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!
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.
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.
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.
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.
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!
The Best Vegan Apple Crisp
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
*Nutrition information is a rough estimate calculated without additional toppings.
*Recipe adapted from Food 52.
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!!!
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!!
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!
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 :-)
Yes, that should work fine!
Abby says
Would this still work if I substitute pears instead of apples? Looking for a good pear dessert!
Hi Abby! That should work!
laura says
will almond flour be okay instead of almond meal?
Shelby says
Made this for dessert tonight. Really delicious and I plan to make again during Christmas. Thanks!
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!
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!!!
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!
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!
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 :)
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.
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.
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 :)
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!!
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?
Hi! You could just use more oats and flour in place of almond meal!
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
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
Flis says
Yes, it really is THAT good!
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. :)
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.
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!!
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.
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!
I’m sure it would!
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!
Yes! Best of luck, Sarah!
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!
Stephanie Wells says
Just a quick question. Is the muscovado sugar light or dark for the best vegan apple crisp.
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!
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 : )
Susan says
Looks wonderful! Could I use earth balance butter in place of oil?
We haven’t tried but other readers have mentioned they have had success with it in previous comments!
Tina Sorenson-Banavathu says
I used Earth Balance snd it was perfect. Really good, my kids fought over it.
haha yay! Thanks, Tina!
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.
Jenelle says
Can this be made ahead of time? Assemble and bake later or reheat? Anyone have success with either?
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!
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).
Maria says
Wondering if this will work in a small individual ramekin? One cup size for a dinner party. Thanks!
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!
Christina says
Seriously amazing and my new go to dessert!!! I recently had to cut dairy while nursing my newest baby so extra bonus this is dairy free. I made exactly as is. I have never used coconut sugar or almond meal before now. Used the water option versus juice and the brown sugar option as well as the cornstarch. Sadly forgot fresh lemon at store so had to use stuff in bottle – mixed it with the water and tossed with apples before mixing in sugar blend. Turned out beautiful. I had 2 servings and will be getting a third shortly. Made and baked it in the wee hours and simply popped back in oven at 350 for 20 mins and it was perfect. Don’t leave out the nuts! Love love. Thank u.
Mayya says
Amazing! I actually loved it even more the second day after the crust got a little more hard. Wish I cooked it a little bit less since my apples became apple sauce. But even still, one of the best I’ve ever had as most receipts on this site. Thanks Dana!
Hayley says
Dana, I have loved your website for years! I just spent a few hours putting this together, following the recipe to a T, and just could not reproduce your results :( The crust on top stayed more crumbly/powdery rather than crispy and my apples turned to mush. The flavors are divine, however. I’m wondering where I went wrong here… I pulled it out at the 50 minute mark and then stuck it under broil to try to get the top to crisp up without cooking the apples much more. Perhaps I had cut them too thin? Hoping I can someday get this recipe right! I will not ding it at all because I’m sure this is a fault of my own.
What kind of apples did you use? It could have been the thickness of the apples? As for the topping, perhaps add extra oil next time?
Gina says
I had he same problem, really not edible.
I have not used arrowroot a lot but when I have used it In apple crisp it is never 3 tablespoons full. I believe that was why the Apple mixture was not juicy or bubbly but gluelike. Waste of time and ingredients.
Claire says
Turned out delicious, with these substitutions: walnuts instead of pecans, brown sugar instead of coconut sugar as mentioned, organic (“raw”) white sugar instead of muscovado, and gala apples instead of tart ones. Just had these on hand! And I did not melt the coconut oil, just mixed it with olive oil until it reached 1/2 cup.
Haley says
thank you for this! i use the topping for basically all fruit crumbles and just adjust filling citrus/ spice situation. just made a pluot version and added quinoa to the topping – so delicious!
Coulinjo says
Hi, this recipe looks really good – I’ll try it this weekend. I make lots of your recipes, and recommend them too. I have a question about the site though; why do you have an ad for Lindt chocolates on there? They use cow’s milk, egg whites, and even geletine in their recipes. I searched their site for vegan and returned 0 results.
Claire says
Dana probably can’t 100% control ad content. Ironic and sad non-vegan ad, though.
Kaeli says
This was my first Minimalist Baker recipe, and has been my go-to entertaining dessert for ages now. I usually make double the topping and keep it in the freezer for emergencies. The coconut oil warms up pretty quickly.
So kind! Thanks so much, Kaeli!
