Easy Skillet Apple Crisp

Up close shot of apple crisp with three scoops of ice cream and spoons.

5 from 3 votes

This easy Vegan Gluten-Free Skillet Apple Crisp is the perfect warming fall recipe and tastes just like Grandma used to make! A comfort food classic, get ready for the smell of gooey cinnamon apples wafting through the house!

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Keyword: apple, apples, baked, classic, crisp, dairy-free, dessert, easy, fall recipe, gluten-free, healthy, healthy bowl, homemade, indulge, nut-free, oats, plant-based, recipe, skillet, southern, spices, sweet, traditional, vegan

Servings: servings

Calories: 591kcal

Author: Shanika

Ingredients

FILLING:

6 medium organic Gala apples, sliced (You can keep the skin on or off)
¾ cup full-fat coconut cream/milk
¼ cup organic brown sugar
¼ cup pure maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon ground allspice
⅛ teaspoon ground ginger

TOPPING:

¾ cup organic brown sugar
½ cup organic rolled oats, GF
⅓ cup gluten-free flour (See Notes!)
4 Tbsps vegan butter, partially melted
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

US Customary - Metric

Instructions

TO MAKE THE FILLING:

In a large bowl, add the sliced apples, coconut milk/cream, maple syrup, brown sugar, cinnamon, nutmeg, allspice, ginger, and vanilla, stirring everything together until combined and the apples are completely coated.

TO MAKE THE TOPPING:

In a bowl, add the flour, oats, brown sugar, nutmeg, and cinnamon, stirring until combined. Add the partially melted butter and using a spatula, mix until combined and 'crumbly-like'.

ASSEMBLY:

Preheat your oven to 375 degrees Fahrenheit.
Spoon the coated apples into the bottom of your greased standard square baking dish or skillet and top with topping mixture. Bake for about 35-40 minutes or until apple filling becomes bubbly and topping is golden brown.
Once fully baked, remove from oven and let it cool for 5 minutes or so. Serve warm and enjoy with a scoop of your favorite dairy-free ice cream or coconut whipped cream!
Bon Appetit!

Notes

STORAGE: Best if served on the same day of making crisp. If made ahead of time (a few hours before serving), simply re-warm in the oven at 375 degrees Fahrenheit. Leftovers should be stored in an air-tight container in the refrigerator for 1-2 days.
APPLES: Best apples to use for this crisp are: Granny Smith, Gala, Honeycrisp, Fuji, etc.
COCONUT CREAM: I love using canned coconut cream from Thai Kitchen or Edwards & Sons, however, you can always use canned coconut milk as well and refrigerate it overnight to cream more creaminess.
GLUTEN-FREE FLOUR: To make this crisp GF, simply substitute the flour with GF All-Purpose flour or 1-to-1 GF Baking Flour, which Bob's Red Mill has a great one! Ensure that other ingredients are GF-friendly (i.e. stock, etc.). Also, ensure that the rolled oats are certified-GF.

Nutrition