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Healthy Vegan Apple Crisp (Gluten-free)

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The Best EVER Vegan Apple Crisp that is gluten-free and oil-free, but you’d never know! So easy to make, so flavorful and healthy. 

overhead of 2 plates of vegan apple crisp with red apples

HEALTHY VEGAN APPLE CRISP

This is probably my family’s favorite fall dessert ever. Especially, my husband’s. He doesn’t make a sound while eating this vegan gluten-free apple crisp.

Apple crisp is notoriously full of butter and sugar. However, my version is so much healthier,  yet to-die-for delicious. Oil-free and made with whole foods and simple ingredients. Yup, no oil and no butter and also, low sugar!

Instead of using oil or butter in this crisp, we are using homemade walnut butter! This yields amazing flavor, buttery and crispy texture in a whole food fat form. There is also almond flour in the topping to give that extra buttery flavor. These 2 ingredients help to make it oil-free, yet keeping all that delicious flavor. Walnut butter works much better than almond butter because it is much more oily and runny, so it gives a better flavor and texture. You can also use pecan butter if you like.

apple crisp with dairy-free whip cream on white plate

INGREDIENTS TO MAKE VEGAN APPLE CRISP

  • Honeycrisp Apples: I like to use honeycrisp apples because they are naturally sweet, making the need for sugar in the filling to be very minimal. So many crisps call for 1/2 cup or more sweetener, which I find to be so excessive, especially since apples are sweet!
  • Cinnamon: Gotta have spice in the filling to enrich the overall flavor.
  • Allspice: Allspice further gives that fall vibe and enhances the cinnamon. Gives it that apple pie flavor.
  • Lemon juice: I think lemon juice is crucial to an apple crisp, as the acidity helps balance out the sweetness so it’s not just a big blob of sweetness in your mouth. A little does the job perfectly.
  • Sugar: I only use 1 tablespoon of sugar in the filling, that is it! And I promise, it’s all it needs because of using honeycrisp apples. I like to use raw sugar, but you could use regular sugar if you like. Also, the topping is sweet, too. The balance is overall perfection.
  • Maple syrup: For the topping, I use maple syrup. It crisps up really pretty and gives a wonderful depth of flavor.
  • Oats: What makes an apple crisp? The oat topping! Gotta have those oats. Texture galore.
  • Almond flour: Almond flour gives moisture and texture to the topping and crisps up so nicely.
  • Walnut butter or pecan butter: By using walnut or pecan butter, both which are extremely runny and naturally more oily than other nut butter, it gives this crisp a wonderful crispy topping and buttery flavor.

HOW TO MAKE VEGAN APPLE CRISP

Step 1: Make the filling. Slice the apples into 1/4 inch wedges and add to a large bowl. Add the spices, sugar, lemon juice and pecans. I finely chop these since my husband and daughter aren’t big fans of chunks of nuts. Stir for a good couple of minutes until the apples are evenly coated. Set aside.

white bowl of honey crisp apples with cinnamon and allspice

Step 2: Make the topping. To a medium bowl, add the syrup, walnut butter and cinnamon and stir until smooth. Add the oats and almond flour and mix for a couple of minutes until very thick and sticky, as pictured.

apple crisp oat topping filling in white bowl

Step 3: Fill the pie dish. Lightly spray a 9 inch pie dish with nonstick spray and spread out the prepared apples in an even layer.

Top with the topping mixture with your fingers and make sure all the apples are well covered evenly.

apple slices with cinnamon in pie dish

Step 4: Bake the apple crisp. Top the crisp with extra raw sugar for crunch, sweetness and shine. Bake for about 25 minutes in a preheated oven at 375°F, until the apples are tender and the top is a nice golden brown.

pie dish with oat crisp topping added before baking

HOW TO SERVE

Apple crisps are best served immediately while warm. Top with dairy-free whip cream, such as the So Delicious CocoWhip or a vegan ice cream, like this Vegan Vanilla Cheesecake Ice Cream!

