This Gluten-Free Vegan Apple Crisp will make you want seconds! With a luscious caramel apple filling and oatmeal crumble topping, this vegan holiday dessert is irresistible.
As someone who pretty much makes, photographs, and eats baked goods for a living, it’s hard for me to pick favorites.
Obviously, chocolate and peanut butter desserts are always up there on the list (see: peanut butter chocolate chip cookies. vegan peanut butter cup cheesecake. chocolate peanut butter truffles). BUT – apple desserts are always right up there on the list too.
Specifically, apple crisp. Or really, anything apple crisp related, like this apple crumble pie. I already have a few variations on apple crisp on my website, like cranberry apple crisp and pear apple crisp.
However, while preparing for Thanksgiving, when looking through my recipes for an apple crisp, I didn’t have a great, simple apple crisp recipe. So, I cobbled together a few different recipes of mine to create my ultimate gluten-free vegan apple crisp recipe.
What’s involved in making a great apple crisp?
Well, we’re looking at two main components: the apple filling and the crisp topping.
For an awesome apple filling: first, we need to pick the right apples. I prefer firmer apples that hold their shape pretty well after baking, so I used a combination of Granny Smith apples and Honeycrisp apples. I’ve included a list below of the best baking apples. Softer apples, like Red Delicious, get too saucey after baking. I recommend skipping those or just using one or two if you want texture variety.
BEST BAKING APPLES: Granny Smith, Honeycrisp, Gala, Braeburn, Jonagold, Pink Lady
To make the apple filling even more epic, we make a quick caramel sauce to coat the apples in. The caramel sauce brings this recipe from good to great and is totally worth the few extra minutes it takes.
For the best crisp topping: we’ll use a combination of almond flour, tapioca flour, and oats for a crisp, crumbly topping that’s irresistibly good. It’s lightly sweetened with coconut sugar, has lots of cinnamon, and coconut oil helps hold it together. Pecans add crunch – if you prefer, you could use walnuts, almonds, or even coconut.
The result is a gluten-free vegan apple crumble that is…
- incredibly decadent
- made with soft apples coated in luscious caramel sauce
- well spiced with cinnamon
- topped with a melt-in-your-mouth crumble topping
- easy to make
- perfect for the holidays
- great served with ice cream & topped with caramel sauce
I hope you love this one as much as I do! It’s a go-to in this house and is always one of the first things to be devoured at any event it accompanies me to. Enjoy!
A few other favorites you’ll love:
- Cranberry Apple Crisp (Gluten-Free & Vegan)
- Caramel Pear Crisp (Gluten-Free, Paleo & Vegan)
- Peach Crisp (Gluten-Free & Vegan)
- Apple Crumble Pie (Gluten-Free, Paleo & Vegan)
Gluten-Free Vegan Caramel Apple Crisp
- Author: Rachel
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
Description
This Gluten-Free Vegan Caramel Apple Crisp will have you serving yourself seconds! With a luscious caramel apple filling and oatmeal crumble topping, this vegan holiday dessert is irresistible.
Scale
Ingredients
For the apple filling
2 pounds fresh apples, peeled, cored and sliced in ¼” slices¼ cup (50g) coconut oil2 tablespoons (14g) tapioca flour⅓ cup coconut sugar2 tablespoons pure maple syrup1 tablespoon water1 teaspoon cinnamonPinch of salt1 tablespoon vanilla extractFor the crisp topping
¾ cup (72g) blanched almond flour¼ cup (28g) tapioca flour¾ cup (72g) gluten-free rolled oats¼ cup coconut sugar1 teaspoon cinnamon6 tablespoons coconut oil, solid½ cup pecans, choppedInstructions
- Preheat the oven to 350ºF. Prepare an 8×8” baking pan (or similarly sized baking dish) by lightly greasing it with coconut oil. Set aside.
- Place the sliced apples in a large bowl. Melt the coconut oil in a saucepan over medium-low heat. Whisk in the tapioca flour until dissolved, and then whisk in the coconut sugar, maple syrup, water, cinnamon, and salt. Bring to a boil and let simmer for 3 minutes to thicken and melt together, stirring frequently. Remove from the heat, add the vanilla extract, and then pour the caramel sauce over the sliced apples.
- Toss to coat all of the apple slices and pour into the prepared pan, spreading out the apples evenly.
- In a separate bowl, combine the almond flour, tapioca flour, rolled oats, and coconut sugar. Add the coconut oil and using a pastry cutter, two forks, or your hands, work the coconut oil into the flour until it comes together into a course meal with no dry flour remaining. Toss in the pecans.
- Cover the fruit evenly with the oat topping and bake for 45 to 55 minutes, or until the topping is golden brown and the fruit filling is bubbling. If topping is browning too quickly, tent the pan with aluminum foil halfway through to prevent burning.
- Let cool slightly before serving warm. Store leftovers covered in the refrigerator for up to 3 days.
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