Melissa says
Just made it and had a second serving myself on a warm cozy night with some tea. love it! Minor things I changed coz of my allergies- used vinegar instead of citrus lemon, all gf free, reduced all sugar and replaced the nuts with cashew. I actually enjoy the coconut oil as topping! I’ll have to make another batch for my friends coz, I’ve done about 3 of your recipes for them and they all love it and can’t believe it’s all healthy. I also think it’s simple and easy to follow esp for people like me who have minimal baking skills. Thank you. Pls post more good stuff!
plasterer bristol says
My all time favorite. Great recipe. Thanks for sharing.
Simon
Tina says
This rocks. I just added some flax and left out the pecans because my daughter is allergic… Awesome! Making again and again. New to your blog… and very happy I found it!
Nancy Nurse says
Tina, did you use the flax in lieu of the oils? I can’t eat any oils…
Ana @ Ana's Rocket Ship says
If it’s THAT GOOD an apple crisp – it will be perfect for fall and winter AND spring AND summer. I’m going to be eating this in July aren’t I?
Lizette says
I LOVE your recipes. I made this for my boyfriend’s family on Thanksgiving and it was a huge hit. We thought we’d be fought with resistance for serving a vegan dessert, but it was gone faster than any other dessert! Truly, the best damn apple crisp. We put a scoop of cashew vanilla icecream on top and it was such a perfect treat for fall. Thank you for the recipe!
Daralynn Lett says
Since I’m a photographer, I’m drawn by a good illustration. This looks so yummy. I had to leave a comment at first sight. if i’ll make it I’ll be back to share my picture and my thoughts.
Nicole says
I just made it and my apples were so dry and hard. I followed the recipe exactly, and cut the baking time down because I would rather under-bake than over-bake, but it still came out very, very dry.
Sierra says
I made this apple crisp on Christmas Day and it turned out really lovely.
I used brown sugar instead of coconut sugar, I’m not sure if it’s because brown sugar is sweeter than coconut sugar but it did turn out a little sweeter than I would prefer but otherwise wonderful! I also used butter instead of coconut oil (being a little indulgent for Xmas!) and it worked very well.
Before baking I split this into two separate dishes and refrigerated one as I knew it wouldn’t all get eaten, I baked it a couple of days later.
Your blog is amazing. I can’t wait to try out more recipes, thank you Dana!
Jule says
today I made this for dessert for Christmas dinner and everyone loved it!
merry Christmas to all of you xx
sara falaha says
This was incredible! My mom and I ate nearly the whole thing in two days!
Cassie says
How tasty! I love the crispiness and cinnamon flavors! Definitely great with pears, pecans and nectarines as well!
Laura says
Yummmm! This was very easy to make and turned out perfect! I made it for a dinner party and was so nervous it wouldn’t turn out, but it was so good all the guests were asking me for the recipe- the perfect amount of crunchy, juicy, fresh out of the oven coziness. Perfect for a cold winter night when you need a little extra cheer.
Melissa Lawrence says
This really is the BEST apple crisp I have ever had! This was my first time using organic coconut sugar and it was AMAZING!!! I also tried your recipe for the coconut whipped cream, which was delicious! I made a full batch and the four of us ate it all!! Thank you!
vivian says
Made this as dessert for the simple Sunday dinners I am trying to make leading up to Christmas so I can have time for other things. It was absolutely wonderful. The topping is so crisp and thick, and the recipe is so doable even when you are pressed for time. Thanks so much!
Kelly says
Can I make this’s day ahead and reheat??
Channing says
Sorry I didn’t post it on Instagram, but made this for Thanksgiving and it was a huge hit! I added cranberries to it & it came out great! Thanks per usual for your great recipes!
Elise says
THIS IS THE BEST CRISP EVER! I made it for Thanksgiving and it was such a hit. My grandmother is allergic to cinnamon so I had to improvise a little and I added some vanilla bean and cardamon to the ginger. It paired nicely! And the topping is so addictive, I’m tempted to whip up another batch and just make it into cookies.
Dana, thank you for all your recipes. Ever since I switched to a total plant based/ vegan diet, your blog has been my go-to! I think 90% of recipes that my family and I use are from you. You’re the best! :)
So kind! Thanks for sharing, Elise! xoxo
Minelli Eustacio says
I have been on a Minimalist Baker cooking spree and LOVE your recipes! <3
This apple crisp looks awesome, but is there a substitute for some of the sugar or an amount where I can decrease and still have a good taste? One slice on the crisp is 50g of sugar, around twice the amount I'd like to have in an entire day!
