Healthy Apple Crisp (gluten Free + Dairy Free)

Clean Plate Mama
by Clean Plate Mama
8 servings
1 hr

Look no further for the perfect gluten free apple crisp recipe! This apple crisp is healthy, easy, and made from simple, real food ingredients. Warm apples, cinnamon, and a crisp oat topping…what more could you ask for!?

This apple crisp has no refined sugars, is gluten free, and vegan. And if you're not gluten/dairy free... don't worry. There are ways to adjust and still keep it healthy. Either way, it's a pretty light dessert packed with good-for-you ingredients.

And to make this even more delish, I like to top it off with vanilla ice cream or coconut whipped cream!

Be sure to check out the full blog post for tips on keeping this super healthy/buying clean ingredients, or for substitutions for your dietary preferences.

Love fall recipes? Check out this Pumpkin Granola, too!

Healthy Apple Crisp (gluten Free + Dairy Free)
Recipe details
  • 8  servings
  • Prep time: 10 Minutes Cook time: 50 Minutes Total time: 1 hr
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Ingredients for Apple Filling
  • 5 granny smith apples, partially peeled and cut into 1/4" slices (4 if they are on the large side)
  • 3 honey crisp apples, partially peeled cut into 1/4" slices (2 if they are on the large side)
  • 2 tbsp. fresh lemon juice
  • 1 1/2 tsp. ground cinnamon
  • 2 tbsp. arrowroot starch
  • 1/4 cup coconut sugar (also called coconut palm sugar)
Ingredients for Crumb Topping
  • 1 cup gluten-free rolled oats
  • 2/3 cup gluten-free oat flour
  • 1/3 cup coconut sugar (also called coconut palm sugar)
  • 1/2 tsp. ground cinnamon
  • 1/4 cup coconut oil

Preheat oven to 350 degrees.
In a large bowl, mix the apples, lemon juice, cinnamon, starch, and coconut sugar. Pour apple mixture into a large cast-iron skillet or prepared baking dish. Pour apples into a large cast iron skillet or large baking dish.
In a separate bowl, combine the oats, oat flour, coconut sugar, and cinnamon. Add coconut oil in 1 tsp. sized scoops. Using the back of a spool (or pastry cutter), push the coconut oil pieces into the oat mixture until you have a slightly coarse/crumbly mixture. Evenly sprinkle the crumb mix over the apples.
Bake uncovered for 45 minutes to 1 hour. You want the topping to start to brown slightly. (Adjust baking time pending how cooked you like your apples. If you like them really soft, add a few more minutes.)
Serve warm. Tastes great with coconut whipped cream and/or vanilla ice cream (non-dairy if needed).
  • I like using honey crisp apples for the sweet apples, but you could use gala, Fuji, pink lady, or any other sweet apple. 
  • I like to peel about half of each of the apples – you can choose to peel the skin off of the entire apple, or just some of it. I like a little bit of the skin for texture and heartiness (plus there are more nutrients in the skin, so it’s a win-win). 
  • Use rolled oats, not quick cooking oats.
  • I use arrowroot starch in this recipe, but tapioca starch or corn starch could be used in it’s place.
  • I use a 12″ cast iron skillet when making this. You could also use a 9×9 or 9×13 baking dish. 
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