Apple Crisp (gluten-free, dairy-free, low-sugar)

June 19th, 2014

apple crisp

Yum, yum, double yum! This is such a delicious treat and so easy to make. Apple crisp is usually reserved for the fall. Think brisk, sunny afternoons of squealing children, hyped on sugar from too many funnel cakes and parents picking all of the apples because the kids can’t reach them! We always return home from a day of apple picking laden down with tons of apples (3 kids = at least 6 dozen apples). Before I even put the bags of apples down, I am pre-heating the oven so as not to have to wait a minute longer than necessary until I can enjoy that first mouth-watering bite of apple crisp. It’s also great that the whole family can enjoy making it together. The kids love to peel the apples, dice them, and mush the oat, sugar and butter topping between their fingers.

So here was my dilemma: I can’t eat butter right now or sugar (or dairy or eggs), but I really needed something sweet. Several stacks of cookbooks later I realized I could make an apple crisp that would be delicious and also meet the dietary constraints I was facing. This is a wonderful recipe (better than I imagined) that’s gluten-free, dairy-free, and low sugar. Angela Liddon from Oh She Glows and Heidi Swanson from 101 Cookbooks both make wonderful versions of a fruit crisp.

This one follows the rules of an elimination diet and still allows a sweet dessert at the end of the day. For me, this was essential. It was much easier for me to follow the diet knowing I could I have this for dessert. I am now 3 weeks into the diet and have just re-introduced gluten. I felt quite swollen in my fingers last night and I’m feeling exhausted today. Not sure gluten and I will end up friends . . . Glad I have this new and improved, wonderful dessert.

apple crisp


3 large apples, peeled and diced
1-2 tablespoons apple juice
1-tablespoon brown rice syrup
2 teaspoons brown rice flour
1-2 teaspoon cinnamon

1-cup gluten-free oats
1-cup almond meal
2 teaspoons cinnamon
Pinch of salt
¼ cup coconut oil, melted and cooled a bit
1-teaspoon vanilla
¼ cup brown rice syrup


Pre-heat oven to 350°. In a casserole dish add the apples, apple juice, brown rice syrup, brown rice flour, and cinnamon. Mix with your hands until apples are lightly covered.

In a medium sized bowl add the oats, almond meal, cinnamon and salt. In a small microwavable bowl, melt the coconut oil. Add the vanilla and brown rice syrup and mix well. Pour this into the oat mixture and stir (again with your hands) until combined. Sprinkle this over the apples and bake about 40 minutes. If the top is getting too dark, cover loosely with foil.


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