It is definitely a dessert so it’s high in sugar, but that’s what makes it THE BEST. I would recommend only slightly reducing the sugar. Or, buying all sweet apples instead of tart to naturally sweeten it. Good luck!
Olena says
This apple crisp is definitely the absolute BEST! I loved it, and my whole family did too! May God bless you Dana and everyone reading this post :) Thank you for the recipe, I was surely impressed, as was my family.
Yay! So glad everyone liked it!
dave says
I have made your peach crisp many times, varying the fruit as we moved into fall. I was amazed at how different this crisp turned out – it is great!! I think my family likes to have the peach recipe more often because it is less sweet, but maybe this is a better celebration dessert. Very impressive.
Kelsey K says
Not only is this the best vegan apple crisp, it is THE best apple crisp. Period. I made it for my family for Thanksgiving last night with the vanilla bean ice cream (which was more like a sauce since we didn’t freeze the ice cream maker long enough), and it was incredible (so was the vanilla sauce!). There was a solid minute or two of silence as we all enjoyed our dessert in awe and appreciation. The apple mixture was so tasty and the apple flavor really came through. We all also loved the crumble top! The oats and nuts created a nice crispy texture and flavor that complemented the apples so perfectly. I added a little extra salt to the top to give it a salty-sweet flavor. It was great!
Thank you so much for all that you do, Dana. Your blog has literally changed my life. Most of our meal last night was recipes from Minimalist Baker. I can’t thank you enough!
Hope you had a great Thanksgiving!
Mira says
This was amazing!!! Thank you:)
Corinne says
I made this for Thanksgiving and it was so yummy and easy that I don’t think I’ll ever go back to my traditional apple crisp recipe. It received many compliments! The topping in this recipe turned out crisp and the apples DID have a caramelized flavor!! Yum!
I used organic brown sugar instead of muscavado sugar . I tossed the apples first with the mixture of lemon juice, water and freshly grated ginger. This also kept them from browning. I found that if I peel and freeze blocks of ginger ahead of time (double seal tightly in plastic wrap and a ziploc bag) it saves time and the ginger grates very easily, frozen.
I then tossed in the dry mixture of coconut sugar, cinnamon, nutmeg, arrowroot starch/cornstarch (bit by bit) to coat the apples. I greased the pan with butter so it wasn’t quite 100% vegan!
Helen says
Big fan of your work and love when I receive your emails! I could not wait to try out the Apple crisp! I made it today for Thanksgiving and it was a huge hit! My son even asked to take home leftovers! Yummilicious! Thanks so much for all you do and create! Peace, Helen
Yolande says
I’m making this tonight for Thanksgiving. It’s a way better version than the one I make. Imma add cloves too!
Taylor Moody says
This really is the best apple crisp I’ve ever had! And it was a huge hit at “Friendsgiving.” Thank you for your amazing recipes, you’ve made my dietary restrictions so much easier to manage!
Psyletta Gilroy says
I just made this, with a few modifications. One thing that I LOVE about this site is that it gives me a baseline on which to create AWESOME recipes. I omitted the nuts (daughter has allergies) and used organic regular and brown sugars. Where it called for flour, I simply used King Arthur gluten-free flour. I used white vinegar instead of lemon juice, because I cannot have citrus. I used Earth Balance as my fat in the topping. I also added 1/2 tsp vanilla to both the topping AND the filling. The end result was everything that I hoped it would be, as I used the amounts that you called for in EVERYTHING that I did use, even if I subbed and the end result was NOTHING short of PERFECTION! I KNOW a recipe is good when I can make substitutions and it STILL turns out amazing! I know some people are bothered when people post about making a recipe and then go on to mention the modifications that they made, but I figured that doing so might help someone else who wanted to know if there were changes that could be made. Thanks so much for this site!
Annalisa says
Okay so here’s the verdict: Me and my dad baked a cupcake size of your recipe for apple pie and a ramekin size of this recipe for apple crisp by cutting the recipes down by a third, and we both liked the apple crisp more which was sooo good!! Were gonna make a normal size batch on Thanksgiving! Thank you so much for these awesome recipes! :D
Yay! Thanks for sharing, Annalisa!
Renee Smith says
Made this tonight. One word…WOW!!! Absolutely delicious. I played around with your recipe a bit as I did not want to add the coconut oil. So I left it out and instead of putting the topping on the top, I mixed it in with the apple mixture, added about another 1/4 C. of the apple juice and baked it for 50 min. It turned out perfectly!! Very juicy and flavorful!! Love it. Just the right blend of sweet and crunch. Thanks so much. Everything I’ve made from your site I’ve loved!!
