The Best Vegan Apple Crisp

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Bowl of the best Vegan Apple Crisp with vegan ice cream

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

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

The Best Vegan Apple Crisp

The best vegan apple crisp, naturally sweetened and made in 1 bowl! Tender, caramelized apples under a crispy pecan-oat topping. Fall dessert perfection.
Author Minimalist Baker
Bowl with a serving of the best Vegan Apple Crisp with a Pecan-Oat Topping
4.90 from 256 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3 Days



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


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


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



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

Nutrition (1 of 12 servings)

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

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  1. Joanne A says

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

  2. vivien says

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

      • Shaz says

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

      • Deirdre says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  3. Alex says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  4. Jacqueline says

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

  5. Caroline Wilkinson says

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

    Thank you!!

  6. Ashley says

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

      • Jessica says

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

  7. Sarah says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  8. A says

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

  9. Chelsea W says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  10. Nicole says

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

  11. Rachel says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  12. Taylor Vettese says

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

  13. Emanuel says

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

  14. Rachel Baer says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  15. Ann Schwartz says

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

  16. Rigz says

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

  17. Taylor says

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

  18. 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!!!

  19. 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!

  20. 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.

  21. 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!

  22. 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?

  23. 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).

  24. 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!!!

  25. 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!


  26. 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.

  27. 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!

  28. 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!

  29. 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.

  30. Gidd says

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

  31. 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!

  32. 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!

  33. 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

  34. 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.

  35. 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???

  36. 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!!!

  37. 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!

  38. 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.

  39. Amy Bosnoian says


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

    Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  40. 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 : )

  41. 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 :) )

  42. 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!

  43. 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!

  44. Carmel says

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

  45. 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!

  46. 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!

  47. 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!

  48. 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

  49. 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!

  50. 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!

  51. 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!

  52. Nancy says

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

  53. 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!

  54. 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

  55. 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

  56. claudine says


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

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

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

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

    Thank you for the recipe!

    • Aaron says

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

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  57. 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!

  58. 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!!

  59. Anya says

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

  60. 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!

  61. 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.

  62. 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

  63. 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.

  64. 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!

  65. 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!!

  66. 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.

  67. 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

  68. 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!

  69. 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!!!

  70. May says

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

  71. 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!

  72. 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!

  73. 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 ??

  74. 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 :)

  75. 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!!!

  76. 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!”

  77. 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

  78. 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!


  79. 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!)

  80. 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!

  81. 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!