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Today’s apple crisp recipe is one for The People, whomever those people may be. Need a Vegan Apple Crisp? Check. How about a naturally sweetened, refined sugar-free apple crisp? Double check. Gluten free apple crisp? Healthy apple crisp? DELICIOUS APPLE CRISP that you can devour with friends or alone in front of your refrigerator, quiet and at peace with the world? Check, check, and check!

The BEST apple crisp I ever baked! Vegan Apple Crisp with Pecan Oat Topping. EASY, healthy, and gluten free recipe made with coconut oil and maple syrup. @wellplated {clean eating approved}

Fruit crisps and I are old pals. They are one of the fastest, easiest desserts to throw together before dinner—this vegan apple crisp topping takes less than 5 minutes to prep—and they bake in the perfect amount of time to serve hot out of the oven when you are ready for dessert.

In the spirit of full disclosure, I didn’t set out to make this a vegan apple crisp or a gluten free apple crisp, or really anything other than ridiculously yummy.

As fall fortune would have it, however, it turns out that this apple crisp recipe, my absolute favorite fruit crisp to date, happens to be all of the above, and it’s healthy too! (If you prefer a little butter in your apple crisp instead, try my Crock Pot Apple Crisp.)

Vegan Apple Crisp with the BEST Pecan Oat Topping. Easy, healthy, and gluten free! This recipe is made with coconut oil and maple syrup, so it’s clean eating approved. @wellplated

I will warn you: backing away from this vegan apple crisp is a feat of physical and mental prowess that exceeds the abilities average mortals.

If you can stop at one spoonful of the crunchy, toasty, cinnamon-spiced perfection that is this vegan apple crisp, you are made of stronger stuff than I.

You may also be a super hero, in which case, call me. I have a particularly stubborn pot soaking in my sink, and I would love your assistance polishing it clean.

OMG this is the BEST Vegan Apple Cranberry Crisp! Easy, healthy, and gluten free recipe. @wellplated

About This Apple Crisp Recipe

I made this vegan apple crisp with a blend of my beloved Honeycrisp apples and Granny Smith, but any firm baking apple will do nicely.

If you have apple picking on your autumn agenda (or just need another excuse to eat apple crisp), this healthy apple crisp recipe is the perfect way to polish off your haul (this Apple Bread, Apple Pie Filling, and Apple Turnover are also delicious). For another healthy vegan recipe, try this Apple Smoothie.

The vegan apple crisp topping is a blend of oatmeal, almond meal, flaked coconut (adds extra addictive toastiness, not a coconut flavor, so if you are coconut adverse, fear not), maple syrup, cinnamon, and coconut oil.

Mix the topping up in a single bowl, then “quality test” it by taking a bite before sprinkling it over the apples. You will be very, very happy that you did.


Looking for a gluten-free topping? Try my Gluten Free Apple Crisp or Blackberry Crisp instead.

The BEST Vegan Apple Crisp. Easy, healthy recipe with pecans, oatmeal, coconut oil, and maple syrup. Gluten free and clean eating approved! @wellplated

The final touch that launches this vegan apple crisp to the superlative “best apple crisp of your life” is a handful of dried cranberries.

Last fall, my friend Conor tossed a handful into his homemade apple pie (in honor of his wife Kate, a cranberry fiend), and when I tasted a bite, I knew that I’d eaten something special.

One year later, I still remember how lovely the cranberries’ chewy, sweet pop was paired with the apple filling, so I followed suit and added them to this vegan apple crisp too. Aren’t they just the prettiest little jewels?

More Fruit Crisp Recipes

Award-winning Vegan Apple Crisp with Pecan Oat Topping. BEST healthy apple crisp and it’s gluten free too! @wellplated

Pull out your forks, friends. This might be an apple crisp for “The People” but you are going to want to fight for the biggest scoop, before the rest of “the people” beat you to it!

Vegan Apple Crisp

4.88 from 24 votes
Easy Vegan Apple Crisp. Healthy apple crisp made with coconut oil, maple syrup, juicy apples, and lots of warm spices. Simple, gluten free, and DELICIOUS.

Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour

Servings: 8 servings


For the Apple Filling:

  • 4-5 large crisp apples (about 2 pounds; I like a mix of sweet and tart, such as Honeycrisp and Granny Smith)
  • 1/2 cup reduced-sugar dried cranberries optional
  • 3 tablespoons pure maple syrup or honey if the crisp does not need to be vegan
  • 1 tablespoon cornstarch
  • Zest of 1 lemon
  • 1 tablespoon  freshly squeezed lemon juice
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon nutmeg it’s an amazing flavor upgrade to grate your own nutmeg. I use this zester to do it.

