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

•  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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Gluten Free Apple Crisp No Oats

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.

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Calories: 457kcal

Author: Charla

Ingredients

• ▢ 6 medium apples chopped and peeled
• ▢ 3 tablespoon vegan butter
• ▢ 2 tablespoon water
• ▢ 3 tablespoon coconut sugar Use erythritol, stevia or sucralose for a low carb option
• ▢ ½ teaspoon cinnamon

For the topping

• ▢ 1¼ cup almond flour
• ▢ ⅓ cup coconut sugar raw cane sugar works too, see notes
• ▢ ½ teaspoon cinnamon
• ▢ ¼ teaspoon nutmeg
• ▢ ⅓ cup cold dairy free butter cubed

Instructions

• 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.

Video

Notes

• 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.

Nutrition

Calories: 457kcal | Carbohydrates: 62g | Protein: 5g | Fat: 24g | Saturated Fat: 3g | Sodium: 157mg | Potassium: 292mg | Fiber: 9g | Sugar: 44g | Vitamin A: 147IU | Vitamin C: 13mg | Calcium: 60mg | Iron: 1mg

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