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Gluten-Free Vegan Apple Crisp

Gluten-Free Vegan Apple Crisp with a spiced, bubbling apple filling and a golden oat crumble topping made with cold coconut oil. Baked until crisp at the edges and tender in the center, then served warm with coconut ice cream.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 apples
  • 0.3333333333 cup maple syrup Use 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 Use 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 As desired.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
  2. Slice the apples and set them aside.
Make the apple filling
  1. Toss the apple slices with maple syrup, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated.
  2. Spread the apple mixture in the prepared dish in an even layer.
Make the GF vegan oat crumble
  1. Combine the GF rolled oats, almond flour, brown sugar, cinnamon, and salt.
  2. Cut the cold solid coconut oil into the dry mixture with a fork until it resembles coarse crumbs.
  3. Drizzle in the maple syrup and toss until clumps form.
Assemble and bake
  1. Scatter the crumble evenly over the apples.
  2. Bake for 40-45 minutes, until the topping is golden and the filling is bubbling.
Serve
  1. Let the crisp rest briefly, then serve warm with coconut ice cream.

Notes

For the best crumble texture, make sure the coconut oil is cold before cutting it into the dry ingredients—this helps form clumps that toast to golden edges. Store leftovers covered in the refrigerator for up to 4 days; reheat individual portions in a 350F oven for 10-15 minutes. Freezing is not recommended due to texture changes in the crisp topping. For a nut-free option, swap almond flour for an equal amount of gluten-free oat flour or sunflower seed flour if you tolerate it.