This apple crisp without oats has a crunchy cinnamon streusel topping and a lightly spiced, tender apple filling. It is perfect for a breakfast or dessert to impress. Plus, this apple crisp recipe contains only simple base ingredients and is gluten-free, vegan, dairy-free, nut-free, and can be also made refined sugar-free for a healthy version!
It’s officially getting into the colder fall/winter months, which means that it’s once again time for delicious warm spices and lots of tasty apple desserts. Apples are one of my all-time favorite ‘go-to’s’ for refreshing, delicious, and comforting desserts. Not to mention that there’s honestly nothing better during the colder months than the scent of cinnamon and apple filling the kitchen.
While it’s a classic, ‘everyone’s grandma has their own version’ dish, there are still ways to tweak it- including with this apple crisp version.
Delicious & Easy Apple Crisp With No Oats
Best of all, this vegan apple crisp is without oats and is furthermore made up mainly of pantry staples and is so quick and easy to pull together. The streusel topping takes just minutes to prepare and chill. Meanwhile, the apple filling takes only a few minutes more. Then it’s as simple as popping it in the oven and waiting to dig into the delicious, crispy, gooey apple goodness.
By using coconut or brown sugar, this recipe takes on a delicious toffee-like flavor too. Though there are also options to make a completely refined sugar-free apple crisp – check out my recipe notes for suggestions. You can also mix up the apple variety – with a mixture of sweet/tart – for more depth of flavor.
Crisp vs. Crumble vs. Cobbler
Technically, the main difference between a crisp and a crumble is often seen as the fact that a crisp usually contains oats (which ‘crisp’ up as they cook) and a crumble does not- and instead has a streusel topping (making this technically a vegan apple crumble).
A crumble topping is often ‘clumpier’ than a crisp, too- though this isn’t always the case. In comparison, A cobbler is more like a biscuit topping, sometimes even dough, which is placed in large pieces over the filling and resembles a cobbled pathway.
However, over the years, crisp and crumble have become synonymous and are used interchangeably- especially within the United States, which is why I’ve labeled this specifically as an apple crisp without oats.
By omitting the oats, you’re also able to achieve a lighter topping, which is excellent for following hearty meals like this Broccoli Quinoa Casserole. However, it still maintains all the crispiness and flavor for a delicious apple crisp; no oats required!
Here are the ingredients for the apple filling:
These are the vegan crumble topping ingredients:
How To Make Apple Crisp Without Oats
Step 1: Prepare the Streusel Topping
In a medium-sized mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Stir with a spoon or a whisk.
Then add the softened coconut oil or vegan butter. Using a spoon or your fingertips, rub the oil/butter into the dry mixture until small crumbles form. Place the bowl into the fridge while you prepare the apple filling.
Preheat the oven to 375F/190C and grease an 8×11-inch (20×28 cm) baking dish (or similar size- aim for shallow and wide for crispiest topping results) with vegan butter or oil.
Step 2: Prepare the Apple Filling
Peel, core, and slice the apples. Transfer to the prepared baking dish, and set aside (see pictures further below).
In a small bowl, combine sugar, cornstarch (or flour of choice), cinnamon, nutmeg, salt, & cardamom (optional). Stir with a spoon/ whisk. Then, add maple syrup, water, lemon juice, vanilla extract, and stir.
Pour the mixture over the sliced apples and stir to coat them evenly, then spread into an even layer.
Then, remove the streusel mixture from the refrigerator and sprinkle it over the apples.
Step 3: Bake & Serve
Bake in the oven until the streusel topping is golden brown and the apples are fork-tender, about 40-45 minutes.
Remove the baking dish from the oven and let it rest for about 10 minutes before you serve the apple crumble.
Enjoy this vegan apple crisp with dairy-free vanilla ice cream, vanilla sauce/custard, whipped coconut cream, or caramel sauce.
For the full ingredients list, ingredient measurements, and nutritional information, read the recipe card below.
How to Make Ahead & Store
To make the vegan apple crisp ahead of time:
Prepare the topping and filling separately and leave them to chill in the fridge. When you’re ready to bake the dessert, add the topping and bake. This can be done a day in advance (the lemon juice will help keep the apples from browning).
To store the apple crumble:
Store any leftovers on the counter (cool temperature) for 1-2 days or in the refrigerator for between 4-5 days. You can reheat it in the microwave or oven until warmed through.