Summer says
Made this yesterday and it was amazeballs! My partner, who’s not a big fan of sweets, absolutely loved it and eschewed my adding any greek yogurt or ice cream on the side since it was so great on its own. Will definitely make again to share with more :)
I also have a pic, but not sure how to add here–maybe I’ll upload to instagram.
love your site–thank you!
Lydia says
Just made it, amazing!! You guys are an inspiration! Xx
Helen Butt says
What can you substitute for the oil to add moisture? I am trying to avoid added oils.
Renee Smith says
I made mine without the coconut oil…I just added about another 1/4-1/2 C of the apple juice and it gave it plenty of moisture. Plus I mixed the dry topping mixture in with the wet apple mixture versus putting it on top. It did not dry out at all.
Hmm, just a little more apple juice?
Bernice @ Doughverload says
I’ve always loved using a combination of tart and sweeter apples for a bit of something extra in my apple crisp! This also reminds me- it’s a good dessert for diabetics as well as much as the sweetness comes from the apples (natural sugars are always better) and if water is substituted in place of the apple juice. Thanks for sharing!
Annalisa says
My dad wants to put a crust on the bottom because he really likes crust. :) Is this doable?
I suppose so, yes! Use this as a guide.
Nicole says
Just made this for my family and the consensus is that it is “apple-y tastically crispalious”. It REALLY is the best vegan apple crisp!!! It even rivals a non vegan recipe I had at a gourmet restaurant last week which was amazing and inspired me to make apple crisp this weekend. Thank you for posting this!!!
Brittany Roche says
Oh, wow! My mom used to make this all the time when I was growing up. ?
Sheena Yap Chan says
thanks for sharing this recipe. Love apple crisp but now im curious with the vegan version
Heidi Kokborg says
This looks heavenly! I would just love to have some of this for dessert tonight. I would be just perfect!
C. Marie says
Apple crisp is one of the best things ever—I want to bake this version very, very soon!
I love the idea of two different kinds of apples. And you can never go wrong with an oat-y topping.
I think crisps are great for breakfast, too. On a cool, fall morning, sitting down to a bowl of this, with a splash of almond milk . . . mmm, sounds wonderful!
Bethany @ Athletic Avocado says
I can tell that its the best just by looking at the pics!! Absolutley beautiful!
Alexandra says
Although I’m not vegan myself, I love some of these recipes. About to head out to get some of the ingredients to make this!! Looks amazing:)x
LoveAleex.blogspot.com
Lucy says
I posted a similar recipe on my blog earlier in the week for a Salted Caramel Apple Crumble (crumbe/crisp, tomato/tomato), which you can totally make Vegan friendly. I love warming desserts like this, it’s the sort of thing you crave on a Sunday afternoon, when it’s cold outside but you’re snuggly and cosy with a big jumper on, fluffy socks and a good, lazy movie is on in the background!
Annalisa says
Do you think your apple pie or this apple crisp would taste better for Thanksgiving :)
Karen says
Hello! I love apple crisp and would love to incorporate this yummy dessert for Thanksgiving! I am allergic to almonds, is there something I could use instead of the almond meal?
More oats + flour!
Andrea says
I used flax meal as a sub for almond meal, and it turned out great!
Liv Faye says
Hi Dana! Yay, I have all of these ingredients at home!! A lot of times there’s just one ingredient I dont have at hand… Excited to make this soon. Right now I will go make your choco chip banana bread bites, I’m running out of healthy snacks.
Heather Mason @NuttyNutrition says
yum yum, I love a good apple crisp with vanilla ice cream. So much easier to make than pie, and just as delicious!
Mel @ The Refreshanista says
Yum! I loooove apple crisp :) I definitely want to give this one a try, it looks delicious!
Kelley says
How does it taste if you use olive oil? Does the flavor come through? I like olive oil cakes, etc., but I’m having a hard time imagining it in a crisp!
That should be fine! It will affect the flavor a little, but not too noticeable!
Nicole says
I used olive oil and it made my crumble taste like olive oil :( Definitely don’t recommend it!
Dani Mendocha | Styled Variety says
I love that this is made with healthier ingredients. It looks delicious and the photos are gorgeous! :)
Dani
Nancy Nurse says
How can we get rid of the sugars and the oils??? I’m desperate to make it! But, can’t have sugars or oils due to angina… I guess dates could do the sugars (or Erythrinol)…. hmmm, now, for the oil? Bananas, really ripe? Any thoughts?
