Vegan Maple 'n Spice Apple Crisp
Prep time
Cook time
Total time
This sweet crisp has a crumbly, granola-like topping. It's still very dessert-like, but we won't tell if you have it for breakfast!
Serves: 8 servings
  • 4 pounds Granny Smith apples, peeled, cored, halved and cut in ¼ inch-thick slices
  • 1½ tablespoons lemon juice
  • 1 tablespoon arrowroot, tapioca, or non-GMO cornstarch
  • 2 teaspoons + 1 teaspoon ground cinnamon, divided
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground ginger
  • Pinch ground cloves
  • ½ cup + 2 tablespoons maple syrup, divided
  • 1½ cups rolled oats (use certified gluten-free, if needed)
  • ⅓ cup all-purpose flour (can sub gluten-free all-purpose flour)
  • ⅛ teaspoon salt
  • 2 tablespoons oil
  • 1 teaspoon vanilla extract
  1. Preheat your oven to 350°F.
  2. Place the sliced apples in a large bowl. Add the lemon juice, starch, 2 teaspoons cinnamon, allspice, ginger, and cloves, and toss until the apples are coated and no starch is visible.
  3. Transfer the apple mixture to a 9x13-inch or 9x9-inch baking dish and level it out. Evenly drizzle the ½ cup maple syrup over top.
  4. Cover the dish with aluminum foil and bake the apples for 35 minutes.
  5. While the apples bake, put the oats, flour, remaining 1 teaspoon cinnamon, and salt in a medium bowl and whisk to combine.
  6. In a small bowl, whisk together the remaining 2 tablespoon maple syrup, oil, and vanilla. Add the maple mixture to the oat mixture and stir with a fork until well combined and crumbly.
  7. When apples are done baking, uncover them, stir, and then flatten them down. Sprinkle the oat mixture evenly over top.
  8. Bake, uncovered, for 25 to 30 minutes, or until the topping is crisp.
Recipe by Go Dairy Free at