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 dessertPan 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
4.93 from 169 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3 Days

Ingredients

FILLING

  • 8 medium-large apples (4 tart (like granny smith), 4 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 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)

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 9x13 (or similar size // as original recipe is written // use smaller or larger is altering batch size) baking dish.
  • Rinse and wipe out your mixing bowl and add all topping ingredients. Stir to combine, then use fingers to break down any clumps of muscovado 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.

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 10 servings)

Serving: 1 serving Calories: 430 Carbohydrates: 67.8 g Protein: 3.9 g Fat: 18.4 g Saturated Fat: 9.7 g Polyunsaturated Fat: 1.66 g Monounsaturated Fat: 3.09 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 49 mg Potassium: 296 mg Fiber: 6.6 g Sugar: 50.8 g Vitamin A: 92.92 IU Vitamin C: 9.45 mg Calcium: 44.11 mg Iron: 1.3 mg

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  1. 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!!!

  2. 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! 😊

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  3. 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.

  4. 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!

  5. 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?

  6. 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).

  7. 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!!!

  8. 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!

    Sophie

  9. 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.

  10. 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!

  11. 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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  12. 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.

  13. Gidd says

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

  14. 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!

  15. 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!

  16. 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

  17. 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.

  18. 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???

  19. 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!!!

  20. 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!

  21. 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.

  22. Amy Bosnoian says

    Hello!

    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!

  23. 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 : )

  24. 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 :) )

  25. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  26. 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!

  27. 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 food.com. I think cooking the zucchini in lemon juice before baking made it! Going to try this topping with my next zucchini crisp!

  28. 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!

  29. Glo says

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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  30. 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!

  31. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  32. 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!

  33. 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!

  34. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  35. Nancy says

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

  36. 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!

  37. 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

  38. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  39. claudine says

    Hi!

    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!

  40. 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!

  41. 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!!

  42. Anya says

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

  43. 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!

  44. 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.

  45. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  46. 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.

  47. 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!

  48. 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!!

  49. 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.

  50. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  51. 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!

  52. 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!!!

  53. 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 water..it came out ? amazing. Thanks for the recipe.

  54. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  55. 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!

  56. 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 ??

  57. 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 :)

  58. 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!!!

  59. 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!”

  60. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  61. 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!

    Lauren

  62. 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!)

  63. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  64. 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!

  65. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  66. 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!

  67. 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?

        • Avatar for Dana @ Minimalist BakerSupport @ 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!

  68. 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!”

  69. 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,
    Ruth-Anne

  70. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  71. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  72. 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.

  73. 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!

  74. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  75. 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!

  76. 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!

  77. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  78. 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

  79. 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 ?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  80. Dilek says

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

  81. 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

  82. 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?

  83. 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.

  84. 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!

  85. 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.

  86. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  87. 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.

  88. 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!

  89. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  90. 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!

  91. 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.

  92. 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 .

  93. Luci says

    You had me at apples! I made this today with modifications: no added sugar (gala apples were sweet enough), no oil (added unsweetened coconut instead) almond flour and no thickener. It came out very good, as do ALL of your vegan recipes I try. You are creatively amazing.
    Thank You!

  94. Ingrid Scott says

    Hi,
    I would like to make this and read through the recipe. I have a question, what kind of muscovado sugar
    did you use? I just looked at Amazon and they have light and dark.
    I want to order the right one!
    Thank you for the recipes!
    Ingrid

    • Stasia says

      I am planning on bringing this to Thanksgiving dinner , a 2 hour drive from home. Do you suggest I assemble it that morning and bake once I get there? I am afraid if I bake and then reheat it will be soggy?

  95. Victoria says

    I made this last night and the first thing my boyfriend said after taking his first bite was ‘wow, this is the best apple crisp I’ve ever tasted!’ HAH I thought it was so funny because you are totally right in calling it the best (vegan) apple crisp, it really is so delicious! I used a pie dish and only used 3 large apples so I halved the recipe. I also used just regular flour for a thickener (just doubled the amount) because I didn’t have corn flour or arrow root.. will definitely make it again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! Thanks so much for the lovely review, Victoria! We’re so glad you both 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