HOW TO REHEAT LEFTOVERS

To reheat any leftovers, reheat in the oven at 300°F covered with foil until hot. The topping will get nice and crispy again.

apple crisp in white pie dish with red apples

2 plates of apple crisp with whip cream

MORE VEGAN HOLIDAY DESSERTS TO TRY

VEGAN PUMPKIN DESSERTS

  • The BEST Vegan Pumpkin Pie
  • Best Vegan Pumpkin Bread Ever
  • Vegan Pumpkin Cake with Frosting
  • Vegan Pumpkin Chocolate Chip Cookie Cake
  • Vegan Pumpkin Chocolate Chip Cookies
  • Vegan Pumpkin Spice Sauce

VEGAN SPICE DESSERTS

  • Vegan Chai Coconut Cookies
  • Vegan Gingerbread Cake
  • Vegan Gingerbread Men Cut-Out Cookies
  • Coconut Butter Gingersnaps
  • Vegan Sugar Cookies
  • Vegan Cardamom Pecan Cookies

I originally wrote this recipe 7 years ago originally for my previous blog, The Healthy Flavor, before I created The Vegan 8. Therefore, it is 9 required ingredients instead of 8, but it is still incredibly easy to make and so delicious! It has been updated with much better photos and directions from its original post.

If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

apple crisp with dairy-free whip cream on white plate

Healthy Vegan Apple Crisp (Gluten-Free and Oil-Free)

Brandi Doming
The Best EVER Vegan Apple Crisp that is gluten-free and oil-free, but you'd never know! So easy to make, so flavorful and healthy. Made with whole foods!
5 from 20 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert
Cuisine American, Gluten-free, Vegan
Yields 6 servings

Ingredients

FILLING

  • 4 heaping cups (430g) of peeled and sliced honeycrisp apples, into 1/4 inch slices (the weight is AFTER they are peeled/sliced)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1 tablespoon raw sugar (please understand that if you change the apples to sour or less sweet than honeycrisp, you may need more sugar)
  • pinch salt
  • 1/2 tablespoon lemon juice
  • 1/4 cup finely chopped pecans (optional)

TOPPING

  • 1/2 cup (160g) pure maple syrup
  • 4 tablespoons (64g) of my homemade walnut butter or pecan butter
  • 1 1/2 cups (150g) gluten free old fashioned oats
  • 3/4 cup (84g) blanched almond flour (this keeps it moist, do not sub with another flour, as that will change the buttery topping)
  • 1 teaspoon cinnamon
  • Optional: 2 tablespoons raw sugar for sprinkling on top, highly recommended for shine and crunch!

NOTE

  • I like to use honeycrisp apples because of their natural sweetness, making the need for sugar very minimal. I, personally do not want to eat a pie of sugar, so the apples are an important choice here. If you change the apples, you may need a lot more sugar. The honeycrisp flavor is the best and complimented by the lemon juice.
  • I use this scale.

Instructions
 

  • First, you will need to make the walnut butter or pecan butter. It helps to do this the day before so it's ready to go. This replaces any oil or butter, yet still gives a wonderful buttery taste and crisp.
  • Preheat the oven to 375°F and lightly grease the bottom of a 9 inch pie dish.
  • For the filling, peel and slice the apples into 1/4 inch wedges and add to a large bowl. Add the cinnamon, allspice, sugar, lemon juice and pecans. Set aside.
  • For the topping, to a separate medium bowl, add the syrup, walnut butter and cinnamon and stir until smooth. Add the oats and almond flour and mix for a couple of minutes until very thick and sticky, as pictured.
  • Spread out the prepared apples in an even layer into the pie dish. Top with the topping mixture with your fingers and make sure all the apples are well covered evenly.
  • Bake for about 25 minutes or until the apples are tender and the top is a nice golden brown.
  • Apple crisps are best served immediately while warm. Top with dairy-free whip cream, such as the So Delicious cocowhip or a vegan ice cream, like this Vegan Cheesecake Ice Cream!

Notes

  • If gluten-free, be sure to use certified gluten-free oats.
  • Be sure to use either walnut or pecan butter, as these are both naturally very oily and runny after being roasted. This is what yields such a wonderful buttery taste that other nut butters won't provide.
  • To reheat any leftovers, reheat in the oven at 300°F covered with foil until hot. The topping will get nice and crispy again.

Nutrition

Serving: 1servingCalories: 358kcalCarbohydrates: 51.6gProtein: 7.1gFat: 15.1gSaturated Fat: 1.2gSodium: 10mgPotassium: 284mgFiber: 6.9gSugar: 26.2gIron: 2mg
Tried this recipe?Tag @thevegan8 on Instagram and use tag #thevegan8!
Keyword easy apple crisp recipe, gluten-free apple crisp, healthy apple crisp, vegan apple crisp recipe, vegan holiday dessert

The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Please see my full disclosure policy here.

