Vegan Gluten Free Apple Dessert


Today I’ll be showing you how to make an amazing Vegan Gluten Free Apple Dessert. It’s easy for beginner cooks and delicious for everyone. Gluten free food can be difficult to come by at times. My last attempt at gluten free apple pie ended up in the garbage, so I’m looking forward to trying this recipe out.

Gluten-Free Vegan Apple Crisp

Baking dish and bowls of Gluten-Free Vegan Apple Crisp

I know it’s basically the holiday season at this point and all but I still have to tell you this fabulous story about why I absolutely HAD to make this gluten-free vegan apple crisp on Halloween. We have some pretty amazing friends in our life right now and John and I LOVE getting together with them often to chat and laugh and eat delicious food. Well, two out of the six of our group are gluten-free eaters and another two of us are borderline vegan eaters (guilty as charged), but you just can’t go without apple crisp in the fall. You just can’t. Am I right? So I buckled down and did some research (and snagged some gluten-free flour from my friend Rebecca’s pantry) and came up with a delicious way to satisfy everyone’s appetites and dietary needs with one warm, sweet apple crispy dish.


Whole and sliced apple for making our Vegan Apple Crisp recipe

This apple crisp is about as simple and basic as they come, and though it’s vegan and gluten-free it’s just as delicious as any traditional version I’ve tried. Armed with non-dairy butter (Earth Balance, how I love thee), it’s totally dairy-free. And thanks to almond meal, gluten-free oats, and a gluten-free flour blend, it’s also void of the glutens. Good riddance, food allergies. Good riddance.

Bowls of Gluten-Free Vegan Apple Crisp with some topped with a scoop of ice cream

Wondering what it tastes like? Warm, sweet apples, plenty of warm spice from the cinnamon, and the crispy, crumbly oat topping is just the bee’s knees. Top it with some non-dairy ice cream (or dairy, if that’s your thang) and dig in. Fall has never been so darn delicious (or healthy), I’m convinced


  • Honeycrisp Apples: I like to use honeycrisp apples because they are naturally sweet, making the need for sugar in the filling to be very minimal. So many crisps call for 1/2 cup or more sweetener, which I find to be so excessive, especially since apples are sweet!
  • Cinnamon: Gotta have spice in the filling to enrich the overall flavor.
  • Allspice: Allspice further gives that fall vibe and enhances the cinnamon. Gives it that apple pie flavor.
  • Lemon juice: I think lemon juice is crucial to an apple crisp, as the acidity helps balance out the sweetness so it’s not just a big blob of sweetness in your mouth. A little does the job perfectly.
  • Sugar: I only use 1 tablespoon of sugar in the filling, that is it! And I promise, it’s all it needs because of using honeycrisp apples. I like to use raw sugar, but you could use regular sugar if you like. Also, the topping is sweet, too. The balance is overall perfection.
  • Maple syrup: For the topping, I use maple syrup. It crisps up really pretty and gives a wonderful depth of flavor.
  • Oats: What makes an apple crisp? The oat topping! Gotta have those oats. Texture galore.
  • Almond flour: Almond flour gives moisture and texture to the topping and crisps up so nicely.
  • Walnut butter or pecan butter: By using walnut or pecan butter, both which are extremely runny and naturally more oily than other nut butter, it gives this crisp a wonderful crispy topping and buttery flavor.


Step 1: Make the filling. Slice the apples into 1/4 inch wedges and add to a large bowl. Add the spices, sugar, lemon juice and pecans. I finely chop these since my husband and daughter aren’t big fans of chunks of nuts. Stir for a good couple of minutes until the apples are evenly coated. Set aside.

white bowl of honey crisp apples with cinnamon and allspice

Step 2: Make the topping. To a medium bowl, add the syrup, walnut butter and cinnamon and stir until smooth. Add the oats and almond flour and mix for a couple of minutes until very thick and sticky, as pictured.

Step 3: Fill the pie dish. Lightly spray a 9 inch pie dish with nonstick spray and spread out the prepared apples in an even layer.

Top with the topping mixture with your fingers and make sure all the apples are well covered evenly.

Step 4: Bake the apple crisp. Top the crisp with extra raw sugar for crunch, sweetness and shine. Bake for about 25 minutes in a preheated oven at 375°F, until the apples are tender and the top is a nice golden brown.


