This simple vegan, grain-free, and gluten-free apple crisp has been a favorite here for years. During apple season—when wild apples were abundant—I made this almost every day. It’s a wholesome, reliable family recipe that comes together in minutes and turns out beautifully every time.
One of the best things about this crumble is how adaptable it is. Add nuts, seeds, dried fruit, jam, or fresh berries to vary the flavor and texture. You can swap almonds for another nut or use different fruit altogether. The topping can be customized to match what you have on hand.
For a lighter take, skip the crumble and stir 1/4 cup of apple butter or applesauce into the filling. The baked apples are delicious on their own—especially with cashews, non-dairy ice cream or yogurt, or a dollop of vegan whipped cream.
You can easily make this with other fruits as well; a balsamic peach crumble is a delicious variation using the same approach.
Simple Vegan Gluten-Free Apple Crisp
A grain-free apple crisp made with warm spices and topped with slivered almonds. Vegan, paleo-friendly options, naturally refined sugar-free and gluten-free.
- Author: Audrey @ Unconventional Baker
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9″ pie dish
- Category: Crisps and Crumbles
- Method: Baked
- Cuisine: Dessert
Ingredients
Filling:
- 6 cups finely chopped apples
- 1 tbsp non-dairy butter or neutral-tasting coconut oil, softened or melted
- 2 tsp cinnamon
- ½ tsp allspice
- ⅛ tsp nutmeg
- ⅛ tsp cloves
- ½ cup maple syrup
- 1½ tbsp lemon juice
- Optional: a handful of raisins or dried cranberries
Topping:
- 1 cup almond flour (or any other nut flour)
- ½ cup slivered almonds
- ¼ cup maple syrup
- 1 tbsp non-dairy butter or coconut oil, softened or melted
- 1 tsp cinnamon
- Optional: 2 tbsp sliced almonds for extra garnish
Instructions
- Preheat the oven to 350°F (175°C). Lightly oil a 9″ pie dish or a similar-sized baking pan and set aside.
- In a bowl, combine the chopped apples with the non-dairy butter (or coconut oil), cinnamon, allspice, nutmeg, cloves, maple syrup, lemon juice, and optional dried fruit. Toss until evenly coated, then transfer the mixture to the prepared dish and spread it out evenly.
- Prepare the topping by mixing the almond flour, slivered almonds, maple syrup, non-dairy butter (or coconut oil), and cinnamon in a separate bowl until coarse crumbs form. Sprinkle the topping evenly over the apple filling. If using, scatter the sliced almonds on top for extra crunch.
- Bake for about 30 minutes, or until the topping turns golden brown and the apples are tender.
- Remove from the oven and serve warm. It’s excellent with vegan vanilla ice cream, non-dairy yogurt, or whipped cream. Alternatively, chill and enjoy cold as a gluten-free, vegan breakfast. Enjoy!
