Imagine the aroma of warm chai spices mingling with tender baked apples on a crisp autumn evening. That’s the magic of Vegan Chai Spiced Apple Crisp—a dessert that transforms simple ingredients into something extraordinary. This isn’t just any apple crisp; it’s a celebration of fall flavors with an unexpected twist that will have everyone asking for seconds.
Why This Recipe is Awesome
What makes this Vegan Chai Spiced Apple Crisp truly special is how it elevates the classic apple crisp with aromatic chai spices.
The familiar comfort of cinnamon gets exciting new companions—cardamom, ginger, cloves, and star anise—creating a complex flavor profile that’s both nostalgic and novel. This dessert is entirely plant-based without sacrificing any richness or satisfaction. The topping achieves that perfect balance of crunch and tenderness using coconut oil instead of butter.
Plus, it’s incredibly forgiving for beginners and adaptable to what you have on hand. The hands-on time is minimal, but the impression it leaves is memorable—especially when topped with a scoop of vegan vanilla ice cream melting into the warm spiced apples.
Equipment needed: 9×13 baking dish, mixing bowls, measuring cups, measuring spoons, knife, cutting board
Vegan Chai Spiced Apple Crisp
Ingredients
- For the Chai Spiced Apple Filling:
- 8 medium apples preferably a mix of tart and sweet varieties like Granny Smith and Honeycrisp, peeled, cored, and sliced
- 3 tablespoons maple syrup
- 2 tablespoons lemon juice
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground black pepper enhances the chai flavor
- 2 tablespoons cornstarch or arrowroot powder
- For the Crisp Topping:
- 1 1/2 cups rolled oats use certified gluten-free if needed
- 3/4 cup almond flour or other nut flour
- 1/2 cup chopped nuts walnuts, pecans, or almonds work beautifully
- 1/3 cup coconut sugar or brown sugar
- 1/4 teaspoon salt
- 1/2 cup melted coconut oil
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with coconut oil.
- Prepare the apple filling by combining the sliced apples, maple syrup, and lemon juice in a large bowl. Toss gently to coat the apples evenly.
- Create your chai spice blend by mixing the cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper in a small bowl. Sprinkle over the apple mixture and stir to distribute the spices evenly.
- Add the cornstarch to the spiced apples and toss until no dry white spots remain. This will help thicken the juices as the apples bake.
- Transfer the apple mixture to your prepared baking dish, spreading it out in an even layer.
- Make the crisp topping by combining the rolled oats, almond flour, chopped nuts, coconut sugar, and salt in a medium bowl. Mix well.
- Pour in the melted coconut oil, maple syrup, and vanilla over the dry ingredients. Stir until everything is moistened and clumps begin to form.
- Sprinkle the topping evenly over the apples, covering the entire surface. Don’t press it down—those little gaps allow steam to escape.
- Bake for 40-45 minutes until the topping is golden brown and the apple filling is bubbling around the edges. If the topping starts browning too quickly, loosely cover with foil.
- Allow to cool for at least 15 minutes before serving, as this helps the filling set up and prevents burned mouths!
Notes
- For the best texture, use apples that hold their shape when baked—Granny Smith, Honeycrisp, Braeburn, or Jonagold are excellent choices.
- The chai spice blend can be adjusted to your preference. Love cardamom? Add a bit more. Not a fan of cloves? Reduce or omit.
- This crisp can be assembled up to 24 hours in advance and stored in the refrigerator before baking.
- Leftovers will keep, covered, in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 30-45 seconds or in a 350°F oven for about 10 minutes.
- For extra decadence, try adding 1/4 cup of dried cranberries or golden raisins to the apple filling.
Calories & Nutritional Info
- Calories: Approximately 320 calories per serving
- Fat: 18g (primarily from healthy coconut oil and nuts)
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 4g
- Sugar: 22g (mostly natural from apples)
- This recipe is vegan, dairy-free, and can be made gluten-free by using certified gluten-free oats.
Common Mistakes to Avoid
- Skipping the cornstarch or arrowroot powder – This thickening agent is crucial for creating that perfect saucy consistency in the apple filling.
- Cutting apple slices too thin or too thick – Aim for about 1/4 inch thick slices. Too thin and they’ll turn to mush; too thick and they won’t cook through.
- Over-mixing the topping – Once you add the wet ingredients to the dry, mix just until combined. Over-mixing can make the topping too dense.
- Serving immediately from the oven – Let the crisp rest for at least 15 minutes to allow the juices to thicken and the flavors to settle.
- Using cold coconut oil – Make sure your oil is fully melted for even distribution in the topping mixture.
Alternatives & Substitutions
- Fruit options: Pears work beautifully in place of apples, or try a combination of apples and pears. You could also add berries for a different flavor profile.
- Sweetener alternatives: Replace maple syrup with agave nectar or date syrup. Coconut sugar can be substituted with regular brown sugar.
- Gluten-free version: Ensure you use certified gluten-free oats and consider adding 2 tablespoons of chia seeds to the topping for extra binding.
- Nut-free option: Replace almond flour with oat flour and skip the chopped nuts, adding extra oats and some pumpkin seeds instead.
- Oil alternatives: Melted vegan butter can replace coconut oil for a different flavor note.
- Spice shortcuts: If you have a premade chai spice blend, use 2 tablespoons in place of the individual spices.
FAQs
Can I make this Vegan Chai Spiced Apple Crisp ahead of time?
Absolutely! You can prepare the entire crisp up to 24 hours in advance and refrigerate it unbaked. When ready to serve, simply add about 5-10 minutes to the baking time since you’re starting with cold ingredients. Alternatively, bake it completely, cool, refrigerate, and reheat at 350°F for 20 minutes before serving.
What’s the best way to serve this apple crisp?
While it’s delicious on its own, this crisp really shines when served warm with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream. For breakfast, try it with a spoonful of vegan yogurt and an extra sprinkle of cinnamon.
How do I know when the apples are perfectly cooked?
The apples should be tender when pierced with a fork but still hold their shape. You’ll also notice the filling bubbling around the edges of the dish. If you’re unsure, carefully test a piece from the center of the crisp.
Can I reduce the sugar in this recipe?
Yes! The maple syrup in the filling can be reduced by half, especially if your apples are naturally sweet. In the topping, you can decrease the coconut sugar to 1/4 cup without significantly affecting the texture.
Why did my apple filling turn out watery?
This usually happens when the cornstarch wasn’t fully incorporated or when very juicy apples were used. Make sure to thoroughly mix the cornstarch with the apples until no dry spots remain. For very juicy apples, consider increasing the cornstarch to 3 tablespoons.
Can I use this chai spice blend in other recipes?
Definitely! This blend works beautifully in oatmeal, pancakes, quick breads, or sprinkled on roasted sweet potatoes. Make extra and store it in an airtight container for up to 3 months to add warm flavor to your favorite recipes.
Final Thoughts
This Vegan Chai Spiced Apple Crisp isn’t just a dessert—it’s a warm hug in a baking dish. The combination of tender spiced apples and that irresistible crispy topping creates something magical that transcends its simple ingredients. Whether you’re serving it at a gathering or enjoying it quietly with a cup of tea, I hope this recipe brings as much comfort and joy to your table as it has to mine.