  96. bd says

    Hi Dana! Thanks again for such great recipes! Just last week, my husband said he was thinking about Apple Crisp for some reason. And there you were – again! So we grabbed the ingredients we didn’t have over the weekend & I had all intentions of making this over the campfire in our giant cast iron pan Saturday, 9/21/19. Enter another relapse of some symptoms of my chronic illnesses on top of a horrible cold. So – finally – last night, 9/23/19, I made it, although in the oven. It turned out fabulous! I planned on halving the recipe, as it is just the two of us. And it would just be more temptation to gobble all of it down as soon as possible. So, I did 2 large Granny Smith apples & 3 small Honey Crisp apples. (Turns out that was plenty in our HUGE cast iron pan.) So the apple filling combo was halved. I ended up using pumpkin pie spice, cornstarch &, fresh apple cider. So in the midst of dividing the crisp ingredients…I forgot & ended up doing the full crisp ingredients. Even going back to throw in the extra half of the oats. I used pumpkin pie spice again, 50:50 of Nutiva’s V/GF butter-flavored coconut oil & their shortening, light brown sugar, Himalayan Pink Salt, & the GF flour blend from one of our local grocery chains in NE/Central PA. Just shy of an hour & a half later & being intoxicated on the fumes of apple crisp, we gave in. I topped my husband’s with some vegan chocolate chip oat ice cream that has wheat in it. (I am gluten-intolerant.) We had no V/GF vanilla-ish ice cream for me, so I plopped a big blob of So Delicious Coco Whip on with some of Date Lady’s Coconut Caramel Syrup on top. (Just a dab/maybe 1/4 tsp, as her syrups are SWEET! But so delicious.)
    THANK YOU SO MUCH!!!!!

  97. Jessi says

    This recipe is delicious!! I followed it to a T (used organic cane sugar and brown sugar since that’s what I had on hand) – it was the perfect amount of sweetness to offset the tart apples (I only used 2 sweet apples, 6 tart apples). I love your recipes – your blueberry crisp has also been a go-to summer crowd-pleaser for a while! Glad to have this awesome fall/winter crowd-pleaser in my recipe cards!

  98. Elisabeth says

    Delish. Used 1/2 coconut oil and 1/2 olive oil. Omitted sugar from apple filling and added 2 TBS maple syrup. We had all honeycrisp so sweet apples. Used white whole wheat flour in topping. Otherwise followed recipe. Really great for a dairy free crisp!

  99. Aline says

    It’s such a delicious alternative to the traditional apple pie but I must say I found it too sweet! I will reduce by half the amount of sugar but it’s oh so goooood! Congratulations on such an amazing blog.

  100. Jo Slattery says

    Exquisite recipe, was 100% hands-down perfection! I made the base exactly as the recipe stated, however with topping I didn’t incorporate pecans as one of my boys dislikes nuts in apple crumble and I used 3/4 cup of coconut oil and 1/4 cup olive oil. Seriously delicious :)))

  101. Tiffany Brooks says

    Another delicious recipe! I used some fresh cherries that were going over and a couple of cooking apples from a box a neighbour had left for people to help themselves too- less of the filling ingredients but very naughty me kept the same amount of topping as your recipe.? We served it with koko vanilla yoghurt, which had a slighty sour sharp taste to balance the sweetness. Its bookmarked now for another go this autumn – be using blackberries next time.

  102. Jillyn Allred says

    I made this recipe and it was delicious!

    I used Fuji Apples because that’s what I had. A GF ancient grains flour.
    I also used the coconut sugar and then golden monk fruit sweetener. And butter flavored coconut oil.

    But other than that I followed the recipe as is.
    It was really good! The filling got a great thick sauce that wasn’t too sweet. And the topping was nice and crispy.
    I would definitely make this again!

    Thank you for such a great recipe!

  103. Tara says

    Made this recipe a couple of months ago. We decided to make a half of a batch and added much less coconut sugar (with no muscovado sugar) but it still tasted very delicious and tart. Loved it.

  104. Alice says

    My family adores this recipe! We make it just about every holiday. The first time I mixed the oil in with the rest of the topping ingredients, I knew we had a winner. This recipe is downright professional! Thanks Dana!

  105. María says

    I made it with shredded coconut instead of almond flour and it came out great! I also used all coconut sugar because I didn’t have the other sugar.

    • Valerie says

      Delicious recipe! I made it for my vegan guests on Thanksgiving. I used Panela, the Colombian unrefined sugar, which I think is similar to muscovado, and the coconut sugar. Didn’t have almond meal so used flour. I made it the night before, kept in fridge overnight and cooked the next afternoon. Thank you for this recipe!!!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Thanks for sharing, Valerie! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  106. Rick says

    I made this w 1/2 the sugar. Used whole wheat flour insteas of white. Added shredded coconut to topping. Also substituted flour for almond meal. Added dried cranberries to filling. Packed some of the topping in bottom of casserol dish for a crust. It came out amazing! Love this Recipe

  107. Karina says

    By far the best apple crisp I’ve ever had!!! The spice blend is just perfect. Replaced three apples by roughly the same amount of frozen blackberries and it turned out just beautiful. Thank you for this amazing recipe!

