Vegan Apple Crisp Topping


Vegan Apple Crisp Topping is a real treat. It’s perfect for fall with apples and cinnamon. Once you try Vegan Apple Crisp, you’re going to want more of it. I’m a food blogger and this recipe is one of my top recipes. This EASY VEGAN APPLE CRISP recipe uses very basic ingredients that are easily found in any store.

Now that you have an awesome Vegan Apple Crumble , you’ll need an equally awesome topping! This recipe is awesome! It would taste great on top of vegan ice cream. You may have heard that going vegan is good for you, but there are more health benefits of going vegan than you may know!

Vegan Apple Crisp Topping

Easy Vegan Apple Crisp. Healthy apple crisp made with coconut oil, maple syrup, juicy apples, and lots of warm spices. Simple, gluten free, and DELICIOUS.

  • PREP: 20 mins
  • COOK: 40 mins
  • TOTAL: 1 hr
  • SERVINGS: 8 servings


For the Apple Filling:

  • 4-5 large crisp apples (about 2 pounds; I like a mix of sweet and tart, such as Honeycrisp and Granny Smith)
  • 1/2 cup reduced-sugar dried cranberries optional
  • 3 tablespoons pure maple syrup or honey if the crisp does not need to be vegan
  • 1 tablespoon cornstarch
  • Zest of 1 lemon
  • 1 tablespoon  freshly squeezed lemon juice
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon nutmeg it’s an amazing flavor upgrade to grate your own nutmeg. I use this zester to do it.

For the Crisp Topping:

  • 1 cup rolled oats gluten free if needed*
  • 3/4 cup chopped pecans or walnuts, untoasted
  • 1/2 cup almond meal**
  • 1/2 cup unsweetened shredded coconut***
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/4 cup melted virgin coconut oil or very light extra-virgin olive oil
  • 1/4 cup pure maple syrup or honey


  • Place a rack in the center of your oven, then preheat the oven to 350 degrees F. Peel and core the apples, then cut them into 1-inch chunks.
  • In the bottom of a 9×9-inch baking dish or other 2-quart casserole dish, mix together the apples, cranberries, maple syrup, cornstarch, lemon zest, lemon juice, cinnamon, ginger, and nutmeg. Set aside.
  • In a medium bowl, prepare the topping: Stir together the oats, nuts, almond meal, coconut, cinnamon, and salt. Drizzle the oil and maple syrup over the top, then use a spatula to combine until the dry ingredients are evenly moistened. Sprinkle the topping over the filling.
  • Bake the crisp for 45 to 50 minutes, or until the filling is bubbling and the top is golden. Check at the 30-minute mark—if the crisp starts browning too quickly, lightly tent it with foil, then continue baking as directed. Let rest for 5 to 10 minutes. Serve warm, topped with vanilla ice cream or Greek yogurt (dairy free if needed).


  • *I prefer rolled oats over quick oats because they have a better, crunchier texture. Quick oats will lead to a mushier topping.
  • **To make your own almond meal, pulse whole, raw almonds in the food processor until they form fine crumbs. Do not overprocess or you will have almond butter instead.
  • *** I prefer unsweetened coconut in this recipe to keep it naturally sweet, but the recipe will also work with sweetened flaked coconut (also called baker’s coconut).
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
  • The crisp can be prepped up until the point where it goes into the oven 1 day ahead. Cover tightly and store in the refrigerator. When ready to bake, let stand at room temperature 30 minutes, uncover, then bake as directed.


  • SERVING: 1(of 8)
  • CALORIES: 315kcal
  • PROTEIN: 4g
  • FAT: 18g
  • FIBER: 8g
  • SUGAR: 23g


This vegan apple crisp features sweet, gooey, cinnamon apples baked with a walnut-studded oat crumble topping. Serve warm with a scoop of dairy-free vanilla ice cream for a scrumptious vegan dessert that everyone will love!

Bowl of Vegan Apple Crisp and Ice Cream with Apples and Baking Dish in the Background

Guys, we made it! Fall is here, and I’m pretty psyched. After all, it is my favorite season.

I’ve been getting lots of requests for fall recipes and I’m happy to oblige. Apples are one of my favorite ingredients to start celebrating fall with, since they’re already in season by the early days of Autumn.

This vegan apple crisp (or apple crumble, if that’s what you want to call it) will fill your house with the aroma of sweet cinnamony goodness and it will fill your mouth with happiness.


