Make Ahead

Vegan Apple Crisp

October 14, 2014
4.5 Stars
Photo by James Ransom
  • Serves 6 to 8
Author Notes

A straightforward, fuss-free, no-nonsense apple crisp. Enjoy it for dessert, or hell, enjoy it for breakfast. Coconut oil helps to create an irresistibly sweet and buttery topping -- without so much as a hint of butter! —Gena Hamshaw

  • For the apple filling:
  • 7 cups (about 8 to 10 medium sized) sweet-tart apples (such as Gala or Jonagold), peeled, cored, and chopped (1/2- or 3/4-inch pieces) or thinly sliced (1/4 inch thick)
  • 1 tablespoon lemon juice
  • 3/4 cup organic sugar or organic light brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon clove
  • 1/8 teaspoon salt
  • 1 1/2 tablespoons arrowroot or cornstarch
  • 1/2 cup water
  • For the crumble topping:
  • 1 cup all-purpose flour
  • 3/4 cup quick oats
  • 1 cup organic brown sugar
  • 1/2 cup chopped pecans or walnuts
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 cup melted coconut oil
In This Recipe
  1. Preheat your oven to 350° F.
  2. Place the apples in a large mixing bowl and toss with the lemon juice, sugar, cinnamon, nutmeg, clove, and salt. Place these ingredients into a greased 9 x 13-inch baking dish.
  3. Whisk together the arrowroot and water, and pour the mixture over the apples. Toss them lightly with your hands to get everything coated with the arrowroot.
  4. Place the flour, oats, brown sugar, nuts salt, cinnamon, and ginger in a food processor, and pulse a few times to incorporate everything. Add the coconut oil and pulse the ingredients quickly in the processor until they're forming large crumbs. Sprinkle the topping over the apples. Bake for 40 to 55 minutes, or until the apples are bubbly and the topping is golden brown. Serve.

See what other Food52ers are saying.

  • Elizabeth Walker
    Elizabeth Walker
  • Claudia Auger
    Claudia Auger
  • betty888
  • JDart
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.

7 Reviews

Ka September 27, 2020
Used blueberries. Was divine. Put it over a handful of walnuts and topped with a spoonful of yogurt.
EChi September 19, 2020
I found this dish about three years ago, and I've made it every fall since! I do wish the topping was a little more crunchy, but it's so delicious I hardly care.
Elizabeth W. June 9, 2018
Used the fruit mixture from Martha Stewart's Strawberry Rhubarb Crisp recipe and the topping from this recipe. My vegan loves. My non-vegans love. Now in heavy rotation.
Claudia A. November 22, 2015
Can you substitute 3/4 rolled oats for the quick oats?
betty888 November 28, 2014
I was looking for a vegan dessert to serve at a dinner party, and this fit the bill perfectly. Super easy and delicious. I didn't have cornstarch on hand, so I used a bit of white flour instead. I also cut back on the sugar a little bit, and it was perfect.
A November 15, 2014
This was very tasty with compliments from friends. Omitted 3/4 cup sugar in the topping and cloves.
JDart October 21, 2014
Looks like a great recipe -- really similiar to one we use here, but we'll try this one for sure. Love the addition of all of the sweet spices!