Vegan Apple Crisp With Coconut Sugar – Cozy, Simple, and Delicious

This is the kind of dessert that makes your kitchen smell like home. Warm apples, a cinnamon-kissed oat topping, and a touch of caramel sweetness from coconut sugar—no dairy, no fuss, just comfort. If you love apple pie but want something easier and lighter, this crisp hits the sweet spot.

It’s a great make-ahead dessert for gatherings, but also simple enough for a weeknight treat. Serve it warm with a scoop of dairy-free vanilla ice cream, and it becomes an instant favorite.

Vegan Apple Crisp With Coconut Sugar - Cozy, Simple, and Delicious

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings 6 servings

Ingredients

  

• For the apple filling:
• 6 medium apples (about 2 to 2.5 pounds), peeled, cored, and sliced 1/4-inch thick
• 1/3 cup coconut sugar
• 1 tablespoon lemon juice
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1 teaspoon pure vanilla extract
• 2 teaspoons cornstarch or arrowroot starch
• Pinch of fine sea salt
• For the crisp topping:
• 3/4 cup old-fashioned rolled oats
• 3/4 cup almond flour (or finely ground blanched almonds)
• 1/2 cup coconut sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 1/3 cup coconut oil or vegan butter, melted
• 1/3 cup chopped pecans or walnuts (optional)

Instructions

 

• Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square baking dish or a similar 2-quart baking dish.
• Prep the apples. Peel, core, and slice them into even 1/4-inch slices. Thinner slices cook more evenly and soften nicely.
• Make the filling. In a large bowl, toss the apples with coconut sugar, lemon juice, cinnamon, nutmeg, vanilla, cornstarch, and a pinch of salt. Mix until the apples look glossy and evenly coated.
• Transfer the apple mixture to the baking dish. Spread it out so the apples sit in an even layer.
• Mix the topping. In a medium bowl, combine the oats, almond flour, coconut sugar, cinnamon, and salt. Stir in the melted coconut oil or vegan butter until the mixture looks like slightly damp sand. If using nuts, fold them in.
• Top the apples. Sprinkle the oat mixture evenly over the apples, covering most of the surface but leaving a few small gaps for steam to escape.
• Bake for 35–45 minutes, until the topping is golden brown and the filling is bubbling around the edges. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
• Cool for 10–15 minutes before serving. This helps the juices thicken, so your servings hold together.
• Serve warm with dairy-free vanilla ice cream, coconut whipped cream, or a drizzle of warm oat milk.

What Makes This Recipe So Good

• Rich flavor with simple ingredients: Coconut sugar adds a deep, caramel-like sweetness that pairs beautifully with apples and cinnamon.
• Just the right texture: Tender apples underneath, with a crisp, oat-y top that stays crunchy without being too heavy.
• Completely dairy-free and vegan: Coconut oil or vegan butter brings the buttery feel without the dairy.
• Flexible and forgiving: Works with several apple varieties and pantry staples, and it’s easy to adjust the sweetness.
• Make-ahead friendly: You can assemble it in advance and bake right before serving, or bake and reheat later.

Ingredients

• For the apple filling:
• 6 medium apples (about 2 to 2.5 pounds), peeled, cored, and sliced 1/4-inch thick
• 1/3 cup coconut sugar
• 1 tablespoon lemon juice
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1 teaspoon pure vanilla extract
• 2 teaspoons cornstarch or arrowroot starch
• Pinch of fine sea salt
• For the crisp topping:
• 3/4 cup old-fashioned rolled oats
• 3/4 cup almond flour (or finely ground blanched almonds)
• 1/2 cup coconut sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 1/3 cup coconut oil or vegan butter, melted
• 1/3 cup chopped pecans or walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square baking dish or a similar 2-quart baking dish.
2. Prep the apples.

   Peel, core, and slice them into even 1/4-inch slices. Thinner slices cook more evenly and soften nicely.

3. Make the filling. In a large bowl, toss the apples with coconut sugar, lemon juice, cinnamon, nutmeg, vanilla, cornstarch, and a pinch of salt.

   Mix until the apples look glossy and evenly coated.

4. Transfer the apple mixture to the baking dish. Spread it out so the apples sit in an even layer.
5. Mix the topping. In a medium bowl, combine the oats, almond flour, coconut sugar, cinnamon, and salt.

   Stir in the melted coconut oil or vegan butter until the mixture looks like slightly damp sand. If using nuts, fold them in.