  108. Karisma says

    Soooo good. It’s truly the best apple crisp I’ve ever had! I only had 1/2 cup oats so I used quinoa flakes to top up the cup. I used gluten free flour mix, and Threw in some shredded coconut and raisins to the mix as well.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Karisma. 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

  109. Oza says

    I loved the filling!! So delicious!
    The topping for a sweet tooth like me was too sweet.
    Next time I do this recipe I will halve the quantity of sugar for the topping.
    A part from that, thanks for the recipe Dana!

  110. India Chance says

    This recipe is AMAZEBALLS!!! So easy, quick, & delicious? This is a perfect dessert for company or when invited to a meat-eater’s home for dinner. We served with coconut vanilla ice cream. Thanks you for this recipe!!

  111. Chanel says

    Delicious and super quick to put together. I’ve already made this twice, the first time strictly per the recipe, today I didn’t have enough apples, but a jar of sour cherries that badly needed to be used. Because of the cherries I subbed almonds for the pecans. Thanks for another awesome recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it this way, but think it could work to replace the almond meal for more flour and the pecans for more oats. If you give it a try, we’d love to hear how it goes!

  112. Alex Walker says

    Was WAAAAAAAAY TOO SWEET! Otherwise the taste was good and I liked the addition of the ginger. Next time use ALL tart apples and decrease the sugar in the topping by half.

  113. Danielle says

    Can I use maple syrup instead of the muscavado sugar? And would oat flour work instead of the unbleached flour?

  114. Channing says

    I have made this, for at least the past 3 years, both gluten and gluten free (shh ; ). Always an amazing hit! Warm with whipped or iced – whatever you choose – takes it to the next level.

    Thanks, Dana for helping make my desserts one they ask for every year!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Channing! Next time would you leave a rating? It’s super helpful for us and other readers! xo

  115. Rachel says

    This recipe is the bomb digitty. Seriously, it’s absolutely amazing! Made it for my family and everyone loved it! ❤️?

  116. Tree says

    I loved this recipe! It was really quick and easy to throw together. I like warm, bold flavors this time of year so I added cardamom, cloves, and a little allspice to the filling. Reading through the comments I guess I could have cut the sugar down a bit but I really didn’t think it was too sweet though I might play with less sugar when I make it in the future to make it a little healthier. I brought this into work and it got demolished! Thanks for another great recipe :)

  117. Erica says

    I made this last night and it was WONDERFUL! I used water in place of the apple juice, and I used olive oil instead of coconut oil. I used Honey Crisp apples and Granny Smith apples as suggested, and I thought it was the perfect balance of sweetness and tartness. Once again thank you so much for creating such a wonderful, plant based recipe.

  118. Tiffany says

    This really WAS the BEST apple crisp ever! I changed the recipe a bit, by using pure maple syrup in the topping instead of sugar. I also used more pecans. I had to hide it from my boyfriend to keep him from making himself sick by eating the whole pan! You made me a hero! :) Thanks for sharing such great recipes!

  119. Elo says

    Truly the best apple crisp recipe I have ever found. Friend said “What’s in this—crack?” Was a favorite at a recent potluck. I recently went vegan and needed a great apple crisp recipe, which is one of my favorite desserts. I didn’t think it could get any better but this one is! So perfectly crunchy and melts in your mouth, filling is wonderfully soft and flavorful and comes together in a perfect texture. Will make again many times! Nice for gluten free folks as well with the substitutions!

  120. Kevin Ferr says

    Quick and easy to use/follow recipe, Thank You! Saved it to use again.

    I made it with 8 Golden Delicious apples and 4 Honey Crisps. I like minimal sugar as I find many things in the US are Far too sweet.
    So left all the sugar out of the apples and used only 1/2 sugar recommended for the topping. My company loved it, as did I :-)
    Definitely easy to make and prepare.

    One mistake I made was that I used an apple corer/wedger that removes the core while cutting apples into 10 even sections. But this is not thin enough so I had to bake it for almost 2 hours before they got soft enough.
    More slicing required next time, LOL.

