Gluten Free Apple Crisp No Oats (Vegan, Paleo)

Apple crisp is a delicious seasonal baked dessert that consists of stewed apples with a grain free streusel topping that's made with almond flour. Totally foolproof and a family favourite! Plus no oats are needed to yield that perfect crumbly topping.

If I told you that you could make this gluten free apple crisp in less than 30 minutes, would you believe me? Well believe it or not it's true.

Apple crisp which is known as apple crumble in the UK is very simple to make and flavourful.

This recipe contains no flour and is free from oats . Plus it's a grain and dairy free topping making it suitable for paleo,vegan and gluten free lifestyles.

For me this gluten free apple crisp recipe evokes memories of my childhood, apple desserts; be it pudding or pie  they were a staple treat growing up.

You know it's officially apple season when you see an abundance of apple recipes including smoothies or these apple wedges.

Although I wasn't too fond of the thick warm custard that my mother would whip up and pour over my dessert.

Does apple crisp contain gluten?

Yes, traditionally the topping mixture consists of sugar, butter and flour. Flour is made from wheat which is where the issue with gluten stems from.

However, nowadays there so many recipes out there (including mine) that adjust the topping to make it free from gluten.

Apple crisp without oats

Many apple crisp/crumble recipes have a tendency to call for oats. Oats are great for creating a crumbly topping plus they are naturally gluten free too.

While I do enjoy a good apple crisp with an oaty topping I've grown fond of using almond flour to make a good foolproof high in fat and protein topping.

Stewing the apples and topping preparation

If you love the taste of soft juicy apples then I would definitely suggest chopping up the apples and stewing them for several minutes.

I personally prefer to make my apple crisp this way because it's soooo much more flavoursome. You do loose some of the volume of apple which is why I always add an extra 1-2 apples to compensate.

Once the apple has cooked down then toss them into a baking dish just spread them out evenly and flat so everything is level.

The topping requires your hands to create that crumble mix. It's very simple to make but you need COLD butter that has been cut into small cubes in order for the crumble to uphold.

It's merely a case of combining the cold butter with the almond flour, coconut sugar and spices. Then using the pads of your fingers to breakdown the butter into the dry ingredients.

This same crumble is featured in my Avocado Chocolate Crumble recipe and my Vegan Pumpkin Parfait.

Ingredients you will need

•  Almond Flour - Make sure you are using almond flour and NOT ground almonds to make this recipe.
• Vegan butter - The butter needs to be cold and chopped into small pieces in order to make the crumble topping.
• Apples - Use apples that are naturally sweet pink lady and gala apples tend to be the sweetest.
• Coconut sugar - coconut sugar isn't as sweet as raw cane sugar, it has more of a subtle soft flavour to it which works well with this crumble/crisp.
• Cinnamon/nutmeg - For warmth and flavour.
• Water - A small amount is needed for when the apples are being stewed.

Serving suggestions

• Ice cream, whipped cream
• Custard
• Simply on its own!!
• Chopped nuts or seeds

The steps

• Preheat the oven to  180c/ 356f/gas mark 4.
• On medium heat, melt the butter in a medium sized saucepan.
• Add the water, coconut sugar and cinnamon and finally pour the apples into the saucepan along with the water.

• Reduce the heat and gently simmer the apples for 10-15 minutes until the apples, stirring thoroughout so nothing sticks to the bottom.
• Toss the apples into a heat proof pyrex or pie dish.
• Prepare the topping by adding all of the listed ingredients into a medium sized bowl.

• Use the pads of your finger tips to rub the cold butter in with the sugar, spices and almond until a crumbly texture has been achieved. add up to ½ cup of almond flour, if the crumble is too sticky.
• Sprinkle the crumble mixture evenly all over the stewed apples.
• Baking in the oven for about 10 minutes or until slightly golden brown.

Frequently asked questions

I'm allergic to nuts, what can I use instead?

If you have a nut allergy then you will need to use a combination of gluten free flour and oats (roll or old fashioned works). Just use half and half.

What other apples can you use?

Granny smith apples, honey crisp apples, red or golden delicious, bramley apples

Can you add additional fruit or nuts to the apple crisp?

Yes, add raisins, blueberries, blackberries, rhubarb, cranberries, pear, pumpkin seeds, sunflower seeds etc...

It is okay to use ground almonds instead of almond flour?

Yes, you can if you want to.

Can you leave the skin on the apples?

I wouldn't recommend it because the skin is quite tough and it won't break down while the apples are stewing. It's best to peel the apples first.

Can you make this dessert ahead of time?

You can make the actual recipe the day before and refrigerate it. Alternatively, you can prepare the base only by stewing the apples, allow them to cool, refrigerate it. Then make the crumbly topping when you need it.

Notes and tips

• Any leftover needs to be tightly wrapped with cling film or saran wrap and stored in the refrigerator for up to 4 days.
• You can cook off the liquid, if you don't want excess at the bottom of the dish, alternatively, you can leave it how it is once the apples have sauted.
• Re-heat any leftover crisp if you don't care to eat it cold.
• If you want the sauce thicker, then add 1-2 teaspoon of tapioca starch and mix with the water before adding it.
• Any apples are suitable to use for this dessert (I used gala apples)
• I DON'T recommend freezing this dessert as the apples become too mushy and don't hold up during re-heating
• The overall sweetness is subtle if you want a super sweet apple crisp then use more sweetener. It's always best to do a taste test of the topping as you go along and adjust if needed
• Use erythritol, monkfruit , stevia or sucralose for a low carb sweetener option
• Sit the chopped apples in salt water as you work your way through peeling and chopping each apple.
• Use an ovenproof pyrex dish  - mine is 10x6.5 inches.
• Make sure the butter is COLD in order to make the crumble/crisp.

Other dessert recipes you may like

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