Apple crisps are best served immediately while warm. Top with dairy-free whip cream, such as the So Delicious CocoWhip or a vegan ice cream, like this Vegan Vanilla Cheesecake Ice Cream!


To reheat any leftovers, reheat in the oven at 300°F covered with foil until hot. The topping will get nice and crispy again.

A sweet and delicious oat crumble tops thinly sliced apples to make the very best gluten free vegan apple crisp. You will love this homemade dessert with a scoop of dairy free ice cream or homemade whipped coconut cream.

When I’m in the mood for a classic, cozy dessert, apple crisp is the recipe I turn to again and again.

Is there anything better than cinnamon apples topped with a crispy, sugary topping? And when it’s topped with dairy free ice cream? It’s such a wonderful, classic dessert for fall or winter.

Gluten free apple pie is also so delicious, of course, but I find that pie takes up more time! There’s the rolling, the chilling, the assembling, the longer baking time…it’s just a lot.

If you want to have a homey dessert on the table quickly, this gluten free vegan apple crisp is the way to go.

This recipe is one that I’ve tinkered with over the years, and this is the version that we enjoy the most. Every bite has perfectly baked apples and crispy, crunchy oat crumble.

The secret to making a delicious apple crisp is to slice the apples very thin. I find that they bake quickly and evenly if they are thinly sliced.

This is true for pie, too! If you want the texture of the apple pie filling to be perfect, slice those apples super thin.


I like Granny Smith apples, because they have such a nice tartness, but Honeycrisp apples are also a good choice.

If you use a sweeter apple, like Fuji, you will want to cut down on the sugar in this recipe.

side by side of gluten free apple crisp with and without topping


Yes, that’s correct! This apple crisp topping is just oats, sugar, and vegan buttery spread. It’s still super delicious. Some recipes use flour in the topping, but if you’re new to gluten free baking, you might not have a gluten free flour blend that you love.

Keeping this recipe simple, and using oats only, makes this the perfect allergy friendly dessert to try when you’re new to baking with food allergies.


Yes, oats are naturally gluten free. However, if you can’t have gluten, you need to make sure that the oats you buy are Certified Gluten Free oats. Oats can be cross contaminated with wheat, and if you are concerned about that, you definitely need to purchase certified gluten free oats. Try the GF Harvest brand, which can be found on Amazon.

gluten free apple crisp on a white plate

If you love the sugary oat topping on apple crisp, you may want to try these gluten free cinnamon streusel donuts. They’re a delicious fall breakfast!

Gluten Free Vegan Apple Crisp.

Thinly sliced apples and a crisp oat topping make this gluten free vegan dessert extra delicious.

 Course Dessert

 Cuisine Dairy Free, gluten free, vegan.

 Keyword fall dessert recipes

 Prep Time 15 minutes

 Cook Time 35 minutes

 Total Time 45 minutes

 Servings 8

 Calories 263 kcal


For the apples:

  • 6 apples Granny Smith or Honeycrisp are a good choice
  • ¼ cup organic cane sugar
  • 1 Tablespoon lemon juice
  • ⅓ teaspoon cinnamon

For the oat topping:

  • 1 ½ cups certified gluten free oats
  • ½ cup organic cane sugar or light brown sugar
  • 6 Tablespoons vegan buttery spread cut into small pieces


  1. Preheat oven to 375 degrees. Peel, core, and thinly slice the apples, and place them in a large bowl. Add the sugar, lemon juice, and cinnamon, and toss together. Place the fruit in a baking dish that is about 8×12 inches.
  2. Combine the oats and sugar in a bowl. Add the buttery spread and cut in with a pastry blender until combined (it will be lumpy with little balls of butter). Spread the crumb topping over the fruit.
  3. Bake at 375 degrees for about 30-35 minutes.
  4. Serve warm with dairy free ice cream or whipped coconut cream. Or enjoy this dessert plain – it’s delicious even without any extra topping.

Recipe Notes

If you use a sweeter variety of apple, like Fuji or Gala, you may want to reduce the amount of sugar.

This crisp can be stored at room temperature for three days. If you’d like to keep it longer than that, store it in the refrigerator.

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