Recipes,  Snacks & Treats

Apple Crisp: The ultimate fall dessert

Despite Colorado skipping fall this week and jumping straight to winter with snow (Sept 8th cmon??), fall will actually be here before we know it! For many, that may mean breaking out all all things pumpkin (PSL, pumkin bread, pumpkin brownies). But let you not forget about apple season and all the wonderful apple creations you can make! This apple crisp was featured in our Labor Day Bake it Forward and it was a hit. The perfect vegan and gluten free recipe for using those in season, cheap and delicious local apples!

An Apple a Day?

While the old wives tale may not be entirely true, apples are a great snack and ingredient! They are full of fiber, vitamin c, and other antioxidants. And not only that, they are delicious! Nothing beats the satisfaction of chomping down on a crisp, yet juicy and sweet apple. Apples are available all year long, but end of summer and fall is the best time to get ripe, juicy apples! Plus they are usually cheaper in season.

There are over 200 varieties grown in the U.S., so if your apple consumption has been limited to red delicious and granny smith its time to branch out. Some of my personal favorites include Pink Lady, Honey Crisp, and Fuji apples. Here’s a list of the 15 most popular apples and suggested uses! For our Bake it Forward order, we used organic gala apples, but other good options for this recipe include Honey crisp or Granny Smith or a combination!

Crisp vs Cobbler?

This apple dessert takes on the classic crisp characteristics. The topping is made mainly from oats and nuts and “crisps” up nicely when baking. The topping does not clump together, but rather you get some in every bit. In contrast, a cobbler has biscuit or batter dropped on top of fruit which puffs up when you cooked. There are also a variety of other similar fruit desserts like crumble and buckles and betties. Who knew?! Read more about them here.

Our apple crisp is a healthy twist on your average crisp cutting back on some of the sugar (the apples have plenty of sweetness themselves!) and replacing all purpose flour with oat flour. We keep this crisp vegan by using room temp coconut oil instead of the traditional butter (but feel free to use butter if that suits your dietary needs). A combination of pecans and walnuts adds depth to the topping and makes for extra texture and flavor.

We of course used apples in this dish, but you could easily modify this with different fruits! You could use other stone fruits such as peaches, plums, and nectarines. Or you could use fresh or frozen berries. No matter how you spin this recipe it will sure to be delicious. Though I will say, adding a scoop of your favorite ice cream is a must;)

After eating a round of this apple crisp after our Bake it Forward delivery, my brother remarked, “This might be your best one yet!” With that praise, it would have been a shame to keep the recipe to myself! I hope you give this apple crisp a try this fall and diversify your pumpkin fall treats. I am confident you will not be disappointed. As always, if you re-create this recipe, write a comment or snap a picture and tag us on instagram, @wholesomeandhappylife !

Apple Crisp

Becca Schulte
This vegan and gluten free apple crisp is the perfect fall dessert! Made with fresh organic apples, oats, nuts, and a combination of coconut sugar and maple syrup, this dessert will be a crowd pleaser.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 8



  • 1/2 cup oat flour *
  • 1/2 cup old fashioned oats gluten free if necessary
  • 1/2 cup pecans/walnuts chopped
  • 1 tbsp chia seeds optional
  • 1/3 cup coconut sugar or brown sugar
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp salt
  • 4 tbsp coconut oil room temp (not melted!)

Apple Filling

  • 5 medium apples **
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla
  • 2 tsp lemon juice
  • 1 tsp cinnamon


  • In a medium mixing bowl, combine all the topping ingredients except the coconut oil. Mix until well combine. Add the room temp coconut oil, and "cut in" the oil so that the oil is well distributed and the mixture is crumbly.
  • Keep the topping in the fridge while you make the filling.
  • Peel, core, and thinly slice your apples and place in your desired baking dish (cast iron, pie dish, 8×8 pan all work).
  • In a small bowl or measuring cup, mix together the other filling ingredients. Pour the mixture over the apples and gently mix together so that all the apples are covered.
  • Spoon a little bit of the topping over the apples and stir in with the apples. Use the rest of the topping to evenly cover the apples.
  • Bake at 375 for 35-40 minutes or until the apples are starting to get bubbly/juicy and the topping is just starting to brown/crisp up.
  • Recommended to eat warm with your favorite vanilla ice cream!
  • Store in the fridge for up to 5 days (but it won't last that long). Enjoy!


* You can buy oat flour, or you can easily make it yourself by blending it in a food processor or blender until you get a fine crumb. 
**We used gala apples, but Honey Crisp, Granny Smith, or a combination of varieties would work as well! If you have large apples, 4 should be sufficient. If small, you may need an extra. 
Keyword apple, apple crsip, crisp, dessert, gluten free, healthy desserts, vegan

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