I’m excited to share my Vegan Apple Crisp Recipe With Oats, where cinnamon and brown sugar meet a rich oat crumble and tender apple chunks, and it can be made gluten free, dairy free, and entirely in advance.

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I still get surprised how a simple dish turns into something you actually want to brag about. My Easy Apple Crisp is spiced and sweet, with tender apples that hold their shape and a topping that sings because of old fashioned rolled oats.

I often call it my Apple Crisp Recipe With Oats since the texture is what people remember. There’s even a Vegan Apple Crisp Recipe With Oats option I make when friends come over, and it keeps that same crunchy-sweet contrast.

Try a bite cold, try it warm, you’ll notice little things that make it better every time.

Ingredients

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Apples add natural sweetness, fiber and a bit of tartness, they soften when baked.
Rolled oats give chewy texture and fiber, add whole grain goodness and subtle nuttiness.
Brown sugar gives deep molasses sweetness, moistens crumble and caramelizes in the oven.
Cold butter or vegan butter creates crisp topping, adds rich flavor and golden browning.
Chopped pecans or walnuts add crunch, healthy fats and a toasty, earthy flavor.
Cinnamon warms the filling, boosts sweetness perception and gives cozy spice notes.
Lemon juice brightens flavors, prevents browning and balances sweetness with a touch acidity.

Ingredient Quantities

6 medium apples (about 2 to 2 1/2 pounds), peeled, cored and sliced

1 tablespoon lemon juice

1/2 teaspoon vanilla extract (optional)

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (optional)

1 tablespoon cornstarch or arrowroot powder

pinch of salt

1 cup old fashioned rolled oats

3/4 cup all purpose flour or gluten free one to one flour

1/2 cup packed light brown sugar (for the crumble)

1/3 cup granulated sugar (for the crumble)

1 teaspoon ground cinnamon (for the crumble)

1/4 teaspoon salt

1/2 cup cold unsalted butter, cubed, or chilled vegan butter or coconut oil for vegan

1/2 cup chopped pecans or walnuts (optional)

How to Make this

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1. Preheat oven to 350 F and grease a 9 x 13 inch baking dish or spray it with oil.

2. Peel, core and slice the 6 apples and put them in a large bowl; toss immediately with 1 tablespoon lemon juice and 1/2 teaspoon vanilla extract if using.

3. In a small bowl whisk 1/3 cup granulated sugar, 1/3 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg if using, 1 tablespoon cornstarch or arrowroot powder and a pinch of salt; pour over the apples and toss until evenly coated, then spread apples into the prepared dish.

4. Make the crumble by combining 1 cup old fashioned rolled oats, 3/4 cup all purpose flour or gluten free one to one flour, 1/2 cup packed light brown sugar, 1/3 cup granulated sugar, 1 teaspoon ground cinnamon and 1/4 teaspoon salt in a medium bowl.

5. Add 1/2 cup cold unsalted butter, cubed, or chilled vegan butter or coconut oil and cut it into the dry mix with a pastry cutter or two forks or your fingers until the mixture looks like coarse crumbs with some pea sized bits; stir in 1/2 cup chopped pecans or walnuts if using.

6. Scatter the crumble evenly over the apples, pressing lightly in a few spots so it sticks, but dont pack it down hard.

7. Set the baking dish on a rimmed baking sheet to catch any drips and bake for about 40 to 50 minutes or until the filling is bubbling and the topping is golden and crisp; rotate the pan halfway if your oven cooks unevenly.

8. Let the crisp rest for at least 15 to 20 minutes so the juices thicken before serving warm with ice cream or coconut whipped cream if you like.

9. Make ahead hacks and diet swaps: you can assemble the crisp, cover and refrigerate up to 24 hours before baking (add 10 to 15 minutes to baking time if cold); to freeze, assemble, freeze uncovered until firm then wrap and freeze up to 3 months, bake from frozen adding about 15 to 25 minutes and cover with foil until hot and bubbly. For gluten free use certified GF oats and GF flour, for vegan use chilled vegan butter or coconut oil and check your sugars are vegan.

