This Gluten-Free Apple Crisp Without Oats is a cozy, wholesome dessert! Juicy apples in a caramel sauce are baked under a crisp topping. Top it with vanilla ice cream and enjoy the smell of cinnamon filling your kitchen.
Plus this is dairy-free, refined sugar-free, vegan and Paleo.
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Why this recipe works
An apple crisp is such a crave-worthy fall dessert. Apples are baked until tender under a layer of a buttery topping made crisp with oats. And it’s all infused with the scent of cinnamon. A scoop of vanilla ice cream on top is mandatory.
But the topping usually includes flour, butter and refined sugar, which some of us can’t tolerate or are trying to avoid.
And some of us also want to avoid oats for various reason. While oats don’t contain gluten, they’re often processed in facilities that process other products that do use gluten which can contaminate the oats. You can find certified gluten-free oats but they’re not as common. And some people are trying to eat less grains, making oats less desirable.
So I came up with this gluten-free apple crisp without oats to satisfy as many people as possible: those who are gluten-free, grain-free, dairy-free, vegan, Paleo, etc.
And I think I nailed it! I use Granny Smith apples which aren’t very sweet, so I toss them with cinnamon, ginger, coconut sugar (an unrefined sweetener) and arrowroot, a thickener which will help coconut sugar melt into a caramel-y sauce.
The topping is made with almond flour, coconut sugar, more cinnamon and ginger (but I promise it’s not too much!) and – my secret ingredient – sliced almonds. When they’re chopped or crumbled, sliced almonds take on the size and texture of oats, adding the ‘crisp’ to the crisp topping.
Blend in some coconut oil (a dairy-free butter substitute, but you won’t taste the coconut!), crumble the topping over the apples and bake until golden brown and bubbly. This easy apple crisp recipe without oats is perfect for all your fall parties and is even a great substitute for pie on Thanksgiving!
What you need
Ingredients:
- 2 pounds of apples – I like Granny Smith since they’re not very sweet and they retain some texture when baked instead of turning into mush.
- ½ cup coconut sugar, divided – This is just enough to sweeten both the filling and the topping without making them too sweet. And the coconut sugar in the filling melts during baking, turning into an irresistible caramel sauce!
- 1 tablespoon arrowroot flour/starch – This is a thickener that will help turn the coconut sugar into a caramel sauce as it melts.
- 1 tablespoon lemon juice – This will help add a touch of freshness to the apple layer and prevent the apples from browning.
- 1¼ teaspoons ground cinnamon, divided – A little cinnamon in the apple layer and the topping is just enough to make this crisp taste fantastic and your kitchen smell amazing.
- 1¼ teaspoons ground ginger, divided – I love ginger with apples. Same with the cinnamon, a bit in the filling and topping is enough to add flavor without overpowering the dish.
- ½ teaspoon fine sea salt, divided – Even desserts need salt, and a bit of salt in both layers of the crisp help bring out the flavors.
- 1¼ cups superfine blanced almond flour – Do not use almond meal, it has a very different texture.
- ½ cup sliced almonds – These are what we’re using instead of oats to get the crispness into the topping. When they’re chopped, they take on the size and texture of oats!
- ¾ cup coconut oil, solid (not melted) – This is added to the topping to give it a buttery texture while still being dairy-free. And with all the other ingredients, you can’t taste the coconut!
Equipment:
- a square 8×8″ baking dish
- a cutting board
- a chef’s knife
- a vegetable peeler
- a melon baller (optional – it’s my favorite tool to core apples but you can also just use a spoon)
- a large mixing bowl
- a medium mixing bowl
- measuring spoons
- measuring cups
- a whisk
- a spoon
- For cutting the coconut oil into the topping: two knives, a pastry cutter, or a stand mixer with the paddle attachment
- A cooling rack (optional)
How to make a Gluten-Free Apple Crisp Without Oats
Step 1: Heat the oven to 375° F.
Step 2: Peel and core the apples and chop them into bite-sized pieces. Add to a large bowl with ¼ cup coconut sugar, arrowroot, lemon juice, ¾ teaspoon cinnamon, ¾ teaspoon ginger and ¼ teaspoon salt. Toss with your hands until the apples are evenly coated. Pour into an even layer in the baking dish and wash your hands.
