Go Back

Gluten-Free Vegan Apple Crisp

Gluten-free vegan apple crisp with a cinnamon-spiced apple filling and a buttery clumpy oat crumble topping. Baked until golden and bubbling, it’s finished with coconut ice cream for a cozy, dessert-style texture.
Print Recipe Pin Recipe
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 apples large, peeled and sliced
  • 0.3333333333 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
  • 1 coconut ice cream for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and fill
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
  2. Toss the apple slices with maple syrup, cinnamon, nutmeg, cornstarch, and lemon juice, then spread them in the dish.
Make the crumble and bake
  1. Combine the certified GF rolled oats, almond flour, brown sugar, cinnamon, and salt, then cut in the cold solid coconut oil with a fork until crumbly.
  2. Drizzle in the maple syrup and toss until clumps form.
  3. Scatter the crumble over the apples and bake for 40-45 minutes, until golden and bubbling.
Serve
  1. Serve the apple crisp with coconut ice cream.

Notes

For the most crisp topping, make sure the solid coconut oil is cold before cutting it into the oat mixture. Store leftovers covered in the refrigerator for up to 4 days; reheat in the oven at 350F until warmed through. Freezing is not recommended for best oat-crumble texture. For a lower-sugar option, swap half the maple syrup/brown sugar with a 1:1 sugar substitute designed for baking.