Gluten-Free Apple Crisp

If you are in need of a healthy gluten-free dessert that’s perfect for keeping in your back pocket as a staple recipe, then this Healthy Gluten-Free Apple Crisp is it! This is definitely a staple that every gluten-free foodie needs in their life – and it can be made dairy-free too if needed! It’s super easy to throw together, it’s great to prep ahead of time, and it is SO dang delicious. It’s the perfect recipe to whip out during the holidays, including Thanksgiving and Christmas – serve it with homemade whipped cream or some vanilla ice cream and you are set!

This apple crisp is also naturally sweetened using maple syrup and coconut sugar – and don’t worry – coconut sugar doesn’t taste like coconut because it’s not directly from coconuts – it’s the sap from coconut trees (like maple syrup is from maple trees), so it actually tastes like a golden brown sugar. The combination of the maple syrup with the coconut sugar, rolled oats, pecans, and apples is truly a dream come true.

Download the FREE Autumn Harvest eCookbook below for more seasonal recipes that are gluten-free and dairy-free!

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Nutritional benefits of this recipe

• Apples are rich in fiber, vitamin C, antioxidants, and more. 
• Maple syrup is a natural sweetener (from the sap of maple trees) so it’s healthy and also rich in antioxidants and minerals such as manganese, riboflavin, and copper.
• I use coconut sugar in my desserts, which is natural, lower glycemic, and unrefined. It’s just the dehydrated sap from coconut trees!
• Oat flour is a prebiotic, so it helps our digestive system and gut microbiome.
• Cinnamon is known help keep blood sugar balanced, is rich in antioxidants, is anti-inflammatory and anti-microbial. I recommend using Ceylon instead of Cassia/Saigon/Vietnamese because it is up to 250 times lower in coumarin than the other varieties. The product will specify if the cinnamon is Ceylon, but if it just says “cinnamon” then it’s likely Cassia cinnamon like Saigon or Vietnamese cinnamon.

Ingredients for Gluten-Free Apple Crisp

Apples – I used honeycrisp apples, but you can also use Granny Smith apples.

Oat flour – or you can sub regular flour if desired. I do not recommend using almond flour or coconut flour.

Maple syrup – as a natural sweetener. The maple flavor makes this extra delicious!

Coconut sugar – as the natural sweetener for the streusel topping. Don’t worry – coconut sugar doesn’t taste like coconut because it’s not directly from coconuts – it’s the sap from coconut trees (like maple syrup is from maple trees)! It actually tastes like a golden brown sugar.

Butter – for the streusel topping. I find it important to use a saturated fat for the streusel because it makes sure that it crisps up real nice. If you are dairy-free, then you can substitute coconut oil in place of the butter.

Pecans – This adds a delicious crunch to the streusel topping. Omit if you are nut-free

Rolled oats – for the streusel.

Cinnamon

Nutmeg

Vanilla extract

How to make Gluten-Free Apple Crisp

1. Streusel topping: Mix the ingredients together until it forms a chunky crumb and set aside.
2. Preheat oven to 350ºF. Grease a 9×9 pie dish or baking dish. Set aside.
3. Apple layer: Place the thinly sliced apples in a bowl and toss with the oat flour. Add the maple syrup, ground cinnamon, ground nutmeg, and vanilla extract and combine using tongs.
4. Fill 1/3 cup with the streusel mixture then add to the apple mixture and mix together. This helps absorb some of the extra moisture from the maple syrup.
5. Place the apple mixture into the prepared pan. There is probably maple syrup at the bottom of the bowl – be sure to pour that over top of the apples.
6. Evenly spread the remaining streusel topping over the apples.
7. Bake for 40-50 minutes, or until the topping is golden brown and the filling is bubbling.
8. Remove from the oven and let cool for at least 15-20 minutes. The longer it cools, the thicker the syrup sauce will thicken. Serve with homemade whipped cream or vanilla ice cream.
9. Homemade whipped cream (to make 1 cup): Put 1/2 cup heavy cream into a bowl with 2-4 teaspoons of maple syrup (depending on sweetness preference – I do 3 teaspoons) and whisk on high with a milk frother or electric mixer until thickened. I personally used a milk frother and it takes a few minutes total for a super thick whipped cream.

