Learn how to make apple crisp without oats for a light and easy dessert that’s so healthy, it could double as breakfast! Simple to make, it features sweet juicy apples tossed with maple syrup and a crumbly nut topping for the ultimate fall-inspired recipe. Perfect for apple season! {Gluten-free, dairy-free, paleo, lower sugar, & vegan}
Table of Contents
Easy Apple Crisp Without Oats
If you’re an apple lover, you definitely won’t want to miss out on this healthy apple crisp without oats!
Unlike your typical old fashioned apple crisp, it’s made without oatmeal and butter, making it a lower carb and vegan option. Don’t get me wrong, I’m an oatmeal lover, but in this case, you don’t even miss the oats!
Instead, almond flour is combined with coconut flour, almonds and maple syrup to create a crumbly topping with all the warm and cozy tastes (and smells!) you look for in this classic fall dessert.
Paired with the juicy and tender apple filling, it’s a match made in heaven! Add a scoop of vanilla ice cream, caramel sauce, and whipped cream for an extra special treat!
If you’re looking for other equally tasty crisp and crumble recipes, you won’t want to miss out on my No-Bake Apple Crumble, Healthy Peach Crisp, or Healthy Strawberry Rhubarb Crisp.
Why We Love This Healthy Apple Crisp Recipe
- Easy – Unlike other baked goods that require lots of careful measuring and complicated instructions, all you have to do with this apple dessert recipe is toss together the apple filling and crumb topping (in one bowl!), add them to the baking dish and pop it in the oven.
- Nutritious – Thanks to the use of almond flour and fresh apples, this dessert is packed full of healthy fats, vitamins, nutrients, and fibre to keep you feeling satisfied. It’s also lower in sugar than your typical crisp too!
- Great for a Crowd – In addition to the fact that this delicious apple crisp makes a number of servings, it’s also completely gluten-free, dairy-free, and plant-based, making it great for holiday desserts, dinner parties, and more. It’s always nice to have a treat that everyone can enjoy!
Ingredient Notes
For the Apple Filling
- Apples: I like to use a mixture of sweet and tart apples, but any baking apples you like best will work.
- Cornstarch: This helps to thicken the fruit filling. You could also use tapioca or arrowroot starch.
- Maple Syrup: Used to enhance the natural sweetness of the apples without the need for refined sugar. For the best taste, choose 100% pure maple syrup, or swap it out for honey, if you prefer.
- Unsweetened Almond Milk: This helps create a caramel-like sauce for the apple filling. Regular milk can also be used, or try apple juice or apple cider for a sweeter twist.
- Lemon Juice: The acidity helps prevent the apples from browning and prevents the filling from being overly sweet.
- Flavour Enhancers: Cinnamon and vanilla extract are used to add a bit of spice and enhance the taste of the other ingredients.
For the Crisp Topping
- Almond & Coconut Flour: Since no oats are used in this recipe, almond and coconut flour are combined to form the crumble topping. Use blanched almond flour for best results.
- Sliced Almonds: Mixing thinly sliced or slivered almonds into the topping helps recreate the slightly crunchy topping texture commonly created with oats. Feel free to use other nuts like chopped pecans or walnuts instead.
- Maple syrup: Used to enhance sweetness, while helping the streusel topping clump together for a more crumbly texture.
- Coconut Oil: This replaces the butter typically found in crisp recipes. Use unrefined coconut oil, or replace it with refined coconut oil for a more subtle coconut taste.
- Flavour Enhancers: A dash of cinnamon and salt tie in the flavours of the filling for an incredibly yummy and cohesive apple crisp.
How to Make Apple Crisp Without Oats – Step by Step Instructions
- First, you’ll need to preheat your oven and lightly grease an 11×7 inch baking dish.
- Place the apple slices in a large bowl, and cornstarch on top.
- Toss to combine the ingredients, and stir in the maple syrup, milk, lemon juice, cinnamon, and vanilla.
- Pour the apple mixture into the baking dish, and smooth it out evenly.
- Next, prepare the crumble by combining all of the topping ingredients in a large bowl.
- Sprinkle the mixture in an even layer on top of the apples in the baking dish.
- Cover the dish with aluminum foil and poke a couple of air holes into the top of the foil.
- Bake for 45 to 50 minutes or until the apples are fork tender. Then, remove the foil, and continue to bake for 10 to 15 minutes or until the top is golden brown and fragrant.
- Serve warm or at room temperature.
Keep scrolling for the full printable recipe!
Tips for the Best Apple Crisp Recipe
- For the apples: I used a mixture of gala and granny smith apples for a mixture of sweet and tart, but you can use whatever baking apples you prefer. Try honey crisp, granny smith, or gala.
- This recipe makes quite a bit of topping (since the topping is my favourite part)! If you prefer less topping, you can halve the topping recipe.
- Size of baking dish: I baked this apple crisp in an 11×7 inch baking dish, but a 13×9 inch baking dish would work well too.
- Don’t skip the foil step. This will prevent the crisp from getting overly brown and the sliced almonds from burning.
- Don’t bake the apple crisp too close to the top of the oven once the foil is removed. This may cause the crumble to get overly browned. I like to bake it on the middle rack.
