If I, for some reason, had to choose one fall/winter dessert to eat for the rest of my life, it would 100% be apple crisp. Apple crumble. Apple crisp-crumble? You know what I’m talking about! It’s like apple pie, but a THOUSAND times better because it has delicious crumble topping instead of boring pie crust. My vegan apple crisp is one part apple, and two parts crumble topping. That is the ONLY way to make apple crisp, in my opinion. Then I serve it with a hefty scoop of vanilla ice cream on top, and it is chef’s kisses.
Quick & Easy!
This vegan apple crisp is so quick and easy to make, which is another reason why I prefer it over apple pie. First, I toss sliced apples with lemon juice, sugar, and cinnamon. Then, I plop them into a buttered dish and pile high my buttery, sugary, crumble topping. I make my crumble topping with flour, oats, pecans, brown sugar, cinnamon, vegan butter, and a pinch of salt. It’s sweet, buttery, nutty, and salty. Such a delicious combo if you ask me! Then a quick 30 minutes in the oven, and voila, I have the most mouth-watering apple dessert one could dream of.
Check out these other awesome holiday recipes!
- Easy Vegan Pear and Blackberry Crisp
- Saltine Cracker Vegan Toffee (Holiday Candy Crack!)
- Vegan Pumpkin Blondies with White Chocolate & Pecans
- Easy and Chewy Ginger Molasses Cookies
- The Most Perfectly Soft & Chewy Vegan Snickerdoodles
- How to Make Easy Vegan Apple Turnovers
- Vegan Cheese Spread with Cranberry, Apricot, & Rosemary
- The Best Southern-Style Vegan Stuffing
- How to Make Copycat Vegan Hawaiian Rolls
- Easy Roasted Garlic & Rosemary Vegan Focaccia
- Chive Cream Cheese Vegan Mashed Potatoes
PST! Read my ‘tiparooskis,’ located right below the written recipe, for some tips and substitute suggestions!
If you make my vegan apple crisp recipe (or any of my recipes!), don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!
How to make the BEST Vegan Apple Crisp
- 6 cups red apples, peeled and thinly sliced into 1/8th inch slices (Any type of red apple works just fine!)
- 1 1/2 tsp lemon juice
- 1/4 cup organic cane sugar
- 1 tbsp ground cinnamon
- 1/4 cup + 2 tbsp all-purpose flour
- 1 1/2 cups old-fashioned oats
- 1 cup raw pecans, small chopped (If you're allergic to nuts, you can replace the pecans with equal parts old-fashioned oats.)
- 1 cup + 2 tbsp organic brown sugar, tightly packed
- 1 tbsp + 2 tsp ground cinnamon
- 3/4 tsp kosher salt
- 1 cup + 2 tbsp vegan butter, COLD and cut into small cubes, plus more for greasing the baking dish
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch baking dish with butter.
- Add all of the ingredients into a medium-sized mixing bowl and gently toss them until everything is evenly combined. Place this mix into the greased dish.
- Make the crumble topping.
- Add all of the ingredients into a large mixing bowl and stir until evenly combined.
- Add the butter into the bowl and toss them to evenly coat them in the dry mix. Then, rub all of the ingredients in between the palms of your hands to create a crumble-like texture. Rub this mixture until the butter is nearly completely incorporated into the dry mix.
- Distribute the crumble topping evenly over the apples.
- Bake the dish on the middle oven rack for 30 minutes.
- Allow the apple crisp to cool for 10 minutes. The crumble topping will harden as it cools down. Serve warm with vanilla ice cream!
Welcome to the tip section of the vegan apple crisp recipe! Here I provide my top tips to help you perfect the recipe. Sometimes, I also give substitute suggestions that I think you may find helpful.
- Feel free to change up the fruit filling! If you’d like, swap the apple slices out for pears or blackberries! OR, you could mix together half pear slices and half blackberries. If you’d like, check out my Easy Vegan Pear and Blackberry Crisp for a recipe similar to this apple crisp!
- Allergic to nuts? Skip the pecans. Then, replace the pecans with more old-fashioned oats. Or, if you’re not allergic to nuts, perhaps you hate pecans, you can substitute them for walnuts instead.
- The fruit releases a lot of juice while baking. It’s natural, and it’s normal. I love the juice because once the crisp is scooped into a bowl and served with ice cream, it all comes together nicely. Some of the liquid soaks into the crumble topping, and some of the ice cream melts into the juice. As the crisp cools, the juice will thicken as well.
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