Filed Under: Christmas, Dessert, Gluten-free, Holiday, Pies/Tarts/Crisps Tagged With: almond flour, Apples, cinnamon, Desserts, Gluten free, Holiday, Honeycrisp, oats, Pecans

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Comments

  1. apuginthekitchen

    November 9, 2012 at 6:37 pm

    Oh I love fruit crisps or crumbles. This looks great and can’t wait to see the recipe for the cinnamon ice cream.

    Reply
    • The Healthy Flavor

      November 9, 2012 at 7:54 pm

      Thank you!! It was so satisfying!

      Reply
  2. The Healthy Flavor

    November 9, 2012 at 7:54 pm

    Thanks Alice! 🙂

    Reply
  3. The Healthy Flavor

    November 9, 2012 at 7:54 pm

    Me too Uru!

    Reply
  4. Healthy Glow Nutrition

    November 9, 2012 at 7:57 pm

    Looks heavenly! Yum!!!! 🙂 By the way, thank you for mentioning gluten free options 😉

    Reply
    • The Healthy Flavor

      November 9, 2012 at 8:03 pm

      Absolutely my dear!! I’m trying to have as many as I can and accommodate the requests for them. It’s important to me! Thank you so much! 🙂

      Reply
      • Healthy Glow Nutrition

        November 9, 2012 at 8:35 pm

        Thank you so much 🙂 It seems that more and more people are having issues with gluten. Have a great weekend and thanks again for all your wonderful recipes 😉

        Reply
  5. petit4chocolatier

    November 10, 2012 at 2:36 am

    I really enjoy crumbs and crisps; especially as the weather gets cooler. They are such a great comfort food. Your honey apple pecan crisp looks and sounds so delectable! I like the strong cinnamon too, and the raw sugar. Your topping ingredients are all perfect!

    Reply
    • The Healthy Flavor

      November 10, 2012 at 4:48 pm

      Thank you so much Judy!! I really appreciate the compliments!

      Reply
  6. The Healthy Flavor

    November 10, 2012 at 9:29 pm

    Haha! Might be, might. I pretty much ate the whole thing in one day. My friend made it and her and her husband ate the whole thing after dinner…so I guess I’m not the only one, lol! 🙂

    Reply
  7. Melissa (Just Enough Sugar)

    November 11, 2012 at 1:45 am

    Looks so good! I know what you mean about sugar-loaded desserts, I never want it to overpower my baking. Oh and I’m looking forward to your cinnamon ice cream too!

    Reply
    • The Healthy Flavor

      November 11, 2012 at 6:58 am

      Thank you!! I agree…it’s done way too often. I like sweets, but I also want to taste the other ingredients! 🙂

      Reply
  8. Sawsan@ Chef in disguise

    November 11, 2012 at 6:12 pm

    I too love a strong cinnamon flavor 🙂 and I agree with you on the fact that sometimes the amount of sugar added to fruit desserts is scary

    Reply
    • The Healthy Flavor

      November 11, 2012 at 6:26 pm

      I know right…I can’t get enough cinnamon :). I need to make some more of the ice cream for a post….my husband ate it all before I could take enough photos, haha!

      Reply
      • Sawsan@ Chef in disguise

        November 11, 2012 at 6:28 pm

        hehehe..My husband does that too!

        Reply
  9. The Healthy Flavor

    November 11, 2012 at 5:51 pm

    Aww that was so sweet…you made my day, truly!! Thank you for the compliment! 🙂

    Reply
  10. The Healthy Flavor

    November 13, 2012 at 12:39 am

    Thank you so much Erika!! I hope you love it as much as my friends and I have! Absolutely, cornstarch should work just fine too. 🙂 Let me know how it turns out. Seriously, honey crisp apples are amazing..adding buckets of sugar just ruins it and I even have seen people pour sugar on apple chips….another thing I don’t understand?? lol. I like sugar too, but its just not necessary in many instances. 🙂

    Reply
  11. On Top Of Spaghetti

    November 17, 2012 at 11:10 am

    That’s so true about the sugar in most recipes! I made a simple applesauce recently (British style, no spices) and I didn’t use ANY sugar! Greek apples are sweet, so no need for extra sweetness! I even used juice of half a lemon and it was still sweet enough 🙂
    This looks gorgeous! Will be trying it!

    Reply
    • The Healthy Flavor

      November 17, 2012 at 4:46 pm

      Thank you so much! This is a favorite if mine and one of my friend’s too, it’s sooo delicious and healthy! The honey crisp apples are just to die for 🙂 Let me know if you try it! I really appreciate your comment.

