Gluten-free Apple Crisp
Gluten-free Apple Crisp- Made with whole grain oats and almond flour, this dairy-free apple crisp is the perfect autumn treat. (vegan)
I have to give major props to all the people out there who make their apple pies from scratch because that takes commitment. Commitment that I personally lack. An apple crisp, however, I can get down with.
The topping comes together in one bowl, takes like the worlds best granola and happens to pair beautifully with tender baked apples and melty vanilla ice cream. Be still, my heart.
Vegan and Gluten-free Apple Crisp Ingredients
- Apples– technically any kind of apples will work but I find granny smith and honeycrisp taste the best and hold their shape well after baking. If you’re not into apple skins, feel free to peel them before chopping. Otherwise, it isn’t required.
- Pure Maple Syrup– This is my go-to sweetener because it’s packed with antioxidants, tastes good and I always have it on hand. That said, you can easily replace it with honey or agave nectar, if desired.
- Water or Apple Juice– Adding a few tablespoons of liquid to the apples helps them bake faster and release their juices. Apple juice is more flavorful but water will do the job if you don’t have apple juice.
- Coconut Oil– Melted coconut oil helps lock in moisture as the apples bake (in addition to keeping them covered) to ensure that they don’t dry out. It also provides moisture in the crisp topping and keeps it from burning.
- Lemon Juice– Just a bit of lemon juice prevents the apples from turning brown.
- Vanilla Extract– Always a must in my baking book.
- Rolled Oats– Traditional rolled oats provide a nice chewy texture to the crisp topping so I recommend sticking with that variety.
- Oat Flour– To keep this crisp gluten-free, we’re using a combination of oat flour and almond flour. I prefer to buy oat flour that has been professional milled (as it has the finest texture) but you can easily make your own using a food processor or blender. Just measure out 1/2 cup rolled oats then blend to a fine crumb.
- Almond Flour– Almond flour is essential for the dough-like texture that the crumble has prior to baking. It provides moisture and flavor while preventing the dreaded gumminess that comes from using oat flour on its own.
- Ground Cinnamon– Because what are baked apples without cinnamon? If you want more spice you also add ground ginger and/or cloves.
- Coconut Sugar– Coconut sugar amps up the sweetness of the topping while also adding a hint of caramel flavor. Brown sugar would make the best substitute here.
- Salt– A hint of salt offsets the sweetness in the best way possible.
- Pecans– While technically optional, I love the texture and flavor that chopped pecans add to the topping. You could also use walnuts or almonds, or just leave them out altogether.
Tips for the Best Apple Crisp
- Dice the apples evenly. You want to make sure they are chopped about the same size for uniform cooking.
- Bake the apples first. Because I like my apples in chunks (rather than thinly sliced), they do take a little longer to cook. Baking them for about 20 minutes with a piece of aluminum foil or parchment paper wrapped over top helps lock in the moisture so that they cook faster. They should be tender when poked with a fork before you add the topping.
- Baked uncovered once you add the topping. Once the apples are tender, you’ll add the topping then bake it again (uncovered) so that it gets nice and golden with a crispy texture.
Still want more apple recipes?
- Easy Stovetop Cinnamon Apples
- Baked Apple Cinnamon Oatmeal
- Fluffy Apple Cinnamon Pancakes
- The Ultimate Fall Salad
- Roasted Acorn Squash and Apple Soup
- Gluten-free Apple Cinnamon Bread
- Detoxifying Green Apple Smoothie
Gluten-free Apple Crisp
For the Apple Filling
- 2 lbs apples, cored and diced, such as honey crisp or granny smith
- 2 tablespoons pure maple syrup
- 2 tablespoons water or apple juice
- 2 tablespoons melted coconut oil
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon juice
For the Crisp Topping
- 1 cup rolled oats
- 1 cup almond flour
- ½ cup oat flour
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- ¼ cup coconut sugar
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- ½ cup chopped pecans (or walnuts)
- Preheat the oven to 350°F. Lightly grease an 8x8" baking dish.
- To the baking dish, add the diced apples, coconut oil, maple syrup, ground cinnamon and lemon juice. Add two tablespoons of water or apple juice. Stir until evenly coated. Cover the dish with foil or parchment paper then transfer to the oven and bake for 25-30 minutes, or until apples are firm but tender on the inside.
- Meanwhile prepare the crisp topping by combining all of the ingredients together in a large bowl. Stir until everything is evenly combined then set aside.
- Remove the baking dish from the oven. Carefully distribute the crisp topping over the top so that all of the sides are covered. Return to oven, uncovered, for an additional 25-30 minutes. The top should be golden brown when done.
- Allow to cool for 10-15 minutes before serving. Serve with vanilla ice cream and caramel sauce (optional), and enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.