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:

Tender
Warm
Comforting
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
Print
Bowl with a serving of the best Vegan Apple Crisp with a Pecan-Oat Topping
4.89 from 238 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

Ingredients

FILLING

  • 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)

TOPPING

  • 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)

Instructions

  • 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.

Video

Notes

*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. Mir says

    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??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We don’t think it would change the texture very much! The flavor will just be a tiny bit different. Let us know how it goes!

  2. Rae says

    I love this recipe! I’ve made it every year for Christmas, for the past few years. This year I want to make it ahead of time. How many days in advance do you think I can prep this? I want to have it ready to pop in the oven on Christmas Eve.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rae! We have had success fully baking the crisp, storing it in the refrigerator, and reheating the whole thing when ready to eat! You could do this a day or two ahead of time!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      You could simply increase the almond meal and flour, but the texture will be more dense and less like a “crisp”.

  3. Gentry says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the great review, Gentry. We’re so glad this has been enjoyed by so many!

  4. Kathy Kirkpatrick says

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

  5. Blake Spencer says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Blake, sorry to hear you didn’t enjoy it! This crisp is on the sweeter side, so perhaps it’s sweeter than you prefer? We have a less sweet version here, or you could make it with half the sugar. Hope that helps!

  6. Judy says

    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!

  7. Gina says

    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.

  8. Janine says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the review and for sharing your modifications, Janine! And we appreciate your 5 stars :)

  9. Riley says

    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.

  10. Jennie says

    I currently have plenty of apples and was wondering if I could just put together the apple filling and freeze it in portions. If so, how long should it be baked from frozen or should it be thawed out first? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jennie! Sounds like a great idea. You can probably bake from frozen at the same temp/timing as the recipe says. Let us know how it goes!

  11. Kate says

    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!

  12. Lisa Silva says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Lisa. We are so glad you and your friends 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jenn, you can omit the pecans and in place of the almond meal we’d suggest just using more oats and/or flour. Hope this helps!

  13. Jack says

    Fantastic recipe! Always delicious, I’ve made this several times and it’s gone in two days. :)

    I did have a little issue this time that I don’t recall having before, though– just commenting it in case someone else has the same. My “crisp” came out more “chewy” than “crispy”! I’m wondering if it’s because I used vegan margarine instead of melted coconut oil? Or perhaps because I used 1/2 stevia sugar substitute and 1/2 sugar? I also used gluten free flour blend but I always use that and do not recall having this issue before.

    Regardless, the flavor was phenomenal and the apple part turned out amazing as always!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Interesting! Thanks for sharing your experience, Jack. Different flours blends contain more or less starches, which could contribute to the gumminess, and cane sugar usually does help with a more classic texture in baked goods. Glad you still enjoyed!

  14. Maureen says

    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 🤗❤️😊👏🏻

  15. Susan says

    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.

  16. Joanne H. says

    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!

  17. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  18. 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.

  19. 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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  20. 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!

  21. 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☀️

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  22. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  23. 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!

  24. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  25. Tania Conchas says

    Hello,
    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. 🤍

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  26. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  27. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  28. 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!

  29. 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!

  30. 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?

        • Avatar for Dana @ Minimalist BakerSupport @ 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!

  31. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  32. 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……

  33. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  34. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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)!

  35. 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.

  36. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  37. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  38. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  39. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  40. 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!

  41. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  42. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  43. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  44. 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).

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  45. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  46. 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!

  47. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  48. 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.

  49. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  50. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  51. Brittney says

    Question!

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  52. 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.

  53. 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.