      Reply
  12. Melinda Amato

    July 4, 2014 at 6:58 pm

    This recipe looks incredible, one of the only ones I’ve that doesn’t have coconut oil. I’m going to be making this for a gathering at a friend’s house on Saturday. Would you recommend preparing it beforehand and then baking it there, bringing the topping and cut up fruit separate and assembling it and baking it there, etc.? Thank you!

    Reply
    • brandi.doming@yahoo.com

      July 4, 2014 at 8:25 pm

      Hi Melinda! Yes, I agree…they all seem to have oil or butter right?! Well, it certainly doesn’t need it, I promise, especially with the nut butter! I would definitely wait to get to your destination to bake it up, crisps are always best eaten straight out of the oven and fresh. The granola is best and crunchy that way and if it sits out too long, it becomes more chewy and less crispy. What I would do, to save time, is just mix the dry ingredients separately for both the topping and filling in containers and label them appropriately, so you don’t get confused! Then just add the apples and wet ingredients right before you bake it up. Hope that helps and let me know how it turns out! 🙂

      Reply
  13. Liv

    September 1, 2014 at 2:00 pm

    Wanted to treat myself a little extra tonight after a busy day with the kids and I just love crumble pies! Great idea to spice up the apples a bit. I ran out of maple syrup so only used the half amount and added coconut oil instead for the other half so the crumble wouldn’t be too dry – the result was great, I don’t like it too sweet anyway. And peanut butter instead of almond butter worked fine too. I don’t have all-spice either but used some nutmeg, cardamum and clove instead. Thanks again!

    Reply
  14. Liv

    September 1, 2014 at 2:02 pm

    Btw, absolutely better than chocolate! Especially if I had the time to make vanilla sauce (cashew+maple syrup+water+vanilla) but it was also yummy served with plain yoghurt!

    Reply
    • brandi.doming@yahoo.com

      September 1, 2014 at 11:00 pm

      I’m so happy to hear that Liv, thank you so much for letting me know! So glad it still worked with your slight changes. I actually have a cashew cream sauce on my blog too, btw 🙂

      Reply
  15. Mandy

    November 17, 2014 at 8:10 am

    Sold. I’m making this for Thanksgiving. This is exactly what is was looking for!!! Looks incredible, Brandi! Can’t wait <3

    Reply
    • brandi.doming@yahoo.com

      November 17, 2014 at 11:04 pm

      Haha, awesome Mandy!! Thank you so much! Can’t wait to hear what you think! xo

      Reply
  16. jackie dean

    November 30, 2014 at 7:30 pm

    5 stars
    This apple crisp was the best !! It was easy to make and smelled so wonderful in my kitchen while baking. And so pretty when you put the raw sugar on top. It sparkles ! This is definitely a favorite I will be making again !! Keep the recipies coming Brandi ! You Rock !!

    Reply
  17. Mandy

    December 2, 2014 at 8:38 pm

    5 stars
    I couldn’t believe how easy this was to make and our house smelled SO good while it was baking. We couldn’t get our hands on organic honeycrisp apples, so we used organic opal apples and it turned out amazing! So buttery with just the right amount of sweetness. Everyone loved this at Thanksgiving!

    Reply
  18. Janis

    January 1, 2015 at 4:02 pm

    5 stars
    Made this for dessert w/ my New Years Eve dinner last night. It was delicious. Everyone thought it was great & could not believe that such delicious fare could be healthy. My apples did not make much juice as they cooked, & it was beginning to look a bit dry near the end of the cooking time. I just poured a little apple juice over the top & let it cook about another 5 minutes, which allowed the juice to warm up & moisten up the dish while the top got crispy.

    Reply
    • brandi.doming@yahoo.com

      January 1, 2015 at 11:12 pm

      Wonderful! I’m so glad to hear everybody loved it so much! Thank you so much for the feedback, I truly appreciate it 🙂

      Reply
  19. Diana

    April 14, 2015 at 10:10 pm

    5 stars
    So I’m a little late to the party for this recipe but better late than never! This was fantastic! So easy and so much better tasting than anything else I ever made, even those with sugar and butter! Today my husband was talking to his daughter and told her what a delicious dessert I had made and asked me to email her the recipe! Thanks!

    Reply
  20. Jande

    August 7, 2015 at 5:45 pm

    can you substitute coconut sugar for the raw sugar. I only have coconut sugar on hand and I want to make it today.
    We love any kind of crisps.
    Thanks, it sounds so good.

