This delicious Sugar-Free Apple Crisp is the ultimate guilt-free dessert. Full of clean and healthy ingredients, you won't want to miss this one! This easy-to-make recipe is the ultimate fall vegan dessert!
Who doesn't love a good easy dessert? There is something to be said about taking as little time as possible to make a dessert and having it be a total stunner. This Sugar-Free Apple Crisp is easy to make, comes together in less than an hour, and will wow all of your friends and family. I think that this apple crisp lasted in my house for about one day before it was all gone. The crunchy, crispy topping paired with the sweet, soft apples is delicious, top it with a vegan vanilla ice cream and you are in heaven!
One of the things that I love most about these types of recipes is that you can eat right away. With pie, it can be a challenge to wait for it to be cool enough to slice and then you are left with messy slices and it's hard to make it pretty. This dish is beautifully rustic in every sense of the word and you just take a big spoon and scoop it out into bowls. You really can't go wrong with this!
The ingredients in this recipe are all pantry staples!
- Honeycrisp Apples
- Monkfruit Brown Sugar Sweetener
- All-Purpose Flour
- Vanilla Extract
- Vegan Butter
- Whole Oats
Please see the recipe card for quantities.
Preheat oven to 350°F. Dice the apples, I like to leave the skin on the apples, that is where all the nutrients are at! In your cast iron skillet, add the diced apples, ½ cup of the monk fruit brown sugar, ¼ cup of all-purpose flour, vanilla extract, salt, and spices. Toss to combine.
For the crumble topping, in a separate bowl whisk together the remaining flour, monk fruit brown sugar, and cinnamon. Cut in the vegan butter using a pastry cutter or fork until the mixture becomes super crumbly. Stir in the oats. Sprinkle the topping over the filling in the cast iron skillet.
Bake for 45 minutes or until the topping is golden brown and the apple juices are bubbling around the edges. Let cool for 5-10 minutes before serving.
Scoop into bowls and top with sugar-free vegan vanilla ice cream and serve immediately.
Hint: If you don't have a cast-iron skillet, you can make this in a 9x13 inch baking dish as well!
Different Sugar-Free Sweetener options:
You can sub any type of sugar-free sweetener that you want in this apple crisp. You can make this sugar-free apple crisp with Splenda for another option. This sugar-free apple crisp can also be made with stevia. If you aren't diabetic but want to use a clean sugar option, feel free to make this sugar-free apple crisp with maple syrup, you won't have to use as much and it will fit perfectly in the whole food plant-based diet.
If you are looking to make this sugar-free apple crisp keto, one of the things you will want to look out for is the oats and the all-purpose flour. You can replace them both in this recipe and make this apple crisp recipe without oats and with almond flour.
- Tart - If you prefer the tart flavor in sweets, feel free to use granny smith apples and half the monk fruit sweetener.
- Deluxe - Add some salted caramel on top to make it fancy!
Check out this other delicious Fall recipe!
Equipment can have a big impact on how a recipe turns out. I have said it on here so many times but I really do live and breathe by my cast iron skillet. It is durable, versatile, and easy. It is the perfect all-purpose pan. However, if you don't have a cast-iron skillet, feel free to make this in a 9x13 inch baking pan, you will not have to adjust proportions.
Cover leftovers and store them in the refrigerator for up to 5 days.
These ingredients don't stand up well to freezing.
To make dicing the apples an easy and quick process, I recommend using this apple slicer. First, slice the apples and then cut them into thirds. It will cut your time in half!
Sugar Free Apple Crisp
- 10 medium apples
- ½ cup Monk Fruit Brown Sugar Sweetener
- ¼ cup all-purpose flour
- 1 teaspoon Vanilla Extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup all purpose flour
- ¾ cup monk fruit brown sugar sweetener
- 1 teaspoon ground cinnamon
- ½ cup vegan butter
- 1 cup old-fashioned whole oats
- Preheat oven to 350°F. Dice the apples, I like to leave the skin on the apples, that is where all the nutrients are at! In your cast iron skillet, add the diced apples, ½ cup of the monk fruit brown sugar, ¼ cup of all-purpose flour, vanilla extract, salt, and spices. Toss to combine.
- For the crumble topping, in a separate bowl whisk together the remaining flour, monk fruit brown sugar, and cinnamon. Cut in the vegan butter using a pastry cutter or fork until the mixture becomes super crumbly. Stir in the oats. Sprinkle the topping over the filling in the cast iron skillet.
- Bake for 45 minutes or until the topping is golden brown and the apple juices are bubbling around the edges. Let cool for 5-10 minutes before serving.
- Scoop into bowls and top with sugar-free vegan vanilla ice cream and serve immediately.
- The majority of the sugar listed in the nutritional facts comes from the natural sweetness of the apples. While apples do have sugar in them, Apples score relatively low on both the glycemic index and the glycemic load scales, meaning that they should cause a minimal rise in blood sugar levels. Apples have a minimal effect on blood sugar levels and are unlikely to cause rapid spikes in blood sugar
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove