Easy Vegan Apple Crisp

This Easy Vegan Apple Crisp Recipe tastes delicious and is very easy to make in minutes! Gluten-Free & Plant-Based.

While the first of the strawberries are appearing in the stores, and the trees are starting to bloom, don’t forget to use up the apples in your fridge.

We like to either cook them on the stove to use in our morning porridge or – even better – turn them into a delicious Easy Vegan Apple Crisp.

This Vegan Apple Crisp Recipe is so ridiculously easy to make, you’ll want to make it all the time. You only need a baking dish, a bowl, and about 15 minutes of prep time.

Ingredients for the filling

To make the apple crisp filling you will need:

• apples. Use juicy apples of the sour variety for best results. We like to mix half of the sour apples (such as granny smith) with sweet apples (such as gala). Other juicy apples such as fuji, braeburn, or pink lady will also work.
• maple syrup. To sweeten the filling. This is, after all, a dessert. Though we also like to have it for breakfast or as a snack. You can substitute the maple syrup with other sweeteners, such as agave, or even sugar.
• corn starch will help thicken the juices released by the apples.
• lemon peel. This will add a lovely lemony aroma and taste to the apple crisp and will balance the sweetness. We always use organic lemons when grating the peel.
• lemon juice
• cinnamon. Use a heaping teaspoon for best results.
• ginger. Use ground dry ginger for extra zing. If you don’t like ginger you can skip it.
• nutmeg, just a pinch of ground nutmeg will do, but if you don’t like it, you can absolutely skip it.

Ingredients for the crunchy oats topping

To make the apple crisp topping you will need:

• rolled oats. Do use the old-fashioned rolled oats for your topping, and not the extra-fine ones, which will turn into mush. We want the topping crunchy and crispy.
• pecan nuts. Chop them to your liking to add to the topping crunch. You can substitute the pecan nuts with other nuts, such as walnuts or roasted hazelnuts.
• almonds. Again, chop to your liking, or use slivered almonds. You can substitute them with other chopped nuts, such as walnuts or roasted hazelnuts.
• coconut flakes. Skip if you’re allergic to coconut or don’t like the taste.
• cinnamon
• salt, just a pinch will do to enhance the flavors.
• coconut oil. Replace with melted vegan butter or vegetable oil if you’re allergic to coconut or don’t like the taste. We used virgin coconut oil in this recipe so there is a hint of the taste, but you could also use the flavorless kind.
• maple syrup to add sweetness and stickiness. You can substitute it with other liquid sweeteners, such as agave, but not sugar.

How to make this Vegan Apple Crisp Recipe

There are 3 steps to making this Apple Crisp:

1. make the filling
2. make the topping
3. bake

All three steps are very simple, so don’t worry!

Start by preheating your oven to 150°C / 300°F while you make the filling and topping.

First, peel and dice your apples (see ingredients above for which apples to choose).

When your apples are ready, place them in a baking dish and mix in the rest of the filling ingredients. 

Then, in a separate bowl combine the topping ingredients, and once combined, sprinkle the topping over the filling in the baking dish.

All that remains is to bake the dish for about 45-50 minutes at 150°C / 300°F. You will know the apple crisp is ready when the oats topping turns a golden brown color and the apples soften, and the juices released caramelize.

Once done, remove the apple crisp from the oven and set it aside for a couple of minutes before digging in.

And that’s it! Super simple, easy, and only 1 bowl and 1 baking dish required.

How to serve

This apple crisp is best served while still warm with a scoop of vanilla ice cream or some plant-based yogurt. We also like to add a drizzle of caramel sauce on top.

If you’re making this as part of your meal-prep, you can also serve cold or room temperature, or heat it up lightly in the microwave before serving.

Storage

Store refrigerated in an air-tight container for up to 4 days. Store separately from potential toppings, such as yogurt, ice cream, or caramel sauce.

This recipe is brought to you by Hofer Slovenija.

See more dessert ideas here.

Did you make this recipe? Let us know in the comments below or on social media by using #vibrantplate and tag us @vibrantplate. We’re always happy to read your feedback and LOVE seeing your take on our recipes.

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