How to Make Apple Crisp Without Oats {Gluten-free}
Servings 10 servings
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}
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 11x7 inch baking dish, but a 13x9 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.
Nutrition
Calories: 282kcalCarbohydrates: 32gProtein: 6gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.002gSodium: 75mgPotassium: 226mgFiber: 6gSugar: 18gVitamin A: 51IUVitamin C: 5mgCalcium: 89mgIron: 1mg
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