Apple Crisp – Vegan & Gluten Free

A modern twist on a classic fall dessert, this vegan gluten free apple crisp recipe features a warm, sugary, spiced apple base layer and crispy, golden brown topping. 

“Life starts all over again when it gets crisp in the fall.” F. Scott Fitzgerald 

Okay, okay… I know I start basically every dessert post off by telling you how I typically don’t really like this or that type of dessert. I then tell you how I have played with and manipulated traditional recipes to suit my exact tastes, and how the dish is now superior to those that have come before it. Well, nothing new to see here. This is exactly what I intend to do again with this vegan apple crisp dessert recipe. I am only being partly facetious, LOL.

In all seriousness, apple and cinnamon based dishes have never been appealing to my palate regardless of how much I wish I could just like them! Apple pie, strudels, crisps and crumbles just never quite did it for me. The contrast between the often gooey, abundantly flavoured fruit and the fairly consistently dry and less robustly flavoured pastry or topping, just doesn’t allow my senses to simply enjoy the dish without over-analysing how it could be made better or upgraded. Food snob much? Sadly, and regrettably yes.

So when tasked to create a dessert for our Canadian thanksgiving dinner, I knew how seriously disappointed everyone would be if I rolled up with something totally out of the box. Not being a complete masochist, I sure as hell wasn’t going to try and create a vegan, gluten free pumpkin (don’t even get me started on my dislike of pumpkin pie… am I losing readers yet? LOL!) or apple pie, as that’s not quite something I have perfected yet. A crisp or crumble seemed to be in order and I could use my years of over-analysing the dishes I un-lovingly made my way through as inspiration and guidance to create something I to could look forward to.

At this point, I seriously only know how to make gluten free and vegan desserts. So that part was easy and required little to no stress. However, there were a few elements that I felt were necessary for this apple crisp to be perfect (for me!). Let’s have a look:

My Recipe Wishlist

  • Vegan and gluten free (obvs)
  • Uses only unrefined sugar
  • Very crispy top layer that isn’t dry or dusty
  • Top layer has no noticeable chunks of oats or nuts
  • Cinnamon and nutmeg are not domineering, rather simply enhance the dish
  • Apples are skinned and chopped into small, bite-sized pieces (aka no big sloppy chunks)
  • Caramel-like flavour, without actually using any caramel sauce

Now let’s have a peek at the ingredients to see how this vegan apple crisp recipe wishlist was achieved!

Apple Crisp – Vegan & Gluten Free Ingredients

Apples – I am (for most of the year, I see you winter) very fortunate to live in Ontario, where fall harvest is without question the most magical and delicious time of the year. The abundance of fruit in September and October is incredible. Our apples are truly something else. One of my local favs is Cortland. They are the perfect balance of sweet and tart, while also being firm but not so firm that you cut the gums between your teeth, while biting into the skin. I have made this vegan and gluten free apple crisp recipe a few times now using various apples and still find the Cortland works best for this dish. If you can’t find this variety, Honeycrisp will work beautifully too.

Sugar – As usual, coconut sugar is the humble, unsung hero of this dish. Coconut sugar naturally has a very caramel-y flavour and it’s dark golden colour really assists in creating a visually appealing dessert.

Maple Syrup – Maple syrup that is produced at the end of the season is dark. It is more robust, stronger and heavier in flavour. This is really going to help add a caramel like richness to the apple crisp.

Oats – Although you can really use any kind of oat here, I have had the best results with gluten free organic old fashioned rolled oats. Because we will be pulsing the oats in a food processor, using large flakes will likely be ideal, or you risk creating too much of a flour like consistency.

Almonds – I just LOVE what almonds bring to the topping of this apple crisp. I have served this at three different events now and everyone is always surprised to find out that almonds make up a large portion of the topping. They are subtle, sturdy and add a lovely texture to this dish. Use raw whole almonds (organic if possible), as we will be pulsing these along with the oats.

Flour – Anyone who is a regular reader will know of my total commitment to Bob’s Red Mill 1-to-1 baking flour. After trying MANY different options, this brand has never let me down and is easy, predictable, accessible and inexpensive. Other brands will work for this apple crisp as well, just be sure it’s a 1-to-1 style and not just any ole gluten free flour. If you can eat gluten (wow, must be nice *insert jealously*), go ahead and use all-purpose flour.

Butter – The buttery flavour of this apple crisp is super important, and is best created using Earth Balance brand (I use the soy-free option, but the original is great too!). I have also created the apple crisp using coconut oil and although it was okay, there was a notable difference. However, I do love to use half butter and half coconut oil and often opt for this over only butter.

