Look no further for the perfect gluten free apple crisp recipe! This apple crisp is healthy, easy, and made from simple real food ingredients. Warm apples, cinnamon, and a crisp oat topping…the ultimate fall food combo.
In a large bowl, mix the apples, lemon juice, cinnamon, starch, and coconut sugar. Pour apple mixture into a large cast-iron skillet or prepared baking dish. Pour apples into a large cast iron skillet or large baking dish.
In a separate bowl, combine the oats, oat flour, coconut sugar, and cinnamon. Add coconut oil in 1 tsp. sized scoops. Using the back of a spool (or pastry cutter), push the coconut oil pieces into the oat mixture until you have a slightly coarse/crumbly mixture. Evenly sprinkle the crumb mix over the apples.
Bake uncovered for 45 minutes to 1 hour. You want the topping to start to brown slightly. (Adjust baking time pending how cooked you like your apples. If you like them really soft, add a few more minutes.)
Serve warm. Tastes great with coconut whipped cream and/or vanilla ice cream (non-dairy if needed).
I like using honey crisp apples for the sweet apples, but you could use gala, Fuji, pink lady, or any other sweet apple.
I like to peel about half of each of the apples - you can choose to peel the skin off of the entire apple, or just some of it. I like a little bit of the skin for texture and heartiness (plus there are more nutrients in the skin, so it's a win-win).
Use rolled oats, not quick cooking oats.
Not gluten free? You can use regular oats and instead of oat flour you can use regular flour (I recommend white whole wheat flour as it’s a whole grain/keeps it a real food).
Not dairy free? You can use butter in place of the coconut oil.
I use arrowroot starch in this recipe, but tapioca starch or corn starch could be used in it's place.
I use a 12" cast iron skillet when making this. You could also use a 9x9 or 9x13 baking dish.