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Gluten-Free Vegan Apple Crisp

Gluten-free vegan apple crisp with a golden coconut-oil oat crumble and a thick, bubbling spiced apple filling. Baked until the topping turns crisp and the apples soften into a jammy layer.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 410
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
For serving
  • 1 coconut ice cream

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat oven to 375F and grease a 9x13 baking dish.
  2. Peel and slice the apples, then set aside in a large bowl.
Make the apple filling
  1. Toss apple slices with maple syrup, cinnamon, nutmeg, cornstarch, and lemon juice, then spread them in the greased dish.
Make the GF vegan oat crumble
  1. Combine GF oats, almond flour, brown sugar (or coconut sugar), cinnamon, and salt in a bowl.
  2. Cut the cold solid coconut oil into the dry mixture with a fork until it looks sandy with small clumps.
  3. Drizzle maple syrup over the crumble and toss until it forms clumps.
Assemble and bake
  1. Scatter the crumble over the apple filling in an even layer.
  2. Bake for 40-45 minutes at 375F until the topping is golden and the filling is bubbling.
Serve
  1. Let the crisp cool for a few minutes, then serve warm with coconut ice cream.

Notes

For the thickest, most jammy filling, make sure the cornstarch is evenly tossed through the apples before baking. Store leftovers covered in the refrigerator for up to 4 days; reheat in a 325F oven until warmed through. Freezing is not recommended because the crumble texture can soften after thawing. For a nut-free option, swap almond flour with certified GF oat flour or sunflower seed flour in the crumble.