Go Back

Gluten-Free Vegan Apple Crisp

Gluten-Free Vegan Apple Crisp with a golden coconut-oil oat crumble and spiced, bubbling apple filling. Baked at 375°F until the topping is crisp and clumps hold their shape, then served with coconut ice cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

apple filling
  • 6 apples Peeled and sliced.
  • 0.33 cup maple syrup or coconut sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
GF vegan oat crumble
  • 1.5 cup certified GF rolled oats
  • 0.5 cup almond flour
  • 0.5 cup brown sugar or coconut sugar
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup solid coconut oil, cold
  • 0.25 cup maple syrup
serving
  • 1 coconut ice cream For serving.

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare the baking dish
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Spread the dish-greased surface ready for the apple filling.
Make the spiced apple filling
  1. Toss apple slices with maple syrup (or coconut sugar), cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated, then spread them in the prepared dish.
Assemble the GF vegan oat crumble
  1. Combine GF rolled oats, almond flour, brown sugar (or coconut sugar), cinnamon, and salt, then cut in cold solid coconut oil with a fork until the mixture looks crumbly.
  2. Drizzle maple syrup over the crumble and toss until clumps form.
Bake and serve
  1. Scatter the crumble over the apples so the topping covers the surface.
  2. Bake for 40-45 minutes at 375°F until the topping is golden and the filling is bubbling at the edges.
  3. Serve warm with coconut ice cream.

Notes

For the crispest topping, use cold solid coconut oil and stop mixing once clumps form—don’t overwork the crumble. Store leftovers covered in the refrigerator up to 4 days; rewarm in a 350°F oven for 10-15 minutes until re-crisping. Freezing is not ideal for texture, but you can freeze portions for up to 2 months and reheat gently. For a lower-sugar option, replace maple syrup/coconut sugar with a 1:1 sugar-free substitute that bakes well (check package directions).