This simple vegan, grain-free, and gluten-free apple crisp has been a favorite go-to dessert (and frequently breakfast) around here for years. The first year I made this recipe, during apple season (when we had wild apples from the forest for days), I must have made this every sinlgle day -- and that's no an exaggeration. It's a simple, wholesome family recipe we never get tired of around here and I especially love it because it only takes minutes to throw together and comes out great every time.
I also love making apple crumbles like this because you can improvise with it a lot and add in all kinds of things -- nuts, seeds, jams, berries, etc., so it never gets boring and it's such an easy way to use up bits and pieces of whatever tasty things you've got leftover laying around. You can also easily swap the almonds for another nut of your choice.
For a lighter version, I sometimes skip the crumble part, and just add in a ¼ cup apple butter or applesauce to the filling as the baked apple filling is wonderful on its own too (especially with some added cashew nuts and some non-dairy ice-cream or yogurt, or vegan whipped cream).
You can also do this with other fruits. This balsamic peach crumble recipe is another variation on this recipe, for example.
PrintSimple Vegan Gluten-Free Apple Crisp
A grain-free easy apple crisp recipe, made with warm spices and topped with slivered almonds. Vegan apple crumble with paleo options. Naturally refined sugar-free and gluten-free.
- 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
- 1 ½ 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: an additional 2 tablespoon sliced almonds for topping
Instructions
- Preheat oven to 350F. Oil a pie dish (or any similar size pan) and set aside.
- Mix all filling ingredients in a mixing bowl. Transfer to the pie dish and spread evenly.
- Mix all topping ingredients (except sliced almonds reserved for garnish, if using) in a separate small mixing bowl until coarse crumbs form. Sprinkle this mixture over the apples in the pie dish. Garnish with sliced almonds if desired.
- Bake in a preheated oven for approx 30 minutes, until the crumble turns golden brown.
- Remove from oven and serve immediately (with a side of vegan vanilla ice-cream, non-dairy yogurt, or whipped cream -- highly recommended) or chill if you like your apple crumble cold (makes a great gluten-free vegan breakfast!). Enjoy!
Connie says
I love crumbles and am intrigued to try this. I’m confused about the ingredients listed for the topping though. The topping ingredient list includes 1/2 cup slivered almonds and also lists option for 2 TBSP sliced almonds for garnish. In the instructions for topping, it says to mix everything together except slivered almonds. Is the 1/2 cup slivered almonds mixed into the crumble mixture or withheld to be added on top? If withheld, what’s the purpose of optional 2TBSP sliced almonds? Thanks for clarifying!
Audrey says
Hi Connie, my goodness, do you know I've had this recipe up on this website since 2014 and never even noticed that typo!!! argh :D
Thank you for drawing my attention to it and sorry for the confusion. Indeed I meant if you're using sliced almonds for garnish (which are optional, just make the crumble look nicer and add another texture to the mix), then set them aside and just sprinkle them on top of the crumble topping rather than mixing it in. Depending on the sliced almonds you have access to, they are sometimes too brittle to mix in without crumbling -- another reason why I usually opt to just sprinkle them on top.
I just corrected that in the recipe card, so hopefully it's clearer now. I hope you enjoy the recipe! Happy baking! :)
Sue says
What kind of apples are best? I usually use 'baking apples' for crumbles, but this looks like it's probably regular sweet apples. ?
Audrey says
Hi Sue, most apples work fine here. You can just adjust the sweetness/tartness level a bit to taste (more/less sweetener or lemon juice). Most often when I first made this recipe I used to use just wild apples that grew on our property (they were some kind of an heirloom variety gone wild on the acreage, but not sure which one specifically -- Braeburn variety or something similar would be my best guess). They were a good balance between sweet and tart, and to date the sweet/tart apple combo remained my favorite kind of apple to use in this.
Myra Zuckerman says
Thank you Audrey for this recipe. I am making 2 right now for Thanksgiving. Brought is to a gathering of 7 and people loved it. I have a cooking show called the Joy of Colorful Cooking. How would you feel if I shared this on the show, giving you the credit and attack a link to your site so people would have your info and cook see the recipe and on your cooking? I live in Acton , MA and do the show on Acton, TV. Usually do the show once or twice or month but am on hold now due to COVID. Thank you gain for this yummy recipe.
