 ml)
      2/3 cup coconut sugar (or sub organic cane sugar)
      1 1/2 tsp ground cinnamon
      3 Tbsp arrowroot starch or cornstarch (for thickening)
      1/4 cup fresh apple juice (or water)
      3/4 tsp fresh grated ginger (optional // or sub 1/2 tsp ground ginger per 3/4 tsp fresh)
      1 pinch nutmeg (optional)

      • Kiana says

        Of yes! Of course! Haha that makes perfect sense now! Thank you! Me and my almost 3 year old will be making this together tomorrow!

  143. Margie says

    I know you may be thinking “how can one apple crisp be better than another?” THIS ONE IS THE BEST. Try it. I know you will agree.

    • Support @ Minimalist Baker says

      Hi Ashley, you could try more oats and flour in place of almond meal! Let us know how it goes!

  144. Jenny says

    I just made this for Rosh Hashanah and it was literally the best apple crisp I have ever had. Everyone loved it and had seconds! I keep kosher, so this was perfect for since we needed a vegan apple dessert for the holiday! I’m already planning on having it for Thanksgiving!

  145. Ingrid Scott says

    I made this over the weekend, I did not want to wait until I get the muscovado sugar, that I had ordered.
    Thank you Dana for your reply!
    I reduced the sugar, like many others did. Used coconut sugar for the filling, and 1/2 coconut sugar and 1/2 sugar in the raw for the topping. Used a mixture of oils (coconut, coconut w/butter flavor and olive oil).
    I sliced the apples thinly, and baked it for 1 hr. Which was maybe too long, the apples were very soft.
    As soon as I have the muscovado sugar, I will try it again, maybe 50 Minutes is enough. I did not have much fluid though. I guess it depends on the apples? I used Granny and Fuji. It was good, 2nd and 3rd day (after reheating) we added some coconut whip, that made a big difference, we thought. I made the whole recipe.

  146. Patty Shuttleworth says

    Forgot to mention that this is the second time in two days I am making this. I tried it yesterday for the first time on family and there was only a smidgen left. So today were having friends over again and I asked my husband should I make another dessert. Emphatically no was his reply ! Thank you, Dana! Are used Bob‘s gluten-free flour and it came out perfect .