Gluten Free Dairy Free Apple Crisp
Say hello to the ultimate fall dessert with this gluten free dairy free apple crisp! Featuring plenty of sweet spiced apples and a dreamy coconut oil oat pecan topping, it couldn’t be easier to make. And is downright delightful when served with a big scoop of your favorite vanilla ice cream. Vegan, soy free and egg free.
This incredible gluten free dairy free apple crisp?
It is 100% fall in a bowl.
We have juicy, sweet, spiced apples. A crumbly, crunchy, oat pecan topping.
All baked into the most delicious cinnamon-y, caramel-y dessert that is absolutely delightful when served with a big scoop of your favorite vanilla ice cream.
And I promise, you absolutely will NOT be able to tell that there’s no gluten, dairy, egg or soy involved.
Making it excellent for alllll kinds of different diets. Yes to the yes.
It’s cozy, warming, autumn perfection. And we are SO ready for it.
How To Make Gluten Free Dairy Free Apple Crisp
So, let’s talk about how this easy dessert goes down:
Mix up the apples. First up, in a large bowl, we’ll toss together some sliced apples, sugar, lemon juice, cornstarch and spices.
Spread in a baking dish. We’ll transfer the mixture to a baking dish and spread in an even layer.
Prepare the topping. Next, we’ll quickly stir together some oats, oat flour, pecans, sugar, spices and coconut oil, and then sprinkle the mixture over the apple filling.
Bake until golden. Finally, we’ll pop our baking dish in the oven and bake until bubbly, crisp and golden brown.
The hardest part? Letting it cool slightly before serving with a big ol’ scoop of your favorite vanilla ice cream!
Let’s Talk Apples
You want to use apples that are crisp in texture. This way they bake up soft but not mushy. Granny smith, braeburn, honeycrisp and golden delicious are all great options.
Additionally, go for a variety of apples – it leads to better flavor in the final dish. For example, instead of using all granny smith (which are pretty tart), try a combo of granny smith and braeburn (which are sweeter to balance things out).
I personally like to use about ¾ of a sweeter variety and a ¼ of a tart variety, but you do you!
Tips & Tricks
- Be sure to slice your apples so that they are uniform in size. This allows them to cook evenly and you won’t have a weird mix of hard and mushy apples in the final product.
- If you don’t have oat flour, you can easily make it yourself. Add rolled oats to a blender or food processor and pulse until you have a fine, powdery flour.
- For the crisp topping – dairy free butter will work just fine in place of the coconut oil if desired.
- And finally, let’s talk serving. You can go classic and top with your favorite dairy free vanilla ice cream. Alternatively, try some homemade or store-bought whipped coconut cream. OR you can even go with some dairy free yogurt if enjoying leftovers at breakfast!
How To Store
Fridge: Let the crisp cool completely then store covered in the refrigerator. It will keep for about 3 to 4 days. Rewarm before enjoying.
Freezer: Let the crisp cool completely then store tightly covered or in an airtight container in the freezer for up to 3 months. Thaw in the fridge, then rewarm in the oven before serving.
Additional Gluten & Dairy Free Desserts You Might Enjoy:
- Dairy Free Pumpkin Cheesecake
- Flourless Peanut Butter S’mores Cookies
- Chocolate Peanut Butter Thumbprint Cookies
- Dairy Free Brownies
- Almond Flour Cupcakes
- Dairy Free Hot Chocolate
- Dark Chocolate Fruit & Nut Clusters
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the filling:
- about 2 pounds sweet, tart and crisp apples, peeled, cored and sliced ¼ inch thick*
- ⅓ cup coconut sugar (or lightly packed brown sugar)
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon cornstarch
- ¾ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon fine sea salt
For the topping:
- ½ cup old-fashioned rolled oats
- ½ cup oat flour
- ¾ cup chopped raw pecans (or walnuts)
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ¼ cup coconut sugar (or lightly packed brown sugar)
- ¼ cup melted coconut oil**
- Preheat the oven to 350ºF. Grease an 8x8 inch baking dish with nonstick or olive oil spray and set aside.
For the filling:
- In a large bowl, mix together the apples, sugar, lemon juice, cornstarch, vanilla, cinnamon, nutmeg and salt until well combined.
- Transfer to the prepared baking dish and spread evenly.
For the topping:
- Add the oats, oat flour, pecans, cinnamon, salt and sugar to a small bowl and mix to combine. Add in the oil and mix again until evenly moistened.
- Use your fingers to sprinkle the mixture evenly over the apples.
- Bake for about 45 minutes, until the filling is bubbly and the topping is crisp (if at any point the topping starts to look like it’s getting too brown, cover loosely with aluminum foil - I usually don’t need to do this).
- Let rest for about 10 to 15 minutes, then serve warm with whipped coconut cream or your favorite dairy free vanilla ice cream.
*You want about 6 cups total once the apples are sliced. Right around the 2 pounds should give you this amount.
**Melt the coconut oil first, then measure out the correct amount.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 391Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 135mgCarbohydrates: 53gFiber: 7gSugar: 35gProtein: 4g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.