This crisp has the perfect ratio of topping to filling and will satisfy any sweet tooth! Add ice cream, whip cream, or yogurt for an a la mode topping.

This Gluten Free Apple Crisp is naturally sweetened and such a great dessert when you’re wanting something homemade and warm, but also not too time consuming to make.

It’s safe to say that a fruit crisp is at the top of my favorite 3 desserts. But, I’m pretty particular with how they’re made. I don’t want a runny fruit bottom and I want a crisp topping that’s chunky and chewy without loose dry granola.

I tried different versions of the fruit bottom and of the crisp topping and I’ve landed with this recipe that works well for a variety of fruit fillings!

Using Blended Almonds and Oats

Instead of buying almond flour and oatmeal or oat flour, I just blend my own! It's typically lower cost and fresher. Check out my post on How to Make Oat Flour and Oatmeal for my process on making this yourself!

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Gluten Free Apple Crisp Naturally Sweetened

This crisp has the perfect ratio of topping to filling and will satisfy any sweet tooth! Add ice cream, whipped cream, or yogurt for an a la mode topping.

5 from 1 vote

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Prep Time 30

Cook Time 40

Total Time 1 10

Course Dessert

Cuisine American, gluten free, Refined-Sugar Free

Servings servings

Ingredients

Apple Filling

6 cups apples, peeled and cubed (about 5 apples)
1 tablespoon pure honey (or maple syrup)
3 tablespoon water
2 ½ teaspoon ground cinnamon
1 teaspoon fresh squeezed lemon juice (option for 2 tsp)

Crumble Topping

1 cups rolled oats (certified gluten free as needed)
¼ cups almond meal (blended raw almonds)
¼ cups oatmeal (blended rolled oats)
1 teaspoon ground cinnamon
pinch sea salt
¼ cups soft/melted unrefined coconut oil
1 teaspoon blackstrap molasses
4 teaspoon maple syrup (See Notes)
4 teaspoon raw honey (See Notes)
⅛ teaspoon ground cloves
olive oil for spraying on baking pan

Instructions

Preheat oven to 350℉.

For the Topping

In a bowl combine dry ingredients and mix. Add in coconut oil, maple syrup, honey and combine. I use a fork and my hands to thoroughly mix. Put in fridge.

For Apple Filling

In a separate bowl place cubed apples, cinnamon, honey, water. Mix gently to not mash apples.
Spray baking pan with olive oil (I used a 9” x 7” Pyrex but 8” or 9” squares also work). Pour in apple mixture.
Drop oat mixture over the top and gentle press (just enough to stick down any loose oats).
Bake at 350℉ for 40-45 minutes (My time is consistently 40 minutes).

Notes

I often store these overnight to bake in the morning so they have time to absorb flavors and the crumble has time to harden some. When doing this store the apple mixture separate from the topping.

**For the topping you can use the honey and maple syrup combination, or you can use all maple syrup or all honey. When using all honey I like to decrease the total to 6 tsp. so it's not overpowering.

**For oat topping you can use ½ oat flour or ½ almond instead of splitting into ¼ cups each.

**Another option for fruit filling:
5 ½ c. cubed apples
½ c. nectarine (1 nectarine)
½ c. apricot (2 apricots)
All other ingredients same as listed here.

Have fun changing up the fruit filling!

Keyword apple crisp, apple recipes, fruit crisp, recipes with oat flour

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