  • Flour. We’re using plain old all-purpose wheat flour. You could probably substitute some other varieties, like whole wheat, oat, or all-purpose gluten-free, but I haven’t tested any of them, so no promises!
  • Rolled oats. Quick oats would probably work fine as well.
  • Cinnamon.
  • Brown sugar. Use organic to keep the recipe vegan.
  • Salt.
  • Vegan butter. You should be able to find this near the regular butter at the supermarket. Look for brands like Earth Balance and Miyokos.
  • Walnuts. Feel free to substitute pecans or just leave the nuts out if you prefer.
  • Apples. I used a mix of Granny Smith and Gala apples, but feel free to use your favorite baking apples.
  • Sugar. Again, stick with organic to keep the recipe vegan.
  • Lemon juice.


The following is a detailed photo-tutorial on how to make this dish. Scroll all the way to the bottom of the post if you’d prefer to skip right to the recipe.

  • Make the streusel topping first. Start by stirring flour, oats, brown sugar, cinnamon, and salt together.
  • Now chop up a stick of cold vegan butter into small pieces. The butter needs to be cold! Cut it into the flour mixture, either using a pastry cutter, fork, or by breaking it up into pieces with your fingers. The goal is to get it to tiny bits coated in flour. Stick the bowl in the fridge when you’re done.
  • Now mix up sliced apples, sugar, a few tablespoons of flour, lemon juice, and cinnamon in a large bowl.
  • Transfer the apple mixture to a baking dish and sprinkle the topping over it.
  • Pop the dish into the oven and bake everything until the filing is bubbly and the streusel topping is browned. See how easy that was?!
  • Tip: If your baking dish is very full (like mine was) place a baking sheet under it to catch any drips.
Baking Dish of Vegan Apple Crisp with Apples, Cinnamon Sticks and Wooden Spoon on the Side
  • Let your crisp cool for a bit. The filling will thicken up as it does.
  • Serve it warm with a scoop of vegan vanilla ice cream. Personally, I’m a big fan of So Delicious cashew ice cream with this dish.
White Wooden Surface Set with Apples, Cinnamon Sticks, Baking Dish, and Bowl of Vegan Apple Crisp with Ice Cream


Store any leftover apple crisp in it’s original baking dish, sealed up tightly with plastic wrap. It will keep in the fridge for about 3 days, or in the freezer for about 3 months.

Vegan apple crumble

Vegan apple crumble

This vegan apple crumble is dairy-free but you won’t miss the butter: juicy raisins add a burst of sweetness to the soft apple filling, and pecan nuts make the topping extra crunchy.

Each serving provides 322 kcal, 3.5g protein, 52g carbohydrates (of which 36g sugars), 10g fat (of which 1.5g saturates), 4g fibre and 0.2g salt.

  • Preparation time
  • less than 30 mins
  • Cooking time
  • 30 mins to 1 hour
  • Serves
  • Serves 8
  • Dietary


For the filling

  • 1kg/2lb 4oz Bramley apples, peeled, cored and cut into small cubes
  • ½ lemon, juice only
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 80g/2¾oz light brown sugar
  • 2 tbsp plain flour
  • 70g/2½oz raisins

For the crumble topping

  • 50g/1¾oz pecan nuts, roughly chopped
  • 100g/3½oz plain flour
  • 50g/1¾oz rolled oats
  • 80g/2¾oz light brown sugar
  • 80g/2¾oz vegan margarine, cut into small cubes


  1. Preheat the oven to 220C/200C Fan/Gas 7.
  2. Put the apples in a 24cm/9½in square baking dish and add the lemon juice, cinnamon, ginger, sugar, flour and 100ml/3½fl oz water. Stir, then bake for 15 minutes.
  3. Meanwhile, make the crumble topping. Put all the ingredients into a mixing bowl. Using your fingertips, rub the margarine into the dry ingredients until the mixture looks like breadcrumbs.
  4. Stir the raisins into the cooked apples and sprinkle the crumble mixture all over the top. Bake for 30 minutes, or until the apples are totally soft.


This is the best vegan apple crisp you will ever eat!  Perfectly cooked apples and cinnamon with a crispy crunch topping made of brown sugar and oats!  Whether or not you like yours topped with ice cream or just served plain, this apple crumble has all the yummy goodness of apple pie, with a lot less work!

