The Best Vegan Apple Crisp

So delicious! Always happy with your dessert recipes! Thank you for all that you do!

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!

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!

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!

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!”

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

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!

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!

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!

Super delicious! Thank you for this gorgeous recipe.

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.

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!

Aptly named! Best I’ve made in a very long time, vegan or not!

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 ?

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

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

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.

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.

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!

Amazing, that crumble is to die for! Thanks!

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.

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.

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!

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.

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 .

OMG! Fantastic! Nothing I make from you is ever bad always delicious! TY??

Brought this to a neighbor’s party and it was completely GONE. And I am the only vegan at the party!

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!

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!

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!!!!!

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!

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!

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.

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 :)))

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.

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!

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.

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.

Thank you for this recipe! Followed it exactly and came out perfect. Xx

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

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!

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.

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!

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!!

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!

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.

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!

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

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 :)

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.

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!

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!

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.

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!

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!

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.

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.

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.

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.

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.

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!

This is honestly the best apple crisp I’ve ever had! I’ll be making this all fall any chance that I get!

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.

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.

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

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! :)

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!

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.

This was delicious! I’ve made twice now. Each time with different apples but both times delicious!

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.

I made this for Easter, and my entire family loved it! I’ll definitely be making it again. :)

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.

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. :)

Delicious, nutty, apply goodness. It is my new favourite apple crisp recipe (sorry Ma).

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.

Simple, fast and divine. It is my go-to desert for weekends.

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!