Dairy-Free Apple Crisp

Have you been searching for the perfect dairy-free apple crisp that doesn’t compromise on flavor? I’ve got you covered! This recipe uses coconut oil instead of butter, creating a golden, crispy topping that rivals any traditional version. I developed this when my sister went dairy-free, and honestly? My whole family now prefers it this way. The coconut oil adds a subtle richness that pairs beautifully with cinnamon-spiced apples, and it bakes up perfectly crispy every single time.

Prep Time	15 minutes
Cook Time	40 minutes
Total Time	55 minutes
Servings	8 servings
Difficulty	Easy
Calories	~280 per serving (est.)

How To Make Dairy Free Apple Crisp Recipe

A. Essential Equipment

Here’s what you’ll need to make this easy apple crisp:

• 9×13 inch baking dish
• Large mixing bowl
• Sharp knife and cutting board
• Measuring cups and spoons

B. Ingredients (with Substitution Table)

For the Apple Filling:

• 6 cups sliced apples (about 6 medium apples)
• 2 tablespoons coconut sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

For the Crisp Topping:

• 1 cup old-fashioned rolled oats
• ¾ cup all-purpose flour
• ½ cup chopped pecans
• ½ cup coconut sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup coconut oil, melted

Ingredient	Substitution	Note
Coconut oil	Vegan butter	Works great, less coconut flavor
All-purpose flour	Almond flour or 1:1 GF blend	Makes it gluten-free
Coconut sugar	Brown sugar or maple sugar	Any works perfectly
Pecans	Walnuts or almonds	Use your favorite nut
Old-fashioned oats	Quick oats	Certified GF if needed

C. Instructions

1. Preheat your oven to 350°F and lightly grease your 9×13-inch baking dish with a bit of coconut oil.
2. Prepare the apples by peeling (if you prefer—I often leave the skins on for extra fiber!), coring, and slicing them into ¼-inch thick pieces. Toss them in the baking dish with coconut sugar, lemon juice, cinnamon, and nutmeg until evenly coated.
3. Make the crisp topping by combining oats, flour, chopped pecans, coconut sugar, cinnamon, and salt in a large bowl. Pour in the melted coconut oil and stir until the mixture looks crumbly and everything’s evenly moistened. You’ll see it clump together slightly—that’s exactly what you want!
4. Sprinkle the topping evenly over the apples, making sure to get coverage all the way to the edges. Don’t pack it down—just let it sit loosely on top for maximum crispiness.
5. Bake for 40-45 minutes until the topping is golden brown and the apple filling is bubbling around the edges. The smell will be absolutely incredible, trust me!
6. Let it cool for 10 minutes before serving. I know waiting is hard, but this allows the filling to thicken up a bit so it’s not too runny.

Tips & Notes for Success

Baking Tips

• Choose the right apples: I love mixing Granny Smith with Honeycrisp for the perfect sweet-tart balance. Granny Smiths hold their shape beautifully while baking!
• Slice apples evenly: Try to keep your slices uniform so they cook at the same rate. I learned this after ending up with some mushy pieces and some too-firm ones.
• Use refined coconut oil if you don’t want any coconut flavor. Unrefined works great if you enjoy that subtle tropical note!
• Make-ahead option: Assemble everything up to step 4, cover tightly, and refrigerate for up to 24 hours before baking.

Troubleshooting

• Topping isn’t crispy? Make sure your coconut oil is fully melted and mixed in. Also, don’t cover the dish while baking—you need that dry heat for crispiness.
• Apples too firm? Some varieties take longer to cook. If your apples aren’t tender after 45 minutes, cover with foil and bake another 10-15 minutes.
• Too much liquid? Next time, drain off any excess juice from the apples after tossing them with sugar and spices.
• Topping browning too fast? Tent loosely with foil for the last 15 minutes of baking.

Variations

• Make it gluten-free: Use certified gluten-free oats and your favorite 1:1 gluten-free flour blend. I’ve tested this with Bob’s Red Mill, and it works perfectly!
• Add more texture: Toss in some pumpkin seeds or sunflower seeds with the pecans for extra crunch.
• Spice it up: A pinch of ground ginger or cardamom adds wonderful warmth alongside the cinnamon.
• Berry twist: Replace 2 cups of apples with fresh or frozen cranberries for a tart kick—perfect for holiday gatherings!
• Individual servings: Divide everything among 8 ramekins and reduce baking time to 25-30 minutes.

More Related Recipes

If you loved this vegan apple crisp, you’ll want to try these other plant-based desserts:

• Dairy-Free Peach Cobbler – perfect for summer when peaches are at their peak
• Vegan Pumpkin Pie – my go-to for Thanksgiving that everyone requests
• Coconut Oil Chocolate Chip Cookies – another amazing dairy-free treat
• Gluten-Free Berry Crumble – works with any fruit you have on hand

Conclusion

This dairy free apple crisp has become my most-requested fall dessert! It’s proof that you don’t need butter to create something absolutely delicious. Serve it warm with your favorite dairy-free vanilla ice cream, and watch it disappear. Let me know how yours turns out!

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