Description
Gluten Free Apple Crisp is filled with tender, juicy baked apples and a golden brown cinnamon oat crumble. Can be naturally sweetened!
Ingredients
Scale
For the apple filling:
- 2lbs apples, sliced thinly
- 2 tablespoons brown sugar - coconut sugar works great too!
- 2 tablespoons gluten free oat flour
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
For the crisp topping:
- 1/2 cup cane sugar OR coconut sugar
- 1/2 cup gluten free rolled oats
- 1/2 cup gluten free oat flour
- 1/2 teaspoon baking powder
- Pinch salt
- 1/3 cup vegan butter, regular butter, or coconut oil, chilled
Instructions
- Grab an 8x8 baking dish and preheat the oven to 350 degrees.
- Place the sliced apples, brown sugar, 2 tablespoons oat flour, lemon juice and 1/2 teaspoon cinnamon in a large bowl. Toss well so that each apple is coated. Pour into the baking dish.
- Whisk together all the crumble topping ingredients except the butter in a medium bowl.
- Add in the butter and use your fingertips to "pinch" the butter into the crumble. You'll know it's mixed once the crisp holds its shape when pressed together and there are no stray bits of flour in the bottom of the bowl.
- Sprinkle the crisp topping in an even layer over the apples. Bake until the apples are tender and the top is golden brown, about 35-40 minutes minutes. Serve with scoops of ice cream and enjoy!
Notes
- I like a mix of apples for a more complex flavor! Try half Golden Delicious and half Braeburn.
- Cane sugar works best in the crisp topping. Coconut sugar works too, but it will cause the crisp to have a dark brown color. Delicious, but not as close to a traditional crisp.
- Vegan (or regular) butter creates the best flavor and texture, but you can substitute for coconut oil if that's what you have in your pantry. My easy vegan butter and Miyoko's brand work great in this recipe.
Nutrition
- Serving Size: 1/6th recipe
- Calories: 242
- Sugar: 27g
- Sodium: 100mg
- Fat: 13g
- Saturated Fat: 11g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 1g
