Apple Crisp that’s Much More than just a Dairy-Free Version

I consider myself a bit of an apple crisp connoisseur. It’s always been one of my top three favorite desserts, bouncing around in the rankings with chocolate chip cookies and vanilla dairy-free ice cream. Consequently, I’ve tried dozens of variations. But this is the best dairy-free apple crisp recipe, and one that I return to time and time again.

Our Favorite Dairy-Free Apple Crisp Recipe

I first shared this dairy-free apple crisp recipe way back in 2008. It’s still a household favorite that gets devoured quickly. Here are a few things that make this naturally vegan apple crisp recipe special:

• It’s Dairy-Free: Yes, that’s an obvious one, but there is more …
• More Crisp Topping: This apple crisp recipe has about 50% more crisp topping than your average recipe. Crisp that doesn’t fully cover the apples is a pet peeve of mine. This dessert has a pile of apples sealed with a good layer of crisp.
• Just Brown Sugar: I use brown sugar, not white sugar. Some recipes use one or the other, or a combination of both. I like my dairy-free apple crisp to have the full molasses depth of brown sugar.
•  No Sugar or Lemon in the Apples: I like to taste the apples, which are usually sweet and tart enough. I think the dessert gets muddled when both the apples and the crisp are sugary sweet. So I skip adding sugar to the apples. But please note which apples I use and don’t use below. If you feel your apples would benefit from a squirt of lemon juice or a sprinkle of sugar, you can add it.
• Cinnamon Throughout: Cinnamon pairs so well with both apples and sweet-oat topping, so I add it to both!
• Maple Syrup Drizzle: I drizzle a little maple syrup all over the crumb topping before baking. Not only does this add warm flavor, it also binds the streusel to form a crust-like topping that crumbles beautifully when you dig your fork into it. Try it, you’ll see!

Choosing the Right Apples for Apple Crisp

If you’re apples end up too watery, too mushy, too tart, or too flavorless, it’s the apples you’re using. Be sure to use apples that have been stored properly and aren’t bruised. Give one a taste to make sure it has a nice flavor and isn’t mealy at all. And be sure to choose the right baking apple for the job from the get go. Here are some of my top picks for the best apple crisp.

1. Golden Delicious – This classic yellow-green apple is sweeter than Granny Smith, but is still tart and crisp. They’re a classic and still one of my favorites for baking.
2. Braeburn – These mottled red and green apples also hold up nicely in baked goods and are my second sweet-tart choice when golden delicious aren’t available.
3. Honeycrisp – This varietal is gaining popularity and is a solid choice for baking. It used to be quite expensive, but it’s becoming more affordable. They have a good texture and sweet taste. But this type can benefit from a little lemon juice if it’s lacking in flavor depth.
4. Jonagold – This is a Golden Delicious hybrid that still holds up nicely in baking and has a good flavor.

Other Good Options: Crispin / Mutsu and Pink Lady are also good baking apples. There are countless apple varieties, so you might discover some other great baking apples in your region.

Apples to Avoid: I’m not a fan of Granny Smith apples for crisp. They’re often too tart and have a one-dimensional flavor. Plus, they don’t always have the best texture. I would also avoid Gala, Fuji, Red Delicious, and McIntosh apples.

Pie vs Crisp Note: In apple pie, you’ll often see a mix of softer and firmer apples to create more of a gelled apple filling. But in crisp, the chunkiness of firmer apples complements the large oat-crumb topping. You can certainly use a combination of apples in the filling, but I still prefer to stick with firm types of baking apples in dairy-free apple crisp.

Special Diet Notes: Maple Apple Crisp

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. Just be sure to choose the dairy-free butter alternative that suits your dietary needs.

For gluten-free apple crisp, you can substitute your favorite gluten-free flour blend for the all-purpose flour. It can be one with or without any gums. You might need to adjust the flour amount to get big crumbs that are lightly moist but not wet or greasy. Do not substitute coconut flour or other grain-free flour. They will not work 1:1 as a substitute. And be sure to use certified gluten-free oats.

Alisa Fleming

Dairy-Free Apple Crisp

5 from 1 vote

The delicious, rich crisp topping has delicious depth in flavor that pairs perfectly with naturally sweet-tart apples. I'm lazy sometimes, and don't peel the apples. The peel does add some interest, but I would peel the apples if you want a more seamless bite. Serve this dessert as is, or with your favorite dairy-free vanilla ice cream or whipped topping.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 9 servings

Course: Dessert

Cuisine: American

Calories: 235

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 4 medium to large apples cored, optionally peeled, and sliced (about 1/8 to 1/4-inch thickness)
• 1 teaspoon ground cinnamon divided
• 1 cup quick oats
• ¾ cup packed brown sugar
• ½ cup all-purpose flour
• ¼ teaspoon nutmeg optional
• ½ cup dairy-free buttery sticks or spread
• 2 tablespoons maple syrup

Method

 

1. Preheat your oven to 350ºF and grease an 8x8-inch or 9x7-inch baking dish.
2. Put the apple slices in your prepared baking dish. Sprinkle on 1/2 teaspoon cinnamon, and toss the apples to evenly distribute the spice. Shake the pan to level out the apples.
3. In a medium bowl, stir together the oats, brown sugar, flour, remaining ½ teaspoon cinnamon, and nutmeg (if using) until the ingredients are evenly distributed. Add the butter alternative and combine with a fork until big, coarse crumbs of relatively even size form.
4. Sprinkle the crumble mixture over the apples, covering any bare spots as much as possible.
5. Slowly drizzle the maple syrup, in a thin stream, all over the crumb topping. As it bakes, the maple "locks in" the crumb.
6. Bake the apple crisp for 30 to 35 minutes, or until the apples are tender and the topping is light golden brown. The maple syrup creates a seal over the apples, so they will keep cooking a bit, even after you've removed the crisp from the oven. So use caution not to overbake the crisp.

Nutrition

Serving: 1Calories: 235kcalCarbohydrates: 38.2gProtein: 2.1gFat: 8.8gSaturated Fat: 2.2gSodium: 86mgFiber: 2gSugar: 24.6g

Notes

Apple Notes: I usually end up with about 5 to 7 cups of sliced apples. The amount of sliced apples doesn't need to be exact, but I like to use a minimum of 5 cups. Keep in mind that they do cook down quite a bit. Also, you can cut the apples into chunks, instead of slices, if you prefer. Large diced apple can be easier to eat! See the post above for recommendations on the types of apples to use.

Vanilla Option: Stir 1/4 teaspoon vanilla extract into the vanilla before drizzling it on.

Whole Wheat Option: Substitute whole wheat pastry flour for the all-purpose flour. The taste will be just slightly heartier. If you use regular whole wheat flour, the crumb will be noticeably denser. Whole wheat pastry flour has a lighter, finer grind.

Berry Option: You can toss a cup of seasonal fresh berries with the apples for more flavor contrast. Blueberries and raspberries are popular.

Nut Option: You can reduce the oats by 1/4 to 1/3 cup and add the equivalent amount of chopped nuts. Chopped walnuts or pecans or sliced almonds go nicely.

Butter Alternative Note: I use a salted dairy-free butter alternative. If you opt to use an unsalted option, I would add a little very fine salt, maybe 1/8 to 1/4 teaspoon, to taste.

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