Whether you call this Vegan Chai Spiced Apple Crisp a crisp or a crumble, it is truly flavorful & delicious! With a homemade chai spice mix in both the apple filling and crumble topping, this is the most comforting twist on this classic Fall dessert.
If you have been a longtime SGTO follower, then you KNOW apple desserts are truly my favorite. Last year we made my viral apple pie cookies along with my favorite gooey apple fritter bread, one pot apple butter, and these easy baked cinnamon sugar apples.
This year, I wanted to share my personal twist on a few classics- starting with this Vegan Apple Crisp!
Ingredient & substitution notes:
- Apples: I prefer using a mix of peeled & sliced Honeycrisp and Gala apples for this crisp. Other apple varieties that also work are Cortland, Empire, or Granny Smith.
- Chai spice mix: While I love the combo of spices in my homemade chai spice mix, you can totally use a store-bought chai spice mix instead.
- Just note, if swapping with a store-bought mix you'll likely have to add ¼ teaspoon of salt to the mixture as that's not commonly in a chai spice mix but is added to mine.
- Oats: You'll want to use rolled oats for this recipe to get the best crunchy apple crisp topping. To make this a true "apple crumble" just omit the oats.
- Lemon juice: This is SUPER important to help the apples maintain their texture and give a slight tartness to the filling. Don't skip it and remember fresh lemon juice is always best!
How to make vegan apple crisp
Make the chai spice blend
I prefer to make the chai spice blend first by adding all the ingredients to a bowl and whisking them together. It makes it way easier to mix it into the apple filling and crisp topping later!
Make the apple crisp topping
Add the flour, oats, brown sugar, and chai spice blend to a bowl and whisk together. Then, add in the softened butter. It's super important to use very soft, but not melted, vegan butter for the right texture.
Then, cut the butter into the dough using a pastry cutter, fork, or even a food processor until you have a crumbly mixture. Set aside.
Make the apple filling
Start by peeling, coring, and slicing the apples. Then, add them to your greased 8*8 inch baking dish.
Immediately add in the sugar, flour, chai spice mix, and lemon juice and stir together until the apples are coated.
Assemble the apple crisp & bake
Sprinkle the crisp topping on top of the baking dish full of apples. Then, add the dairy-free apple crisp to the oven and bake at 350F for 40-45 minutes.
The apple chai crisp is done when the topping has browned and is crunchy, the apples are soft, and the sides are bubbling and thick.
Remove the crisp from the oven, then serve warm with a big scoop of vegan vanilla ice cream on top!
FAQ & Tips:
Can I make this apple crisp gluten-free?
Of course! The only ingredient you'll need to swap out is using a 1:1 gluten-free flour mix. Otherwise, just double-check that your oats are certified gluten-free.
How do I serve this apple crisp?
My favorite way to serve apple crisp is always with a big scoop of vegan vanilla ice cream and a dash of ground cinnamon on top!
However, you can also serve it with a drizzle of my vegan salted caramel or vegan whipped cream for a fun twist.
How do I store this vegan apple crisp?
Apple crisp is truly best the day it is baked as that's when the filling will be warm and gooey and the topping will be crispiest.
That being said, you can store the crisp in a closed container in the fridge for 2-3 days or in the freezer for up to 1 month. Just reheat to enjoy!
I can't wait for you to try this eggless, dairy-free, & Vegan Chai Spiced Apple Crisp! With the perfect gooey apple filling and crunchy crisp topping, it is a Fall & Thanksgiving baking staple. Enjoy!
More vegan apple desserts you will love:
If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!
Vegan Chai Spiced Apple Crisp
Chai Spice Mix:
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon cardamom
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper optional, for a kick of spice
Apple Crisp Topping:
- ½ cup all-purpose flour
- ½ cup light brown sugar
- ½ cup rolled oats
- 1 ½ teaspoons chai mix *made above
- 6 Tablespoons softened vegan butter
- 4-5 small apples peeled & sliced into 1 -inch pieces, I used a mix of Honeycrisp and Gala
- ⅓ cup white cane sugar
- 1 ½ Tablespoons all-purpose flour
- 1 Tablespoon fresh lemon juice about ½ lemon, juiced
- 2 teaspoons chai mix *made above
- Preheat the oven to 350F and lightly grease an 8 by 8 inch baking dish. Set aside.
Make the chai spice mix:
- Add the ground cinnamon, cardamom, nutmeg, ginger, cloves, salt, & pepper to a small bowl and whisk together. Set aside.
Make the crisp topping:
- Add the all-purpose flour, brown sugar, rolled oats, and 1 ½ teaspoons of the chai mix to a mixing bowl and whisk together.
- Then, add the vegan butter to the bowl. Cut the butter into the dough using a pastry cutter, fork, or even a food processor until you have a crumbly mixture. Set aside.
Make the apple filling:
- Peel, core, and cut the apples into 1-inch slices. Then, add the apple slices to the greased 8 by 8 inch baking dish.
- Add the sugar, flour, lemon juice, and 2 teaspoons of the chai mix to the dish of apples. Then, stir everything together until the apples are coated.
Assemble and bake:
- Top the apple filling with the crumbled crisp topping until the apples are covered.
- Then, add to the oven and bake for 40-45 minutes. The crisp is done when the topping has browned and is crunchy, the apples are soft, and the sides are bubbling and thick.
- Remove the crisp from the oven and serve warm with a big scoop of vegan vanilla ice cream on top. Enjoy!
- Apple crisp is truly best the day it is baked as that's when the filling will be warm and gooey and the topping will be crispiest.
- That being said, you can store the crisp in a closed container in the fridge for 2-3 days or in the freezer for up to 1 month. Just reheat to enjoy!