  121. Pam says

    This is phenomenal. Had no almond flour so just subbed whole wheat flour for it. Also made all whole wheat. If you have sweet apples, you can definitely get away with reducing the sugar. This is the best crisp my SO and I have ever eaten!

  122. Clover says

    I made this for people at work and brought it in. Several of us are gluten free and never any treats for us to munch on. However, I completely forgot the OIL in the topping! LOL! I looked at the pictures posted and knew it was missing something. However, the pan was till empty by the end of the day!

  123. Diane says

    This was delicious! Amazing how you do not taste the olive oil–I used 1/2 & 1/2 w/ coconut oil, but might try all olive oil next time for less coconut taste. In place of coconut sugar in filling, I used about 1/2 cup of thawed apple juice concentrate–my mom’s old trick for sugar-free–& I doubled the cinnamon cuz we love & helps stabilize blood sugar. The filling was a tad oily for my taste, and I love a very oaty topping, so I doubled the oats & flour (subbed white wheat flour), & also added about 1 Tablespoon ground flax meal for added fiber, w/ oats slows down the blood sugar spice. All subbed out 0 Swerve for the Muscavado sugar. The best Apple Crisp I’ve ever made….and I’ve made dozens.

  124. Oliver Critchfield says

    Delicious, but surely there must have been an error in the sugar quantities… I cut that down by over a third and it was a good level of sweet. My dentist definitely wouldn’t have thanked me if I’d stuck to the recipe! One star docked.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Oliver! Thanks for the feedback. The great thing about this recipe is that you’re able to easily adjust the amount of sugar if you prefer less. I’m glad you enjoyed it at a third of the sweetness!

  125. Amelie says

    This recipe is sooo good. I would just say that it’s a little bit too sweet. But it’s the kind of thing that depends of your likes. If you’re like me and you don’t like when it’s too sweet you should take only 1/2 cup of brown sugar. Oh and by the way if you’re a peanut lover you can replace half of the oil by some peanut butter.

  126. Mary, River Falls WI says

    This was sooo good. Made it for a card party and everyone loved it. I used regular sugars, cornstarch and coconut oil because that is what I had on hand. It was fabulous, moist and yummy. I didn’t peel apples because I grow my own without sprays and slicing them thin the peels were not noticeable.

  127. sheryl says

    I was looking for something that tastes like apple pie but is not as difficult to make as apple pie and I found it!! I decreased the amount of sugar and it still tasted very sweet. No need for those extra sugar calories, and I used Granny smith apples only.

  128. Paula says

    Looks DELICIOUS! Id like to make this for Thanksgiving tomorrow! Can I bake it tonight and just reheat before it’s served?

  129. Alexy says

    Best apple crisp ever! My whole family loves it. I’ve made it 10+ times and every holiday i’m asked to make it again!

  130. madison says

    THE. BEST. Wow. I’m in love with this recipe!!! I’m by no means an accomplished baker but this recipe was easy to make and SO delicious.

  131. Molly says

    She is not lying or exaggerating. This is truly the best apple crisp I’ve ever made! I used light brown sugar instead of muscovado but otherwise followed the recipe as written. Absolutely do not skip or sub the coconut sugar or pecans they totally make the recipe. I ate this for dinner last night and breakfast this morning. Might have to make another dish of it this weekend to bring to a family party.

  132. Catherine says

    Hi Dana!

    Wondering what the depth was for the baking dish. 2 inches? 4 inches? Better yet, is it a 3 or 4 quart baking dish?

    Making this weekend for football viewing! Can’t wait.

  133. Patricia says

    Made it last night and hubby was very impressed. It was also good cold the next day :) Thanks for another awesome recipe!

  134. Kristen says

    This really is the best vegan apple crisp! I made it for a potluck last night, and they were practically licking the casserole dish! Thank you for the excellent recipe! I can always count on Minimalist Baker! :)

  135. Lucy says

    I usually just throw crisps and crumbles together without a recipe, and while they are always good, this one was really extra! I followed the recipe exactly except made a half-recipe because it was for a small dinner.
    Used 4 varieties of apples, half tart, half sweet, because the market is exploding with new crop right now. So fun!
    I really appreciate all the thought that went into this. It will be my new go-to recipe. Thanks!

  136. melissa says

    I split this up into two baking pans because I didn’t have one big enough to hold everything. Think its possible to freeze this? Would it need to be baked first before freezing, or could I just put the unbaked crisp in the freezer until I’m ready to cook it?

