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Gluten-Free Vegan Apple Crisp

Gluten-free vegan apple crisp with a spiced apple filling and a golden clumpy oat crumble topping. Baked until bubbling and tender, 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: 330
Ingredients Equipment Method Notes

Ingredients
  

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
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
  • 1 baking dish

Method
 

Prep and preheat
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
  2. Arrange the sliced apples in the greased baking dish in an even layer.
Make the apple filling
  1. Toss the apple slices with maple syrup (or coconut sugar), cinnamon, nutmeg, cornstarch, and lemon juice until coated.
  2. Spread the coated apples back into the dish so they fill the bottom evenly.
Make the GF vegan oat crumble
  1. In a bowl, combine the GF rolled oats, almond flour, brown sugar (or coconut sugar), cinnamon, and salt.
  2. Add the cold solid coconut oil and cut it in with a fork until the mixture looks crumbly with small pieces.
  3. Drizzle in the maple syrup and toss until the mixture forms clumps that hold together.
Bake
  1. Scatter the crumble evenly over the apple filling.
  2. Bake for 40-45 minutes at 375F until the topping is golden and the filling is bubbling.
Serve
  1. Let the crisp cool for 5 minutes, then serve warm with coconut ice cream.

Notes

For the biggest crumble clusters, keep the coconut oil cold and work quickly when cutting it in. Store covered in the fridge for up to 4 days; reheat at 350F for 10-15 minutes. Freezing is not recommended for best texture. For a lower-sugar version, use coconut sugar in the same amounts.