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Gluten-Free Vegan Apple Crisp

Gluten-Free Vegan Apple Crisp with a golden oat crumble topping and bubbling spiced apple filling. Baked until crisp and fragrant, then served warm with coconut ice cream.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 large apples peeled and sliced
  • 0.3333333 cup maple syrup or coconut sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
For GF vegan oat crumble
  • 1.5 cup certified GF rolled oats
  • 0.5 cup almond flour
  • 0.5 cup brown sugar or coconut sugar
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup solid coconut oil cold
  • 0.25 cup maple syrup
Serving
  • 1 coconut ice cream for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare
  1. Preheat oven to 375F and grease a 9x13 baking dish.
  2. Place the greased dish on a stable baking tray so it’s easy to transfer into the oven.
Make the apple filling
  1. Toss apple slices with maple syrup or coconut sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated.
  2. Spread the coated apple mixture in the greased dish and level the top.
Make the GF vegan oat crumble
  1. Combine certified GF rolled oats, almond flour, brown sugar or coconut sugar, cinnamon, and salt in a bowl.
  2. Add cold solid coconut oil and cut it in with a fork until the mixture looks crumbly with small uneven bits.
  3. Drizzle in maple syrup and toss until clumps form.
Assemble and bake
  1. Scatter the crumble evenly over the apple filling in an even layer.
  2. Bake at 375F for 40-45 minutes, until the topping is golden and the filling is bubbling at the edges.
Serve
  1. Let the crisp cool for 5 minutes, then serve warm with coconut ice cream.

Notes

For the best crisp texture, use cold solid coconut oil and avoid over-mixing the crumble—stop when you get clumps. Store leftovers covered in the refrigerator up to 4 days; reheat in a 350F oven until warmed through. Freeze baked crisp for up to 2 months (reheat from frozen at 350F). For a nut-free swap, use oat flour in place of the almond flour if it’s certified gluten-free.