Vegan Boozy Shredded Apple Crisp

Recipe by Jennifer Field

Shredded apples cook down into jammy goodness, creating a delightful contrast with a crunchy, coconut-oil streusel. Serve warm with vegan ice cream or whipped coconut cream for extra comfort.

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

Ingredients

For the Apples

• 6 sweet-tart apples (peeling optional). Varieties that soften when baked—such as Golden Delicious or Braeburn—work well.
• 2 Tablespoons Grand Marnier
• 2 Tablespoons Frangelico
• 1 Tablespoon sugar (I used Sugar in the Raw)
• 1 Tablespoon cornstarch or flour (optional; helps thicken juices)
• 1/2 teaspoon apple pie spice (or substitute cinnamon, nutmeg and a hint of allspice)
• Healthy pinch of salt

For the Streusel

• 3/4 cup dark brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/4 cup toasted hazelnuts, finely chopped (optional)
• Heavy pinch of salt
• 1/4 teaspoon apple pie spice
• 1/2 cup coconut oil (solid)

Instructions

For the Apples

1. If you prefer not to peel the apples, dip them briefly in boiling water for about 10 seconds to loosen wax coating, then scrub under running water. If peeling, wash and peel first.
2. Quarter each apple, remove the core, and shred using the coarse shredding disc of a food processor or shred by hand.
3. Place the shredded apples in a baking dish. Add the liqueurs, sugar, cornstarch or flour (if using), apple pie spice, and a pinch of salt. Toss gently to combine so the apples are evenly coated.
4. Preheat the oven to 350°F (175°C).

For the Streusel

1. In a bowl, combine the brown sugar, flour, rolled oats, chopped hazelnuts (if using), salt, and apple pie spice.
2. Cut the coconut oil into the dry mixture with your fingers or a pastry cutter until it resembles coarse crumbs and the flour is no longer dry.
3. Spread the streusel evenly over the shredded apples.
4. Bake at 350°F for 45 minutes to 1 hour, or until the topping is golden brown and the filling is bubbling around the edges. Oven times vary; aim for a deeply fragrant aroma and bubbling juices.
5. Allow the crisp to cool for a few minutes before serving so the juices settle slightly.
6. Serve warm with a scoop of vegan ice cream (coconut milk–based is a good match) or a dollop of whipped coconut cream for a decadent finish.

Notes & Tips

This crisp is forgiving and flexible: you can swap the hazelnuts for chopped pecans or walnuts, or leave nuts out entirely for a nut-free version. If you prefer a stronger boozy note, add a splash more liqueur to the apples before baking, but avoid soaking them—enough to flavor, not saturate. Shredding the apples produces a soft, jammy texture that contrasts beautifully with the crunchy streusel.

Serving Suggestions

Serve warm in bowls or individual ramekins. A scoop of vegan vanilla ice cream and a sprinkle of extra toasted nuts makes it feel celebratory. It also works well as a morning treat—reheat individual portions and top with dairy-free yogurt for a cozy start to the day.