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Apple crisp. It reminds me of all the apple pie smells I associate with comfort baking and winter. This recipe is so good--I created it for a Vegan friend, and the fact that it has half the fat and calories of traditional crisps makes it even better.

There is no butter or flour in this recipe, yet the apples still bake up soft and almost creamy; the topping gets crisp and nutty and browned with a light sweetness that does not cloyingly detract from the apples. I love to make this in ramekins, but it's just as easy to make it in a small baking dish.

*Recipe includes multiple options for oil and sweetener, see the Substitutions below directions.

Notes: Almond flour is finely milled. Neutral oil is grapeseed.


Ingredients: 4 granny smith apples, 4 tbsp. neutral oil, 1/2 cup rolled oats, 1/2 cup broken pecans, scant 1/3 cup coconut sugar, 1/2 cup almond meal, 1 tsp. cinnamon, 1 tsp. ground ginger, and a pinch of sea salt.

Serves 4.

1. Preheat oven to 350* and spritz two ramekins with cooking spray.

2. Peel, core, slice apples thinly, and set aside.

3. In a medium bowl, stir together oats, pecans, coconut sugar, almond meal, cinnamon, ginger, and salt. Pour over melted coconut oil, stirring to coat well.

4. Fill the ramekins with apples. Halve the crisp topping between the two, covering the top of the apples generously. Alternatively, bake the crisp in an 8x8-inch baking dish.

5. Bake for 25-30 minutes until the apples are soft and the crisp is golden. Cool slightly before serving.


  1. Other oils that work well in this recipe include avocado, coconut, and organic canola oil.

  2. If you aren't eating vegan, brown or white sugar may be substituted for coconut sugar. Otherwise, organic beet sugar or raw cane sugar are also vegan options for sweeteners.

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