This recipe was shared with us years ago by Jackie of the Vegan Diet, but we have since adapted it a little bit. We thought it could use just a little more spice, and some clarity in the ingredients and method. So today we’re updating this Maple ‘n Spice Apple Crisp recipe and adding some helpful tips in case you want to adapt it!
Vegan Maple ‘n Spice Apple Crisp With Many A-peeling Options
Apple crisp is very flexible in terms of modifications. Here are some tips for safe substitutions:
Apples – Granny Smith offer a nice tart contrast. If you use another good baking apple, keep in mind that the result will be notably sweeter. If you want to use less maple syrup on the apples, then substitute a sweeter baking apple for the Granny Smiths, like Gala, Braeburn, or Honeycrisp.
Starch – Really, any type of starch will do. The original recipe calls for arrowroot, but tapioca starch and cornstarch also work great in apple crisp recipes.
Sweetener – You can substitute another liquid sweetener for the maple syrup, if desired. But keep in mind that it will alter the flavor.
Oats – If you don’t have rolled oats on hand, quick oats will also work well. Quick oats actually work well in crisp topping and soften more readily when baked.
Flour – All-purpose flour will work best, but in a pinch, you can use whole wheat flour, oat flour, or a gluten-free flour blend. Avoid using coconut flour, because it will cause very dry results.
Oil – I like to use melted coconut oil in crisp toppings for the richest flavor, but you can use your favorite baking oil. Almost any neutral-tasting type will work well.
Special Diet Notes: Maple ‘n Spice Apple Crisp
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, refined sugar-free, vegan, and vegetarian.
- 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
- Preheat your oven to 350°F.
- 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.
- 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.
- Cover the dish with aluminum foil and bake the apples for 35 minutes.
- While the apples bake, put the oats, flour, remaining 1 teaspoon cinnamon, and salt in a medium bowl and whisk to combine.
- 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.
- When apples are done baking, uncover them, stir, and then flatten them down. Sprinkle the oat mixture evenly over top.
- Bake, uncovered, for 25 to 30 minutes, or until the topping is crisp.
More Dairy-Free Recipes for Crisp Lovers
Maple Walnut Pear Crisp
Peach Crisp Parfaits with No-Bake Topping
Fresh Cherry Crisp with Buttery Topping
