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
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 Dessert Recipes:
- Dairy Free Pumpkin Cheesecake
- Dairy Free Peach Cobbler
- Flourless Peanut Butter S’mores Cookies
- Chocolate Peanut Butter Thumbprint Cookies
- Dairy Free Brownies
- Almond Flour Cupcakes
- Dark Chocolate Fruit & Nut Clusters
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
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. Vegan, soy free and egg free.
Ingredients
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***
Instructions
- 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.
Notes
*You want about 6 cups total once the apples are sliced. Right around the 2 pounds should give you this amount.
**Be sure to use certified gluten free oats and oat flour if needed for your diet.
***Melt the coconut oil first, then measure out the correct amount.
Nutrition Information:
Yield: 6 Serving Size: 1Amount 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.
Thank you for these recipes! I love to have a resource to bless a family w a meal who is GF and DF and to have them be so simple makes my heart smile. I plan to make this recipe for a friend today who is going through a really hard season of life, specifically with her health. I will leave an updated review based on what she thinks later. Thanks so much again!
So happy I can help! And yes, please let me know 🙂
I’m going on an RV trip and wondered if I can make this ahead of time and freeze? Would it be best to bake it first, then freeze? Or keep it raw, thaw, and bake??
Hey Ashley! Yes, you can definitely freeze it. I prefer to freeze unbaked – so assemble it as directed then wrap well and freeze. Let it thaw in the refrigerator before baking. Hope you enjoy 🙂
This is a delicious recipe! I used vegan butter instead of the coconut oil, as suggested. I like this recipe better than my old fashioned apple crisp recipe. This is lighter and has so much flavor! I can’t believe that it is gluten and dairy free!.
This made my day! So happy to hear it Teresa 🙂
Do you think I could replace the oat flour with almond flour? How many apples do you estimate for 6 cups?
Thanks!
Hey Alanna! I think almond flour would work okay here but I’m not totally sure since I haven’t tried it myself. You might have to adjust and add a bit more or less depending on how the mixture looks.
As far as the apples, I always go by weight (so 2 pounds). According to google one pound of apples is about 3 to 4 medium apples (so maybe use that as a guide).
this seems easy has any one tried this recipie does it work and can it be reffridgerated afterit is cooked or wait untill after serving time?please respond im might be making this reciepie tonight or tommorow so i need to know as soon as possible. thank you sincerely y
Hey Mairyn – yes, you can keep it in the fridge after it’s baked. Instructions for how to store are in the post (under the how to store heading)!
Such a lovely autumn dessert! Truly golden Fall in a bowl 🙂
Thanks Angie! 🙂
Hi can I use olive oil instead of coconut oil? Would it be the same amount??
I have company coming with dairy and gluten restrictions and this looks perfect for someone who doesn’t have those restrictions and wanting to make something for desert that I can make with things I have in my home and not have to by specific things to make it those restrictions!
Thank you!
Hey Caro! Yes, that would work just fine (using the same amount). Enjoy!