The best vegan apple crisp, naturally sweetened and made in 1 bowl! Tender, caramelized apples under a crispy pecan-oat topping. Fall dessert perfection.
Recipe by Minimalist Baker on November 20, 2015
Prep time: PT20M
Cook time: PT60M
Total time: PT80M
Rating
4.88 stars (271 reviews)
Keywords
apple crisp
Ingredients
8 medium-large apples ((half tart (like granny smith), half sweet (like honey crisp) // organic when possible))
2/3 cup coconut sugar ((or sub organic cane sugar))
1 ½ tsp ground cinnamon
3 Tbsp arrowroot starch or cornstarch ((for thickening))
1/4 cup fresh apple juice ((or water))
3/4 tsp fresh grated ginger ((optional // or sub 1/2 tsp ground ginger per 3/4 tsp fresh))
1 pinch nutmeg ((optional))
1 cup gluten-free rolled oats
1/2 cup almond meal
1/2 cup unbleached all-purpose flour*
1/2 cup coconut sugar ((or sub organic cane sugar))
1/2 cup muscovado sugar ((or sub organic brown sugar))
1/2 cup pecans ((roughly chopped))
1/4 tsp sea salt
1 tsp ground cinnamon
1/2 cup melted coconut oil or olive oil ((or mix the two 1/2, 1/2))
Categories
Dessert
Cuisine
Gluten-Free
Vegan
Steps
Preheat oven to 350 degrees F (176 C).
Peel apples, quarter, remove cores, and use a paring knife to thinly slice lengthwise (see photo).
Add to a large mixing bowl and top with remaining filling ingredients. Toss to combine. Add to a 9x13-inch (or similar size) baking dish (adjust pan size if altering number of servings).
Rinse and wipe out your mixing bowl and add all topping ingredients. Stir to combine, then use fingers to break down any clumps of sugar. Pour over apples in an even layer.
Bake for 50 minutes to 1 hour (uncovered) or until the filling is bubbly, the apples are very fork tender (especially in the center of the dish), and the topping is deep golden brown.
Let rest at least 30 minutes before serving. This is delicious with coconut whipped cream or vanilla bean coconut ice cream.
Best when fresh, though leftovers keep covered in the refrigerator up to 3 days, or in the freezer up to 1 month. Reheat in the microwave or in a 350-degree F (176 C) oven until warmed through.
Nutitrion
Serving Size: 1 serving
Calories: 383 kcal
Carbohydrates: 63 g
Protein: 3.4 g
Fat: 15.4 g
Saturated Fat: 8.1 g
Sodium: 55 mg
Sugar: 44.5 g
Unsaturated Fat: 4 g
Reviews
Angela on 2025-12-05 (5 stars): I keep coming back to this recipe! It’s a favorite. I have successfully made it in a crockpot too.
Natalie on 2025-11-03 (4 stars): It was too much coconut oil for the crust for me. I put all 5 Tbsp at one time and it became completely liquid. Next time i will start with 1 tbsp at a time!
