Nothing screams fall quite like apples and cinnamon. This gluten free apple crisp recipe is free of gluten, refined sugar, and dairy; yet keeps all of the amazing taste.
After starting to work with a nutritionist on an elimination diet to get my Crohn’s symptoms under control I was worried about missing out on some of my favorite fall treats. Pumpkins seem to be all the rage these days, but in my opinion apples are the real stars of autumn. Wanting desperately to be able to enjoy some of my favorite flavors of the season I set out on a mission to create an apple crisp recipe that worked with my elimination diet. This one only took one attempt to test and it was an instant hit with my whole family.
Living with an autoimmune disease it can be easy to focus on all the things you don’t have. The ability to digest certain foods and participate in different activities are things I mourn on a regular basis. Reading about other’s stories and creating delicious recipes with what I can eat has helped lead to a more compassionate self view and acceptance of my body and its limitations. My hope through sharing these recipes is that others can find the same love of food and self care. Healing is not a linear journey and if I’m being honest, it’s not an easy one either. Finding healthy and delicious ways to take care of yourself makes it a lot more bearable and dare I say enjoyable.
Recipe Tips
Answering your gluten free apple crisp recipes below:
Does the type of apple I use matter?
No! I was actually looking for Golden Delicious apples to use for this recipe originally, but couldn’t find any at my grocery store. I used Gala apples, but you could use whatever you have on hand/prefer! Using Pink Lady apples, Red Delicious, or even Granny Smiths would also have a tasty outcome.
What is the difference between a crisp and a cobbler?
I didn’t know there was a difference until I looked it up! The difference is the texture of the topping. A cobbler is topped with a dough (similar to a pie crust), while a crisp is made up of oats, flour, and sugar, and when baked forms a crispy and crumbly topping. Both are delicious and make excellent desserts.
How is this recipe best served?
This recipe is best served hot. Ideally serve it to your friends and family right out of the oven. I recommend heating up any leftovers in the microwave before serving. Additionally, you can never go wrong with adding some vanilla ice cream to apple crisp. It’s great without it, but a scoop of ice cream never hurt!
Gluten Free Apple Crisp
Ingredients
- 6 gala apples peeled and chopped
- 2 tbsp coconut sugar
- 1 3/4 tsp cinnamon
- 1 1/2 tsp lemon juice
- 1 cup coconut sugar
- 3/4 cup gluten free oats I use Bob's Red Mill
- 2 1/2 tbsp coconut flour
- 1/2 cup coconut oil cold and diced into small cubes
Instructions
- Preheat oven to 350 F degrees. Spray an 8×8 baking dish with a non-stick cooking spray. Set aside.
- In a mixing bowl, add peeled and chopped apples, coconut sugar, cinnamon, and lemon juice. Stir to combine, then transfer to prepared baking dish.
- In a separate mixing bowl, add topping ingredients (remaining coconut sugar, gluten free oats, coconut flour, and diced cold coconut oil). Use a pastry cutter to cut the coconut oil into the oat mixture until the mixture has formed small crumbs. If you don't have a pastry cutter you can use two forks or your hands.
- Spread topping over the apple mixture in baking dish, and gently pat to even it out. Bake 40-50 minutes, until golden brown.
- Serve warm and enjoy!
Rich Clement says
Apple Crisp was amazing!
madeofeverythingnice says
Thank you! So glad you enjoyed it!
Susan Clement says
I try to cut back on sugar so sometimes desserts are too sweet for my taste. This had just the right amount of sweetness. I love your glass-half-full outlook on what you can eat. Thanks for being an inspiration.
madeofeverythingnice says
Thank you for reading! I’m so glad you liked the recipe 🙂
Meredith Kerr says
Hi Sandy:
One of the things that makes a blog successful is good photography and you have accomplished that! The time and creativity you invested pay off as your viewers assuredly look and say, “Oh, I really must try that!” I have printed out the raspberry chicken recipe and will try it this week. At our age, Scott and I are careful with desserts, but boy, those brownies sure look amazing! I am so impressed by the diligence you have shown to get a handle on the effect of nutrition on your auto-immune disease and the consequence of wise choices. Congratulations!
madeofeverythingnice says
Hi Meredith,
Thank you! That’s so nice to hear, I’ve been thinking my photography skills need some work 🙂 You’ll have to let me know what you think of the raspberry chicken once you try it! Thank you, I really appreciate your kind words. Thank you so much for reading along!