Apple season is in full swing and this Cinnamon Apple Crisp in a Mug is the easiest way to enjoy apple crisp in less than 10 minutes! Layers of apple and gluten-free oat crisp mixed with cinnamon and nutmeg microwaved for 4 minutes and topped with vegan vanilla ice cream for the best Fall gluten-free, vegan, naturally sweetened dessert!
Move over mug cake, there’s a new favorite mug-made dessert in town! Guys, guys, guys… I am so in love with this Cinnamon Apple Crisp in a Mug recipe! It’s so good and SO freaking easy to make. We’re talking 6 ingredients plus dairy-free vanilla ice cream on top, and less than 10 minutes of your time before you get to dig in!
My daughter and I got to go to the apple orchard recently with her preschool class, so of course we came home with bags of apples begging to be used in our favorite apple desserts. I wanted to create something quick and easy that we could make together with the apples we picked, and wow, this apple crisp was the perfect choice.
Last year when we went to the apple orchard I made my Naturally Sweetened Instant Pot Apple Butter and Golden Delicious Cinnamon Applesauce! They both turned out amazing, so if you have a ton of apples, definitely check those recipes out.
All you have to do is combine the crisp later which consists of gluten-free old fashioned oats, oat flour, coconut sugar (or brown sugar), cinnamon, nutmeg, and vegan butter in a bowl. In a separate bowl, stir together 1 diced apple with coconut sugar (or brown sugar), cinnamon, oat flour, and vegan butter.
Place half of the apples in the bottom of the mug, top with half of the oat mixture, add the remaining apples, and then top with the remaining oat layer. Then microwave for 4 minutes. Let it cool slightly, top with dairy-free vanilla ice cream and voila! Done! See?! I told you it was simple 😉
I chose these 6 ingredients because they repeat in the two layers, and they’re readily available pretty much everywhere.
If you don’t have oat flour you can simply grind the oats into flour.
If you don’t want to use butter, you can use coconut oil instead.
Sugar/sugar substitutes that work in this recipe 1:1 are coconut sugar, maple sugar, maple syrup, brown sugar, brown sugar replacement (like Swerve).
This Cinnamon Apple Crisp in a Mug recipe will serve 1, so if you’re making a couple of mugs worth, simply double or repeat the recipe per mug.
I hope you can get out to a local apple orchard and go apple picking this Fall! There’s just something magical about picking your own apples and then coming home and making all of the delicious desserts 🙂
Be sure to leave a comment below down below in the comments section, as well as giving it a ⭐️⭐️⭐️⭐️⭐️ rating so that others can discover this easy mug dessert recipe! Tag me on Instagram, Facebook, or Pinterest!
If You’re a Fan of Mug Desserts…
- 1/4 cup gluten-free old fashioned oats
- 1 tablespoon gluten-free oat flour
- 1 tablespoon coconut sugar (or maple sugar, maple syrup, brown sugar)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon vegan butter, softened but not melted*
- 1 medium apple, diced
- 1 teaspoon vegan butter, melted
- 1 teaspoon coconut sugar (maple sugar or brown sugar)
- 1/2 teaspoon cinnamon
- 1 teaspoon gluten-free oat flour
- dairy-free vanilla ice cream
- Make the crisp topping first. In a bowl, stir together the oats, oat flour, coconut sugar, cinnamon, and nutmeg, then cut in the butter with a fork until well combined. Set aside.
- Next, wash and dice the apple and add it to a separate bowl with the melted butter, coconut sugar, cinnamon, and oat flour. Stir to combine and then spoon half of the apple mixture to the bottom of a large mug.
- Spoon half of the crisp topping over the apples, then add the rest of the apples on top of the crisp layer and finish with the rest of the crisp layer on top. Microwave for 4 minutes. Allow it to cool slightly and then top with dairy-free vanilla ice cream!
*You may swap the butter for coconut oil if desired
**If you're making more than 1 mug, you can double the recipe or just repeat the recipe per mug.