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Gluten-Free Vegan Apple Crisp

Gluten-Free Vegan Apple Crisp with a golden oat crumble topping baked until bubbling and crisp. Spiced apple filling thickens with cornstarch, then gets crowned with coconut oil–clumped crumble.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 apples peeled and sliced
  • 0.333 cup 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 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

Method
 

Prep and bake
  1. Preheat oven to 375F and grease a 9x13 baking dish.
  2. Toss apple slices with maple syrup, cinnamon, nutmeg, cornstarch, and lemon juice, then spread the mixture in the dish.
  3. Combine GF oats, almond flour, brown sugar, cinnamon, and salt in a bowl for the crumble.
  4. Cut cold solid coconut oil into the dry crumble mixture with a fork until it resembles coarse crumbs.
  5. Drizzle maple syrup over the crumble and toss until clumps form.
  6. Scatter crumble evenly over the apples.
  7. Bake for 40-45 minutes, until the topping is golden and the filling is bubbling.
  8. Serve warm with coconut ice cream.

Notes

For clean clumps, keep the coconut oil cold and stop mixing once the crumble holds together when pressed. Store leftovers covered in the refrigerator for up to 3 days; reheat in a 350F oven until warmed through. Freezing is not recommended because the crumble can soften after thawing. If you want a lower-sugar option, reduce maple syrup slightly and use unsweetened coconut sugar or a low-sugar brown sugar substitute in both the filling and crumble.