Can I use other fruits for crisps?

Yes! Try using pears, peaches, or berries instead of apples. Or, experiment with different combinations of fruits!

Do I need to peel the apples?

We recommend peeling the apples as the skin is tough and can be difficult to bite and chew.

This recipe already contains nuts! However, if you’re feeling extra nutty, feel free to add more.

The Best Gluten Free Apple Crisp

Description

Celebrate fall with the best gluten free apple crisp recipe you’ll ever make! It’s warm and soft in the center, crisp and buttery on top, and ready in minutes! Dairy-free option.

Ingredients

Units Scale

Filling

5 medium apples, core removed, peeled and sliced (about 4 to 5 cups or 700 grams)
2 teaspoon fresh lemon juice
1/4 cup to 1/3 cup raw cane sugar (adjust to desired sweetness)
1 Tablespoons gluten free all purpose flour or gluten free oat flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup maple syrup

Topping

1 cup (95 grams) gluten free rolled oats
1/2 cup (70 grams) gluten free all purpose flour or gluten free oat flour
1/2 cup coconut palm sugar (see notes)
Optional – 1/3 cup chopped nuts
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Pinch sea salt
1/2 cup unsalted butter, melted (regular or plant-based) or refined coconut oil, melted

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Instructions

Preheat the oven to 350 degrees F.
Prepare the filling by placing the sliced apples in a large baking dish or pie pan and drizzle with lemon juice.
In a small bowl, whisk together the raw sugar, flour, and cinnamon together; evenly sprinkle the cinnamon sugar mixture over the sliced apples.
Drizzle the maple syrup evenly over the apples. Set aside.
In a large mixing bowl, prepare the topping by whisking together the rolled oats, flour, coconut palm sugar, optional chopped nuts, cinnamon, baking powder, baking soda and salt. Add the melted butter or oil and mix with a spatula or fork until the mixture is moist, but crumbly.
Spread the topping evenly to fully cover the apples or cover the apples as much as possible.
Place the pan in the oven and bake for 35 to 45 minutes or until the top is golden brown and edges are bubbling. If the top is browning too quickly and the apples are not tender, loosely cover the pan with aluminum foil and continue baking.
Serve as is or top with whipped cream. Once cooled, store in the fridge tightly covered for up to 4 days.

Notes

Substitute Tips – Brown sugar or golden monk fruit sweetener may be substituted for coconut palm sugar.

Prep Tips – Using honey crisp apples may result in a sweeter crisp than other apple varieties. Dark metal bakeware has a tendency to bake more quickly, but ceramic takes longer to heat up but bakes more evenly.

Storage Tips – Freeze the crisp once it’s baked. Bake the crisp in a freezer-safe pan or transfer the cooked and cooled crisp to a freezer safe container. Wrap tightly with plastic wrap, then a layer of aluminum foil. Freeze for up to three months.

Prep Time: 15 minutes
Cook Time: 35 to 45 minutes
Category: baking
Method: oven
Cuisine: American

Nutrition

Serving Size:
Calories: 369
Sugar: 37.8 g
Sodium: 60 mg
Fat: 13.3 g
Saturated Fat: 8.4 g
Carbohydrates: 60 g
Fiber: 3.9 g
Protein: 2.7 g
Cholesterol: 34.9 mg