Audrey says
Hi Myra. I'm so happy to hear you enjoyed this recipe. I love it too, especially for its simplicity, and it's a recipe I come back to again and again over the years myself.
I think it would be wonderful if you wanted to feature it on your show, so long as clear credit is given so people can find more recipes on this blog if they wish to. If there's a way to watch the segment online whenever it's done, I'd be so excited to see it as well :)
Happy Thanksgiving!
Chris Stanley says
This is a fantastic recipe, thank you for sharing it with us.
Audrey says
Hi Chris, you're welcome. Enjoy it! :)
Byul says
Hi, can this be made ahead of time? Can't wait to try it but I'm taking it to a dinner for dessert and baking it there.
Audrey says
Hi Byul. Absolutely. It's good fresh out of the oven and warm OR chilled in the fridge overnight. So can definitely be made ahead. It transports easily too. Enjoy!
Kate says
Thanks!
Audrey says
Glad you enjoyed it, Kate!
Samele Haell says
Just a question, at the end you recommend "Remove from oven and serve immediately {with a side of vanilla ice-cream, yogurt, or whipped cream — highly recommended}"
This would render this crumble no longer vegan.
Perhaps whipped coconut cream would be a better suggestion.
Jus' sayin'
Audrey says
Hi there, as the blog is vegan the ice cream suggestion was implicitly vegan (as there are tons of commercial vegan ice cream options out there, and lots of recipes for homemade vegan ice cream on the blog as well). However, since you highlighted it, I'm happy to add the word vegan to that sentence too so it's extra clear. Whipped coconut cream would be great with this too, but I usually serve it with ice cream, hence my suggestion :)
Emily says
Hey! I want to make this for my friend, but it has to be nut free, what would you recommend using? Looks delicious !!! X
Audrey says
Hi Emily, you can use an oat-based crumble (with just a bit of oat flower and some oat flakes) or alternatively you can use a grain-based cereal (like crushed cereal flakes) instead of the nuts. I'd probably go with the cereal flakes personally just for the flavor :)
Jenny says
Made it with honey as alternative and definitely doesn’t look like your picture :(
Audrey says
Hi Jenny. I'm sorry it didn't work out for you. I have many friends who make this recipe with honey and it works well for them. I wonder what might have gone wrong. Can you describe what happened to the crumble?
Tali says
This crumple turned amazing!!! Keeping the recipe for sure :) thanks!
Audrey says
Hi Tali -- thanks so much for the feedback. So happy you liked it :)
Brandon says
Do you think I could use Honey instead of Maple Syrup?
Audrey says
Hi Brandon, absolutely if that's what you prefer. Enjoy it!
Michelle says
AMAZING! I love the fact that there is no sugar or flour in this recipe, but (honestly) I couldn't tell. Also, I am the world's worst baker and I was able to make this... no sweat! Thank you! Perfect recipe for an autumn day. :-)
Audrey says
Aw, thanks for the beautiful feedback, Michelle! I'm so happy you liked it. I agree -- it's a very easy one, even for those afraid of baking :) I used to make it so often I could do it with my left hand and my eyes closed -- when it got simplified to that point I wrote it down and shared it here ??
April J Harris says
Your Apple Crumble looks absolutely beautiful! I love the addition of the maple syrup and that it is suitable for so many special diets too. Thank you for sharing it with us at the Hearth and Soul hop.
Audrey says
Thanks April! :)
Laura@Baking in Pyjamas says
I like how versatile this recipe is, apples are favourite of mine especially in crumbles. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Audrey says
Thanks Laura! :)
Raia's Recipes says
I love pretty much anything with apples and cinnamon it it, so I know this must be delicious! I'm featuring it this weekend at Savoring Saturdays - I hope you'll be able to come share with us again, Audrey!
Audrey says
Thanks so much, Raia! I'm eating another apple and cinnamon dessert as we speak :) I'll be sure to share it once it makes it up on my blog. Thanks for the party and for the feature!
karen says
this looks like a recipe right up my alley, I must try this! thanks for sharing and visiting!
Audrey says
Thanks so much, Karen! Enjoy it :)
Kay says
Can you use coconut flour in this beauty?
thanks so much!!
Audrey says
Hi Kay, do you mean use coconut flour in place of almond flour? If so, I'd use 1 cup coconut flour + 1/2 cup shredded coconut or some nuts just to give it a bit of a coarser/crumbly texture. A mix of coconut and almond/another nut flour would work well too.