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+ servings
apple crisp in a pyrex next to red apples

No Oats Gluten Free Apple Crisp

Apple crisp is a seasonal family favourite dessert that's vegan friendly and grain free
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 457kcal
Author Charla


  • 6 apples gala, pink lady, granny smith etc...
  • ½ teaspoon of cinnamon
  • 1 tablespoon of dairy free butter
  • 3 tablespoon of coconut sugar Use erythritol, stevia or sucralose for a low carb option
  • 1 tablespoon of water

For the topping

  • 1- cup of ground almonds (almond flour)
  • cup of coconut sugar raw cane sugar works too, see notes
  • ¼ cup of cold dairy free butter cubed
  • ½ teaspoon of cinnamon
  • ¼ teaspoon of nutmeg


  • Preheat the oven to  180c/ 356f/gas mark 4.
  • Now peel, core and chop the apples. After peeling let the apples sit in a bowl of water with a 1 teaspoon of Himalayan pink salt in a bowl of water. This method will prevent the apples from browning quickly.
  • Once the apples have been peeled,  rinse the apples and discard the salt water
  • On medium heat, melt the butter in a medium sized saucepan, then stir in the 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 minutes, stirring thoroughout so nothing sticks to the bottom.
  • Once cooked down drain off any excess liquid in a colander
  • 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 ground almonds until a crumbly texture has been achieved. add up to ½ cup of ground almonds, 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


  • Any leftover needs to be tightly wrapped with cling film or saran wrap and stored in the refrigerator for up to 4 days.
  • Re-heat any leftover crisp if you don't care to eat it cold.
  • 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 8 x 6 inches
  • Make sure the butter is COLD in order to make the crumble
  • Drain off any excess liquid so there isn't a layer of liquid/apples sitting in the pie dish


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