Description
This Easy Vegan Apple Crisp recipe is a delicious, wholesome dessert that combines tender, spiced apples with a crunchy, nutty oat topping. Perfect for a cozy, comforting treat, it’s naturally gluten-free and uses maple syrup as a vegan sweetener. Whether baked in the oven or air-fried for quicker results, this crisp delivers warm autumn flavors with a delightful texture.
Ingredients
Scale
Apple Filling
- 4 cups (446 g) sliced apples
- 2-3 tablespoons vegan honey or maple syrup
- 1/2 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon lemon zest (optional)
- 1/8 teaspoon ground nutmeg
- Pinch of salt
- 1 1/2 tablespoons (12 g) cornstarch
Crumble Topping
- 1 cup (90 g) gluten-free rolled oats
- 1/4 cup (28 g) blanched almond flour
- 1/3 cup (42 g) finely chopped pecans
- 1/4 cup (50 g) coconut sugar (or brown sugar)
- 3 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- Pinch of salt
To Serve
- Vegan vanilla ice cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a medium-sized baking dish ready for the crisp.
- Prepare Apple Filling: In a large mixing bowl, combine the sliced apples with vegan honey or maple syrup, lemon juice, vanilla extract, cinnamon, lemon zest (if using), nutmeg, and a pinch of salt. Mix well. Sprinkle the cornstarch evenly over the mixture and stir again to fully incorporate and help thicken the filling as it cooks.
- Transfer Filling to Dish: Spread the apple mixture evenly in the prepared baking dish.
- Make Crumble Topping: In the same mixing bowl (no need to clean), combine the gluten-free rolled oats, almond flour, chopped pecans, coconut sugar, maple syrup, cinnamon, and a pinch of salt. Mix thoroughly until the mixture forms a crumbly, granola-like texture.
- Add Topping: Evenly distribute the crumble topping over the apple filling in the baking dish, covering the surface completely.
- Bake: Place the baking dish on the middle rack of the oven and bake for 45 minutes, or until the topping is golden brown and the apple filling is bubbling and thickened.
- Cool and Serve: Let the apple crisp cool for about 10 minutes to allow the filling to set. Serve warm with a scoop of vegan vanilla ice cream if desired.
Notes
- Apples: Use firm, tart apples such as Jonagold, Cortland, Braeburn, Pink Lady, or Granny Smith for best results that hold their shape and balance the sweetness.
- Storage: Leftovers can be stored in the refrigerator for up to 5 days in an airtight container or tightly covered with plastic wrap. Reheat portions in the microwave or oven until warmed through.
- Freezing: For freezing, prepare the crisp in a freezer-safe container and cover tightly before freezing for up to 2 months. Thaw in the refrigerator for 24-48 hours before baking as usual.
- Air Fryer Option: This recipe can be adapted for the air fryer by dividing ingredients into two individual pie tins, covering with foil, and air frying at 330°F for 10 minutes covered, then 10 minutes uncovered until topping is golden and filling thickened.
Nutrition
- Serving Size: 1 small serving (about 1/12th of recipe)
- Calories: 158
- Sugar: 13.1 g
- Sodium: 16.2 mg
- Fat: 4.1 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 3.3 g
- Trans Fat: 0 g
- Carbohydrates: 26.5 g
- Fiber: 3.1 g
- Protein: 3 g
- Cholesterol: 0 mg