  137. Jessica says

    I make this all the time and it’s never failed me once. It’s so delicious and easy to adapt if you need to. I’ve added pears, peach, berries and I’ve swapped the coconut sugar for brown sugar when I didn’t have any and it’s always amazing.

  138. Morgan McClelland says

    This recipe was stellar. I made it for Easter. Everyone loved it. The ginger is a must. Be warned, this didn’t take just 20 minutes to prepare, it took more like 45-50 minutes and I had an extra hand. Give yourself time. Especially for peeling and chopping the apples.

  139. shoshana says

    this has become my go to apple crisp. the only thing is that i do a 1 1/2 recipe for the top as i found the original amount does not cover the apples as well. this works great and is loved by all with coconut cream whipped up with a bit of date syrup.

  140. Margo says

    This recipe is absoulty delicious and my whole family loved it. Its perfect for when i have a sweet tooth and I don’t have to feel too bad about it. As me being vegetarian and my sister being vegan we enjoyed this yummy treat. Instead of cornstarch I used regular flour for thickening as a substitute and it worked just fine. Try it out and enjoy this great treat. Its especially good for chilly cozy snow days. :)

  141. Serena jefferson says

    This really good crisps. Even my none vegan family love it and when back for seconds. I used white flour and it still worked good.

  142. kendall says

    I’ve made this recipe about a half dozen times for my family and twice have made it as a food gift for a friend. It gets rave reviews from EVERYONE. I have made the recipe “as is” – delicious. I have subbed out apple types – delicious. I have traded a bit of spelt flour for the almond meal and switched up the nut type – amazing. This recipe is perfection, especially in that it allows tweaks for preference with consistently fantastic results. Thank you so much!

  143. Pamela says

    I’m posting this comment as my meat, dairy, gluten loving family is devouring my pie. This is the most delicious pie ever and I will be making it very frequently!!!

  144. Ashley says

    This was a huge hit at a family Christmas Party! Everyone LOVED! It was super easy too! I put the prepared apples, filling, and topping all in separate bags, which made it super quick to put together at the last minute! Thank you!!

  145. Anne Temple says

    Wow. Why would anyone want to make any other recipe! This was fantastic. Made it for Thanksgiving and making it again today for an early Christmas dinner. Thank you for this wonderful recipe!

  146. Amber says

    Will this bake the same in a disposable foil pan with the same dimensions? Going to make it for Christmas but don’t want anything to go awry! Thank you :-)

  147. Laura Claussen says

    Hands down the best apple crisp I’ve ever had, and I was thrilled that it was so easy to make. We’ve had it twice now. The first time, I subbed walnuts because my store was out of pecans. I used pecans the second time and it’s definitely better that way. You know what you’re doing!!! Thank you for making my life easier. I use a ton of your recipes. You rock!

  148. Stephanie Knox says

    THIS WAS THE BEST APPLE CRISP I’VE EVER HAD!!! I can’t wait to make it for all the holiday parties! And it’s VEGAN!!!

  149. Stephanie says

    This recipe looks absolutely delicious. I’ve been eating vegan for about 6 months now. I’ve tried several of your recipes and not one has disappointed!

  150. Cheryl says

    I made this recipe today and didn’t Veer at all from the original recipe. I brought it to my friends house which I would never normally do without trying the recipe first but we all loved it so much! The holidays are coming and I will be making it that’s for sure!

  151. G says

    I just made this last night and DANG – it’s so good! I used 2 fuji apples, 2 pink cripps, and 2 granny smith. Next time I would do half green apples to increase that delicious tart flavor, as well as reduce the sugar by about a third! I also used half coconut oil and half earth balance for the topping which resulted in more subtle coconut flavor. The cornstarch made the filling thick and bubbly and to die for. Probably the best apple crisp I’ve ever made, and my boyfriend and non-vegan friends all loved it :)

  152. Kristen says

    Definitely making this one again! So yummy. I Also made banana/peanut butter/almond milk ice cream to go with it. Delicious! Big hit with everyone in our family.

  153. Amna says

    Delicious! I didn’t have brown or muscovado sugar so I used more coconut sugar. I used pecan meal instead of almond meal because that’s what I had on hand and subbed chopped pecans for flaked almond. The end result was still fantastic. Very happy with this recipe.

  154. Izzy says

    I made this with peaches and raspberries and used hazelnut meal and almond flour!! It was incredible, this recipe works wonders on apples, nectarines peaches and pears :)

  155. Nathan says

    Wow! I’ve been making crisps for many years and this is the best. Didn’t have the fancy sugars on hand but otherwise followed to the T. I finally have a recipe to follow that will amaze my guests. Thanks!!