If you’re like me and love the crispy coating on apple crisp, then this is the recipe for you!  I’ve spent years perfecting this crumple topping and I don’t skimp on this layer!


  • You can make it with simple ingredients that are easy to find.
  • It’s easily made gluten-free without compromising taste or texture.
  • This apple crisp is just as delicious as apple pie with a lot less work.
  • It’s the perfect dessert for Thanksgiving, holidays, or just any old day.


  • Apples – you will need about 8 apples.  You can also swap out the apples for berries and make berry crisp instead.
  • Sugar – to sweeten the apple filling a little.  You can leave this out or use maple syrup instead.
  • Cinnamon – for flavor.
  • Nutmeg – for flavor.
  • Flour – a little mixed with the apples and a little more in the crumble topping.  To make it gluten-free, you can use cornstarch mixed with the apples instead of flour and any gluten-free flour that you like in the crumble topping.
  • Oats – I like to use whole oats for the nice texture that they bring to the dish, however, you can use quick oats too.
  • Brown Sugar – to give the coating a rich flavor.  You can also use coconut sugar.
  • Vegan Butter – or refined coconut oil for the crispy topping.  This is a key ingredient to make the coating crispy, so I don’t recommend making this recipe oil-free.
  • Baking Soda – the secret ingredient for a little rise in the crumble topping and that helps to make it crispier.
A baking dish filled with vegan apple crisp with a thick layer of crumble topping and a piece taken out of it.


Make the apple layer:

  • Preheat the oven to 375° F.
  • Peel, cut, and slice 8 cups of apples and place them in a medium-sized mixing bowl.
  • Sprinkle the sliced apples with 4 tbsp of sugar, 2 tbsp of flour or corn starch, 1 tsp of cinnamon, and 1/4 tsp nutmeg.
  • Stir the apples until they are evenly coated in the sugar mixture.
  • Spray an 8 x 8-inch baking dish with a little oil to prevent sticking, then pour the apples into the bottom of the dish and spread evenly.
A collage of 4 pictures showing the process of mixing sliced apples with flour, cinnamon and sugar to make the first layer of apple crisp..

Make the crumble topping:

  • Place 2/3 cup vegan butter, 1 1/2 cup flour, 1 1/2 cup oats, 1/2 cup of brown sugar, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp salt, and 1/4 tsp baking soda in a mixing bowl.
  • Mix well until the butter is incorporated and you have a uniform crumbly mixture.  (I find it easiest to use my hands for this step, but you can use the back of a fork or a pastry cutter.
  • Sprinkle the crumble mixture evenly on top of the apples.
  • Bake at 375° F for 35 minutes or until the top is crispy and slightly darker.
  • Let it cool for about 15 minutes before serving to let it firm up a little.
A collage of 4 pictures showing mixing the vegan butter, flour, oats, and spices to make the crumble topping and layering it on top of the apple crisp.


Top your vegan apple crisp with some homemade aquafaba ice cream, aquafaba whipped cream, or vegan whipped cream frosting!  You can even give it a drizzle of vegan salted caramel, easy peanut butter caramel, or homemade vegan butterscotch to make it fancy.

  • If you want to save on calories, you can cut the amount of crumble topping in half and still have a nice layer on top of the apples.
  • Be sure to use crisp, firm apples for apple slices that will keep their structure.
  • Bake in an 8 x 8-inch pan for thick apple crisp or in a 9 x 13 lasagna pan for a thinner crisp.


To make your apple crisp gluten-free, simply swap out the 2 tablespoons of flour that you mix with the apple for 1 tablespoon corn starch (You can also use potato starch or arrowroot too.)  Swap out the flour in the crumb topping in equal amounts with any gluten-free flour mix that you like.


Choose a type of apple that is crisp and firm so it will hold its shape when baked.  There are many varieties that will work well for an apple crisp.


Can this recipe be made gluten-free?

Probably, but I haven’t tested it. I’d try using an all-purpose gluten-free flour blend if you’d like to try.

Must I peel the apples?

Nope! I prefer to, but feel free to leave the peel on if you don’t mind it.

How do I reheat this dish?

You can either microwave individual portions in bowls, or pop the whole baking dish back into the oven at 350°F until it’s hot again.

What kind of ice cream goes well with vegan apple crisp?

I served mine with So Delicious cashew ice cream — it’s my favorite!

