Gluten Free Apple Crisp

This recipe has been featured in my newest cookbook Gluten Free & Vegan Family Feasts. It appears with over a dozen brand new recipes, never seen on my website before. Check it out!

gluten free apple crisp

This is not my doing. I didn’t make this particular apple crisp. Levi did. I came home from my night class (Biology!!) and he had a bowl waiting for me.

He doesn’t blog. He doesn’t take pictures of himself making stuff. He doesn’t really care if you all get to see the step-by-step process of how this apple crisp came to be. And to be honest, apple crisp is pretty straight forward. I probably wouldn’t have taken tons of step-by-step pictures if I were making it. (Except, I’m currently in the infatuation stage of the relationship with my new camera and need to learn how to use every feature.)

In any case what you are getting with this recipe is a picture of what it looks like in the bowl, with a fork in it, after I ate a couple bites and thought to myself, ‘Ya know, I don’t have an Apple Crisp recipe posted yet. And ya know, Levi wouldn’t care if I posted about his baking endeavors.’ And so here we are.

Levi is much braver than I. Baking? In a nearly non-kitchen? Insanity.

Also, Levi is much less aware of the massive filth that the kitchen is currently¬†ensconced in. I can’t even bear to go downstairs to see if he cleaned up an area to prepare this crisp. I just would rather not know. It tastes good and not dirty, so I guess we’re okay.

(A brief note about the kitchen. Today I have the day off school. I intend on scrubbing it from top to bottom so I can use it over the weekend. On Monday the filth resumes as the drywallers return to continue the dusty work of patching and finishing our ceilings and other random holes left from removing a wall and moving lights, etc. Knowing that it will get dirty again doesn’t matter. I just want to cook. There’s only so many times I can eat veggie tacos from the fast food joint that I swore I would boycott for life.)

Sorry, I got a bit distracted there. Shocking, right?

So here’s the Apple Crisp recipe. Courtesy of Levi, who took the recipe card out of my recipe box.

apple crisp recipe

4.6 from 5 reviews

Gluten Free Apple Crisp
 
Ingredients
  • 5 cups peeled, cored and sliced apples
  • 2-4 tablespoons sugar (use white, brown, or whatever sweetener you prefer)
  • ½ cup gluten-free rolled oats (we use Only Oats)
  • ½ cup brown sugar
  • ¼ cup brown rice flour
  • ¼ teaspoon cinnamon, nutmeg, or ginger
  • ¼ cup vegan margarine
  • ¼ cup chopped walnuts or shredded unsweetened coconut
Instructions
  1. Preheat oven to 375F.
  2. In an 8×8 baking dish combine the sliced apples and sugar. Stir to coat well.
  3. In a medium bowl mix together the oats, brown sugar, brown rice flour and spice. (Levi used cinnamon.)
  4. Cut in the vegan margarine until the mixture forms coarse crumbs.
  5. Stir in the walnuts or coconut. (Levi used coconut.)
  6. Sprinkle the topping over the fruit, making sure to coat evenly.
  7. Bake for 30-35 minutes until the topping is nice and golden brown.
  8. Let sit a few minutes before serving.

 

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23 Responses to “Gluten Free Apple Crisp”

  1. July 23, 2012 at 10:35 am #

    Is Levi gluten free as well, or is he just an amazing terrific guy?

    • Megan
      July 23, 2012 at 12:37 pm #

      Both! ;-) He’s actually the one who has Celiac Disease. And yes, he is an amazing terrific guy. I’m very, very lucky.

  2. Brenda
    August 24, 2012 at 11:20 am #

    Can honey or maple syrup be substituted for SUGAR?

  3. September 20, 2012 at 4:38 pm #

    I just made this and am having trouble not eating it all before my boys come home hungry!

    • Megan
      September 20, 2012 at 8:20 pm #

      Hehehe. At least it’s easy and inexpensive enough to make more if you somehow maybe possibly don’t have any left by the time they get home. ;-)

  4. Kim
    September 22, 2012 at 9:09 pm #

    Hi!

