Vegan Apple Crisp with Coconut Sugar and Gluten-Free Oats
A wholesome vegan apple crisp featuring a perfect balance of tart Granny Smith and sweet Honeycrisp apples beneath a golden oat topping. Coconut sugar and muscovado sugar create rich depth while almond meal adds nutty texture. The coconut oil-based crumble stays crispy while allowing the spiced apple filling to bubble through. Ideal for fall gatherings or cozy weeknight desserts, this version accommodates gluten-free and dairy-free diets without sacrificing the classic comfort food appeal.
Ingredients
- 8 medium-large apples, half tart like granny smith, half sweet like honey crisp, organic when possible
- 1 lemon lemon, juiced
- ⅝ cup coconut sugar
- 1 ½ tsp ground cinnamon
- 3 Tbsp arrowroot starch or cornstarch, for thickening
- ¼ cup fresh apple juice or water
- ¾ tsp fresh grated ginger(optional)
- 1 pinch nutmeg(optional)
- 1 cup gluten-free rolled oats
- ½ cup almond meal
- ½ cup unbleached all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- ½ cup coconut sugar
- ½ cup muscovado sugar
- ½ cup pecans, roughly chopped
- ¼ tsp sea salt
- 1 tsp ground cinnamon
- ½ cup melted coconut oil or olive oil
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Peel apples, quarter, remove cores, and thinly slice lengthwise with paring knife
- 3
Add sliced apples to large mixing bowl and toss with remaining filling ingredients
- 4
Transfer apple mixture to 9x13-inch baking dish
- 5
Clean mixing bowl and combine all topping ingredients, breaking down sugar clumps with fingers
- 6
Pour topping evenly over apples
- 7
Bake uncovered for 50 minutes to 1 hour until filling bubbles, apples are fork tender, and topping is deep golden brown
- 8
Let rest at least 30 minutes before serving
Tips
Mix half tart and half sweet apples for balanced flavor - Granny Smith provides tartness while Honeycrisp adds natural sweetness and holds shape during baking.
Break down sugar clumps in the topping with your fingers to ensure even distribution and prevent hard spots in the finished crisp.
Let the crisp rest at least 30 minutes before serving to allow the filling to set and prevent it from being too liquidy when scooped.
Good to Know
Cover and refrigerate up to 3 days or freeze up to 1 month
Can assemble up to 4 hours ahead and refrigerate before baking
Serve warm with coconut whipped cream or vanilla coconut ice cream
Common Mistakes
Don't skip the resting time to avoid watery filling when serving
Use fingers to break sugar clumps to avoid hard spots in topping
Substitutions
Vegan Options
Gluten-Free Swaps
may affect texture slightly
FAQ
Can I make this gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend in equal amounts. The oats should already be certified gluten-free.
What if I don't have muscovado sugar?
Substitute with brown sugar in equal amounts. Muscovado has deeper molasses flavor but brown sugar works perfectly fine.
How long does this keep?
Store covered in refrigerator for up to 3 days or freeze for up to 1 month. Reheat in microwave or 350F oven until warmed through.