Gluten Free Apple Crisp No Oats

apple crisp in a pyrex next to red apples

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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings 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