The recipe takes inspiration from my vegan apple crumble and berry crisp, but this version leans into the classic American-style crisp with plenty of rolled oats in the topping. The apples stay slightly firm rather than turning completely soft, giving the filling more texture against the crunchy topping.
For more fall baking ideas, browse my vegan Thanksgiving desserts, or serve the crisp while warm with a scoop of vegan vanilla ice cream.
Jump to:
Why this recipe works
The topping uses both flour and rolled oats, giving it enough structure to form crisp clusters rather than melting into the fruit.
Melted vegan butter makes the topping incredibly easy to mix - no need to cut cold butter into the dry ingredients.
Apple cider vinegar adds a little acidity to the filling, which balances the brown sugar and warm spices without making the apples taste vinegary.
Cutting the apples into roughly 1-inch pieces also helps them keep some texture during the longer bake instead of breaking down completely.
Ingredients
Here's everything you need to make this recipe. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Apples: I recommend Granny Smith, Pink Lady, Braeburn, Honeycrisp, or Jazz. For the best flavor, use a mix of tart and sweet apples - for example, half Granny Smith and half Pink Lady or Honeycrisp. These varieties hold their shape well enough to stay slightly al dente after baking, which is the texture I prefer for this crisp.
Rolled oats: These are what give the topping its classic crisp texture. Use old-fashioned rolled oats rather than quick oats for the best clusters.
Vegan butter: Melted butter binds the flour, oats, and brown sugar into loose crumbs with larger clusters throughout.
Brown sugar: Used in both the topping and filling for a deeper caramel-like sweetness that works especially well with apples.
Apple cider vinegar: A small amount brightens the filling and balances the sweetness.
Cinnamon, nutmeg, and cloves: These add warmth without overpowering the apple flavor.
Get Your Free E-Book!
Sign up to the Addicted to Dates newsletter for your FREE Guide To Vegan Cheesecakes!
How to make it
Here's a visual overview of this easy apple crisp. Please refer to the detailed card at the end of this page for full written instructions.
The crisp topping should look like loose crumbs with a mixture of smaller pieces and larger clusters. If everything looks completely sandy, squeeze some of the mixture between your fingers to create bigger pieces - these become especially crisp as they bake.
Cut the apples into fairly even 1-inch pieces so they cook at roughly the same rate. Once mixed with the sugar, spices, and flour, they should look evenly coated rather than swimming in liquid.
When assembling, scatter the topping loosely over the apples rather than pressing it down. Leaving those uneven clusters exposed helps the surface become crisp and golden.
The best cue for doneness is a deep golden topping with apple juices visibly bubbling around the edges. Test one of the apple pieces with the tip of a knife or fork. I prefer them slightly al dente, but if you like softer apples, simply give the crisp another 5-10 minutes in the oven.
Let it sit for about 10 minutes before serving. The filling will still be warm and saucy, but the short rest gives the juices a chance to settle slightly.
Christina's recipe tips
Use firm apples. Softer varieties can turn mushy before the topping has had enough time to become crisp.
Keep some larger topping clusters. Those uneven pieces give you the best contrast of crunchy edges and buttery oat crumble.
Don't press down the topping. Sprinkle it loosely over the apples so heat can circulate the crumbs and crisp them properly.
Bake it on a baking sheet. This helps catch any bubbling juices and also gives the baking dish a more even base of heat.
Adjust the apples to your preference. At 50-60 minutes, mine are usually tender with a little bite left. Bake for another 5-10 minutes if you prefer them softer.
More Vegan Apple Desserts
📖 Recipe
Vegan Apple Crisp
Ingredients
Crumble Topping
- 120 g (1 cup) all-purpose flour
- 120 g (2 cups) rolled oats old-fashioned oats
- 150 g (¾ cup) soft brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 113 g (½ cup) block-style vegan butter melted
Apple Filling
- 1 kg (2.2 lb) apples *note 1
- 2 tablespoons apple cider vinegar or lemon juice
- 100 g (½ cup) soft brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 4 tablespoons all-purpose flour
Instructions
- Prepare: Preheat the oven to 320°F (160°C) fan or 350°F (175°C) conventional.
- Make the crisp topping: Add the flour, oats, brown sugar, cinnamon, and salt to a medium bowl and stir to combine. Pour in the melted butter and mix with a spoon, using your hands if needed, until the mixture forms loose crumbs with a few larger clusters.
- Make the apple filling: Cut the apples into approximately 1-inch cubes and add them to a large bowl. Toss with the apple cider vinegar, then add the brown sugar, vanilla, cinnamon, nutmeg, cloves, and flour. Mix until the apples are evenly coated.
- Assemble: Spread the apple filling evenly in a 10½ x 7½-inch baking dish. Sprinkle the crisp topping evenly over the apples.
- Bake: Place the baking dish on an aluminum baking sheet or regular baking sheet to help distribute the heat evenly and catch any overflow. Bake for 50-60 minutes, until the topping is deep golden and crisp and the apple filling is bubbling around the edges.Check the apples with a knife or fork. If they are still firmer than you prefer, continue baking for another 5-10 minutes. I prefer to leave them slightly al dente.
- Serving and storage: Allow the apple crisp to cool for about 10 minutes before serving warm. Once completely cooled, cover the dish tightly with plastic wrap or foil, or transfer leftovers to an airtight container. Refrigerate for up to 5 days.
Notes
- Apples: I use Pink Lady apples for this recipe because they have a good balance of sweetness and tartness and hold their shape well when baked. Other firm baking apples, such as Granny Smith, Braeburn, or Honeycrisp, will also work well. Avoid very soft apples, as they can become mushy during baking.
© addictedtodates.com. All content and images are protected by copyright. If you want to share this recipe, please do so using the share buttons provided. Do not screenshot or republish the recipe or content in full. Instead, include a link to this post for the recipe. Thank you!