    Reply
    • brandi.doming@yahoo.com

      August 7, 2015 at 5:51 pm

      Hi Jande! Yes I think coconut sugar should work fine. Less of a crispy topping but the taste should still be delicious. Come back and let me know how it turned out. Thank you!

      Reply
  21. Sheri

    September 29, 2015 at 11:54 am

    Looks delish! I don’t have almond flour… What can I use instead? Thank you! ????

    Reply
    • brandi.doming@yahoo.com

      September 29, 2015 at 8:04 pm

      Hi Sheri! You can just grind up some almonds yourself in a food processor into a flour. It won’t be as fine as the commercial kind, but since it’s just for the topping, it will be fine. Just make sure to measure the correct amount after processing. It should grind up into a flour in 15 seconds or so, you don’t want to overdo it or will start to turn into a paste/almond butter. Let me know how it turns out!

      Reply
  22. Debbie

    November 19, 2015 at 4:21 pm

    Could you sub the raw sugar with coconut sugar?
    Thanks

    Reply
    • brandi.doming@yahoo.com

      November 19, 2015 at 5:04 pm

      Yes! Of course, just give them a good overall sprinkling, so they are sweet enough. Let me know what you think after you make them, thank you!

      Reply
  23. Jessica Maria Britt

    November 25, 2016 at 3:28 am

    This was so awesome! I customized a bit since I didn’t have all of the ingredients, but I loved the crumbly top so much! I used walnuts instead of pecans and didn’t have almond butter. It was still delicious, which just proves how amazing you and your recipes are! Even without all of the ingredients, it’s still superb.

    Reply
  24. Sara

    August 5, 2017 at 2:02 am

    5 stars
    Made this for a dessert for a family dinner. It was a hit. Even my brother, who is NOT by any stretch of the imagination, a healthy eater loved it! I didn’t tell him it was a vegan & healthy version of apple crisp;) Looking forward to making the cinnamon “ice cream!”

    Reply
    • brandi.doming@yahoo.com

      August 6, 2017 at 8:22 pm

      Yay Sara! So awesome to hear that it was such a hit! Thank you so much for the wonderful review!

      Reply
  25. Elyse

    October 14, 2017 at 5:19 am

    5 stars
    Loved it! We have friends with an orchard and we had apples galore to get “rid of”. I came here first because you don’t disappoint! I whipped it up after dinner, the house smelled amazing and it was loved by all, even the curmudgeonly omni grandfather. 🙂

    Reply
    • brandi.doming@yahoo.com

      October 14, 2017 at 7:38 am

      Woohoo, so happy to hear you loved it so much Elyse and that it was loved by all! Thank you!

      Reply
      • brandi.doming@yahoo.com

        October 14, 2017 at 7:43 am

        And too cute about your grandfather, haha!

        Reply
  26. Sara

    September 13, 2018 at 8:05 pm

    5 stars
    My whole family loved this, including my 2 toddlers! It was quick and easy to throw together and was absolutely delicious!

    Reply
    • brandi.doming@yahoo.com

      September 14, 2018 at 2:22 am

      So happy to hear that Sara, thank you so much for taking the time to leave a review!

      Reply
  27. Jen

    November 4, 2019 at 6:33 pm

    This looks delicious! I’m wondering if anyone has made it in smaller serving sizes, such as a mini loaves. I’m thinking this would be great for a gift basket of yummies! If so, how would you adjust the cooking time/temp? Thanks bunches!

    Reply
    • brandi.doming@yahoo.com

      November 4, 2019 at 8:26 pm

      Hi Jen! I’ve never tried it like that. Honestly, not too sure about these being Christmas gifts in a gift basket because crisps need to be eaten fresh out of the oven. Did you mean to ask this on this recipe or perhaps you meant my pumpkin bread?

      Reply
      • Jen

        November 5, 2019 at 5:04 am

        I’m making a basket of goodies for an anniversary next week & thought this would be a nice addition. I didn’t think about it not being eaten right away though. Maybe I’ll have to reconsider. I will most definitely make this for myself regardless! Thanks!

        Reply
  28. Christina Bauer

    November 4, 2019 at 7:32 pm

    5 stars
    This was so delicious!! I used cashews instead of pecans, and nondairy butter instead of butter. I took it to a Halloween party and it was a hit!

    Reply
    • brandi.doming@yahoo.com

      November 4, 2019 at 7:57 pm

      Yay Christine, so happy to hear that!!