Step 3: Chop the sliced almonds until approximately the size of oats. In a medium bowl, add the chopped sliced almonds, almond flour, ¼ cup coconut sugar, ½ teaspoon cinnamon, ½ teaspoon ginger and ¼ teaspoon salt.
Step 4: Use a spoon to add the coconut oil to the almond flour mixture in small clumps. Using two knives, a pastry cutter or a stand mixer with the paddle attachment, blend or slice the fat through the dry ingredients until the mixture has the texture of wet sand (see pics below). You can also use your fingers but it’ll get messy!
Step 5: Spread the topping evenly over the fruit and bake for 25-30 minutes, until the topping is golden brown and the juices are bubbling around the edges.
Step 6: Let cool (preferably on a cooling rack) for at least 20 minutes but longer is fine. The longer it sits, the more the juices will thicken and set. Serve warm or at room temperature with your favorite vanilla ice cream.
Frequently Asked Questions (FAQ)
You can try other varieties of apples. I also like Fuji for baking – they’re a bit sweeter and they don’t become mushy when baked. Gala, Cortland and Red Delicious are also good options.
You can use maple sugar or date sugar instead of coconut sugar.
You can use tapioca flour/starch instead of arrowroot.
Feel free to add more or less spices to your liking. Some other good options are nutmeg or cardamom.
You can also add ¼ cup of dried fruit to the apple mixture, such as raisins, golden raisin or dried cherries.
You can use palm shortening in place of the coconut oil. Palm shortening is a healthy butter substitute that’s totally different from traditional shortening. And it’s dairy-free and Paleo friendly.
This is really best eaten the same day it’s made. Leftovers can be stored in the fridge for up to 5 days. Reheat in a low oven until warmed through, about 15-20 minutes. But know that the topping will lose some of its crispness over time.
I do not recommend freezing this.
Yep. The recipe contains no gluten, grains, dairy, refined sugars or other non-Paleo ingredients, making it suitable for the Paleo diet.
Yep! The recipe contains no dairy or animal products, making it appropriate for a vegan diet.
Other recipes you might like:
- Paleo Blackberry Crisp (gluten-free, vegan)
- Paleo Peach Crisp (gluten-free, vegan)
- Paleo Strawberry Rhubarb Crisp (gluten-free, vegan)
- Paleo Apple Bread (gluten-free)
- Paleo Apple Muffins (gluten-free)
Gluten-Free Apple Crisp Without Oats (Paleo)
Ingredients
- 2 pounds apples see notes
- ½ cup coconut sugar divided
- 1 tablespoon arrowroot flour/starch
- 1 tablespoon lemon juice
- 1¼ teaspoons ground cinnamon divided
- 1¼ teaspoons ground ginger divided
- ½ teaspoon fine sea salt divided
- 1¼ cup blanched superfine almond flour (not almond meal)
- ½ cup sliced almonds
- ¾ cup coconut oil solid, not melted
Instructions
- Heat the oven to 375° F.
- Peel and core the apples and chop them into bite-sized pieces. Add to a large bowl with ¼ cup coconut sugar, arrowroot, lemon juice, ¾ teaspoon cinnamon, ¾ teaspoon ginger and ¼ teaspoon salt. Toss with your hands until the apples are evenly coated. Pour into an even layer in an 8×8" square baking dish and wash your hands and wash your hands.
- Chop the sliced almonds until approximately the size of oats. In a medium bowl, add the chopped sliced almonds, almond flour, ¼ cup coconut sugar, ½ teaspoon cinnamon, ½ teaspoon ginger and ¼ teaspoon salt.
- Use a spoon to add the coconut oil to the almond flour mixture in small clumps. Using two knives, a pastry cutter or a stand mixer with the paddle attachment, blend or slice the fat through the dry ingredients until the mixture has the texture of wet sand (see blog post for step-by-step pics). You can also use your fingers but it’ll get messy!
- Spread the topping evenly over the fruit and bake for 25-30 minutes, until the topping is golden brown and the juices are bubbling around the edges.
- Let cool (preferably on a cooling rack) for at least 20 minutes but longer is fine. The longer it sits, the more the juices will thicken and set. Serve warm or at room temperature with your favorite vanilla ice cream.
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