  156. Jessica says

    Hi!

    Generally, I wouldn’t make an apple crisp in March, but the organic produce delivery service I got came with a bushel of apples….big sigh.

    About to attempt this recipe, but I don’t have almond meal. Would coconut or oat flour do the trick?

  157. Brianna says

    Dana, this recipe is FANTASTIC. I’ve made it 3 times now, and it always comes out divine. This is the best apple crisp I have had in my life, vegan or not. The filling is perfectly goopy and caramel-y, and the topping is delicious with the oats and pecans. Seriously, I don’t bake much but this recipe is in my rotation. Thank you! xx

  158. Caroline Teasdale says

    It’s really great… As good as you say it is. Thank you for sharing, I just bought your cookbook as I found myself using two of your recipes in one day. Look forward to more delicious recipes :D

  159. Julie says

    I made this for my company’s holiday party yesterday and it was a hit! Will definitely have this on hand on Christmas. :)

  160. Minda Chow says

    It is as delicious as the name implies. SO GOOD. I will be making it again for a Ladies Bible study brunch. I figure all the oats and nuts in the topping qualifies it for a breakfast treat. Thank you, Dana, for this and the many recipes that continue to amaze and inspire me to cook.

  161. La Tanya Louis says

    OMG!! I made this for Thanksgiving and it was completely amazing!! I actually added 3 tbsp of cornstarch because I really like cornstarch lol, and only used coconut sugar only because I didn’t have the others and it was still amazing!! Thank you for your incredible recipes, I’m completely in awe!!

  162. Dorrie says

    So delicious!! I’m not great at sticking strictly to any recipe, so I’m not sure how mine compares to the original. That topping, though! Yum! It was also greatly enjoyed by an avowed sweet hater (i.e. my live-in nemesis), so I’ll be making it again.

  163. Katie says

    Do you think this would work as a pie? I was thinking about putting the filling on a crust and using the crisp topping instead of the top crust.

    I made it as a crisp and it was delicious!

  164. Sarah says

    This recipe looks amazing and is going to be my go-to for Thanksgiving dessert. Do you think I could prep and assemble the night before and just pop it into the oven after the Thanksgiving feast? Thanks for so many awesome and healthy recipes!

  165. Teresa says

    I just made this last night!

    I didn’t have enough apples, so I halved the recipe. It was PERFECT! Definitely the best apple crisp I’ve ever tasted.

    I did make a couple changes like leaving out the lemon juice and also the nuts (fiance is allergic), and upping the spices, but this recipe is awesome and I’m so glad I used it!

    Thank you!

  166. Kelly says

    Just made this weekend for a fall football watching party and it was a hit! I used 4 different kinds of apples (Granny Smith, Mutsu, Mac’s and Cortlands). I also cut back on the sugar in the topping and finally I added fresh cranberries about 2 cups and it came out perfectly! Might still take sugar down a bit but otherwise this is a truly delicious recipe.. Thank you!

  167. Nadia says

    Hi! Thanks so much for this recipe – it made a wonderful, comforting and warming dessert; perfect for the onset of autumn and the chilly UK weather! I made it for my parents, who aren’t vegan, and they loved it! I’ve actually made it again, for the second time in two weeks, but I’ve subbed out some of the sugar and added some pears to the recipe. Let’s hope the nana likes it when she’s down, too! Simple recipe, with delicious results : )

  168. Dani says

    Hi Dana,
    This is a nice recipe. It came out very well. Thank you! For my taste the filling was too sweet though. I will cut the sugar down next time to one half or two-thirds.

    • Dani says

      By the way I used canola oil and only canola oil because it is odorless and not as much saturated fat as coconut oil.

    • Michelle says

      I’ve made this ahead and stored the unbaked mix in the fridge covered with some foil for a few hours. It came out perfectly. Reheating it works too, either at a lower heat in the oven or in the microwave. Fabulous recipe!

  169. Scott says

    I made this today, great recipe. The filling was the perfect texture, would stress slicing apples very thinly for even cooking. I used apple cider (rather than apple juice) in the filling and left out the lemon, and added some cloves for extra spice, it was excellent. I was surprised how well the topping turned out — nicely crispy, and with only a hint of coconut flavor (I was worried the coconut oil would be overpowering, but was pleasantly surprised).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes, you should be able to adapt this recipe to bake in individual ramekins, I’m not sure what the baking time will be so keep a close eye on it!