This easy vegan apple crisp will become your go-to fall dessert. It's simple to put together, and the nutty brown sugar topping is absolutely delectable.
Happy Saturday, friends! Fall is in the air, and although it’s not exactly crisp outside here, I’ve made crisp inside to make up for it.
Apple crisp is hands down my favorite fall dessert. I love apple pie too, but I love it more when other people make it for me. This vegan apple crisp recipe is simple and straightforward – you can mix everything together and get these little guys into the oven in no time. (You can even mix the crumble part ahead of time).
To make these vegan, I used coconut oil instead of butter and scooped vegan ice cream on top. These can also be made gluten-free if you use oat flour (see notes below). And if you don’t have mini copper cocottes (p.s. how cute are those?!) – no worries, you can bake them in small ramekins or an 8×8 baking dish.
The Mini Copper Cocottes were kindly provided by Williams Sonoma as part of their founder Chuck Williams’s 100th birthday celebration. Happy Birthday Chuck!
If you love this apple crisp recipe, try this vegan apple pie or these apple muffins next!
Easy Vegan Apple Crisp
- 3 medium apples, chopped, plus a few slices reserved to go on top
- 2 teaspoons apple cider vinegar
- ⅓ cup whole rolled oats*
- ⅓ cup walnuts
- ¼ cup flour (whole wheat, spelt or oat flour*)
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ground cardamom, nutmeg, or ginger
- 3 tablespoons hardened coconut oil, plus more for brushing
- Pinch of sea salt
- Preheat the oven to 375°F.
- Combine the oats, walnuts, flour, brown sugar, cinnamon, spice (cardamom, nutmeg or ginger), coconut oil, and salt in a food processor and pulse until just combined. The mixture should be crumbly. Place in the fridge until ready to use.
- In a large bowl, toss the chopped apples with the apple cider vinegar.
- Brush a bit of coconut oil onto the bottom of 4 ramekins, and add the apples. Sprinkle with the crumble mixture. Top each with the remaining apple slices
- Bake covered for 20 minutes, then uncover and bake 15 minutes more, or until the apples are soft and the crumble is golden brown.
- Let sit for 10 minutes before serving. Serve with scoops of (vegan) ice cream.
- This can also be made in a single baking dish, 8x8 or equivalent.
Wow this was delicious! I was nervous about using apple cider vinegar because I’d never heard of using it in apple desserts (I’d only ever used lemon juice) but it turned out fantastic, no vinegar taste at all!
I also realized when I had skimmed the ingredients I missed the correct type of flour for the topping, so I only had all purpose flour on hand. It still turned out great despite my mistake.
Everyone in our book club loved these 🙂
So glad it was a hit!
My all time favorite. Great recipe. Thanks for sharing.
Ah…mini copper cocottes, it is sooo cute.
Hi: Love crisps…and always looking for new ways to make an old fave. I like to use lemon juice and lemon zest. Wondering…if you’ve tried that instead of the ACV?
Yep – I often use lemon juice instead – either works!
Hi! We are going apple picking this weekend and I am making these! One question, how do you suggest I brush the hardened coconut oil to the bottom of the ramekins? As a newbie, this step confuses me. Thanks!
Hi Shannon – you can put a little on a paper towel and spread it on the inside (I suppose that’s “greasing” not “brushing,” thanks for pointing that out!). You could also use cooking spray if you wanted – either way, just a little oil so things to don’t stick.
Thanks Jeanine! As soon as you explained it, it made pefect sense! I have made so many of your recipes and they have all been delicious! I can’t wait to make these!
These are so cute! Beautifully photographed x
such a wonderful campaign..and the dip, i will have to make this soon.
I prefer crisps over pies, too. I love how rustic and un-fussed-over they are.
Great cocottes indeed!