Easy Vegan Apple Crisp

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.

Easy Vegan Apple Crisp

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).

Easy Vegan Apple Crisp

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.

Easy Vegan Apple Crisp

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!


5.0 from 3 reviews

Easy Vegan Apple Crisp

 
Prep time
Cook time
Total time
 
This easy vegan apple crisp is one of my go-to entertaining dishes. I like to make the crumble ahead of time and assemble and bake the crisps just before serving!
Author:
Recipe type: Dessert
Serves: 3-4
Ingredients
  • 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
Instructions
  1. Preheat the oven to 375°F.
  2. 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.
  3. In a large bowl, toss the chopped apples with the apple cider vinegar.
  4. 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
  5. Bake covered for 20 minutes, then uncover and bake 15 minutes more, or until the apples are soft and the crumble is golden brown.
  6. Let sit for 10 minutes before serving. Serve with scoops of (vegan) ice cream.
  7. This can also be made in a single baking dish, 8x8 or equivalent.
Notes
*If you are gluten-free be sure to use certified gluten-free oats and oat flour.

 

30 comments

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  1. Fifi Leong
    12.02.2015

    Ah…mini copper cocottes, it is sooo cute.

  2. SHarrell
    11.17.2015

    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?

    • jeanine
      11.20.2015

      Yep – I often use lemon juice instead – either works!

  3. Shannon
    10.13.2015

    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!

    • jeanine
      10.13.2015

      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.

      • Shannon
        10.13.2015

        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!

  4. I prefer crisps over pies, too. I love how rustic and un-fussed-over they are.

    Great cocottes indeed!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.