6. Top the apples. Sprinkle the oat mixture evenly over the apples, covering most of the surface but leaving a few small gaps for steam to escape.
7. Bake for 35–45 minutes, until the topping is golden brown and the filling is bubbling around the edges.

   If the top browns too quickly, tent loosely with foil for the last 10 minutes.

8. Cool for 10–15 minutes before serving. This helps the juices thicken, so your servings hold together.
9. Serve warm with dairy-free vanilla ice cream, coconut whipped cream, or a drizzle of warm oat milk.

How to Store

• Room temperature: Keep covered on the counter for up to 1 day if your kitchen is cool.
• Refrigerator: Store in an airtight container for 4–5 days. The topping will soften slightly but still tastes great.
• Reheat: Warm individual portions in the microwave for 30–60 seconds, or re-crisp the whole dish in a 325°F (165°C) oven for 10–15 minutes.
• Freeze: Freeze baked crisp (cooled) for up to 2 months.

  Thaw overnight in the fridge and reheat at 325°F until hot and bubbly.

Why This is Good for You

• Apples bring fiber and antioxidants: They help support digestion and offer natural sweetness without a heavy sugar load.
• Coconut sugar has a richer flavor: It contains small amounts of minerals and has a lower glycemic index than regular sugar, which may help reduce blood sugar spikes.
• Oats and nuts add wholesome fats and fiber: The topping is satisfying and provides a bit of protein and crunch.
• Dairy-free comfort: Using coconut oil or vegan butter makes this easier on those with dairy sensitivities while keeping the classic crisp vibe.

Pitfalls to Watch Out For

• Apples too thick or too thin: Very thick slices may stay firm; paper-thin slices can turn mushy. Aim for about 1/4-inch.
• Skipping the starch: Cornstarch or arrowroot helps the filling thicken. Without it, you may end up with watery juices.
• Greasy topping: Add the melted fat gradually.

  If it looks overly oily, sprinkle in a tablespoon more oats or almond flour.

• Uneven browning: If your oven runs hot, cover loosely with foil partway through to prevent burning while the apples finish cooking.
• Too sweet or not sweet enough: Apples vary. Taste a slice from the filling and adjust the coconut sugar up or down by 1–2 tablespoons before baking.

Variations You Can Try

• Gluten-free, certified: Use certified gluten-free oats to keep it safe for those with celiac disease or gluten sensitivity.
• Maple twist: Swap 2 tablespoons of coconut sugar in the filling for pure maple syrup for a more syrupy, warm flavor.
• Ginger pear blend: Use half apples and half pears, and add 1/2 teaspoon ground ginger.
• Extra-crispy topping: Add 2 tablespoons shredded coconut or 1 tablespoon flaxseed meal for extra texture.
• Nut-free option: Skip the nuts and add sunflower seeds or more oats for crunch.
• Cardamom lovers: Replace half the cinnamon with ground cardamom for a fragrant, cozy twist.

FAQ

What apples work best for apple crisp?

For the best texture and balanced flavor, use a mix. Try Honeycrisp or Pink Lady for structure, plus a tart variety like Granny Smith.

Mixing types gives you a nice sweet-tart profile and avoids a mushy bake.

Can I use brown sugar instead of coconut sugar?

Yes. Use the same amount. The flavor will be slightly different—more molasses, less caramel—but it still works perfectly.

Do I have to peel the apples?

Not necessarily.

If you like a more rustic feel, leave the skins on. Just note the texture will be chewier, and some people prefer the classic peeled texture.

How do I make the topping clump more?

Add 1–2 tablespoons more melted coconut oil or vegan butter, and squeeze the mixture with your hands to form small clumps before sprinkling it on. Chilling the topping for 10 minutes can also help.

Can I reduce the sugar?

Absolutely.

Cut the coconut sugar by 1–2 tablespoons in both the filling and topping. If your apples are very tart, keep a bit more sugar in the filling to balance the flavor.

What if I don’t have almond flour?

Use oat flour instead. You can make it by blending rolled oats in a blender until fine.

The texture will be slightly different but still delicious.

How do I know it’s done?

Look for bubbling juices around the edges and a golden, crisp top. A fork should slide easily into the apples without resistance.

In Conclusion

This Vegan Apple Crisp with Coconut Sugar is simple, nostalgic, and full of cozy flavor. It’s the kind of dessert that works for holidays, dinner parties, or a quiet night at home.

With a warm cinnamon apple base and a crunchy oat topping, it tastes indulgent without being heavy. Keep it flexible, switch up the spices, and make it your own. Once you see how easy it is, you’ll come back to it all season long.