Those are the things that make this apple crisp great!
Nancy Nurse says
And, sadly, those are the things that make the inside of your arteries nice and crisp too!! :)) But, I agree, when I was eating this way, this would be my ALL TIME FAVORITE!! I just ate TOO many items with these ingredients and finally, I had to pay the piper…
Ayesha says
Hey Nancy Nurse! just read your comment – you’re absolutely right! I added date sugar to the apples and the crust, and instead of oil, added almond butter and tahini in the crust. It was amazing! I’m sure it’s not as good as the original recipe, but for about 30% of the sacrifice in taste, I’m willing to love my brain and body 100%. Cheers to better vascular health!
Nancy Nurse says
Awesome Ayesha! Gosh, I’m just now seeing your response almost 3 years later! Ugh! Thanks for the great suggestions!
Marilyn says
Instead of the sugars chop up a few dates and add them. They melt when heated and sweeten while thickening. Instead of oil in the topping I use a little applesauce. It works similar to the applesauce substitution for oil in other baking. Enjoy. I’m also a no oil person.
Becky says
Oh great idea! I also do no oil and try to do very little sugar.
Annalisa says
Hi Nancy, I would use date syrup instead of the sugar and almond butter instead of oil. In fact I think I am going to try this yummy recipe very soon.
Nancy Nurse says
Thank you, Annalisa
Alexia Prochnicki says
Well,
I had to make many substitutions … all I had was brown sugar so I used only brown sugar instead of all 3. Also I didn’t have almond meal or all purpose flour so I substituted almond flour for both. The apple portion was out of this world, but the topping came out a bit dry and burnt which was of course my fault because of all the substitutions !!! Next time I will maybe add more coconut oil, and cook at a lower temp.
Nancy Nurse says
To subsitute oils: I’m thinking applesauce, flax meal or even prune puree could sub for oils (and of course, for some of the sugars). We love xylitol, but Erythrinol is better for baking.. just be sure to keep those sugars, especially Xylitol AWAY from DOGS (it’s FATAL!). And, yes, really ripe bananas I’d say would work great for oils.
sue warner says
I made this couple weeks ago- this is easy, quick and most of us “plant eaters” have all ingredients. It was amazing and the smells of baking apples in the house…..YUM
Emilie @ Emilie Eats says
Totally making an apple crisp for Thanksgiving! Who can say no to that?? This looks delicious, and of course the pictures are beautiful #goals
Jane McCafferty says
Dana, this looks amazing! I’m actually not the biggest fan of apples, but I may just have to try this one out for Thanksgiving :)
Carey says
Normally I would scream “blasphemy” for incorporating oats in apple crisp – my mom does an addictively strict, crunchy topping of just brown sugar, flour and butter. BUT if you say it’s the best, then I must believe you as you haven’t failed us followers before ;)
Megin says
YUM! One of my favorite desserts! Elegant and rustic…..perfection! I’ve made so many versions of this dessert over my many years but when I found my current favorite recipe I’ve continued to make it. It has two “secret” ingredients that make it so special. Vanilla bean infused brown butter (I use Earth balance) which you coat the apples with and a splash of bourbon. Everything is better with bourbon! It adds a depth of flavor that I’ve never tasted in any other apple crisp. Thank you for all your wonderful recipes! I can’t wait to receive your new cookbook!!!
Laura ~ Raise Your Garden says
I nearly wet my pants I was so happy to see this recipe pop up on my computer screen. Making this for Thanksgiving! Apple crisp has been permeating my thoughts these days ~ but I’ve seen zero recipes that I like on Pinterest! I know, shocking, but true and with all the time I spend on Pinterest pinning, I should have seen something. I love this and can’t wait to give it an ole whirl. I love how the topping uses coconut oil instead of butter……I mean the word BUTT is right in there. Don’t need that.
Emily | Robust Recipes says
Dana, this looks wonderful. You totally have me craving apple crisp now! This recipe sounds especially perfect because we are supposed to get our first snow storm of the season, 6 to 10 inches! Brrr! I just might need something to keep me warm and happy during the snow ha! :)
Katrina @ Warm Vanilla Sugar says
haha, I trust you!! Honestly, I’ve had a million apple crisps too but certain ones are definitely better than others. The one thing I find non-negotiable with apple crisp is an oat topping. This one looks fab!