Apple Crisp {Vegan} Recipe

I hope you all had a good weekend! Weekends always go way too fast, don’t they? Our weekend was pretty chillax.  We walked over to check out a local festival and saw my brothers working it. We also decided to go apple picking! We found cute local orchard and we picked some honecrisp and cortland apples.


Naturally after apple picking, I was thinking of ways I could use the apple to make a delicious fall dish or dessert.  I generally gravitate toward quick and easier recipes.  So, an apple crisp ruled out trying to make an apple pie (I didn’t have patience to make a crust 😆). Although one of these days I need to attempt making a pie because it’s one of Aaron’s favorite desserts.

I found this recipe on pinterest and it tastes AMAZING! And if you’re not into the vegan thing you can easily substitute the coconut oil with butter. I’ve just been eating dairy free, so baking with vegan recipes is the easiest, because….dairy free.

Apple Crisp {Vegan} Recipe


Apple Filling:

  • 4–5 large, crisp apples (I used Honecrisp)
  • 3 tablespoons pure maple syrup (or honey if you want non-vegan)
  • 1 tablespoon cornstarch
  • 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon nutmeg

For the Crisp Topping:

  • 1 cup rolled oats
  • 3/4 cup chopped pecans or walnuts (I used walnuts)
  • 1/2 cup whole wheat flour
  • 1/2 cup shredded coconut (I used sweetened, but you can also used unsweetened)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/4 cup melted coconut oil (or olive oil, or butter if you prefer)
  • 1/4 cup pure maple syrup (or honey)


  1. Place a rack in the center of your oven, then preheat the oven to 350 degrees F. Core and cut the apples into 1 inch chunks. (You can peel the apples if you’d like, I didn’t because we like the apple peels and they add a nice red-ish color to the dish)
  2. In the bottom of a 9×9-inch baking dish mix together the apples, cranberries, maple syrup, cornstarch, lemon juice, cinnamon, ginger, and nutmeg. Set aside.
  3. In a medium bowl, prepare the topping: Stir together the oats, nuts, flour, coconut, cinnamon, and salt. Drizzle the oil and maple syrup over the top, then combine until the dry ingredients are evenly moistened. Sprinkle the topping over the filling.
  4. Bake the crisp for 45 to 50 minutes, or until the filling is bubbling and the top is golden. Let rest for 5 to 10 minutes. Serve warm.


Chopped apples


Chopped apples with spices, lemon juice, and maple syrup


Crisp topping ingredients


Crisp mix


Apples filling with crisp sprinkles over the top before baking


Final product after baking! Yum!

Also, if you want your house or apartment to smell AMAZING you should totally bake this! I hope you try this recipe and let me know if you like it. 🙂

Have a happy Monday!

Don’t forget to give this post a thumbs up and follow Lutheran Runner at 🙂

One thought on “Apple Crisp {Vegan} Recipe

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