Celebrate fall with this delightful dairy free apple crisp! Made with simple ingredients, this dessert is easy to throw together. Perfect for any occasion, from Thanksgiving dessert to weekend baking fun with the family.
Here’s what you’ll need to make this recipe, along with selected ingredient notes:
- Dairy free butter – I like using Country Crock Plant Butter Sticks with Avocado Oil for this recipe, but you can use any dairy-free butter of your choice.
- Oats – You’ll ideally want rolled oats (sometimes called old fashioned oats) for this recipe, though instant oats will also do in a pinch. Do not use steel cut oats for this recipe; they are too tough for apple crisp topping.
- Dairy-free ice cream (not pictured) – While not necessary for this recipe, if you’d like to add a topping of dairy free ice cream, here are some recommendations: Planet Oat Vanilla (oat milk base), So Delicious Very Vanilla (cashew milk base), Favorite Day Vanilla Bean (Target’s brand with an almond milk base), or Oatly Vanilla (oat milk base).
You’ll find the full recipe amounts and instructions at the bottom of the post, but here’s a helpful overview with photos.
After you preheat your oven and grease your baking dish, start by grabbing a large bowl. Add your sliced apples, sugar, lemon juice, flour, and cinnamon. Toss everything together.
Set that aside while you prepare the topping. In another bowl, mix together the brown sugar, flour, oats, baking powder, and salt. Then cut in the butter. You can use a pastry cutter, or you can mix in the chunks of butter by hand. You want to get it to the point where it looks sandy and there are no more than a few chunks of butter that are bigger than a pea.
Return to your filling – toss it together one more time, then pour it into the baking dish. Spread the topping over the apples.
Bake that for about 45 minutes, and you’ve got a decadent dessert waiting for you! You can eat this as-is, or with a scoop of dairy-free vanilla ice cream on top.
Here are some common questions that may come up as you prepare this recipe:
The best apples for baked desserts like apple crisp are those which hold their shape and don’t turn too mushy with baking. These include Honeycrisp, Granny smith, Spencer, Jonagold, Braeburn, Mutsu, and Pink Lady. Gala apples are also OK if you can’t find the other varieties.
For optimal food safety, store apple crisp in the refrigerator for up to 5 days. If you plan to eat it the day that you bake it, though, you can leave it out at room temperature for that day.
Yes. You can freeze before or after baking. I prefer to freeze after baking, and then just reheat in the oven until the filling is warm and the topping is crisp again. You can freeze before baking as well and bake directly from frozen; you may need to extend the cooking time slightly.
Allergens in this Recipe
Disclaimer: I’ve identified potential allergens below but as always, check the ingredients and labels to verify for yourself. There’s always I chance I may miss something or that a manufacturer has changed formulations.
As written, this recipe is dairy free and egg free.
This recipe may contain nuts and soy, depending on your choice of dairy-free butter. If you choose an option that does not contain these ingredients, then your apple crisp will also be nut free and soy free.
This recipe does contain wheat/gluten, in the flour in the topping. You can make this wheat-free/gluten-free by substituting a gluten-free all purpose flour blend in place of the standard all-purpose flour, as well as ensuring your oats are certified gluten free (these are often grown near wheat, so you’ll need certified gluten free options to be safe).
More Apple Recipes
Searching for more dairy free apple recipes? Try one of these tasty options:
I hope you enjoy this dairy free apple crisp as much as my family does! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Dairy Free Apple Crisp
For the filling:
- 2 lbs apples, peeled and sliced
- 3 tbsp granulated sugar
- 1 tbsp lemon juice
- ½ tbsp all-purpose flour
- 1 tsp ground cinnamon
For the topping:
- ⅔ cup brown sugar
- ½ cup all-purpose flour
- ½ cup rolled oats
- ¼ tsp baking powder
- ¼ tsp salt
- ⅓ cup dairy-free butter
Preheat the oven to 350 degrees F. Grease an 8×8 baking dish.
In a large bowl, prepare the filling: Combine the apples, granulated sugar, lemon juice, flour, and cinnamon. Stir to toss together and set aside for now.
In another bowl, prepare the topping: Mix together the brown sugar, flour, oats, baking powder, and salt. Cut in the dairy-free butter with a pastry cutter, or just mix in chunks of dairy-free butter by hand until there are only pea-sized or smaller pieces left in the topping.
Toss the bowl of apple filling mixture again with a spoon, then pour into the prepared 8×8 dish. Spread the prepared topping over the apples.
Bake in the oven at 350 degrees for 40-50 minutes, or until the topping is a golden brown. Let cool slightly in the pan, then enjoy still warm.
- This recipe makes 6-8 servings. The nutrition analysis below is based on 6 servings. If served as 8 servings instead of 6, the nutrition facts will be less.
Nutrition analysis (approximate per serving): 336 calories, 10.5 g fat, 4.5 g saturated fat, 225 mg sodium, 61 g carbohydrate, 3 g fiber, 43.5 g sugar, 2.5 g protein, Vitamin D: 0%, Calcium: 4%, Iron: 6%, Potassium: 4%
Share: What’s your favorite way to use apples in the fall? If you tried this recipe, what did you think?
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