This gluten-free apple crisp is vegan and date sweetened, and it’s the best thing that’s come out of my kitchen in a while. With only 10 ingredients, it comes together quickly and can be prepped in minutes. While this recipe uses hazelnut butter and meal, these can easily be substituted – see below for more on this.
For some more naturally sweetened seasonal fruit crisps, try my plum crisp with oatmeal streusel, gluten-free strawberry rhubarb crisp, and pear crisp with hazelnuts and chocolate.
Ingredient Notes and Substitutions
- Oats: quick cook oats are better here – if you don’t have any, just pulse rolled oats a few times in a food processor to chop them up a bit.
- Spices: add extra spices like cardamom and cloves if you like lots of spice.
- Coconut oil: another oil that’s solid at room temperature, or butter, can replace the coconut oil if preferred.
- Hazelnut meal: almond meal can be subbed for hazelnut, or use ground sunflower seeds. Make your own hazelnut meal by blending raw hazelnuts in a food processor until a fine meal forms.
- Hazelnut butter: substitute almond, or use sunflower seed butter if you need a nut-free option.
A few notes about the crumble – the topping can burn quite quickly if you leave it in the oven too long, as dates have a tendency to do that, so keep an eye on it. If it is browning too much, loosely cover with a sheet of parchment paper (don’t tuck it in, just lay it over the baking dish) and that should stop it.
I either mash dates with a fork if they’re soft (less dishes) or blend them up in a food processor. If your dates are too hard, soak them in hot water for 30 minutes beforehand.
How to Store
Storage: the crisp will keep for a day, covered, at room temperature. For longer storage, refrigerate in a sealed container for 3-4 days. Note that the topping will soften as it’s stored.
Freezing: transfer the fully cooled apple crisp into an airtight container and freeze for up to three months.
- Add lemon: if the apples you have are very sweet, add the juice of half a lemon to the apple mixture. I suggest using more tart baking apples if they’re available.
- Sweeten to taste: the maple syrup in the apple filling is optional and I don’t usually add it. If you have a real sweet tooth, include it.
- Don’t skip the nut butter: this improves the texture and makes the topping rich and much more flavourful, very similar to a butter streusel but with a nutty twist.
More Apple Desserts
Vegan Apple Cake
Apple Crumble Cake
Apple Crumble Bars
Healthy Baked Apples
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Gluten-Free Apple Crisp
- 1 kilogram apples diced (about ten apples)
- 1-2 tablespoons maple syrup optional
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg*
Hazelnut Oat Crumble Topping
- 70 grams hazelnut meal
- 50 grams quick-cook oats**
- 1 teaspoon cinnamon
- 100 grams soft dates mashed
- 60 grams solid coconut oil
- 50 grams hazelnut butter
- Preheat the oven to 180°C (350°F) and set aside a baking dish (mine was about 30cmx20cm).
- Core and dice the apples and place them into the baking dish. Add the maple syrup (if using) and spices, and mix until the apples are coated.1 kilogram apples, 1-2 tablespoons maple syrup, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg*
- To make the crumble, mix the hazelnut meal, oats, and cinnamon in a bowl. Add the mashed dates, coconut oil, and hazelnut butter, and use your hands to mix until a crumble forms.70 grams hazelnut meal, 50 grams quick-cook oats**, 1 teaspoon cinnamon, 100 grams soft dates, 60 grams solid coconut oil, 50 grams hazelnut butter
- Top the apples with an even layer of crumble, and bake for 40-45 minutes, or until the apples are cooked and the topping is golden. Serve warm with a little non-dairy yogurt, coconut whipped cream, or ice cream.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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