For the Crisp Topping:


  • Place a rack in the center of your oven, then preheat the oven to 350 degrees F. Peel and core the apples, then cut them into 1-inch chunks.
  • In the bottom of a 9×9-inch baking dish or other 2-quart casserole dish, mix together the apples, cranberries, maple syrup, cornstarch, lemon zest, lemon juice, cinnamon, ginger, and nutmeg. Set aside.
  • In a medium bowl, prepare the topping: Stir together the oats, nuts, almond meal, coconut, cinnamon, and salt. Drizzle the oil and maple syrup over the top, then use a spatula to combine until the dry ingredients are evenly moistened. Sprinkle the topping over the filling.
  • Bake the crisp for 45 to 50 minutes, or until the filling is bubbling and the top is golden. Check at the 30-minute mark—if the crisp starts browning too quickly, lightly tent it with foil, then continue baking as directed. Let rest for 5 to 10 minutes. Serve warm, topped with vanilla ice cream or Greek yogurt (dairy free if needed).


  • *I prefer rolled oats over quick oats because they have a better, crunchier texture. Quick oats will lead to a mushier topping.
  • **To make your own almond meal, pulse whole, raw almonds in the food processor until they form fine crumbs. Do not overprocess or you will have almond butter instead.
  • *** I prefer unsweetened coconut in this recipe to keep it naturally sweet, but the recipe will also work with sweetened flaked coconut (also called baker’s coconut).
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
  • The crisp can be prepped up until the point where it goes into the oven 1 day ahead. Cover tightly and store in the refrigerator. When ready to bake, let stand at room temperature 30 minutes, uncover, then bake as directed.


Serving: 1(of 8)Calories: 315kcalCarbohydrates: 33gProtein: 4gFat: 18gSaturated Fat: 7gFiber: 8gSugar: 23g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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  1. So so good – blew our minds away. Modifications: Filling: kept the peels and eliminated sugar and used orange instead of lemon (what we had) and no cranberries; Topping: used half the sweetener and oil and made up liquid with water.5 stars

  2. I made this crisp, but used fresh cranberries.
    It was do good, people were fighting over who would get the last piece!!
    I will definitely make this again.
    YUM5 stars

    1. Absolutely delicious! Definitely my new favorite dessert. The coconut and dried cranberry pair wonderfully with the apple!5 stars

    1. Hi Danielle! I haven’t tested this recipe without the coconut, but you likely could. If you decide to experiment, let me know how it goes!

  3. This is so delicious! I made this and was instantly raving about it – highly recommend! I was worried that since it is vegan it might lack flavor but it’s the complete opposite. I also loved the cranberries as an added touch. *I did use quick oats because I didn’t have rolled oats and it was a little softer but still amazing.*5 stars

    1. Hi Shay! I’ve only tested this recipe as written, so I wouldn’t be able to advise if you could use frozen apples. If you decide to experiment, let me know how it goes!

  4. I omitted the cranberries as my teenagers don’t like dried cranberries. I also left the skin on the apples as I wasn’t sure if I was supposed to peel the apples. In looking closer at your picture maybe that is where I went wrong. I also wasn’t sure if it was 2 pounds of apples before or after taking the cores out. I had small apples from my neighbor’s apple tree. I thought the amount ginger was too strong. I ate mine with vanilla ice cream which helped to tame the ginger.4 stars

    1. Hi! Personally I prefer the texture of apples in desserts to be peeled, but the skin can be left on. I would have weighed the apples with the cores in. But leaving the cranberries out, likely affected the taste as well. Thanks for the feedback!

  5. This apple crisp was very straightforward to make and turned out beautifully. It’s gotten rave reviews and is going to be a staple of my fall recipe lineup. It pairs well with vanilla oat milk ice cream, too!5 stars

  6. I need to be able to freeze the apple potion of my apple crisp dessert, so that I prepare and then put it all together on the day of my event. Would it be possible to do that with this recipe? If so how would you recommend I do it?

    1. Hi Corri, I don’t believe it would work to freeze the apples, cranberries, maple syrup and spices before cooking them. It would be better to cook them first then freeze them. It would be similar to the method for my apple pie filling: Hope this helps!

  7. Hi Erin, I have been using your method for a couple of years now. I love it and it is always a crowd pleaser. I don’t always use the almond meal and I never use the coconut and it is consistently delicious. Thank you for this recipe!5 stars

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