- The apple crisp tends to lose some of its crispiness after sitting for more than 24 hours. If eating it the next day, you can place it back in the oven covered with foil until heated through. Remove the foil in the last few minutes of reheating to help it crisp up again.
How to Store & Reheat
Make ahead: If you plan to make this ahead of time, I recommend preparing the apple crisp filling and topping and storing them separately. Bake before you’re ready to serve for the best texture.
Storing leftovers: This apple crisp with maple syrup can be kept in an airtight container in the fridge for up to 3 days.
To reheat: If you’re only planning on having a single portion, it’s best to reheat it in a toaster oven or microwave. Or, pop the whole apple crisp back in the oven at 350 degrees Fahrenheit until it’s heated through.
Recipe FAQs
The type of apple depends on your personal tastes. Personally, I prefer to use a combination of Gala and Granny Smith for a bit of sweet and tart. However, you can use any combination of apple varieties you like best including Pink lady apples, Golden delicious and Honey crisp.
You don’t have to peel the apples if you like the added texture, but you can if you like! Removing the skins will allow for a super soft texture that is melt-in-your-mouth delicious.
Refrigerating your apple crisp will extend the shelf life, but it can be kept in an airtight container at room temperature for up to two days.
Yes! Allow it to cool completely. Then, wrap it tightly in plastic wrap followed by tin foil, and store it in the freezer for up to 3 months.
Filled with healthy fats, vitamins, nutrients, and fibre, this gluten-free apple crisp recipe is a light dessert that’s healthier than most since it’s lower in sugar and saturated fat.
Serving Suggestions
This homemade apple crisp without oats is great served warm or at room temperature.
It tastes incredible on its own or paired with:
- A scoop of ice cream
- Whipped cream or coconut whipped cream
- A drizzle of caramel sauce or peanut butter
- An extra sprinkle of nuts
- Yogurt
It’s also especially yummy when paired with a warm drink like this Turmeric Latte with Almond Milk, Apple Spiced Tea, Dairy-Free Pumpkin Spice Latte, or Hot Chocolate with Cacao!
Recipe Variations
- Add different fruit: Try pear, raspberries, strawberries, blueberries or blackberries, cranberries, or rhubarb.
- Sub in different nuts: Try pecans or walnuts instead of almonds.
- Extra seasonings: Try ginger, nutmeg or apple pie spice in addition to the cinnamon.
- For lower sugar: Use a sugar-free maple syrup.
More Healthy Apple Desserts
- Apple Pie with Whole Wheat Crust
- Healthy Apple Nachos
- Nut-Free Energy Balls
- Gluten-Free Apple Cinnamon Muffins
- Caramel Apple Skewers
- No-Bake Apple Pie Cups
Did you make this recipe? Scroll down to leave a star rating and review!
How to Make Apple Crisp Without Oats {Gluten-free}
Ingredients
For the apple filling:
- 5 baking apples peeled and thinly sliced (about 8 cups sliced apples)
- 1 tablespoon cornstarch (can also sub in tapioca or arrowroot starch)
- 1/3 cup maple syrup
- 3 tablespoons unsweetened almond milk (or regular milk)
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
For the topping:
- 1 cup almond flour
- 1/2 cup thinly sliced almonds
- 1/3 cup coconut flour
- 3 tablespoons maple syrup
- 3 tablespoons coconut oil melted
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375 degrees F. Lightly grease an 11 x 7 inch baking dish.
- Place the apples in a large bowl and sprinkle cornstarch (or arrowroot) on top. Toss until combined. Stir in the maple syrup, milk, lemon juice, cinnamon and vanilla.
- Pour the apple mixture into the prepared baking dish and smooth it out evenly.
- For the topping: In a large bowl (you can use the same one you used for the apples), stir together the almond flour, sliced almonds, coconut flour, maple syrup, melted coconut oil, cinnamon and salt until thoroughly mixed.
- Sprinkle the crumble mixture over the apple mixture in an even layer.
- Cover the dish with foil and poke a couple of air holes in the foil. Bake for 45 to 50 minutes, or until the apples are just fork tender. Remove the foil and bake for an additional 10-15 minutes until the topping is golden and fragrant.
- Serve warm or at room temperature with ice cream, whipped cream and/or a drizzle of caramel sauce, if desired.
Notes
- For the apples: I used a mixture of gala and granny smith apples for a mixture of sweet and tart, but you can use whatever baking apples you prefer. Try honey crisp, granny smith, or gala.
- This recipe makes quite a bit of topping (since the topping is my favourite part)! If you prefer less topping, you can halve the topping recipe.
- Size of baking dish: I baked this apple crisp in an 11×7 inch baking dish, but a 13×9 inch baking dish would work well too.
- Don’t skip the foil step. This will prevent the crisp from getting overly brown and the sliced almonds from burning.
- Don’t bake the apple crisp too close to the top of the oven once the foil is removed. This may cause the crumble to get overly browned. I like to bake it on the middle rack.
- The apple crisp tends to lose some of its crispiness after sitting for more than 24 hours. If eating it the next day, you can place it back in the oven covered with foil until heated through. Remove the foil in the last few minutes of reheating to help it crisp up again.
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