This apple crumble without oats (cooked or uncooked) is also freezer-friendly in an airtight container for between 3-4 months. However, it will slightly affect the crispness of the topping. I let it thaw on the counter and then reheat for about 7-10 minutes.
Useful Recipe Notes & Variations
- Flour: I used GF flour for a gluten-free apple crisp (90 g rice flour + 30 g tapioca flour, but you can use a store-bought GF all-purpose flour blend or regular wheat flour (if you are not gluten-free) for the crumble topping.
- Which Apples? Use your favorite baking/cooking apples, for example, Granny Smith, Honeycrisp, Gala, Jonathon, or Braeburn. You could use two tart apples (e.g., Granny Smith) and two sweeter apples (e.g., Honeycrisp, Gala, or Braeburn). Note that softer apples will break down into a kind of fluff consistency rather than hold their shape. Please note that you might need to add more sugar if using only tart apples too.
- You can leave the apples unpeeled if preferred. You often can’t even tell they’re there – but get the added fiber and nutrients from the skin for a more healthy apple crisp.
- Liquid sweetener: You can use any liquid sweetener of choice, e.g., maple syrup, agave syrup, rice malt syrup, etc.
- For a sugar-free apple crisp, you can use a sugar-free sweetener (i.e., Erythritol, etc.). This will be a healthy apple crisp, though sugar also helps to tenderize, so texture may vary slightly.
- Optional add-ins: Feel free to add chopped nuts like walnuts, pecans, almonds, etc. for an even crispier topping. I also like adding raisins or dried cranberries to the filling or combining baking pears and apples.
- If you use brown sugar, make to use a brand that is vegan. Several brown sugar brands (especially non-organic ones) contain/use bone char in the processing.
More vegan apple dessert recipes (also great for Christmas) can be found here:
- Apple Cinnamon Crepes
- Vegan Apple Pie with Streusel
- Vegan Apple Muffins with Streusel
- Apple Cinnamon Rolls
- Plum and Apple Crumble
- Caramel Apple Cheesecake
- Vegan Coffee Cake with Cinnamon Streusel
If you try this no oats apple crisp recipe, I’d love a comment and ★★★★★ recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing your recreations.
Apple Crisp Without Oats
- In a medium-sized mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Stir with a spoon or a whisk. Then add the softened coconut oil or vegan butter. Using a spoon or your fingertips, rub the oil/butter into the dry mixture, until small crumbles form. Add more flour if the mixture is too wet. Place the bowl into the fridge, while you prepare the apple filling.
- Preheat the oven to 375 degrees F (190 degrees C) and grease an 8x11 inch (20x28 cm) baking dish (or similar size) with vegan butter or oil.
- Peel, core, and slice the apples. Transfer the apples to the prepared baking dish, set aside.
- In a small/medium bowl, combine sugar, cornstarch (or flour of choice), cinnamon, nutmeg, salt, and cardamom (if using). Stir with a spoon or a whisk. Also add maple syrup, water, lemon juice, and vanilla extract and stir again.
- Pour the mixture over the sliced apples and stir to coat them evenly, then spread into an even layer.
- Remove the streusel mixture from the refrigerator and sprinkle it over the apples. You can also add finely chopped nuts of choice (optional).
- Bake in the oven until the streusel topping is golden brown and the apples are fork-tender, about 40-45 minutes.
- Remove the baking dish from the oven and let it rest for about 10 minutes before you serve the apple crisp. Enjoy with dairy-free vanilla ice cream, vanilla sauce, or caramel sauce.
Video Of The Recipe
- Flour: I used gluten-free flour (90 g rice flour + 30 g tapioca flour, but you can use a store-bought GF all-purpose flour blend or regular wheat flour (if you are not gluten-free).
- Apples: Use your favorite baking/cooking apples, for example, Granny Smith, Honeycrisp, Gala, or Braeburn. You could use two tarts apples (e.g. Granny Smith) and two sweeter apples (e.g. Honeycrisp, Gala, or Braeburn). Please note that you might need to add more sugar if using only tart apples.
- Liquid sweetener: You can use any liquid sweetener of choice, e.g. maple syrup, agave syrup, rice malt syrup, etc.
- Optional add-ins: Feel free to add chopped nuts like walnuts, pecans, almonds, etc. for a crispier crumble topping. I also like adding raisins or dried cranberries to the apple filling.
- The recipe for the caramel sauce can be found in the recipe notes of these Apple Cinnamon Crepes.
- Check the step-by-step photos and helpful tips in the blog post above.
Nutrition information is an estimate and has been calculated automatically
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