Inside: Gluten-Free Apple Crisp
I love apple pie. Unfortunately, making a perfect apple pie gluten-free usually leaves a lot to be desired. The pie crust just isn’t the same. Maybe sometime in the future this will change.
In the meantime, I can satisfy my craving for apple pie with this delicious Gluten-Free Apple Crisp {which is also Paleo-friendly). Full of healthy ingredients, this recipe won’t send your blood sugars soaring, but will still satisfy any apple dessert lover’s craving.
Gluten-Free Apple Crisp
I’m showing the steps with photos. If you want the printable recipe, scroll past the images.
Step 1:
Peel and thinly slice apples. I prefer using a countertop apple-peeler-corer.
Place apples in bowl.
2. Prepare the Apple Filling
Melt coconut oil in bowl, add in flour, coconut sugar, lemon juice, milk, and spices. Stir together and when well blended pour over the sliced apples and stir until well blended. Add the apples to the baking dish.
3. Prepare the Topping
Add dry ingredients to bowl. Stir to blend. Add in butter ghee or coconut oil one tablespoon at a time. Using a fork, blend together until it becomes crumbly. Hint: If you refrigerate for a few minutes, your Crumb Topping will be a little more crumbly.
4. The Topping
Sprinkle Topping over sliced apples.
5. Bake
Place in preheated 375-degree oven and bake for 30-35 minutes. Once finished, let sit for 15 minutes before serving.
Gluten-Free Apple Crisp
Celebrate Fall with this amazing Gluten-Free Paleo-Friendly Apple Crisp Dessert. Simple ingredients like apples, cinnamon, and butter. This recipe easily converts to paleo-friendly by switching out a few ingredients. A little taste of heaven in each bite.
Ingredients
Apple Filling
- 4-5 Large Granny Smith Apples (about 4 Cups), peeled and thinly sliced
- 3 T. Melted Coconut Oil*
- 2 T. Namaste* Gluten-Free Flour
- 1/2 C. Coconut Sugar*
- 1 T. Lemon Juice
- 2-3 T. Milk (substitute almond milk for Paleo)
- 1/2 tsp. Ground Cinnamon
- 1/4 tsp. Nutmeg
- 1/4 tsp. Salt
- 1/2 tsp. Vanilla
Topping
- 1/2 C. Namaste* Gluten-Free Flour
- 1/2 C. Gluten-Free Old Fashioned Oats*
- 3/4 C. Coconut Sugar
- 1/2 tsp. Baking Powder
- 1/4 tsp. Ground Cinnamon
- 1/4 tsp. Salt
- 1/3 C. Butter Ghee or Coconut Oil
Instructions
- Preheat oven to 375-degrees
- Grease an 8" x 8" baking dish.
- Peel and thinly slice apples. I prefer using a countertop apple-peeler-corer. Place apples in bowl.
- Prepare the Apple Filling: Melt coconut oil in bowl, add in flour, coconut sugar, lemon juice, milk, and spices. Stir together and when well blended pour over the sliced apples and stir until well blended.
- Add the apples to the baking dish.
- Prepare the Topping: Add dry ingredients to bowl. Stir to blend. Add in butter ghee or coconut oil one tablespoon at a time. Using a fork, blend together until it becomes crumbly.
- Sprinkle Topping over apples. Hint: I like to refrigerate this for a few minutes to make it a little more crumbly.
- Place Apple Crisp into preheated oven and bake for 30-35 minutes at 375-degrees.
- Once finished, let sit for 15 minutes before serving.
Notes
This recipe is ideal for making ahead. It also doubles nicely for larger crowds.
Supplies
Below is a list with links to some of the products used in this recipe. Most of these items can be found at your local health food markets. I include the links to help you know which gluten-free brands I trust.
- Apple Corer Peeler
- Organic Coconut Oil
- Namaste Gluten-Free Flour (dairy-free, non-GMO, and replaces cup-for-cup in recipes)
- Aluminum-Free Baking Powder
- Baking Soda (made in gluten-free facility)
- Frontier Organic Cinnamon
- Frontier Organic Ground Nutmeg
- Pink Gourmet Himalayan Salt (we use this for everything and love it!)
- Organic Coconut Sugar
- Le Creuset Stoneware Square Baking Dish
- Le Creuset Stoneware Oval Baking Dish
Leslie, this looks wonderful. I’ll have a celiac guest for Thanksgiving; this will be on the menu! Thank you for sharing.
This is exactly why I put this out there. You can prepare everything ahead of time and store it in ziplok bags. Do the apples in one bag and the topping in another. Then just add to a backing dish before serving. I recommend whipped cream or vanilla ice cream ~ neither has gluten!
Can’t wait to try this. It looks very yummy.
Hi Leslie, this looks fantastic. I am always in the lookout for gluten-free recipes, especially desserts! And coincidentally I just bought a couple of pounds of apples today! Kismet!
Have a great week.
Lynn
Visiting from Tip Me Tuesday!
Leslie you were my neighbour on Crystal & Co. This looks fantastic, great post!