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Gluten-Free Vegan Apple Crisp

Gluten-free vegan apple crisp with a spiced, bubbling apple filling and a golden coconut-oil oat crumble topping. Baked until the crumble is crisp and caramelized, then served warm with coconut ice cream for contrast.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

apple filling
  • 6 apples large, 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 9x13 baking dish

Method
 

Preheat and prep the baking dish
  1. Preheat the oven to 375F and grease a 9x13 baking dish. Make sure the dish is evenly greased so the apple filling and crumble release cleanly.
Make the apple filling
  1. Toss the apple slices with maple syrup, cinnamon, nutmeg, cornstarch, and lemon juice, then spread them in the baking dish. You should see the slices coated and lightly thickened from the cornstarch.
Make the GF vegan oat crumble
  1. Combine the certified GF rolled oats, almond flour, brown sugar, cinnamon, and salt in a mixing bowl. Mix until the dry ingredients look evenly colored.
  2. Cut the cold solid coconut oil into the dry mixture using a fork. Stop when you get coarse crumbs with some small pea-size bits of fat.
  3. Drizzle in the maple syrup and toss until clumps form. The crumble should look slightly moist and hold together when pinched.
Bake
  1. Scatter the crumble evenly over the apples. Cover the apples so the top browns without too much bare filling showing.
  2. Bake for 40-45 minutes at 375F until golden and bubbling. The edges should look set and the center should show active bubbling through the crumble.
Serve
  1. Let the crisp stand briefly, then serve warm with coconut ice cream. Add the ice cream just before eating for the best creamy contrast.

Notes

Pro tip: For extra crisp topping, keep the coconut oil cold until it’s cut into the dry ingredients, and bake until you see bubbling right through the apples. Store leftovers covered in the fridge for up to 4 days; reheat individual portions in the oven or toaster oven at 350F until warmed and the topping re-crisps. Freezing is not recommended because the oat crumble and apple texture can soften after thawing. Dietary swap: For nut-free, replace almond flour with sunflower seed flour or a certified nut-free oat flour blend (check labels for gluten-free).