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Vegan apple crisp with two scoops of vanilla cream and sprinkle of cinnamon.
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5 from 1 vote

Vegan Apple Crisp

An American classic! Made with tart apples and a crunchy maple oat topping this Vegan Apple Crisp is the ultimate fall treat paired with dairy-free vanilla ice cream. Gluten free!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 8 servings
Calories: 210kcal


For the Apple Filling

  • 5 to 6 cups peeled and sliced (¼ inch thick) tart apples (like Granny Smith) about 5 to 7 apples, depending on size.
  • ½ cup organic cane sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg optional
  • ¼ teaspoon salt

For the Crisp Maple Oat Topping


  • Preheat the oven to 350 degrees Fahrenheit.

For the Apple Filling

  • Toss the peeled and sliced apples with lemon juice, vanilla, sugar, ½ teaspoon cinnamon, ¼ teaspoon nutmeg (if using), and ¼ teaspoon salt. Spread into one even layer in an 8.5 x 12 baking dish (an 8 x 8 dish baking dish will also work if you like a thicker layer of apples).

For the Crisp Maple Oat Topping

  • Mix the oats, flour, 2 teaspoons cinnamon, ¼ teaspoon nutmeg (if using), and ¼ teaspoon salt. Add the maple syrup and melted butter (if using) into the mixture while stirring. Stir well until incorporated and the mixture is evenly moistened.
  • Sprinkle the topping evenly over the apple filling.

To Bake

  • Bake for 20 to 25 minutes or until the topping is brown and crisp and the apples are fork tender.
  • Let cool for a few minutes, then serve warm with dairy free ice cream.



~ Use tart apples. Sweet apples mixed with the sugar and maple syrup will yield a much too sweet dessert. A combination of tart apples and sweet apples could work, though.
~ Peel the apples! Apple peels are delicious and healthy, but NOT in a fruit crisp. The peels will be tough and get in the way of the apples absorbing all those yummy fall flavors.
~ Slice the apples about ¼ inch thick. Slice them too thin and they'll turn to mush, slice them too thick and the topping will burn before they are cooked through.
~ Use old fashioned rolled oats. Do not use steel cut oats - they won't work in this recipe.
~ Make sure all of the oat topping is moistened thoroughly. Keep mixing until no dry patches remain. Add an extra tablespoon or two of pure maple syrup, if needed. But, do not use too much liquid! If the topping is too wet, it won't crisp properly.
~ Choose the right baking dish. If you like more apples to topping in each scoop, use an 8 x 8 baking dish. If you like an equal amount of topping and apples, use an 8.5 x 12 or 9 x 13 baking dish.
~ Stick a fork into the apples to check if they're done. They should be tender, allowing the fork to slip through easily, but not mushy.
~ Nutrition facts calculated without optional butter in the topping and ice cream to serve.


Calories: 210kcal | Carbohydrates: 45g | Protein: 3g | Fat: 2g | Sodium: 133mg | Potassium: 65mg | Fiber: 4g | Sugar: 28g