Health Benefits Of Going Vegan

Each day, more people are embracing a vegan, or plant-based, diet.

For some, shunning dairy, meat and other animal products may seem like an extreme sacrifice. For others, the personal and societal benefits associated with a vegan diet make the choice a no-brainer; for instance, many people care deeply about the welfare of animals. The potential health benefits alone inspire many to switch.

But is a vegan diet really that healthy?

Health benefits, when done right

Jeffrey Soble, MD, a cardiologist at Rush University Medical Center, began eating a plant-based diet nearly two year ago.

Like others, improving his health — he has a family history of heart disease — played a significant role in that decision. Research has shown that a vegan diet can help do the following:

  • Promote weight loss
  • Reduce your risk of heart disease by lowering cholesterol levels
  • Lower your chances of getting certain types of cancer, such as colon cancer
  • Manage diabetes by lowering A1C levels

But as Soble would tell any of his patients considering it themselves, going vegan doesn’t automatically guarantee good health.

“You can be overweight and be a vegan; you can be malnourished and be a vegan,” Soble says. “Whatever your diet choice, you have to know which foods to avoid and which foods to seek out.”

The key: Planning

“Refined grains, sweets and junk food are troublemakers for everyone, not just vegans,” Soble cautions. “And vegans and nonvegans alike can fall into the habit of making these items the mainstays of their diet.”

To have a healthy diet of any kind, you need important nutrients. While many of these may have been plentiful when you ate dairy and meat, you’ll need to find new ways to incorporate them into your diet as a vegan.

  • Protein: Animals aren’t the only sources of protein. Soy products (e.g., tofu and edamame) are also packed with protein. Other good sources include seitan (made from gluten), chickpeas, lentils and nutritional yeast.
  • Vitamin B12: A lack of vitamin B12 can make you feel tired and weak. Getting enough vitamin B12, though, can be challenging for vegans because it can’t be found in plants.  To get your fill, stock up on fortified cereals, fortified rice and soy drinks — or take a supplement. The recommended daily amount for most adults is about 2.4 milligrams, but check with your doctor to see what’s right for you.
  • Essential fatty acids: A lack of essential fatty acids has been associated with problems related to brain heath, such as cognitive impairment and depression. To get your essential fatty acids, pile up the whole grains and leafy green vegetables (e.g., kale, spinach and collards). And try snacking on a small handful of unsalted nuts, like almonds, walnuts or pistachios (just watch your portions; nuts are high in calories).
  • Iron: Red meat and egg yolks reign as the richest sources of iron. But they also are high in cholesterol. Good plant sources of iron include black-eyed peas, tofu and dried fruits (fresh fruit has iron, too, you just get more iron from dried fruit because you eat more).
  • Vitamin D: Ten to 15 minutes of sunlight exposure a day can give you a vitamin D boost, as can fortified orange juice and soy.

Veganism doesn’t have to be all or nothing. By creating your own roadmap and being realistic about what you want to achieve, you’ll be more satisfied with making the change.

A few tips

Feel ready to make the change? To ease your transition, Soble offers a few suggestions:

  • Talk to your partner first. Explain your reasons for making the change. Your partner may decide to make the journey with you, or you may have to go it alone. If you do choose to eat differently, discuss how that will work in terms of shopping, meal preparation and dining out.
  • Take notes. Write down which vegan foods you’ve enjoyed in the past and where to get them. This can include prepared meals from your local grocer, your preferred brand of soy yogurt or tasty entrées at nearby restaurants. This handy list will help with last-minute meal planning, and help take the stress out of shopping and dining.
  • Understand your own expectations. Will you ensure that every item you eat has no animal products by reading ingredient labels? Or will you take a different approach and have a little ice cream at birthday parties? Veganism doesn’t have to be all or nothing. Take a close look at your goals and objectives and do what works best for you. “By creating your own roadmap and being realistic about what you want to achieve, you’ll be more satisfied with making the change,” Soble says.
  • Remove hurdles. Can’t go vegan because there’s no Whole Foods or Trader Joe’s nearby? These days, you don’t need a gourmet or organic grocery store to shop vegan, Soble says. “In Chicago, more chain stores are opening in underserved communities and offering not only fresh produce but soy products as well,” he says. Farmer’s markets are also more plentiful. And, you don’t need to have organic foods or even fresh produce to be a vegan. Frozen vegetables and fruits can also be part of a vegan diet.

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