Apple Crisp
A deliciously crunchy and warm apple crisp that’s gluten-free and dairy-free, featuring juicy apples and a golden oat-packed topping, ready in just 40 minutes.
Ingredients
For the apple filling
- 6–7 medium apples (about 2 1/2 to 3 pounds, a mix of Honeycrisp, Pink Lady, and Granny Smith)
- 1 tablespoon lemon juice (fresh is best)
- 1/3 cup coconut sugar or light brown sugar
- 1 teaspoon pure vanilla extract (for filling)
- 1 1/4 teaspoons ground cinnamon (for filling)
- 1 1/2 tablespoons cornstarch or arrowroot (for thickening filling)
- a pinch fine sea salt (for filling)
- 1 tablespoon gluten-free flour for tossing the apples
- 1/4 teaspoon nutmeg (optional but recommended)
For the crisp topping
- 1 cup certified gluten-free rolled oats
- 1/2 cup gluten-free flour blend choose 1:1 blend with xanthan gum
- 1/3 cup almond flour sub oat flour if nut-free
- 1/2 cup coconut sugar
- 3/4 teaspoon ground cinnamon (for topping)
- 1/2 teaspoon fine sea salt (for topping)
- 1/3 cup chopped nuts (pecans or walnuts, optional) omit for nut-free options
- 6 tablespoons coconut oil or vegan butter (melted and slightly cooled)
- 1 tablespoon maple syrup (boosts caramelization)
- 1/2 teaspoon pure vanilla extract (for topping)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish or 2-quart casserole, placing it on a sheet pan to catch any drips.
- Peel the apples if desired; otherwise, leave skins on for a rustic texture. Core and slice them into 1/4-inch wedges.
- In a large bowl, toss the apple wedges with lemon juice, 1/3 cup coconut sugar, 1 teaspoon vanilla extract, 1 1/4 teaspoons cinnamon, nutmeg, a pinch of salt, and 1 1/2 tablespoons cornstarch, adding 1 tablespoon of gluten-free flour to coat.
Assembly
- Spread the apple mixture evenly into the prepared baking dish and press down gently.
- In another bowl, mix together the oats, 1/2 cup gluten-free flour, almond flour, 1/2 cup coconut sugar, 3/4 teaspoon cinnamon, remaining salt, and nuts if using. Drizzle in melted coconut oil and maple syrup with the remaining vanilla, mixing until clumpy.
- Sprinkle the oat mixture over the apples, lightly pressing it to create clusters.
Baking
- Bake for 35–45 minutes until the topping is golden and the filling is bubbling. Cover with foil if browning too quickly during the last 10 minutes.
- Allow to cool for at least 15 minutes before serving. Serve warm with dairy-free vanilla ice cream or coconut cream if desired.
Notes
Store leftovers covered at room temperature for up to 6 hours or in an airtight container in the refrigerator for 3-4 days. To reheat, bake at 350°F for 10-12 minutes or use an air fryer at 330°F for 5-6 minutes. For freezing, bake first, cool completely, then wrap well to freeze for up to 2 months.