Modifications and variations

• If you like a lot of streusel topping, then double the streusel recipe.
• You can use regular flour instead of oat flour if desired. I do not advise using almond flour or coconut flour.
• Make the recipe dairy-free by using coconut oil instead of butter – but just be aware there may be a slight hint of coconut flavor unless you use refined coconut oil (if you use refined, please make sure to buy naturally refined).
• Substitute another nut in place of the pecans if needed. Almonds, walnuts, or macadamia nuts would work well.
• Omit the pecans if you are nut-free.

Other recipes you’ll love

Healthier Pumpkin Pie

Baked Pears with Pecan Crumble

Baked Apple Cider Donuts

Healthy No-Bake Pecan Pie Bars

I hope you love this Gluten-Free Apple Crisp! Please be sure to leave a comment and a rating if you give this recipe a try. It means more than you know!

Gluten-Free Apple Crisp

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A healthy apple crisp that everyone will love – it is naturally sweetened with maple syrup and coconut sugar, but it tastes just as delicious as any other! This Gluten-Free Apple Crisp is a perfect staple for the holidays!

• Author: Christine Manes
• Prep Time: 20 minutes
• Cook Time: 40-50 minutes
• Total Time: 0 hours
• Category: dessert, thanksgiving, christmas
• Method: oven

Ingredients

Scale 1x2x3x

Streusel Topping:

4 Tbsp butter (56g), melted (or coconut oil for dairy-free)

3/4 cup chopped pecans (90g)

1/2 cup rolled oats (57g)

1/2 cup oat flour (67g)

1/3 cup coconut sugar (63g)

1 tsp cinnamon (1g)

A few large pinches of salt

Apple layer:

6 cups (600g) thinly sliced honeycrisp apples (peeled if desired, I leave the skin on)

2 Tbsp oat flour (17g)

1/3 cup pure maple syrup (115g)

1 tsp cinnamon (1g)

1/4 tsp nutmeg

2 tsp pure vanilla extract (10mL)

Homemade whipped cream (this makes 1 cup):

1/2 cup heavy cream

2–4 tsp pure maple syrup, to taste

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Instructions

1. Streusel topping: Mix the ingredients together until it forms a chunky crumb and set aside.
2. Preheat oven to 350ºF. Grease a 9×9 pie dish or baking dish. Set aside.
3. Apple layer: Place the thinly sliced apples in a bowl and toss with the oat flour. Add the maple syrup, ground cinnamon, ground nutmeg, and vanilla extract and combine using tongs.
4. Fill 1/3 cup with the streusel mixture then add to the apple mixture and mix together. This helps absorb some of the extra moisture from the maple syrup.
5. Place the apple mixture into the prepared pan. There is probably maple syrup at the bottom of the bowl – be sure to pour that over top of the apples.
6. Evenly spread the remaining streusel topping over the apples.
7. Bake for 40-50 minutes, or until the topping is golden brown and the filling is bubbling.
8. Remove from the oven and let cool for at least 15-20 minutes. The longer it cools, the thicker the syrup sauce will thicken. Serve with homemade whipped cream or vanilla ice cream.
9. Homemade whipped cream (to make 1 cup): Put 1/2 cup heavy cream into a bowl with 2-4 teaspoons of maple syrup (depending on sweetness preference – I do 3 teaspoons) and whisk on high with a milk frother or electric mixer until thickened. I personally used a milk frother and it takes a few minutes total for a super thick whipped cream.

Notes:

• If you like a lot of streusel topping, then increase the streusel recipe slightly.
• You can use regular flour instead of oat flour if desired. I do not advise using almond flour or coconut flour.
• Make the recipe dairy-free by using coconut oil instead of butter – but just be aware there may be a slight hint of coconut flavor unless you use refined coconut oil (if you use refined, please make sure to buy naturally refined). 
• Substitute another nut in place of the pecans if needed. Almonds, walnuts, or macadamia nuts would work well.
• Omit the pecans if you are nut-free.

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