Apple-Pumpkin Crisp
Prep time
Cook time
Total time
Delicious pumpkin spiced crisp topping, with just the right amount of sweetness and richness, atop slightly tart soft apple wedges. Serve it with your favorite non-dairy ice cream, for the perfect fall treat, anytime of day.
Recipe type: Dessert, Breakfast, Snack
Cuisine: Vegan, Gluten-Free, Refined Sugar-Free
Apple Filling:
  • 12 apples, peeled, cored and wedged
  • ½ cup coconut sugar
  • 3 tablespoons chia seeds
  • 1 tablespoon tapioca starch
  • 2 teaspoons ground cinnamon
  • ½ teaspoon fresh grated nutmeg
  • Pinch of Kosher salt
  • Juice of 1 lemon
Pumpkin Crumble Topping:
  • 2 cups gluten-free rolled oats
  • ¾ cup gluten-free flour
  • ¾ cup coconut sugar
  • ¼ cup almonds, roughly chopped
  • ¼ cup pecans, roughly chopped
  • ¼ cup shredded coconut, unsweetened
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon freshly grated nutmeg
  • ½ teaspoon kosher salt
  • 1 ½ teaspoons baking soda
  • ½ cup vegan butter or margarine, such as Earth Balance
  • ½ cup pumpkin purée
  1. Preheat oven to 375°F and lightly grease a 9x13-inch casserole dish with coconut oil or vegan butter.
  2. Peel the apples, and remove the core using an apple wedger. Transfer to a large bowl.
  3. Add the remaining ingredients and stir until the apples are evenly coated. Transfer to the prepared casserole dish.
  4. In the same bowl, combine the crisp ingredients and blend together using your hands.
  5. Evenly spread the crisp topping over the apples with your hands, breaking the mixture into small clumps.
  6. Cover with aluminum foil and bake for 45-50 minutes, until the apple mixture begins to bubble. Remove foil and bake for an additional 10 minutes until golden brown. Allow to cool for at least 15 minutes prior to serving.
  7. Serve warm or at room temperature with a generous scoop of your favorite non-dairy ice cream.
Recipe by David D at