I fell hard for Barb’s Pikes Peak Spiked Apple Crisp and created my own take on it. The result was so good it disappeared in less than 24 hours — and yes, I’m using the royal “we.”
I wanted the apple filling to be exceptionally tender and almost jammy, so I decided to shred the apples. Shredding breaks them down quickly and gives a soft, cohesive texture that contrasts beautifully with a crunchy streusel. With a simple swap of coconut oil for butter in the topping, this became a nearly entirely vegan dessert: Vegan Boozy Shredded Apple Crisp.
I didn’t peel my apples, but you can if you prefer. If you skip peeling, make sure to clean them well; peeling them after shredding is not recommended. This crisp is comfort food at its finest and makes an excellent dessert or a decadent breakfast treat.
Vegan Boozy Shredded Apple Crisp
By Jennifer Field
Shredded apples cook down into a jammy, tender filling that pairs perfectly with a crunchy, spiced streusel topping. A splash of liqueur boosts flavor without overpowering the fruit.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Ingredients
For the Apples
- 6 sweet-tart apples (peeling optional). Choose varieties that soften when baked, such as Golden Delicious or Braeburn.
- 2 Tablespoons Grand Marnier
- 2 Tablespoons Frangelico
- 1 Tablespoon sugar (such as raw or turbinado)
- 1 Tablespoon cornstarch or flour (optional, helps thicken the juices)
- ½ teaspoon apple pie spice (or a mix of cinnamon, nutmeg, and a hint of allspice)
- Pinch of salt
For the Streusel
- ¾ cup dark brown sugar
- ½ cup all-purpose flour
- ½ cup rolled oats
- ¼ cup toasted hazelnuts, finely chopped (optional)
- Pinch of salt
- ¼ teaspoon apple pie spice
- ½ cup coconut oil (solid or firm; substitute butter if not vegan)
Instructions
Prepare the Apples
- Wash the apples thoroughly. If you prefer not to peel them, dip each apple in boiling water for about 10 seconds and then scrub under running water to remove any wax coating. If you want peeled apples, wash and peel them before shredding.
- Quarter each apple, remove the core, then shred the quarters using a food processor fitted with a coarse shredding disc, or shred by hand with a box grater.
- Place the shredded apples in a baking dish. Add both liqueurs, the sugar, cornstarch (if using), apple pie spice, and a healthy pinch of salt. Toss gently to combine and distribute the seasonings evenly.
- Preheat the oven to 350°F (175°C).
Make and Bake with the Streusel
- In a bowl, combine the dark brown sugar, all-purpose flour, rolled oats, chopped hazelnuts (if using), salt, and apple pie spice.
- Cut the coconut oil into the dry ingredients with your fingers or a pastry cutter until the mixture is evenly moistened and holds together in clumps rather than appearing dry and floury.
- Spread the streusel evenly over the shredded apples.
- Bake for 45 minutes to 1 hour, or until the streusel is golden brown and the apples are bubbling and soft. Oven times vary; look for bubbling juices and a nicely browned topping.
- Allow the crisp to cool for a few minutes before serving so the filling sets slightly. Serve warm with a scoop of vegan ice cream (coconut milk–based works well) or a spoonful of whipped coconut cream for extra indulgence.
Enjoy!
Super comforting and delicious, this Vegan (or optionally non-vegan) Boozy Shredded Apple Crisp delights with extreme contrast between a soft, jammy filling and a crisp, crunchy streusel. It’s an ideal dessert for a cozy evening or a special brunch—give it a try and adjust spices or nuts to your taste.
Thanks for joining me for this recipe revisit. Whether you make it exactly as written or adapt it to your pantry, I hope it becomes a favorite. Have a lovely day and happy baking!