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 2 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. Katrina from warmvanillasugar.com
    10.03.2015

    Those little pots are so pretty! Really love this recipe too – that flavour is calling my name!

  2. Sabrina from aspoonfulofphotography.com
    10.03.2015

    Hmm.. tomorrows dessert seems to be solved 😉 now I only have to find someone to deliver these super cool little pots right to my kitchen door by tomorrow – please and thank you!

  3. What cute pots, and it’s not fall without a crisp is it!? I’ve also been making a nut crumble with the abundance of our local apples and pears, so I love your walnut addition here. And apple cider vinegar is a great idea to replace lemon juice!

  4. What a wonderful alternative for vegan or dairy allergy friends. I love the little copper pots too. So adorable!

  5. Allyson from consideringtheradish.wordpress.com
    10.04.2015

    The copper cocottes are adorable. Apple betty is one of my favorite desserts ever- it reminds me of childhood and fall and my mom, all in one fell swoop, and the recipe’s pretty similar to this. You’ve just inspired me to get in the kitchen today.

  6. Gemma from cinnamongirldelights.blogspot.com
    10.04.2015

    Great recipe! So good to step into autumn and treat yourself when the temperature drops. 🙂
    The mini cocottes are too cute, I want them! hehe.

    xo

  7. Kristina from ohthegoodies.com
    10.05.2015

    Those little pots are so cute. I love them! And this apple crisp in them of course. I am in love with apple desserts, they taste like home to me and put me in some happy place.

  8. Linda
    10.05.2015

    What are the amounts for the oats, walnuts and brown sugar. It just shows a square which I am not familiar with.

  9. Ciana
    10.05.2015

    Hi Jeanine,
    I love how easy and accessible you make vegan cooking sound. I often avoid “vegan” labeled recipes but I think they involve too many substitutes, but your recipes don’t seem to do that. I am not vegan but I like the lighter take on traditional comfort foods.

    My question is do you ever calculate nutritional values for your recipes or know a good resource to use in order to calculate it myself?

    Thanks!

  10. Fanny from healthywithfanny.com
    10.05.2015

    This looks absolutely delicious!

  11. The mini copper cocotte’s are really adorable and with the apple crisp the whole combo looks like something from a local bakery. I have some individual mini pots somewhere in the kitchen, nothing fancy, of course, but they will be perfect to make some apple crisp this Saturday. The recipe looks perfect to chill-out during the weekend.

  12. Tine
    10.06.2015

    Made this yesterday for a brunch and it was de-light-ful, all the guests asked for the recipe! And so easy to make… I made an apple and pear crisp, and I used hazelnuts instead of the walnuts beceause that was what I had on hand. Perfect!

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

    Great cocottes indeed!

  14. such a wonderful campaign..and the dip, i will have to make this soon.

  15. These are so cute! Beautifully photographed x

  16. 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!

  17. 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!

  18. Fifi Leong
    12.02.2015

    Ah…mini copper cocottes, it is sooo cute.

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.