Go Back

Gluten-Free Vegan Apple Crisp

Gluten-free vegan apple crisp with a golden oat crumble topping and spiced bubbling apple filling. Bakes at 375°F for a crisp, clumpy streusel-like texture topped 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: 375
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 apples peeled and sliced
  • 0.3333333333 cup maple syrup or coconut sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
For GF vegan oat crumble
  • 1.5 cup certified gluten-free 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
For serving
  • 1 coconut ice cream

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 375°F and grease a 9x13 baking dish.
  2. Spread the dish so the apples will bake evenly and not stick.
Make apple filling
  1. Toss apple slices with maple syrup, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated.
  2. Spread the coated apples into the greased baking dish in an even layer.
Make GF vegan oat crumble
  1. Combine certified gluten-free rolled oats, almond flour, brown sugar, cinnamon, and salt.
  2. Cut cold solid coconut oil into the dry ingredients with a fork until the mixture looks crumbly.
  3. Drizzle maple syrup over the crumble and toss until clumps form.
Bake and serve
  1. Scatter the crumble evenly over the apples to cover as much surface as possible.
  2. Bake at 375°F for 40-45 minutes, until golden and bubbling at the edges.
  3. Serve warm apple crisp with coconut ice cream.

Notes

For the best clumpy topping, use solid coconut oil straight from the fridge and toss until you see small clusters. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat at 350°F for 10-15 minutes. Freezing is yes—freeze portions up to 2 months, then thaw and reheat. For a lighter option, use coconut cream thinned with a little water instead of extra ice cream on top if desired.