Dare I say this is the best oil-free vegan apple crisp? I dare! If you are looking for a cozy, comforting dessert that feels indulgent but is actually made with wholesome ingredients, you’ll love this oil-free apple crisp.
This recipe comes from Dreena’s Kind Kitchen, and in this book, I call it Charming Apple Crisp, because that’s it is! Charmingly simple and delicious.
The recipe is is completely oil-free, vegan, and refined sugar-free, yet it manages to be richer and more satisfying than a traditional butter-heavy crumble.
In fact, I’ll go out on a limb: this is even better than apple pie!
When I was developing this recipe, my testers absolutely raved about it. My own family was actually disappointed when I finished the testing phase because they didn’t want the constant supply of this crisp to end! It’s the perfect balance of tender, spiced apples and a crunchy, buttery-tasting oat topping.
Why You’ll Love This Oil-Free Vegan Apple Crisp
- Whole Food Ingredients: Instead of processed oils or vegan butter, we use coconut butter (or your can substitute raw cashew butter) for a rich, melt-in-your-mouth texture. I developed this recipe to be nut-free for people, as many oil-free vegan desserts use nut butters. But if you prefer not to use coconut butter, then please substitute raw cashew butter (better than roasted).
- Naturally Sweetened: Pure maple syrup and just a touch of coconut sugar are used for a deep, caramel-like sweetness.
- The Texture: The arrowroot powder creates a silky, “juicy” sauce for the apples that rivals any bakery filling.
- Dietary Friendly: It is naturally vegan, oil-free, and can easily be gluten-free if you use certified GF oats and oat flour.
I hope you and your loved ones enjoy this oil-free vegan apple crisp as much as my recipe testers did, and as much as my family does! Please share how you make it your own in the comments. x Dreena
Oil-Free Vegan Apple Crisp
I guarantee this will become a favorite dessert for you. My testers raved about it, and my own family was sad when I was finished with my testing for it. It’s better than any butter or oil-based crisp—and even better than apple pie!
Ingredients
Fruit Mixture
- 1/4 cup pure maple syrup
- 1 tablespoon arrowroot powder or organic cornstarch
- 1/4 cup water
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg and/or ground cardamom
- 1/8 teaspoon sea salt
- 5 cups peeled cored, and thinly sliced apples
- 3-4 tablespoons raisins or dried cranberries optional
- 1 1/2 tablespoons coconut sugar
Instructions
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Preheat the oven to 350°F. Have ready a 9-inch glass baking dish.
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For the topping, in a mixing bowl combine the coconut butter and maple syrup and stir well. Add the oats, coconut sugar, oat flour, and salt and mix until crumbly.
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For the fruit mixture, in a large bowl, whisk together the maple syrup and arrowroot. Add the water, lemon juice, cinnamon, nutmeg, and salt and whisk again. Stir in the sliced apples and raisins, if using, and toss to coat.
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Sprinkle the coconut sugar in the bottom of the baking dish. Distribute the apple filling in the baking dish, pouring the juices over the top. Add the crisp topping, distributing it evenly over the apples. Bake for 30–35 minutes, until the apples are soft, using a sharp knife to pierce through the apples to test for doneness at 30 minutes. Remove from the oven and let cool a little before serving.
Notes
Serving Suggestions: Serve topped with Dessert Cashew Cream (recipe in Dreena’s Kind Kitchen) or a dollop of non-dairy yogurt or non-dairy ice cream.
