This simple, rustic vegan apple crisp is perfectly spiced with a delicious crunchy crumble topping! The ultimate fall dessert that the whole family will love!
This vegan apple crisp is a wonderful, comforting apple dessert with all the flavors of fall! It’s easy-to-make and only needs a few ingredients. It's definitely something that the whole family will go crazy over!
Apple desserts are a wonderful way to get into the fall season! For example, these streusel top apple muffins are amazing for breakfast and with coffee, in particular! When I'm in the mood for something elegant and fancy, but don’t want to spend the whole day in the kitchen, I make this gorgeous apple rose tart with dulce de leche ! It is so pretty and definitely a crowd-pleaser! On the other hand, when I want something sweet, but totally healthy and sugar free, these easy apple chips are perfect and you don't need a dehydrator to make them!
WHY THIS RECIPE WORKS
It’s low in sugar. I don’t like adding a lot of sugar to this crisp because I prefer using sweet apples. There are only 2 tablespoons of sugar in the filling!
It’s easy. This vegan apple crisp only takes about 5 minutes to prepare the ingredients before you bake it.
It's a perfect alternative to pie. As much as I love pie, this apple crisp is perfect for when you don't have time to make a crust!
This apple crisp is the perfect fall dessert for entertaining. This would be great for Thanksgiving or a dinner party, because you can easily double it to adjust the servings.
There are only a few ingredients needed. You only need 8 ingredients to make this recipe which you probably already have.
It’s vegan. There are no dairy or animal products, so it’s great for vegans and those who follow an Orthodox Christian fast. I promise you, though, even non-vegans will love this apple crisp!
WHAT YOU NEED TO MAKE VEGAN APPLE CRISP
Apples: I’m not a fan of tart apples, so for this recipe, I always use sweet apples, like Fuji or Gala. However, you could use tart apples if you prefer. You could even use half sweet and half tart apples. Depending on the variety of apple you use, though, you may need to increase the amount of sugar as this recipe doesn't have a lot of sugar.
Sugar: I use dark packed brown sugar for both the filling and the crumble topping because it gives a rich caramel flavor, but you could use regular white sugar, instead.
Apple juice: I use a little bit of apple juice, but you can just add orange juice or even water if you don’t have any apple juice. They both work great!
Flour: I use all-purpose flour for the crumble topping.
Spices: I use a combination of ground cinnamon and freshly ground nutmeg. You could also add a pinch of allspice if you like it spicier.
Rolled oats: I use regular rolled oats, not quick oats for the crumble topping.
Margarine/Vegan Butter: I use block margarine for this recipe, but margarine spread or vegan butter would work, too.
ADD-INS & VARIATIONS
For extra flavor, here are a few ideas you may want to try:
- For a Greek twist, substitute the apple juice with cognac or brandy instead! Cognac is delicious with apples!
- You could add some raisins along with the apples before baking, although keep in mind that they will make the crisp a bit sweeter. If you want, you could soak the raisins in some cognac or brandy for a few minutes and then drain them before adding them to the filling!
- Instead of sugar, you could add about ¼ cup maple syrup! Just pour it over the apples before adding the crumble topping.
- This crisp could easily be made with pears or a mixture of half pears and half apples!
- In the crumble topping, you could add some chopped walnuts, pecans, or sliced almonds for a nice texture. Walnuts and pecans pair really well with apples!
HOW TO MAKE VEGAN APPLE CRISP
First, prep the apples
Peel and core the apples. Then cut them into ½ inch (about 1.5 cm) wedges. If you want smaller pieces, you can slice them into cubes, just make sure they are more or less the same size.
Mix the brown sugar, flour, nutmeg, and cinnamon and toss the mixture with the apples so they're all covered (I usually do this in the baking dish). Then spread them out so that they are in an even layer and pour the apple juice over the apples. If you want, you can cover the dish with plastic wrap to help prevent the apples from browning while working on the next step.
Now make the crumble topping in 3 simple steps!
First, put all the topping ingredients in a bowl.
Then, stir everything together. I like using a spatula.
After that, just use your hands to combine everything together into large clumps. I like to keep some small clumps, too.
Then sprinkle the topping over the apples and bake!
