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

apple crisp with dairy-free whip cream on white plate

5 from 22 votes

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

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!

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: American, Gluten-free, Vegan

Keyword: easy apple crisp recipe, gluten-free apple crisp, healthy apple crisp, vegan apple crisp recipe, vegan holiday dessert

Servings: servings

Calories: 358kcal

Author: Brandi Doming

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