Craving a warm dessert that's easy, oil-free, and packed with warm cinnamon apples? This easy vegan apple crisp has no butter or oil, just sweet-tart apples, a golden oat crumble topping, and all the cozy fall vibes you need.
If you enjoy fall desserts like I do, be sure to check out my Quinoa Mixed Berry Crumble and Best Vegan Blueberry Crisp.
You know that moment when the air gets a little crisper, the leaves start falling like snow, and every store smells like cinnamon?
That's when I want one thing: a delicious apple crisp. And not just any apple crisp. I want the best apple crisp. One that doesn't skimp on flavor, texture, or that golden brown crumbly topping.
This recipe is my go-to every fall, especially after apple picking with the family or when I find a bunch of apples in the back of the fridge that are one day away from becoming compost.
It's oil-free and butter-free, yet still delivers the best crisp topping ever. No dairy and no fuss. It’s just cozy, cinnamon apple goodness in a baking dish.
Why you’ll love this healthy apple crisp
- No butter, no oil (you’re not going to miss them)
- It's made with simple ingredients you probably already have on hand.
- A mixture of sweet and tart apples baked to perfection (hello, Granny Smith and Pink Lady!).
- That oat crumble on top? Freaking magic.
- You can easily make it gluten-free or nut-free.
- It's the perfect fall dessert…or breakfast, I don't judge.
Whether you're craving a healthier treat or want to use up those chopped apples from your last apple orchard haul, this is the best way to do it.
Ingredients (with substitutions)
Let's break this down. All you need are a few pantry staples and some fresh apples. Grab a large mixing bowl, and let's get going.
For the apple filling:
- fresh apples, peeled (or not, apple skin is fiber!) and thinly sliced or chopped (Granny Smith apples + Pink Lady = tart + sweet perfection)
- lemon juice (it keeps those apples bright and zippy)
- pure maple syrup (just enough to sweeten the deal)
- cinnamon (because cinnamon apples = autumn)
- vanilla extract (it is optional but highly encouraged)
For the crisp topping:
- rolled oats or quick oats if you must
- almond flour (sub oat flour or all-purpose flour if gluten-free)
- coconut sugar (brown sugar works too)
- maple syrup
- a little water because to help form that perfect crumble topping
Optional mix-ins: chopped nuts, a dash of nutmeg, or a pinch of cardamom to take things to the next level.
How to make the best vegan apple crisp
This is an easy vegan recipe, even if you've never made a crisp recipe before. No pastry cutter, no food processor. Just a few bowls and your hands (or a spoon, if you're fancy).
- Preheat your oven to 350°F (175°C). Line your baking dish with parchment paper or lightly spray it if you're not avoiding oil altogether.
- In a large bowl, toss your sliced apples with lemon juice, maple syrup, cinnamon, and vanilla. Pour the apple mixture into your prepared baking dish and spread it evenly into a layer.
- In a medium bowl, mix oats, almond flour, coconut sugar, salt, and maple syrup. Add water one tablespoon at a time until the mixture is crumbly. This is your crisp topping.
- Spread the topping evenly over the top of the apples.
- Bake for 35-40 minutes, or until the topping is golden brown and the apples are tender and have begun to bubble.
Pro Tip: Place the baking dish on a baking sheet to catch any delicious overflow.
Serving suggestions
Let the crisp cool for 10-15 minutes so the filling sets a bit. Then, scoop it warm into bowls and serve with:
- Your favorite scoop of vegan ice cream
- Try a slight drizzle of almond butter (trust me)
- Go full-on cozy and add a scoop of homemade nice cream
This vegan apple crisp is perfect for fall gatherings, slow Sunday dinners, or whenever your sweet tooth demands attention.
How to store this healthy apple crisp
- This crisp is just as good the next day or maybe even better. You can store your leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven to crisp the topping again (because microwaving can make it mushy, and you deserve better).
- Want to freeze it? Go for it! Wrap the cooled crisp tightly with plastic wrap, then foil, and freeze it for up to 2 months. Thaw and reheat in a preheated oven for best texture.
FAQs
How do I make gluten-free apple crisp? Easy! Use certified gluten-free oats and substitute almond flour with oat flour or a gluten-free flour blend.
Can I use different apples? Yes! I love mixing Granny Smith apples with sweet apples, such as Honeycrisp or Fuji. It's the best of both worlds.
What if I want it sweeter? Add an extra tablespoon of maple syrup to the apple mixture or toss in a bit more coconut sugar to the topping.
Final thoughts (a.k.a. Here's Your Nudge to Make It)
There's something magical about a warm vegan apple crisp on a cool day.
Whether you’re coming in from an afternoon of apple picking or just craving a simple, comforting dessert that checks all the boxes (healthy, easy, crowd-pleasing), this recipe's got you covered.
It's an easy vegan apple crumble that's everything you want in a fall dessert and nothing you don't.
Scroll to the bottom of the post for the printable recipe card, which includes complete step-by-step instructions.
Did you try this recipe?
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The Best Vegan Apple Crisp
This easy vegan apple crisp is the best! It’s oil-free, made with simple ingredients, and packed with flavor. The perfect fall dessert, it’s warm, cozy, and cooks to a beautiful golden brown!
- Prep Time: 20 mins.
- Cook Time: 60 mins.
