Easy Vegan Cinnamon Apple Crisp with Golden Oat Crumble

When apples are in season, this easy vegan cinnamon apple crisp is a lovely way to turn a handful of affordable pantry staples into a warm dessert. Tender, cinnamon-spiced apples bubble beneath a golden oat crumble that needs no pastry-making skills. Serve it just as it is, or add a scoop of dairy-free vanilla ice cream.

Recipe at a glance

• Servings: 6
• Prep time: 15 minutes
• Cook time: 35–40 minutes
• Resting time: 10 minutes
• Total time: About 60–65 minutes
• Equipment: 8-inch (20 cm) square baking dish, two mixing bowls, knife, spoon or pastry cutter

Ingredients

For the cinnamon apples

• 5 medium apples (about 1¾ lb / 800 g before coring), peeled if preferred, cored and sliced about ¼ inch (6 mm) thick
• 2 tablespoons (25 g) packed light brown sugar
• 1 tablespoon (15 ml) fresh lemon juice
• 1 tablespoon (8 g) cornstarch
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg (optional)
• ⅛ teaspoon fine salt

For the golden oat crumble

• ¾ cup (70 g) old-fashioned rolled oats
• ½ cup (65 g) all-purpose flour
• ⅓ cup (70 g) packed light brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon fine salt
• 5 tablespoons (70 g) cold vegan butter, cut into small cubes

Optional for serving

• Dairy-free vanilla ice cream or plain unsweetened plant-based yogurt

How to make vegan apple crisp

1. Heat the oven and prepare the dish

Preheat your oven to 375°F (190°C). Lightly grease an 8-inch (20 cm) square baking dish with a little vegan butter or oil, or use a well-seasoned oven-safe dish.

2. Season the apples

Place the sliced apples in a large mixing bowl. Add the 2 tablespoons brown sugar, lemon juice, cornstarch, 1 teaspoon cinnamon, optional nutmeg and ⅛ teaspoon salt. Toss until every slice is lightly coated. Spread the apples in the prepared dish, including any juices from the bowl.

3. Mix the dry crumble ingredients

In a second bowl, stir together the rolled oats, flour, ⅓ cup brown sugar, ½ teaspoon cinnamon and ¼ teaspoon salt.

4. Work in the vegan butter

Add the small cubes of cold vegan butter. Rub them into the oat mixture with your fingertips, or cut them in using a pastry cutter, until the topping looks like coarse crumbs with some pea-sized clumps. A few larger clusters are welcome: they bake up pleasantly crisp.

5. Add the topping

Scatter the crumble mixture evenly over the apples. Leave it loose instead of packing it down so steam can escape and the topping turns golden.

6. Bake until bubbly and tender

Bake on the middle rack for 35–40 minutes, until the topping is golden, the filling visibly bubbles around the edges and an apple slice is tender when pierced with a knife. If the topping browns before the apples soften, cover the dish loosely with foil for the final 5–10 minutes.

7. Rest, then serve

Let the crisp stand for 10 minutes so the hot fruit juices thicken slightly. Spoon into six bowls and enjoy warm, with an optional scoop of dairy-free vanilla ice cream or plant-based yogurt.

Practical tips and swaps

• Choose apples you enjoy eating. A mix of tart Granny Smith and sweet, firm apples such as Honeycrisp gives a balanced flavor and keeps some texture. Very soft apples may turn more saucy.
• Save prep time. Leave the apple peels on for less work and less waste; slice the fruit thinly so it softens evenly.
• Keep it budget-friendly. Store-brand rolled oats, seasonal apples and pantry cinnamon all work well. You do not need any specialty vegan baking mix.
• Make it gluten-free. Use certified gluten-free rolled oats and a gluten-free all-purpose flour blend in place of the regular flour.
• Replace the vegan butter. Use 5 tablespoons (about 65 g) firm refined coconut oil, cutting it into the dry ingredients in the same way. Unrefined coconut oil will add coconut flavor.
• Try pears. Replace up to two apples with firm pears, keeping the total prepared fruit amount approximately the same.
• Adjust sweetness after tasting an apple. Especially sweet apples may need slightly less brown sugar in the filling, while tart varieties benefit from the full amount.

Storage and reheating

Once cool, cover and refrigerate leftovers for up to 3 days. For a crisper topping, reheat individual portions in a 350°F (175°C) oven for about 10–15 minutes, until hot. A microwave also works, though the crumble will be softer. Keep dairy-free ice cream separate and add it just before serving.

Featured photo is a serving illustration of apple crumble with a creamy topping; use dairy-free ice cream or yogurt to keep your serving vegan.