Gluten-Free Apple Crisp Recipe

This dessert is easy enough to whip up on a whim after dinner, but special enough to serve to guests! A sweet and crunchy topping offsets a naturally delicious filing of baked apples. Accentuated by the flavors of vanilla, cinnamon, lemon juice, and oats, this is comfort food at its finest. It’s free from dairy and gluten, so it’s easy on your digestive system. Apples provide fiber, coconut oil offers healthy fats, and cinnamon stimulates your metabolism. This crisp is so nutritious you could eat it for breakfast.

It’s a flexible recipe as well. Mix it up with almond flour or gluten-free flour, and sub pears or stone fruit for the apples  - whatever you have on hand! If you like a sweeter filling, add some coconut sugar to the fruit. We like to keep it simple with just lemon juice, which highlights the subtly sweet flavor of the apples. 

The soluble fiber found in apples is vital to the health of your gut’s microbiome. Research shows that prebiotic fiber from apple pectin may help minimize the risk of obesity and improve the function of the gut barrier. (1) 

We leave the apples unpeeled in this recipe to decrease food waste and increase the antioxidant content of the crisp. (2) If you’re working to cultivate a diet that supports your health goals but you find yourself wanting something sweet, this recipe is for you. 

Comment below to let us know how you made this recipe your own! 

Gluten-Free Apple Crisp Recipe

Serves 6-8 

Ingredients: 

• 3/4 cup certified gluten-free oats

• 3/4 cup almond flour or gluten-free flour blend

• 3/4 cup coconut sugar

• ½ teaspoon sea salt

• 1 teaspoon cinnamon

• 1 teaspoon vanilla extract

• 3/4 cup coconut oil, chilled until firm 

• Juice of half a lemon

• 6 apples, washed, cored, and sliced into ½” chunks 

Directions:

Step 1: Position rack in the center of the oven and preheat to 350 F. Grease a 9” glass casserole dish or baking pan with a small amount of coconut oil.

Step 2: In a large bowl, stir together oats, flour, sugar, salt, and cinnamon. Add coconut oil and vanilla extract and cut ingredients together with a pastry cutter or two forks until the mixture looks sandy. Don’t overmix. Place the topping in the refrigerator while preparing the filling.

Step 3: In another large bowl, toss together lemon juice and apple chunks. Transfer to prepared pan and spread in an even layer. Sprinkle topping over the apples and bake crumble for 45-60 minutes, or until topping is browned and apples are fork-tender. Cover the top of the crisp with foil if it browns too quickly.

Serve apple crisp warm. Dairy-free ice cream, yogurt, or a splash of chilled full-fat coconut milk is a delicious addition! 

Here’s our recipe to make your own coconut yogurt and a recipe that includes a coconut whipped cream that you can use here with your crisp. When I lived in Oregon, I would constantly make this whipped cream to enjoy all the summer berries!

Store crisp in the refrigerator, covered well, for up to three days. Rewarm in the oven or enjoy cold. 

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Bridgit Danner, LAc, FDNP, is trained in functional health coaching and has worked with thousands of women over her career since 2004. She is the founder of Women’s Wellness Collaborative llc and HormoneDetoxShop.com.

Check out her easy 5-Day DIY Detox Guide here!

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