Vegan Apple Crisp

Ingredients, Notes, and Substitutions

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

• 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.

1. In a large mixing bowl, combine the apples, cane sugar, lemon juice, cornstarch, cinnamon, and vanilla.
2. Pour into casserole dish and set aside.
3. 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.
4. 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.

• 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.

This vegan apple crisp is best 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!

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.

More fall-inspired desserts to try

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