Gluten-Free Apple Oatmeal Crisp is an allergy-friendly dessert, perfect for Fall, Winter, and the holidays.
One of my kids’ favorite desserts when the weather gets cooler is apple crisp. This season, I’ve played around with a few gluten-free apple crisp toppings since one of my kids is on a gluten-free diet. I’ve made a few variations the past several weeks, and finally came up with a gluten-free topping for apple crisp that everyone likes (this apple crisp is also dairy free and vegan).
I know I’ve got a winner when my skeptical kids (a.k.a. picky eaters) ask “Is this really gluten-free? Hmm ’cause it’s really good.” In addition to being gluten-free, this Apple Oatmeal Crisp is also dairy-free and refined sugar-free. Use your favorite baking apples in this dessert – I used Macoun apples from the local farmer’s market, as suggested by the vendor at the market, but I’ve also used Golden Delicious, Granny Smith, Braeburn and Ginger Gold before, all with good results.
We visited my sister-in-law and her family over the weekend, and I made a big pan of this Gluten-Free Apple Oatmeal Crisp and a loaf of Gluten-Free Pumpkin Coffee Cake, so we could all enjoy a nice fall dessert one evening and breakfast the next morning that my little guy could also eat. I’ve learned that when we travel to other cities or other people’s houses, it’s a lot less stressful if I bring along some of our own gluten-free foods — that way, I know my little guy always has something he can eat. An extra bonus is when everyone else thinks these gluten-free treats are really good.
I’ve already made this Apple Crisp a bunch of times this fall, and I’m planning on making it for Thanksgiving too.
Gluten-Free Apple Oatmeal Crisp
This recipe is easily multiplied. I doubled this recipe and it worked just as well.
- 1/2 cup coconut sugar or ground jaggery
- 1/2 cup gluten-free rolled oats
- 1/2 cup brown rice flour
- 2 teaspoon ground cinnamon
- 1/4 cup coconut oil or Earth Balance buttery stick
- 4 baking apples
- 1 lemon
- 2 tablespoons coconut sugar or ground jaggery
Preheat oven to 350 degrees. Lightly grease a pie pan or 8-inch square pan.
In a medium bowl, combine sugar, oats, rice flour, 1 teaspoon cinnamon, and coconut oil. Mix until crumbly.
Spread apples in bottom of pie pan. Squeeze lemon juice on top. Sprinkle with 2 tablespoons sugar and 1 teaspoon cinnamon. Top with oat crumble mixture.
Bake for 40 minutes, checking after 25 minutes. Cover with foil if topping is browning too quickly.