- Total Time: 1 hour 20 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Filling
- 4 medium/large Granny Smith apples (green)
- 4 medium/large Honeycrisp or Pink Lady apples
- 1 Tbsp pumpkin pie spice
- ¼ cup lemon juice
- ½ cup pure maple syrup
- 3 Tbsp cornstarch (for thickening)
- ¼ cup of water
Topping
- 1 ½ cup organic old-fashioned oats (not steel-cut or quick-cooking)
- ¾ cup almond flour
- ¼ whole wheat flour (use oat flour or gluten-free flour to make it gluten-free)
- ¾ cup dark brown sugar
- ¼ cup chopped pecans, raw
- ¼ cup chopped walnuts, raw
- 1 Tbsp pumpkin pie spice
- ¼ tsp. salt
- ¼ cup unsweetened apple sauce
- ½ cup pure maple syrup
Instructions
- Preheat the oven to 350˚F and begin preparing the filling.
- Peel and cut the apples into small cubes or thin slices if you prefer. Then, add to a large mixing bowl and cover with the remaining apple-filling ingredients. Toss and make sure everything is well combined and covered. Pour into a 9×13 nonstick baking dish or prepared baking dish lined with parchment paper.
- To a large bowl add the crisp topping ingredients. Stir everything together and use your hands, if necessary, to break apart any large chunks that stick together. If you prefer a finer crispy topping you can throw the topping ingredients into a food processor and pulse several times until everything is mixed together. Just don't over-blend you still want some texture.
- Pour the topping over the filling and use your hands or a wooden spoon to evenly spread the mixture.
- Bake uncovered in a preheated oven at 350˚F for 50 minutes to 1 hour until the top is golden, the filling is bubbling, and the apples are tender.
- Remove from the oven and let rest for 15 minutes before serving.
Notes
What are the best apples for vegan apple crisp? Granny Smith, Pink Lady, and Honeycrisp are my favorites. I wouldn’t use a sweeter apple than any one of these. And, these apples hold up really well to baking and won’t turn to mush.
Can I make a gluten-free apple crisp! Use organic gluten-free oats and gluten-free baking flour. Bob’s Red Mill Gluten Free 1 to 1 Baking Flour is excellent as is gluten-free oat flour.
How do I store it? One of the best things about this delicious apple crisp is how well it keeps. Simple place any leftovers in an airtight container and store them at room temperature or in the fridge for up to a week.
Should I remove the apple skin? I say, YES! The texture has just never worked for me in this recipe.
Can it be frozen? Yes! And, you can do it before or after baking it. It will keep for up to 3 months in your freezer. When you’re ready to serve simply place it in a low-temperature oven until it’s warm all the way through.
Use fresh apples: If your apples have been sitting for a while they tend to get mushy.
Is this a good make-ahead dessert? Yes! Vegan apple crisp is great to make ahead of time and store in case of unexpected guests, busy nights, and special gatherings.
Try other fruit fillings: Fruit crisps are the perfect way to use up leftover fruit before it goes bad. If apples aren’t your thing try using pears, blueberries, strawberries, or any other topping you desire.
Nutrition
- Serving Size: 1 cup
- Calories: 391
- Sugar: 50 g
- Sodium: 70.7 mg
- Fat: 6 g
- Carbohydrates: 77.5 g
- Fiber: 7.2 g
- Protein: 5 g
- Cholesterol: 0 mg
Best oil free vegan apple crisp! Of course, the topping is always my favorite! I will definitely make this again.
Can you please tell me the purpose for the almond flour in the recipe? Because I need to know if I can omit it or replace it with Whole Wheat Flour?
Thanks!
The almond flour adds to the crust and becomes “cruncy” when baked. But, you could use whole wheat flour for the crumble.
I had extra fresh apples from a friend’s tree and decided to try this recipe. It’s so good that I don’t want to stop eating it!
I am out of maple syrup so I just replaced with apple sauce. It was a decent substitution and I’m not sure I miss the syrup.
Thank you for this excellent recipe!
Excellent. I used coconut sugar, reduced the sugars in half, added fresh cranberries with Cortland apples, and doubled the topping. Thank you for the delicious recipe.
HI Shane,
One problem I have run into when making apple crisp is that the topping is too hard when baked. I will try your recipe. Is there a reason why you said not to use steel-cut or quick oats? I think I have used both in separate recipes in the past but found them too hard as a topping. Perhaps the old-fashioned oats provide a better result?
Thanks for all your hard work in preparing recipes and presenting them on your website. All the best.
Steel-cut oat will not soften are like little rocks so it will not make a great topping at all. Occasionally, I will add just a bit of steel cut to regular oats for a little crunch but never on their own.
Can I use hemp seeds instead of pecans and walnuts? Thank you !! Just made your pumpkin pie recipe !!
Hi, Abby! Yes, feel free to sub any nut or seed you like. I hope you enjoyed the pie:)
oh dang, this is good!! I had a smaller dish, so only used 6 apples and tried to lessen the amount of everything else. I overdid it on the lemon juice, so it’s a bit more tart than it ought to be, but even with that, Hubby said, “I wouldn’t kick this out of bed!” LOL! Another winner! I put up a picture of it and #shaneandsimple on my Instagram!
Wow! Thank you so much!!!
Wow! Perfectly sweet and the crunchy topping is perfect!!! I can’t believe there’s no butter or oil in this.
Does this freeze well?
Yes, absolutely!you can do it before or after baking it. It will keep for up to 3 months in your freezer.
I so miss making my ma’s apple crisp. I will give this a shot! Her recipe calls for butter, which makes the topping get nice & crisp! I tried making her recipe without butter (used applesauce) and it did not go well! Hopefully, your recipe will work out better.
What can be used to sub for the brown sugar? Sure sounds good, but I don’t keep sugar in the house
Just omit and add nothing extra to the filling or the crust.