    This recipe was phenomenal!! of course, I modified the ingredients a little based on what I had in the house…I replaced the flour with buckwheat flour and due to my sulfite allergy I used white sugar instead of brown. Due to my coconut allergy I used walnuts instead and I upped the cinnamon by twice a much. Either way…it tasted fabulous!!

    Thank you for sharing!!

    • Megan
      September 22, 2012 at 9:55 pm #

      Hey Kim! Awesome, so glad it turned out fabulous for you. :)

  5. Scott
    October 10, 2012 at 9:31 pm #

    Wow! I love apple crisp and this dish was amazing! My family went through a 9X13 of it tonight and they are asking for more…and my picky eating, GF, egg, soy potato, etc. free son loved it! Thanks for the recipe Megan!

    • October 10, 2012 at 11:40 pm #

      Awesome to hear Scott! I’ll make sure Levi knows his creation is being appreciated. :)

  6. Claudia
    October 26, 2012 at 10:28 am #

    I used maple syrup and ghee instead of the sugar and butter. It’s in the oven now and it smells amazing. I can’t wait to eat it and share it with my family (if it last til after school…smile). Thank you Levi!

    • October 26, 2012 at 9:57 pm #

      Hi Claudia, Thanks for the comment and sharing your alterations! I passed on your ‘Thanks’ to Levi too. ;-)

  7. Brandon L.
    October 29, 2012 at 3:50 pm #

    Making this again to enjoy while Sandy rolls through. It’s absolutely delicious. (I’m speaking specifically of the cinnamon and shredded coconut version, btw). By wife, who is not gluten-free, loves it as well!

    • October 29, 2012 at 6:21 pm #

      Hi Brandon, I hope you’re all keeping safe while Sandy keeps blowing. I’m glad you’re able to enjoy some tasty comfort food while you batten down the hatches. Take care out there!

  8. Mechell
    December 5, 2013 at 4:06 am #

    I just made it (and currently eating it fresh from the oven). It’s DELICIOUS! This simple but tasty recipe will be my go-to dessert for the upcoming holidays. I don’t have celiac disease, but I am trying to eat more of a plant-based and gluten free diet. This recipe was perfect for my goals. I didn’t even know about “vegan margarine” until I found this recipe. When I shopped at my local healthfood store it was such a joy to find the coconut spread to be used for baking in place of butter. And it tastes so good. Oh my gosh!

    Thank you from the bottom of my heart for this gem of a recipe!

    xoxo

    Your new fan

    • December 6, 2013 at 4:02 pm #

      Thanks Mechell! I am so happy you enjoyed this recipe.

  9. Michelle
    December 26, 2013 at 6:36 pm #

    I tried this recipe yesterday. After 30 min of baking, the apples were too dry and no bubbly goodness was going on so I added a little water to each corner of my baking dish. 10 min later, yummy bubbly goodness going on. My topping was also very gritty, dry and not crumbly like I expected. I did use coconut oil instead of butter, so maybe I just needed more of it. I was also wondering if the rice flour made it gritty. I have not experimented with rice flour before, but wondering if it is really even necessary for the topping. Overall, how can you ever go wrong with apples, cinnamon, brown sugar. The result was still very tasty.

    • December 28, 2013 at 3:02 pm #

      Interesting Michelle … I wonder if the variety of apples had something to do with the lack of moisture. I haven’t had that problem before but I am glad adding a bit of water helped. I have used coconut oil in this recipe too and had success. Rice flour is going to be a bit gritty – especially if you’re using one that’s not superfine. You can use any all-purpose gluten-free flour blend in place of just brown rice flour if you like. We don’t seem to have a problem with our rice flour being gritty but I think that’s because we buy a superfine kind.

  10. Mia
    January 2, 2014 at 3:02 pm #

    Thank you so, so, so much for this recipe! My family is (newly) GF, egg free, soy free, and dairy free. I was trying to find a good dessert recipe, and stumbled across your lovely website. We all enjoyed eating the crisp and are planning to make it again.

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