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Vegan gluten-free apple crisp topped with a scoop of vanilla ice cream sprinkled with ground cinnamon sits on a white plate in the center of the photo. In the upper right is a glass pan with apple crisp and in the upper left are two red apples. Sprinkled about are crumbs of the apple crisp topping. To the right of the plate is a white and red checkered tea towel. To the left of the plate is the white marble background.
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5 from 5 votes

Vegan Gluten-Free Apple Crisp

This vegan gluten-free apple crisp is the perfect easy, fall dessert when you're itching to satisfy a craving. Top with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: dairy-free, fall desserts
Servings: 8 people
Calories: 282kcal
Author: The Panicked Foodie



  • 6 apples, cored, peeled, and sliced
  • 1 teaspoon apple pie spice
  • 1 tablespoon gluten-free flour I used Bob's Red Mill gluten-free 1:1 baking flour


  • 1/2 cup light brown sugar, packed
  • 3/4 cup gluten-free quick oats
  • 3/4 cup gluten-free flour I used Bob's Red Mill gluten-free 1:1 baking flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup cold vegan butter I used Earth Balance with Olive Oil


  • Preheat oven to 350F. Butter an 8x8 baking pan and set aside.
  • Fill a medium-sized bowl with 4 cups of cold water and 2 teaspoons of Kosher salt. Peel, core, and slice apples. Submerge in saltwater solution for 10 minutes. This prevents the apples from rapidly browning.
  • In a separate medium-sized bowl, mix together all of the topping ingredients except for the cold vegan butter. Using two butter knives or a pastry cutter, cut the butter into the oatmeal mixture until pea-sized chunks are reached.
  • Pour the water-apple mixture into a colander, and rinse the apples under cold water. Transfer the apples to a large bowl, add the flour and apple pie spice, and mix until thoroughly combined.
  • Transfer the apple mixture to the prepared baking pan and evenly sprinkle the topping. Gently pat the topping to even it out.
  • Bake for 40-50 minutes, or until golden brown and bubbly.
  • Serve warm topped with a scoop of vegan vanilla ice cream or coconut whipped cream, and enjoy!


Non Vegan Option: Substitute real butter 1:1 for the vegan butter.
Non Gluten-Free Option: Substitute regular all-purpose flour 1:1 for the gluten-free flour.


Serving: 1person | Calories: 282kcal | Carbohydrates: 48.4g | Protein: 1.8g | Fat: 9.6g | Saturated Fat: 2.6g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 3.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 79.1mg | Potassium: 176.9mg | Fiber: 4.4g | Sugar: 26.5g | Vitamin A: 76.7IU | Vitamin C: 6.3mg | Calcium: 20.5mg | Iron: 0.7mg