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Gluten-Free Vegan Apple Crisp

Gluten-Free Vegan Apple Crisp with a spiced, thickened apple filling and a golden clumpy oat crumble topping baked until bubbling. Made vegan and gluten-free with certified GF oats, almond flour, and cold coconut oil for a crisp, streusel-like texture.
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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
  

For 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
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
To serve
  • 1 coconut ice cream

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the baking dish
  1. Preheat oven to 375F and grease a 9x13 baking dish.
  2. Spread the prepared dish out on a flat surface so the apples can be added in an even layer.
Make the apple filling
  1. Toss apple slices with maple syrup, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated.
  2. Spread the coated apples into the greased baking dish in a single even layer.
Make the GF vegan oat crumble
  1. Combine GF oats, almond flour, brown sugar, cinnamon, and salt in a mixing bowl.
  2. Cut cold solid coconut oil into the dry ingredients with a fork until the mixture looks crumbly.
  3. Drizzle in maple syrup and toss until clumps form.
Assemble and bake
  1. Scatter the crumble evenly over the apple filling.
  2. Bake for 40-45 minutes at 375F until golden and bubbling at the edges.
Serve
  1. Let the crisp cool slightly, then serve warm topped with coconut ice cream.

Notes

For the crispiest crumble, make sure the coconut oil is cold before cutting it into the oats and avoid over-mixing once the clumps form. Store leftovers covered in the refrigerator for up to 4 days and rewarm in the oven at 350F until hot. Freezing is not recommended because the oat topping can soften after thawing. For a lower-sugar option, use coconut sugar in place of maple syrup in both the filling and topping.