Vegan Apple Crisp

Name: Vegan Apple Crisp
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 3 lbs apples (, peeled, cored, and sliced 1/4-inch thick); 1/4 cup cane sugar; 2 tablespoons cornstarch; 2 tablespoons lemon juice (, fresh squeezed ); 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 1/4 teaspoon nutmeg; 1/4 teaspoon salt; 3/4 cup all-purpose flour; 3/4 cup brown sugar (, light or dark); 3/4 cup rolled oats; 1 teaspoon ground cinnamon; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup vegan stick butter (, COLD and cut into 1/2-inch cubes)

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This Vegan Apple Crisp is a fall-weather must! It's brimming with warm cinnamon apples and topped with a buttery-crisp topping that is oh-so-good! Plus, it's so easy to make and requires minimal prep.

Fully baked vegan apple crisp in a bowl with ice cream on top.

The fall season is my favorite time of year and I'm so ready for warm-scented candles, comfy sweaters, warming soups, and starting the day with my favorite vegan pumpkin spice latte.

It's also the best time of year to enjoy this Vegan Apple Crisp. The fresh-baked apples and warm spices will bring lots of smiles to the table. Your house will smell heavenly, too!

It's a total classic and a real crowd favorite! It's delicious all on its own or with a side of vanilla ice cream or vegan chocolate ice cream if you like to live on the edge!

It's a great recipe to make for the holidays and you can serve it for breakfast or dessert. Everyone will love it! If you are not an apple fan, you can try my vegan blueberry crisp instead.

Table of Contents

Ingredients, Notes, and Substitutions

This delicious apple crisp calls for simple ingredients and you may have most of them already. Here's what you'll need:

All ingredients to make the apple crisp on a stone table top.

Apples - I used a blend of granny smith and honey crisp apples. See below for more variations.
All-Purpose Flour - a gluten-free 1.1 would work well too.
Cornstarch - This helps thicken the juices of the apples. Arrowroot or all-purpose flour will work to thicken too.
Vegan Butter - I've only tried this with firm stick butter. Keep it in the fridge until ready to use. It needs to be cold!
Vanilla Extract - this is optional, so you can omit it if you don't have it. I love the warm flavor it adds though.
Cinnamon and Nutmeg - you can omit the nutmeg if you don't have it. You can also use a pinch of ground ginger, all-spice, or cardamom.
Baking Powder - It helps to slightly puff up the crumble, but you can omit it if you don't have it.
Sugar - I used organic cane sugar for the filling, but you can use brown sugar.
Brown Sugar - light or dark will work or feel free to use coconut sugar for a subtle sweetness.
Lemon - enhances the flavor of the apples and adds a little zest.
Rolled Oats - you can use regular or gluten-free. I don't recommend quick oats because they won't yield the same crispy texture as the rolled ones.

How to make Vegan Apple Crisp

It's so easy to make and you won't need to make a crust or use any fancy equipment. Just make the filling, top it with the crumble mixture, and bake until golden and bubbly. Here's how to do it:

Four process photos showing how to make the filling and crumble mixture.

In a large mixing bowl, combine the apples, cane sugar, lemon juice, cornstarch, cinnamon, and vanilla.
Pour into a casserole dish and set aside.
In the same mixing bowl, add the flour, brown sugar, oats, cinnamon, baking powder, and salt. Stir /whisk to combine. Add the butter cubes and cut it into the mixture using a pastry cutter or two forks. Continue until the mixture is fully hydrated and it clumps together into large crumbs.
Sprinkle the topping onto the apples and place in the oven to bake.

The Best Apples to Bake With

Honey Crisp- they are perfectly sweet and hold their shape well when baked.
Granny Smith - they add a deliciously tart flavor and they will retain their shape during baking. I love adding half tart and half sweet apples to give the crisp more depth of flavor.
Pink Lady - they are crisp, with tender skin, and have the perfect balance of sweet and tart flavors. You can definitely skip peeling them too.
Braeburn - they have a sweet-tart flavor that really stands out from the crowd and will hold up well during baking.
Northern Spy - they are sweet, slightly tart with crisp and firm flesh. They are perfect for baking.

If you'd like to learn more about other apple varieties you can use, here's an article on the best apples to use for baking.

Tips for the best crisp

I've made this apple crisp many times and it's always a hit. Here are some of my favorite tips for a successful experience:

I peeled the skins on the apples but you can leave them on if preferred.
It's best to use fresh apples that aren't overly ripened. Otherwise, they tend to lose their shape and become too soft while baking.
Baking Dish Options - I used a 2.5-quart ceramic casserole dish (10.5 x 7.5"). You can also use a 9-10-inch round pie pan or square baking dish. A deep dish is recommended to avoid the filling spilling over. If the casserole dish is too large/long, the topping won't cover the filling completely. Baking time may vary depending on the baking dish you choose.
Measuring Flour - For accurate results, don’t scoop the flour with a measuring cup directly from the flour container. Instead, Aerate the flour first, then scoop the flour out of your container with a spoon and then into a measuring cup. Don’t pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour.

How to Store and Reheat

This apple crisp is best enjoyed fresh, but you can absolutely store leftovers. To store, let it completely cool then cover it tightly with a lid, foil, or plastic wrap. It'll last in the fridge for 3-4 days.

It's best to reheat apple crisp in the oven to help the top crisp up again. Bake at 350 F. until warmed throughout. If you want a quick small serving, you can microwave it for 30-60 seconds. The top won't be as crispy, but it'll still be delicious!

How to make in advance

Make the apple filling, then place it in your casserole dish. Cover and place in the fridge until ready to bake. Prepare the crumble and store it in an airtight container and place it in the fridge as well.

When you're ready to bake, cover the apples with crumble. The crumble may be firm and stuck together, but you can just break it up with your hands. Bake at 350 F. for 45-60 minutes. If the crumble is browning too fast, you can cover it with foil for a bit while the apples soften.

Can I freeze an apple crisp?

Yes, you can freeze a baked or unbaked apple crisp. Wrap tightly and store for 2-3 months. To reheat, cover with foil and bake it from frozen at 350 F. for 20 minutes. Then remove the foil and bake for another 25-40 minutes or until the topping is browned and the apples are hot and bubbly.

How do I make an apple crisp gluten-free?

To make a gluten-free apple crisp, just swap out the all-purpose flour for 1.1 gluten-free flour and use certified gluten-free oats.

Vegan apple crisp in a casserole dish with two scoops of ice cream on top.

More fall-inspired desserts to try

Here are some of my favorite desserts to celebrate the fall season:

Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would really make my day!

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