Vegan Apple Crisp


Vegan Apple Crisp

This apple crisp without oats has a crunchy cinnamon streusel topping and a lightly spiced, tender apple filling. It is perfect for a breakfast or dessert to impress. Plus, this apple crisp recipe contains only simple base ingredients and is gluten-free, vegan, dairy-free, nut-free, and can be also made refined sugar-free for a healthy version!
Course Vegan
Keyword vegan
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people
Calories 300kcal


Apple Filling

  • 4 large (1000g) apples peeled, cored, and thinly sliced (*see notes)
  • 2 tbsp coconut sugar or organic cane sugar
  • 1 tbsp cornstarch or flour of choice
  • ½ tsp ground cinnamon
  • 1 pinch of nutmeg, salt, and cardamom (optional)
  • 2 tbsp maple syrup
  • cup (30ml) water
  • 1 tbsp lemon juice
  • ½ tsp vanilla extract

Streusel Topping

  • 1 cup (120g) all-purpose flour I used gluten-free (*see notes)
  • ½ cup (100g) coconut sugar or organic cane sugar
  • ½ tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • ¼ cup (60g) coconut oil or vegan butter, softened (almost melted)
  • Chopped nuts of choice (optional, see notes)



  • In a medium-sized mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Stir with a spoon or a whisk. Then add the softened coconut oil or vegan butter. Using a spoon or your fingertips, rub the oil/butter into the dry mixture, until small crumbles form. Add more flour if the mixture is too wet. Place the bowl into the fridge, while you prepare the apple filling.
  • Preheat the oven to 375°F(190°C) and grease an 8×11 inch (20x28cm) baking dish (or similar size) with vegan butter or oil.


  • Peel, core, and slice the apples. Transfer the apples to the prepared baking dish, set aside.
  • In a small/medium bowl, combine sugar, cornstarch (or flour of choice), cinnamon, nutmeg, salt, and cardamom (if using). Stir with a spoon or a whisk. Also add maple syrup, water, lemon juice, and vanilla extract and stir again.
  • Pour the mixture over the sliced apples and stir to coat them evenly, then spread into an even layer.
  • Remove the streusel mixture from the refrigerator and sprinkle it over the apples. You can also add finely chopped nuts of choice (optional).
  • Bake in the oven until the streusel topping is golden brown and the apples are fork-tender, about 40-45 minutes.
  • Remove the baking dish from the oven and let it rest for about 10 minutes before you serve the apple crisp. Enjoy with dairy-free vanilla ice cream, vanilla sauce, or caramel sauce.


  • Flour: I used gluten-free flour (90 g rice flour + 30 g tapioca flour, but you can use a store-bought GF all-purpose flour blend or regular wheat flour (if you are not gluten-free).
  • Apples: Use your favorite baking/cooking apples, for example, Granny Smith, Honeycrisp, Gala, or Braeburn. You could use two tarts apples (e.g. Granny Smith) and two sweeter apples (e.g. Honeycrisp, Gala, or Braeburn). Please note that you might need to add more sugar if using only tart apples
  • Liquid sweetener: You can use any liquid sweetener of choice, e.g. maple syrup, agave syrup, rice malt syrup, etc.
  • Optional add-ins: Feel free to add chopped nuts like walnuts, pecans, almonds, etc. for a crispier crumble topping. I also like adding raisins or dried cranberries to the apple filling.
  • The recipe for the caramel sauce can be found in the recipe notes of these Apple Cinnamon Crepes.
  • Check the step-by-step photos and helpful tips in the blog post above.
Nutrition Facts: amount per serving
% Daily Value*
Calories from Fat 90
Fat 10g15%
Saturated Fat 8g40%
Carbohydrates 54g18%
Fiber 4g16%
Sugar 28g31%
Protein 2g4%
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