Equipment Needed

1. 9 x 13 inch baking dish, greased or sprayed
2. Rimmed baking sheet to catch any drips
3. Large mixing bowl for the apples
4. Medium mixing bowl for the crumble
5. Chef’s knife and cutting board for peeling and slicing
6. Vegetable peeler
7. Measuring cups and spoons
8. Pastry cutter or two forks (or your fingers) to cut in the butter
9. Rubber spatula or wooden spoon to toss and spread
10. Oven mitts for safe handling

FAQ

Q: What apples should I use for the crisp?

A: Use firm tart apples like Granny Smith or a mix with sweeter ones like Honeycrisp or Fuji. Firm apples hold up better. If you only have sweet apples, cut the added sugar back a bit so it is not too sweet.

Q: How do I stop the bottom from getting soggy?

A: Toss the sliced apples with the cornstarch and sugars and let sit about 10 to 15 minutes so juices thicken, then pour off any excess liquid before topping with the crumble. You can also bake at 350 F until the filling bubbles and the top is golden, or pre cook the apples in a skillet for 5 to 8 minutes to release some liquid first.

Q: Can I make this vegan or gluten free?

A: Yes. For vegan use chilled vegan butter or coconut oil in the crumble. For gluten free use a one to one gluten free flour and make sure your oats are certified gluten free. If using coconut oil chill the crumble so it stays crumbly.

Q: Can I add nuts or other mix ins?

A: Absolutely. Stir chopped pecans or walnuts into the crumble or sprinkle on top. Toasting the nuts first boosts flavor. Dried cranberries or raisins work too, but cut back a little on the brown sugar if you add sweet mix ins.

Q: How long does it take and how do I know it is done?

A: Plan on about 35 to 45 minutes at 350 F. It is done when the filling is bubbly around the edges and a knife slides easily into the apples and the crumble is nicely browned. If top browns too fast loosely tent with foil and finish cooking.

Q: How do I store leftovers and can I freeze it?

A: Store covered in the fridge for 3 to 4 days. Re heat in the oven at 325 F until warm to keep the topping crisp or microwave for a quick fix if you dont care about crispness. You can freeze baked crisp up to 3 months wrapped well, or freeze unbaked for about 1 month and bake from frozen adding a bit more time.

Easy Apple Crisp Recipe Substitutions and Variations

All purpose / gluten free 1:1 flour
- Whole wheat pastry flour — use 1:1 for a nuttier, slightly denser crumble, but don’t overwork it or it’ll get tough.
- Oat flour — use 1:1, adds extra oat flavor and tenderness, great if you want a gluten free option.
- Almond flour — use about 3/4 cup almond flour for each cup of AP, it makes a softer, crumbly topping and is more moist.
- Pastry or cake flour — use 1:1 for a lighter, fluffier crumble texture.
Granulated sugar (and the sugars in the filling)
- Coconut sugar — swap 1:1, gives a deeper, caramel-y note like brown sugar.
- Maple syrup or honey — use about 3/4 cup liquid sweetener for each cup sugar, reduce other liquids slightly and bake until filling is bubbling.
- Applesauce — replace up to half the sugar with unsweetened applesauce to cut sugar; expect a moister filling so reduce any extra liquid a bit.
- Extra brown sugar — you can replace granulated with brown 1:1 for more molasses flavor.
Cold unsalted butter (for the crumble)
- Chilled coconut oil — use 1:1 by volume, works well if solid and cold so you still get pea-size crumbs.
- Vegan stick butter — use 1:1, same handling as butter, best vegan swap.
- Vegetable shortening — use 1:1 for a very crisp, flaky topping but flavor will be blander.
- Cold ghee — use 1:1, gives a deeper, nutty butter flavor but won’t be dairy free.
Old fashioned rolled oats
- Quick oats — swap 1:1, they break down more in baking so topping is finer, not as chewy.
- Gluten free rolled oats — swap 1:1 if you need gluten free, same texture as regular oats.
- Coarsely chopped nuts or granola — replace some or all oats for extra crunch; reduce sugar slightly if granola is sweet.
- Oat flakes or steel cut oat flakes (soaked and drained) — use for chewy, rustic texture, but they need a bit more time to soften.

