I started experimenting with this simple apple crisp recipe prior to Thanksgiving for a dessert that was gluten free, dairy-free and really simple to make. Normally, I stay away from any added sugar (other than natural sweeteners) but for this recipe, the addition of coconut sugar made all the difference.
The versatility of dessert is fantastic. While obviously great for Thanksgiving, this would also make a great addition to any Christmas menu or “just because” dessert.
Equipment needed:
- Medium size mixing bowl
- Muffin pan (12 cups)
- 9 x 13 baking dish
Ingredients:
Apple Layer (base)-
- 6 apples, thinly sliced (I’ve used both Granny Smith and Gala. Any apples will work). Peeling the skins off is optional. I generally don’t to save time.
- 3 TBSP melted coconut oil
- 1 1/2 tsp cinnamon
- 1 TBSP lemon juice (about 1/2 a medium lemon)
Crumble topping layer-
- 2 cups gluten free oats
- 1/2 cup unsweetened coconut flakes (coconut chips will also work)
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1/4 cup melted coconut oil
Directions:
- Preheat the oven to 350 degrees.
- Apple layer- Slice the apples fairly thin. Try and cut the pieces as close to the same size as you can, so everything cooks evenly. Apply the apples to the bottom of the baking dish. (Again, peeling the skins is optional).
- Pour the melted coconut oil, lemon juice and cinnamon on top of the apples. Mix well.
- Crumble topping- Combine all ingredients in a medium size mixing bowl (oats, coconut flakes, maple syrup, coconut sugar and coconut oil). Mix thoroughly. I’ve mixed the ingredients in a food processor before as well, and either method works! When you mix it in the food processor, the topping comes out in larger chunks. When mixing by hand, the pieces are smaller.
- Pour the crumble topping over top the apple mixture.
- Bake for 40-45 minutes. You want the crumble topping to turn a light golden brown, and the apples should be soft.
- Allow to cool and serve warm!
This recipe is best served straight out of the oven. It can be reheated in the microwave or tossed back into the oven. If you warm it in the oven, watch the crumble topping so it doesn’t burn.
It should keep in the refrigerator for about 5 days. I can’t imagine it will last that long though. π
Save this Simple Apple Crisp to your Pinterest board for later!
Enjoy, friends!
Simple and Delicious Apple Crisp (Dairy-free, Gluten free, Nut-free)
Equipment
- Medium size mixing bowl
- muffin pan (12 cups)
- 9 x 13 Baking Dish
Ingredients
Apple Layer (Base)
- 6 granny smith apples, thinly sliced
- 3 tbsp coconut oil melted
- 1 tbsp lemon juice (about 1/2 medium lemon)
- 1 1/2 tsp cinnamon
Crumble topping layer
- 2 cups gluten free oats
- 1/2 cup unsweetened coconut flakes (coconut chips will also work)
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1/4 cup coconut oil melted
Instructions
- Preheat the oven to 350 degrees.
Apple layer (base)
- Slice the apples fairly thin. You want to try and get the pieces as close to the same size as you can, so it all cooks evenly.
- Put the apples on the bottom of the baking dish.
- Pour the coconut oil, lemon juice and cinnamon on top of the apples. Mix well.
Crumble topping
- Combine all ingredients in a medium size mixing bowl (oats, coconut flakes, maple syrup, coconut sugar and coconut oil). Mix thoroughly. I've mixed the ingredients in a food processor before as well, and either method works!
- Pour the crumble topping over top the apple mixture.
- Bake for 40-45 minutes. You want the crumble topping to turn a golden brown, and the apples should be soft.
- Allow to cool and serve warm!
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