Gluten-Free Vegan Apple Crisp

Gluten-Free Vegan Apple Crisp with a golden oat crumble topping and spiced apple filling, baked until bubbling and caramelized. A simple toss-and-bake method creates crisp clumps with a tender fruit base.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

For apple filling

6 large apples
0.333 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 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

Equipment

1 sheet pan

Method

Prep and preheat

Preheat oven to 375F, and grease a 9x13 baking dish.

Make the apple filling

Toss apple slices with maple syrup (or coconut sugar), cinnamon, nutmeg, cornstarch, and lemon juice, then spread them evenly in the dish.

Make the GF vegan oat crumble

Combine GF oats, almond flour, sugar (brown or coconut), cinnamon, and salt.
Cut in the cold solid coconut oil with a fork until the mixture looks crumbly.
Drizzle maple syrup over the mixture and toss until clumps form.

Assemble and bake

Scatter the crumble over the apples in an even layer.
Bake for 40-45 minutes at 375F until the topping is golden and the filling is bubbling.

Serve

Serve warm with coconut ice cream.

Notes

For the crispest clumps, keep the coconut oil cold until the crumble stage and avoid over-mixing—leave some larger oat pieces for texture. Store leftovers covered in the refrigerator for up to 3 days; reheat at 350F for 10-15 minutes to re-crisp the topping. Freezing is not recommended due to texture changes from the apple filling and oats. If you want it nut-free, replace almond flour with an oat flour blend (certified GF) in equal amounts.