Gluten and Dairy-Free Apple Crisp

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Easy and packed with flavor, gluten and dairy-free apple crisp is an instant crowd-pleaser! It’s made with simple ingredients and no refined sugar so you can satisfy your sweet tooth guilt-free.

A heaping serving of warm apple crisp topped with whipped cream on a plate with pan of apple crisp in the background.

Quick Look at the Recipe

🍽️ Flavor: Spiced sweet and tart apples with subtly sweet, nutty topping
⏱️ Prep Time: 20 minutes
🔥 Cook Time: 40 minutes
🕒 Ready In: 1 hour
👥 Servings: 12
📖 Dietary Info: Gluten-free, dairy-free, egg-free, refined sugar-free, vegan
❄️ Freezer Friendly: Yes, however, it’s best frozen unbaked.
👩‍🍳 Tip: A small amount of tapioca starch gives this recipe a rich and gooey apple filling, similar to apple pie.

Woman smiling while standing in a sunny room.

Finally the Apple Crisp You’ve Been Waiting For

I’ve been making (and experimenting with) apple crisp since I was in high school. Just like a pan of almond flour brownies, apple crisp seemed like the ultimate healthy dessert.

My goal has always been to create a crowd-pleasing recipe that didn’t sacrifice nutrition or flavor. After years of testing, I finally have the perfect recipe and I’m so excited to share it with you!

What Makes this Gluten-Free Apple Crisp Special?

Healthier ingredients such as natural sweeteners and oat and almond flour instead of white flour.
Classic crowd-pleasing dessert perfect for everything from holiday potlucks to cozy family weekends.
Allergy friendly recipe that doesn’t sacrifice flavor. (I promise, no one will ever know it’s gluten and dairy-free!)

Ingredients

Apples – Choose fresh, juicy apples with a good balance of sweet and tart. I usually use Gala, but Honeycrisp, Pink Lady, and Granny Smith are also great choices. For the perfect flavor balance, try mixing a few varieties!
Rolled oats – Make sure they’re certified gluten free.
Almond flour – Not almond meal. Adds great texture and rich flavor to the crispy topping.
Oat flour – You can make oat flour or buy it. Check that it’s certified gluten free.
Coconut sugar – Natural sweetener that adds a caramel-like flavor similar to brown sugar.
Maple syrup – For rich flavor and added moisture.
Tapioca starch – Creates a thick, gooey apple filling. You can substitute corn starch if you prefer.

Tools Needed

9″x13″ glass baking dish

Step-By-Step Instructions

Spiced apple slices in a glass baking dish on a wood table.

Step 1: First preheat your oven to 350, and grease a 9″x13″ glass baking dish.

Place the apples, spices, vanilla, and tapioca starch in the pan and stir to combine.

Oat topping mixed in a metal bowl on a wooden surface.

Step 2: Then in a large mixing bowl, stir together the oats, oat flour, almond flour, coconut sugar, maple syrup, coconut oil, and salt.

Step 3: Next spread the oat mixture evenly across the top of the apples.

Gluten and dairy-free apple crisp fresh out of the oven resting on a wooden surface.

Step 4: Finally, bake the apple crisp for 40-45 minutes or until the apples are bubbling and the top is just beginning to turn golden brown.

Chef’s tip: For a classic chunky topping, don’t press the oat mixture onto the apples but drop it in small chunks of various sizes. It’s ok if it’s not perfectly even.

Step 5: Let rest for 5-10 minutes and then enjoy warm by itself or with your favorite toppings!

Closeup of a bite of apple crisp with whipped cream on a fork with a large piece on a plate in the background.

If you’re looking for more gluten and dairy-free desserts, check out my chocolate cranberry oatmeal cookies and gluten and dairy-free chocolate cupcakes!

Prep in Advance

To prepare healthy apple crisp ahead of time, prep the apples and topping separately and store in the fridge for up to 2 days. Don’t worry about the apples turning brown – once it’s baked you’ll never be able to tell.

When you’re ready to bake it, spread the topping over the apples. Let the pan and ingredients come to room temperature, and then bake as usual.

You can also freeze unbaked apple crisp. When you’re ready to enjoy it, thaw in the fridge overnight, and then let come to room temperature before baking.

Tips for Success

Choose the right apples – Apples get the spotlight in this dessert, so choose the freshest, juiciest, apples of your favorite baking variety. Or mix a few varieties for more depth of flavor!

Evenly slice the apples – This will ensure a perfectly soft apple filling.

Don’t skip the starch – It seems unnecessary, but it takes this recipe to the next level. After years of testing, this is truly the secret ingredient in delicious, low-sugar apple crisp.

Don’t over-mix the topping – Mix until just combined to create the optimal crispy topping.

Allow time to rest – This gives the filling time to thicken for that incredible, gooey texture.

Top view of apple crisp and whipped cream on a plate and in a baking dish surrounded by a kitchen towel on a wood table.

Violet’s Tips for Serving

Apple crisp is delicious served with coconut whipped cream or dairy-free ice cream!
(If you’re not dairy-free, homemade vanilla ice cream and food processor whipped cream pair perfectly with it.)

FAQs

How do I store leftover apple crisp?

You can store apple crisp in an airtight container in the fridge for 3-5 days. It’s delicious cold, but for the best flavor and texture, reheat in the oven.

Can I freeze apple crisp?

Unbaked apple crisp freezes wonderfully, however, if you freeze it already baked, the topping will lose its crispy texture.

Do you bake apple crisp covered or uncovered?

Apple crisp should be baked uncovered, however, if the topping begins to get too brown before the filling is done, you can cover it for the last few minutes of baking.

What’s the difference between apple crisp and apple crumble?

Apple crisp and apple crumble are very similar desserts. Apple crisp, however, has a crunchy topping that typically includes oats while apple crumble has a softer topping made primarily of flour, butter, and sugar.

If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome