Vegan Apple Crisp


I remember when I first became aware there was such a thing called apple crisp. And it wasn’t at home. It was in my elementary school lunchroom. This exotic dessert was warm and sweet and cinnamon-y, with this outrageously crispy topping…so way over and above apple pie. It made an impact on me!

I am sure the recipe originated in somebody’s grandma’s kitchen. Most warm apple desserts do πŸ˜‰ But, I was ever after held captive by that crispy sweet crust of oats and pecans and brown sugar atop those sweet-tart warm apples.

I hope you enjoy this version, from America’s Test Kitchen, slightly modified by the substitution of vegan margarine for the butter called for in the original recipe:

Apple Crisp


ΒΎ cup all-purpose flour
ΒΎ cup pecans, chopped fine
ΒΎ cup oats, rolled
Β½ cup brown sugar, light
ΒΌ cup sugar
Β½ tsp. cinnamon
Β½ tsp. salt
8 tbsp. Earth Balance, non-dairy baking stick, melted and cooled

1 Β½ cups apple cider
1 tbsp. lemon juice
4 pounds apples, golden delicious, peeled, cored, halved and cut into 1/2 inch-thick wedges
β…“ cup sugar
ΒΌ tsp. cinnamon
2 tbsp. Earth Balance, non-dairy baking stick
1. Preheat oven to 450 degrees fahrenheit . Set oven rack in middle position. Mix together topping with margarine until moistened and crumbly.

2.Bring cider to simmer in 12-inch skillet over medium heat and cook until reduced to 3/4 cup, about 7 minutes. Transfer to liquid measuring cup and stir in lemon juice.

3.Toss apples with sugar and cinnamon in bowl. Melt butter in now-empty skillet over medium heat. Add apples and cook, stirring often, until they begin to soften and become translucent, 10 to 15 minutes. (do not fully cook apples). Off heat, gently stir in cider mixture.


4.Transfer apple mixture to 13 x 9 inch casserole dish (or individual dishes as shown), sprinkle evenly with topping, breaking up any large chunks.


Bake until fruit is tender and top is deep golden brown, about 20 minutes.


5.Reheat in 425 degree oven until slightly warm, about 5 minutes.

Serving suggestion:  Top with vanilla non-dairy ice cream and this fantastic

vegan caramel sauce

from our fellow blogger, Larice at


Oh, yeah!!!



  1. This looks so good! I’m gonna try it with a different type of nut because I’m allergic to pecans and I’ll let you know how it turns out! Also, thank you for sharing the caramel sauce recipe! I needed a good one!

  2. Beautiful! I was already hungry before I saw this but now…. I was just looking for new blogs to follow and it never occurred to me that it would be a great idea to look for fellow vegans to introduce me to new recipes! Looking forward to checking out more of your blog

    1. Welcome, Chloe! There are loads of recipes on my blog, eight years worth! And I am always here to answer any questions about vegan cooking πŸ™‚ Thanks for the kind comments πŸ™‚

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