      Reply
  29. Stacey

    November 5, 2019 at 12:44 am

    I do not have almond flour, can I substitute oat flour?…or spelt? Would like to try this tonight if possible! 🙂

    Reply
    • brandi.doming@yahoo.com

      November 5, 2019 at 4:39 am

      No, almond flour is high in fat and gives moisture and texture to the topping and crisps up so nicely. Oat or spelt is low-fat and would make the topping very dry. Since the topping doesn’t have oil or butter like traditional crisps, the almond flour is an important ingredient. But, if you don’t have almond flour, that is fine, if you have almonds, you can just grind up the same weight amount (84g) into a flour and use that. Since it’s not being baked into a cake, the diy ground almond flour will work fine here.

      Reply
  30. Karen

    November 12, 2019 at 11:34 am

    5 stars
    Just made this yesterday, another absolute winner! My husband declared it another great desert from you. Also made the walnut butter. He is going to start adding it to his smoothies as suggested. Thanks again!

    Reply
    • brandi.doming@yahoo.com

      November 12, 2019 at 9:47 pm

      So happy to hear that Karen, thank you so much for the feedback!!

      Reply
  31. Annemarie

    November 20, 2019 at 6:29 am

    5 stars
    I made this for our PBNSG (Plant Based Nutrition Support Group) meeting and it was a huge success. I doubled the recipe and baked it in a 9×13 for 50 minutes and the apples were tender and the topping crunchy. I used pecan butter and it was so easy to make. This recipe is a real winner and I’ll definitely be making it again. Thank you!

    Reply
    • brandi.doming@yahoo.com

      November 20, 2019 at 7:15 am

      That is so wonderful to hear Annmarie! SO glad it was a winner, thank you so much for letting me know!

      Reply
  32. jessica

    November 21, 2019 at 11:01 pm

    can you sub almond butter?

    Reply
    • brandi.doming@yahoo.com

      November 22, 2019 at 12:38 am

      You can if you like, but the topping will have a much less buttery effect and more dry, as walnut butter is almost the consistency of oil and tastes very buttery. You could just sub it for oil too if you like!

      Reply
  33. Lisa

    November 28, 2019 at 11:18 pm

    5 stars
    This was so good! I had the oven on cooking Thanksgiving dinner so I put some in for dessert — perfect!!! Thank you!!!! And hope you’re having a very Happy Thanksgiving!

    Reply
    • brandi.doming@yahoo.com

      November 29, 2019 at 8:16 am

      Yay Lisa! So happy you loved it! Thank you so much for the review!

      Reply
  34. Silvi

    May 29, 2020 at 12:12 am

    5 stars
    Omg! That’s all I’m gonna say 😂
    My only variation was almond butter because I didn’t have walnut or pecan butter.

    Reply
  35. K

    October 3, 2020 at 11:19 pm

    5 stars
    Ohh my goodness this was delicious!! We used coconut sugar for the sugar. We topped it with banana/date nice cream and it was out of this world. Thank you!!! The perfect fall (or anytime) dessert.

    Reply
  36. brandi.doming@yahoo.com

    October 22, 2020 at 1:36 am

    So awesome to hear that!!

    Reply
  37. Jodie

    October 29, 2020 at 1:50 am

    5 stars
    Super easy and great use organic apples when they went on sale… ingredients I usually have on hand anyway too… served warm with vegan vanilla ice cream… so delicious!

    Reply
  38. Debbie

    November 17, 2020 at 1:39 am

    Hi Brandy,
    I was looking for a apple crisp recipe that was healthy & oil free so of course I checked out your site.
    I have a bunch of empire apples and was wondering if
    they would be sweet enough!
    Can’t wait to make it!

    Reply
  39. Meg

    February 7, 2022 at 5:03 am

    Ok…so I found your website 2 days ago and I have already made 3 GF vegan recipes haha. Holly cow I am obsessed. I have been baking since I was a young girl but recently have had to GF for health reasons. It is a pretty big leap. I am so excited to try more of your recipes. I was out of apples so I used pears on this recipe and it was seriously amazing. I will try the apple version soon but I highly recommend you try it with pears.

    Reply
    • brandi.doming@yahoo.com

      February 7, 2022 at 7:49 am

      That’s wonderful Meg! I’m so happy you are loving the recipes so much!

      Reply

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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

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THE BEST VEGAN FUNFETTI CAKE

Slice of Vegan Gluten-free Funfetti Birthday Cake

THE BEST VEGAN SNICKERDOODLES

Vegan Gluten-free Snickerdoodles stacked on plate

BEST VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES

scattered vegan chocolate chip cookies on white board

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