Pro Tips

– Use a mix of apple types so you get both flavor and texture; firm, tart apples like Granny Smith hold up best, but add one sweeter kind for balance. Slice them evenly so everything cooks at the same rate.

– Keep the butter cold and cut it into pea sized bits for the crumble, or briefly chill the assembled topping before baking; that little chill makes the topping come out crisp instead of greasy.

– If your apples look extra juicy add another 1/2 tablespoon of cornstarch and toss well, and ALWAYS let the crisp rest 15 to 20 minutes after baking so the filling thickens instead of running all over when you serve.

– Toast the oats and nuts in a dry pan for a few minutes before mixing into the crumble for more nutty flavor and crunch, and if the topping browns too fast cover loosely with foil partway through baking.

– Want to make ahead or freeze it Use the assemble then chill or freeze method: refrigerate up to 24 hours before baking (add extra bake time) or freeze uncovered until firm then wrap; for vegan swap in chilled coconut oil or vegan butter and make sure your oats and sugar are vegan.

Easy Apple Crisp Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

470

kcal

Equipment: 1. 9 x 13 inch baking dish, greased or sprayed
2. Rimmed baking sheet to catch any drips
3. Large mixing bowl for the apples
4. Medium mixing bowl for the crumble
5. Chef’s knife and cutting board for peeling and slicing
6. Vegetable peeler
7. Measuring cups and spoons
8. Pastry cutter or two forks (or your fingers) to cut in the butter
9. Rubber spatula or wooden spoon to toss and spread
10. Oven mitts for safe handling

Ingredients

6 medium apples (about 2 to 2 1/2 pounds), peeled, cored and sliced
1 tablespoon lemon juice
1/2 teaspoon vanilla extract (optional)
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1 tablespoon cornstarch or arrowroot powder
pinch of salt
1 cup old fashioned rolled oats
3/4 cup all purpose flour or gluten free one to one flour
1/2 cup packed light brown sugar (for the crumble)
1/3 cup granulated sugar (for the crumble)
1 teaspoon ground cinnamon (for the crumble)
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed, or chilled vegan butter or coconut oil for vegan
1/2 cup chopped pecans or walnuts (optional)

Directions

Preheat oven to 350 F and grease a 9 x 13 inch baking dish or spray it with oil.
Peel, core and slice the 6 apples and put them in a large bowl; toss immediately with 1 tablespoon lemon juice and 1/2 teaspoon vanilla extract if using.
In a small bowl whisk 1/3 cup granulated sugar, 1/3 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg if using, 1 tablespoon cornstarch or arrowroot powder and a pinch of salt; pour over the apples and toss until evenly coated, then spread apples into the prepared dish.
Make the crumble by combining 1 cup old fashioned rolled oats, 3/4 cup all purpose flour or gluten free one to one flour, 1/2 cup packed light brown sugar, 1/3 cup granulated sugar, 1 teaspoon ground cinnamon and 1/4 teaspoon salt in a medium bowl.
Add 1/2 cup cold unsalted butter, cubed, or chilled vegan butter or coconut oil and cut it into the dry mix with a pastry cutter or two forks or your fingers until the mixture looks like coarse crumbs with some pea sized bits; stir in 1/2 cup chopped pecans or walnuts if using.
Scatter the crumble evenly over the apples, pressing lightly in a few spots so it sticks, but dont pack it down hard.
Set the baking dish on a rimmed baking sheet to catch any drips and bake for about 40 to 50 minutes or until the filling is bubbling and the topping is golden and crisp; rotate the pan halfway if your oven cooks unevenly.
Let the crisp rest for at least 15 to 20 minutes so the juices thicken before serving warm with ice cream or coconut whipped cream if you like.
Make ahead hacks and diet swaps: you can assemble the crisp, cover and refrigerate up to 24 hours before baking (add 10 to 15 minutes to baking time if cold); to freeze, assemble, freeze uncovered until firm then wrap and freeze up to 3 months, bake from frozen adding about 15 to 25 minutes and cover with foil until hot and bubbly. For gluten free use certified GF oats and GF flour, for vegan use chilled vegan butter or coconut oil and check your sugars are vegan.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.