Spices – Keeping it simple and on the rather classic side, this apple crisp calls for only cinnamon and nutmeg. I have tried other recipes that are fun and interesting because of their slightly more complex use of spices, but in not wanting to go overboard in revamping a classic, I use only cinnamon and a touch of nutmeg.

Other ingredients include: ground chia, lemon, cornstarch, vanilla extract, non-dairy milk, salt and water. 

pinterest apple crisp recipe

How to Make Apple Crisp – Vegan and Gluten Free

Step one: Preheat oven to 350 F degrees.  Lightly grease a 9×13 baking dish and set aside.

Step two: In a large mixing bowl, mix peeled/diced apples, 1/2 cup coconut sugar, water, lemon juice, cornstarch and 3/4 tsp cinnamon together. Pour into prepared baking dish and set aside.

Step three: In a food processor, pulse almonds and oats several times until no whole almonds or oats remain. Be cautious NOT to over process.

Step four: In a separate large mixing bowl, add melted butter, 1 cup coconut sugar and vanilla extract. Whisk until well combined. Then add the ground chia and non-dairy milk and whisk again until all ingredients are well incorporated.

Step five: Add the oat/almond mix and salt into the wet ingredients, using a spatula or sturdy wooden spoon, stir well. Once combined, slowly add the 1-to-1 flour and stir in. I often use my hands to full combine.

Step six: Using your hands (certainly the easiest way to complete this step), crumble the topping mixture onto the apples. Although this step is very easy, it does take a bit of time to fully cover the dish.

Step seven: Bake uncovered in preheated oven for 40 minutes, or until top is golden brown and apples are tender. Remove from the oven and allow to rest for about 10 minutes before serving. Serve warm with non-dairy vanilla ice cream (trust me on this part… it’s a game changer!).

Looks like you are a dessert kinda person. Well… here are some others you might want to give a whirl.

Funfetti White Bean Blondies (our most popular dessert recipe!)

Copycat Tollhouse Cookies

how to make vegan apple crisp - Mostly Domestic

Apple Crisp - Vegan & Gluten Free

A modern twist on a classic fall dessert, this apple crisp features a warm, sugary, spiced apple base layer and crispy, golden brown topping. 
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine BARS, DESSERTS, RECIPES
Servings 8 servings

Ingredients
  

Apples

  • 8 large Cortland Apples - peeled and diced into bite sized pieces
  • 2 tbsp fresh lemon juice
  • 1/2 cup coconut sugar
  • 3 tbsp dark maple syrup
  • 2 tbsp filtered water
  • 2 tbsp cornstarch
  • 3/4 tsp ground cinnamon

Crisp Topping

  • 1 cup whole raw almonds
  • 1 cup rolled oats
  • 3/4 cup 1 to 1 Gluten Free Flour (I used Bob's Red Mill)
  • 1/2 cup melted vegan butter (I used Earth Balance)
  • 1 cup coconut sugar
  • 1 tbsp ground chia
  • 2 tbsp non-dairy milk (I used oat milk)
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Instructions
 

  • Preheat oven to 350 F degrees.  Lightly grease a 9x13 baking dish and set aside.
  • In a large mixing bowl, mix peeled/diced apples, 1/2 cup coconut sugar, water, lemon juice, cornstarch and 3/4 tsp cinnamon together. Pour into prepared baking dish and set aside.
  • In a food processor, pulse almonds and oats several times until no whole almonds or oats remain. Be cautious NOT to over process. 
  • In a separate large mixing bowl, add melted butter, 1 cup coconut sugar and vanilla extract. Whisk until well combined. The add the ground chia and non-dairy milk and whisk again until all ingredients are well incorporated. 
  • Add the oat/almond mix and salt into the wet ingredients, using a spatula or sturdy wooden spoon, stir well. Once combined, slowly add the 1-to-1 flour and stir in. I often use my hands to full combine. 
  • Using your hands (certainly the easiest way to complete this step), crumble the topping mixture onto the apples. Although this step is very easy, it does take a bit of time to fully cover the dish. 
  • Bake uncovered in preheated oven for 40 minutes, or until top is golden brown and apples are tender. Remove from the oven and allow to rest for about 10 minutes before serving. Serve warm with non-dairy vanilla ice cream (trust me on this part... it's a game changer!).
Keyword gluten-free food, vegan dessert

Vegan gluten free recipes, meal plans, wellness, home | Mostly Domestic

Vegan and Gluten free food and cooking | Mostly Domestic

Vegan and Gluten free meal plans, prep and food shopping lists | Mostly Domestic