Last week, hubby and I went on a date to an Urban Farm Dinner courtesy of and hosted by our local Whole Foods Markets. Our farm-to-table experience was a first for us. How exciting to see local growers take small spaces in the city and grow organic produce!

My favorite dish was the dessert – a squash and apple bake. I liked it so much I thought I’d try it at home, but since I didn’t have squash I substituted sweet potato to create a Sweet Potato Apple Crisp!

sweet potato apple crisp

This Sweet Potato Apple Crisp is an award-winner!

I made this recipe to bring to my local MOPS group meeting’s breakfast potluck… and! It won the first Silver Spoon award for best recipe of the day! YAY!

So I’m sharing the recipe here because it really is delicious!

I wouldn’t really call this recipe mine – it’s a pretty standard “crisp” recipe I have probably assimilated from various recipes I’ve used over the years! So I can’t pinpoint the original source! For those who like to just throw things together, this is basically apples + sweet potatoes + oatmeal crisp topping.

And for those who need a recipe to follow, I did a second batch so I could figure out how much of everything I used!

Vegan Gluten Free Sweet Potato Apple Crisp Recipe

Vegan Gluten Free Sweet Potato Apple Crisp Recipe

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 18 minutes

Yield: 8 servings

Serving Size: 1 cup


  • Filling:
  • 4 sweet potatoes, peeled and cubed (1/2" cube minimum!)
  • 4 large apples, peeled, cored, and cubed (1/2"-1")
  • 4T brown sugar
  • 2 T cinnamon
  • Crisp Topping:
  • 1-1/2 cup oatmeal
  • 1/2 cup brown sugar
  • 1/3 cup gluten-free flour (whatever you use for baking/pancakes, etc)
  • 1/2 tsp salt
  • 1/2 cup butter substitute (I used Earth Balance), melted
  • 1 carton non-dairy, vegan whipped topping


  1. Filling:
  2. Grease a 9x13 baking dish and then spread sweet potatoes on the bottom. Layer apples on top.
  3. Mix together the sugar and cinnamon and sprinkle evenly over all.
  4. Crisp Topping:
  5. Blend together dry ingredients. Then add melted butter substitute. Mix well.
  6. Crumble by hand over top of apples and potatoes until top is evenly covered.
  7. Bake in preheated 350 degree oven for 1 hour or until potatoes are cooked through.
  8. Serve warm with whipped topping.
  9. Can be reheated.


I put the potatoes on the bottom so they cook through, and so the apples don't get mushy. I made this with butter substitute, but you can use regular butter (same amount) if you're not vegan. (Also regular whipped cream if not vegan).

Perfect for breakfast OR dessert!

There you have it! Yes, I served it for breakfast, but it could easily be a dessert as crisps usually are served.

I didn’t get a photo after the Sweet Potato Apple Crisp was cooked – it just didn’t last that long! :)

sweet potato apple crisp

Have you ever tried mixing veggies with fruit!? Or having dessert for breakfast?

Leave a Comment

  • Sarah December 14, 2014, 11:48 pm


    Just wondering what type of gluten free flour you used?


  • Carrie - Huppie Mama October 20, 2014, 1:50 pm

    This is such a good idea – I love that it could be served for breakfast or lunch. Yum!

  • Nicole February 12, 2014, 12:15 pm

    Do you happen to have the nutritional information for this recipe?

  • Courney October 18, 2013, 11:48 am

    awesome idea!!

  • brett October 15, 2013, 8:35 pm

    um, dessert for breakfast? YES PLEASE!!!!!!!!!