Healthy Apple Crisp (gluten free + dairy free)
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.
Servings 8
Calories 264kcal
Ingredients
Ingredients for Apple Filling
- 5 granny smith apples, partially peeled and cut into ¼" slices (4 if they are on the large side)
- 3 honey crisp apples, partially peeled cut into ¼" slices (2 if they are on the large side)
- 2 tbsp. fresh lemon juice
- 1 ½ tsp. ground cinnamon
- 2 tbsp. arrowroot starch
- ¼ cup coconut sugar (also called coconut palm sugar)
Ingredients for Crumb Topping
- 1 cup gluten-free rolled oats
- ⅔ cup gluten-free oat flour
- ⅓ cup coconut sugar (also called coconut palm sugar)
- ½ tsp. ground cinnamon
- ¼ cup coconut oil
Instructions
- Preheat oven to 350 degrees.
- 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).
- Enjoy!
Notes
- 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.
Nutrition
Calories: 264kcal | Carbohydrates: 47g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Sodium: 27mg | Potassium: 220mg | Fiber: 6g | Sugar: 22g | Vitamin A: 74IU | Vitamin C: 8mg | Calcium: 33mg | Iron: 1mg