Gluten-free Apple Crisp
This apple crisp is the perfect dessert for fall! It's naturally sweetened with a crunchy oat topping.
Servings 6 people
Ingredients
Filling
- 5 Granny Smith apples, peeled and thinly sliced
- 3 Gala Apples (or any other sweet apple), peeled and thinly sliced
- 1 tbsp. lemon juice
- 1 tsp. cinnamon
- 2 tbsp. corn starch
- ¼ cup coconut sugar also known as coconut palm sugar
Crispy Oat Topping
- 1 cup gluten-free rolled oats
- ⅔ cup gluten-free oat flour
- ½ cup coconut sugar also known as coconut palm sugar
- ½ cup unsalted butter (1 stick); cold and cut into small cubes see notes for non-dairy alternative
Instructions
- Preheat oven to 350 degrees. If using a baking dish as opposed to a skillet, lightly grease the baking dish.
- In a large bowl, mix the apples, lemon juice, cinnamon, corn starch, and coconut sugar. Pour apple mixture into skillet or prepared baking dish.
- In a separate bowl, combine the oats, oat flour, and coconut sugar. Add the small cubes of butter (or coconut oil) and mix well with your hands or back of a spoon until you have a slightly coarse/crumbly mixture. Evenly spread the crumb mix over the apples.
- Bake uncovered for 45 minutes to 1 hour. You want the topping to start browning slightly and the mixture to be bubbly.
- Serve warm. Tastes great with vanilla ice cream (non-diary if needed)!
- Enjoy!
Notes
Sept 2019 Update: When I originally created this recipe I wasn't avoiding dairy as much so I used butter in the topping. I've made fruit crisps since this original post and have used coconut oil as a replacement for the butter in the topping. However, if you are going to use coconut oil, I would use ¼ cup instead of ½ cup as directed for the butter. And the use coconut oil at room temp and scoop small amounts into the crumb mixture before mixing.