TIPS FOR SUCCESS
- To core the apples, I use a corer, but a melon baller works fine, too, after you've cut the apples in half.
- Try to cut the apples around the same thickness and size. That way, the crisp will bake more evenly.
Making the crisp
- I would avoid adding more sugar than stated in the recipe because it will make the apples too mushy and the dessert too sweet, but feel free to adjust the amount of sugar to your taste, especially if your apples are tart. If in doubt, taste a little bit before baking.
- Also, instead of one baking dish, you could make this crisp in individual baking dishes.
- The baking time may differ depending on how big you slice the apples and the variety of apple you use, as some are juicier than others. Start checking after half an hour, and then check every 5 minutes after that.
- The best way to see if the crisp is thoroughly baked, is by using a fork. If the apples are soft and fork tender, rather than hard, the dessert is ready.
- I usually keep it covered with plastic wrap at room temperature for a day and then refrigerate any leftovers. You can store it covered in the refrigerator for up to about 4 days. You can easily reheat it, too. Just put it in the oven for about 10 minutes at 350 F / 180 C or, if you’re in a hurry, reheat it in the microwave for a few seconds.
- I sometimes make the crumble topping ahead and keep some in the freezer. That way, whenever I want to make this apple crisp or a fig tart, I save some prep time. You can make this crumble topping ahead by spreading it out on a tray and freezing it. Then divide it into portions and put it in freezer bags. What I love the most, though, is that you don’t need to thaw the crumble topping at all before baking!
FREQUENTLY ASKED QUESTIONS
Although both are very similar since both contain fresh fruit. The main difference, though, is the crumble topping. Crisps contain oats in the topping, whereas crumbles don’t. Nevertheless, I’ve seen both terms being used interchangeably nowadays.
Yes! Just replace the all-purpose flour with gluten free flour!
I think any apple you like can be used for this recipe, it’s just a matter of preference, really. I prefer sweet apples, but you could use your favorite variety.
The crumble topping will become golden brown. Also, if you pierce it with a fork, the apples will be really tender when they're baked through. You might also see some parts bubbling in the corners or on the surface, depending on the pan you use. These are the best indicators that the apple crisp is done.
If I have leftovers, I always refrigerate this crisp after it comes to room temperature. It stays fresher for longer.
HOW TO SERVE VEGAN APPLE CRISP
Although this vegan apple crisp is delicious on its own, you serve it with a variety of yummy toppings! Here are a few ideas:
- This apple crisp is delicious served piping hot, warm, or at room temperature! I love them all!
- A nice vegan topping would be the glaze from my cinnamon rolls recipe! Just replace the milk with a plant-based milk or just use water, instead.
- For a vegetarian version, you could top this crisp with my no-churn vanilla ice cream! Or, add a dollop of whipped cream on top and dust it with some cinnamon. Delish!
Let me know how this vegan apple crisp turns out for you in the comments below! I’d love to hear from you!
Vegan Apple Crisp
- baking dish (8.5 X 10 in / 22 X 25 cm) approximately
For the filling
- 4 large apples (about 2 pounds / 1 kilo)
- 2 tablespoons dark brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- a pinch of freshly grated nutmeg
- ¼ cup (60 ml) apple juice or water
For the crumble topping
- 1 cup (90 g) rolled oats
- 1 cup (127 g) all-purpose flour
- ½ cup (100 g) dark brown sugar
- ¼ teaspoon salt
- ½ cup (113 g) margarine or vegan butter, melted
- Preheat the oven to 375 °F / 190 °C.
Make the filling
- Peel and core the apples. Then cut them into ½ inch (about 1.5 cm) wedges. You can slice them into cubes or chunks, just make sure they are roughly the same size.
- Mix the brown sugar, flour, nutmeg and cinnamon and toss the mixture with the apples so they're all covered (I usually do this in the baking dish). Then spread them out so that they are in an even layer.
- Pour the apple juice over the apples.
Make the crumble topping
- Put all the topping ingredients in a bowl and stir them all together.
- Use your hands to combine everything together into large clumps. I like to keep some small clumps, too.
- Sprinkle the crumble topping over the apples.
- Bake for 40-50 minutes (mine took 50 minutes).