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Vegan Apple Crisp

A delicious vegan apple crisp made with basic ingredients. This recipe is heavy on the crisp, perfectly sweetened and spiced with cinnamon. It's truly the best fall dessert!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: vegan
Servings: 8


  • 8 medium apples, peeled and diced (see notes)
  • 1 tablespoon lemon juice
  • 3 tablespoons water
  • 2 tablespoons brown sugar
  • 2 tablespoons all-purpose white or whole wheat flour
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon, ground
  • Pinch of salt


  • 1 cup all-purpose white or whole wheat flour, spoon and leveled
  • 1 cup rolled oats
  • 1/2 cup cane sugar (see notes)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon, ground
  • 1/4 teaspoon salt
  • 3/4 cup vegan butter


  • Preheat the oven to 375F. Lightly grease a 12" cast-iron skillet with vegan butter.
  • Start by making the crisp topping: In a medium mixing bowl, combine the flour, oats, sugar, baking powder, cinnamon and salt. Add the vegan butter and combine it with the dry ingredients using your finger until everything is moist and clumps together. Set it aside in the fridge while you prepare the rest of the recipe.
  • In a medium-large mixing bowl, whisk together the lemon juice, brown sugar, 2 tablespoons of flour, vanilla, cinnamon, salt and water.
  • Peel and dice your apples into small cubes. You can also do slices if you prefer. Place it in the lemon/brown sugar/flour mixture. Toss until evenly coated.
  • Spread the apples in the prepared cast-iron skillet. Top with the crisp topping.
  • Bake for 40 minutes at 375F until the topping is golden. Remove from the oven and serve warm or cold. It's also delicious served with (vegan) ice cream.


I used McIntosh apples in this recipe. Cortland, Honeycrisp and Granny Smith are also good apple varieties for crisps. Choose your favorite!
I used Camino golden cane sugar (turbinado sugar), but regular granulated sugar will also work.