Although we already had a vegan crunchy red berries on the blog, I had yet to do another apple, which is the most classic. This new version is much richer and sweeter, in fact it is one of the best desserts I have tasted in a long time.

The apple crisp is also known as apple crisp in the United States or apple crumble in the United Kingdom and the recipe is vegan except for the butter, which on this occasion we have replaced with coconut oil.



Para el relleno:

  • 450 g de manzanas (1 libra)
  • 1/4 taza de azúcar moreno, de coco o panela (4 cucharadas ó 20 g)
  • 1 cucharada de harina de arroz integral
  • 1 cucharada de zumo de limón
  • 1/2 cucharadita de canela en polvo
  • La ralladura de medio limón (opcional)

Para la capa de arriba:

  • 1/2 taza de copos de avena (50 g), sin gluten si es necesario
  • 1/2 taza de harina de arroz integral (70 g)
  • 1/4 taza de azúcar moreno, de coco o panela (4 cucharadas ó 20 g)
  • 2 cucharadas de aceite de coco derretido, ver notas si no quieres usar aceite
  • 1/2 cucharadita de canela en polvo


  1. Preheat oven to 180º or 350ºF.
  2. Peel the apples, remove the core and cut them into half moons (see photo).
  3. Place all the filling ingredients in a large bowl and stir until well combined.
  4. Pour the filling into a baking dish. We used a 9 1/4 x 6 x 2 inch (23 x 15 x 5 cm) rectangular one, but you can have other sizes.
  5. In the same In a large bowl, add the ingredients for the top layer and stir until well combined.
  6. Spoon over the apple layer, covering it completely.
  7. Bake for about 40 minutes or until golden brown. Let cool slightly before serving. We serve it with coconut cream, but It is also very tasty with ice-cream or alone.
  8. You can store leftovers in an airtight container in the fridge for 4-5 days and reheat or eat cold.


  • If you don’t want to use oil, you can substitute it with water or vegetable milk.
  • Any type of apple can be used, we use Gala apples, which are red.
  • The Brown rice flour can be exchanged in the same proportion for buckwheat flour in any recipe and in this particular one, I think it could be substituted for any other type of flour, although I have not tried it.
  • Instead of sugar, any other sweetener could be used.
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