Vegan Apple Crisp Recipe (Easy & Healthy) - Foolproof Living (2024)

Ingredients You’ll Need:

As it is with most fruit crumble recipes, this vegan crumble recipe has two parts: The fruit layer and the crumble topping.

The Apple Layer:

For the fruit layer, you will need four medium-sized cubed apples, maple syrup, lemon juice, ground cinnamon, salt, and arrowroot powder (or cornstarch).

The best apples for apple crisp: When it comes to apple desserts, I usually like to use various apples. In this plant-based apple crisp recipe, I used a combination of Ginger Gold and Honeycrisp apples.

With that being said, any type of apple would work in this recipe. My recommendation is to use two types to take advantage of the different flavor profiles. For example, if you like sweet apples be sure to combine them with a tart apple like Granny Smith apples for a delicious sweet and sour combo of flavors.

Crisp/Crumble Topping Ingredients:

For the crumble topping, you will need gluten-free oats (not the quick-cooking kind), almond flour, shredded coconut, ground cinnamon, coconut oil, maple syrup, and a handful of pecans (or any other nuts you like).

Ingredient Substitutions:

• Starch: If you do not have arrowroot powder you can use cornstarch.
• Almond Flour: You can use almond flour and almond meal interchangeably in this recipe.
• Oil: If you are not a fan of coconut oil, you can use melted and cooled vegan butter or avocado oil as well.
• Ground oats (aka Rolled Oats): If you are after a gluten-free apple crisp recipe, make sure that the oats you use are gluten-free certified.
• Nuts: Any nuts would work here.
• Maple syrup: You can use agave nectar in place of maple syrup.

5 from 4 votes

For The Apple Layer:

• ▢ 4 apples medium sized – cut into ½ inch cubes*
• ▢ 1 tablespoon maple syrup
• ▢ 1 teaspoon lemon juice
• ▢ 1 teaspoon ground cinnamon 2 gr
• ▢ ½ teaspoon kosher salt
• ▢ 2 tablespoons arrowroot powder or cornstarch – 14 gr

For The Crisp Topping:

• ▢ 1 cup rolled oats not the quick-cooking kind- 100 gr
• ▢ 1 cup almond flour/meal 120 gr.
• ▢ ½ cup shredded coconut 40 gr
• ▢ ½ teaspoon ground cinnamon
• ▢ ¼ teaspoon kosher salt
• ▢ 7 tablespoons coconut oil melted and cooled
• ▢ ⅓ cup maple syrup
• ▢ ½ cup pecans roughly chopped 50 gr

• Preheat oven to 350 degrees F.

To prepare the apples:

• Place apples, maple syrup, lemon juice, ground cinnamon, kosher salt, and arrowroot powder in a bowl. Give it a stir. Place it in a 9 or 10-inch baking dish.

To prepare the crisp:

• Mix together the rolled oats, almond flour, shredded coconut, ground cinnamon, kosher salt, coconut oil, maple syrup and pecans in a bowl. Mix until well combined.

To Assemble & Bake:

• Distribute the crisp topping onto the apples in an even layer.

• Bake for 40-45 minutes or until the topping turns lightly golden.

• Serve with a scoop of vanilla ice cream or a cup of almond milk on the side.

• What kind of apples should I use? Feel free to use any kind of apples you like. I personally like to use two different kinds for different flavors but either way would work.
• How to peel & cut? I personally don’t feel it necessary to peel the apples but it is a personal choice. Either way would work. You can slice them or cut them into cubes as I did.
• Can I make it ahead? You can prep the apples a day in advance and keep them in an airtight container in the fridge until you are ready to use them. They will probably brown a little bit, but since you will bake them, it shouldn’t be a problem. I do not recommend making the vegan crumble topping in advance as it could get soggy. Luckily, it takes no more than 5 minutes to put all the ingredients in a bowl and mix them.
• How to store the leftovers? This recipe serves 6 servings. I doubt that you will have any leftovers, but if you do, place it in an airtight container and keep it in the fridge for up to 2 days. When ready to serve, warm it in a low heat oven (250-300 degrees F) for 5-10 minutes.