I've been making this apple crisp for quite a while now and I'm happy to say I've nailed it. For real, it's been on repeat in my house for weeks and I don't plan on stopping. Apple season is made for this vegan apple crisp, trust me! It's topped with an easy oat and pecan topping and then drizzled with a decadent but not too sweet date caramel sauce. The date caramel is my other obsession and I'll never go back to any other type of caramel sauce, EVER.
I made this vegan and gluten free apple crisp a few weeks back and it was SO good! I knew after I made it, it was special and I had to share it on here. So I made it again, and again just to be sure ;) and each and every time it was exactly what you want in a crisp. Perfectly cooked apples, a crunchy topping and the best caramel sauce to drizzle all over it.
And if you're looking for a different kind of crisp, check out my stone fruit crisp with peaches and cherries!
Here are all the ingredients you'll need to make this vegan apple crisp!
Apples: you'll need about 3 apples in total, or roughly 3 cups of sliced apples. For this recipe, I used a small 8" cast iron skillet, if you are using a larger skillet, increase the amount of apples you use. For example, when I baked this apple crisp in a 10.5" x 7.5" baking dish, I used 5 apples.
Lemon: for tartness/balance and to prevent browning of the apples.
Spices: cinnamon, ginger and a pinch of nutmeg is all you need!
Coconut Sugar: I like using coconut sugar, but brown sugar would also work if thats what you have on hand. I've also used granulated date sugar as well in the past. White sugar will work, but will be a lot sweeter.
I like this coconut sugar.
Arrowroot Flour: to thicken the apples while they're baking, you'll need a little arrowroot flour. You can also use cornstarch.
I like this brand of arrowroot flour.
Rolled Oats: for the topping, you'll need some rolled oats. Be sure to use gluten free if you need.
Oat flour: to mix with the rolled oats, you'll need some flour. I've used both oat flour and almond flour, either will work.
Coconut Oil: rather than butter, we'll use coconut oil to create the crumbly topping. You won't taste it much in the finished product.
Pecans: I like the crunch that the pecans provide when mixed with the oats for the topping. You can use another nut, such as almonds or walnuts.
I've made this vegan apple crisp in both a 10.5" x 7.5" baking dish and in an 8" cast iron skillet and both are delicious. If you bake it in the smaller cast iron skillet, it will take about 40 minutes to bake. Whereas if you are cooking it in the baking dish, it will take about 50 minutes.
Either way, check on it after 35 minutes and if the topping is getting too browned, tent it with some aluminum foil.
This vegan apple crisp couldn't be easier to make! All you need are two bowls (or do it one), here's how to do it.
In one large bowl, add your cubed (or sliced) apples. I've done it both ways where I peeled and didn't peel the apples, for me I didn't notice a big difference. There is a lot of nutrition in the peel, so I like leaving it on, plus it's less work! The choice is yours. Now, add in the remaining ingredients and give it a stir.
Add this layer to your skillet or baking dish.
In a separate bowl (or just wipe out the first one), add your dry ingredients from the oats, to the flour, sugar, cinnamon, salt and pecans. Then add in the coconut oil and mix well with your hands (I find this is the best option).
Once the mixture is holding together when pressed between your fingers, crumble this on top of your vegan apple crisp.
Place in your preheated oven and bake for about 40 to 50 minutes, depending on the size of dish you use.
I love this date caramel sauce so much! You can see how I use it for these apple crumble bars.
The only ingredients you'll need are: dates, maple syrup, full fat coconut milk and vanilla.
The caramel sauce is optional, but so recommended! Plus, it's so easy to make. All you need to do is soak your medjool dates in a bowl of just boiled water for about 10 minutes to soften them.
Once that's done, go ahead and add these to a blender along with all other caramel ingredients. Blend on high until smooth.
The date caramel sauce can be made in advance and stores well in the fridge for up to 2 weeks.
For the skillet version, I decided to slice the apples rather than cube them and I really liked it that way. They are softer, so it's your personal preference. Either way you bake it will work! Whichever way you decide to cut your apples, make sure to cut them uniformly so it all bakes at the same time.
Again, if you want to leave the peel on, you can, or peel them. I didn't mind either way!
My preference when it comes to which apples to use for this vegan apple crisp is honeycrisp. I just happen to LOVE Honeycrisp the most due to its sweet and crunchy taste. Other options could be Pink Lady, Jonagold, Braeburn, Crispin, Fuji or even Granny Smith. If you want, use a mix of different varieties of apples.
I love serving this vegan apple crisp warm from the oven of course. Is there anything better?
The only thing better, is topping it with some ice cream and of course that caramel sauce. I've also eaten it cold from the fridge as leftovers and it was still delicious.
You can reheat it quite easily by popping it in the oven for about 10 minutes at 350ºF. Tent it with aluminum foil to prevent it from getting too browned on top.
Be sure to let it sit for at least 20 to 30 minutes after taking it out of the oven to allow the fruit time to settle.
If you make this vegan apple crisp, I'd love to hear from you. Feel free to tag me on Instagram, and/or leave a comment, rating or review below.
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The only vegan apple crisp recipe you need! No fancy ingredients involved, naturally gluten free, plus it's SO easy to make.
Depending on the type of dish you make, this can take 40 to 50 minutes in the oven to bake. Keep checking on it to avoid the top from getting too burnt.
Date Caramel Sauce: The date caramel sauce can be made in advance and stores well in the fridge for up to 2 weeks.
This is best served warm, but still delicious days later when re-heated in the oven for 10 minutes!
No coconut sugar: use brown sugar
No pecans: use walnuts or almonds, or omit for a nut free version.
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