Gluten-Free Apple Oatmeal Crisp is an allergy-friendly dessert, perfect for Fall, Winter, and the holidays.
Gluten-Free Apple Oatmeal Crisp
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.
Ingredients
- 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
Instructions
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Preheat oven to 350 degrees. Lightly grease a pie pan or 8-inch square pan.
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In a medium bowl, combine sugar, oats, rice flour, 1 teaspoon cinnamon, and coconut oil. Mix until crumbly.
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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.
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Bake for 40 minutes, checking after 25 minutes. Cover with foil if topping is browning too quickly.
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I could really go for a giant bowl of this right now! Sounds delicious girl!
I would love a bowl of this too this morning. Looks great!
I love apple crisp for breakfast — it always feels a bit sinful, but I put a big dollop of cottage cheese or yogurt on top!
Now that would make me feel less guilty about having apple crisp in the morning!
Jeanette, we love apple crisps over here too. I love your addition of brown rice flour both for texture and flavor.
Thanks Marla, I found the combination of brown rice four and whole oats made for just the right crumbly texture.
YUM. I’m taking this for Thanksgiving!
What a great crisp. I love that the topping is which is usually the bad part, was turned into something wholesome and nutritious. How fantastic is that!
Thanks France – I do love it when a recipe comes out tasting really good and I know it’s healthier.
Yum, this sounds fabulous, although I might need a little scoop of ice cream with it! 🙂
This sounds so good. I’ll be making this many, many times!
Thanks Sylvie – I’ve made this a bunch of times already and will be making it for Thanksgiving for sure!
i lOVE how healthy this is (no butter!) and that it’s gluten free. totally bookmarked. awesome recipe jeanette 🙂
Thanks Junia – this is definitely a healthier version of the traditional apple crisp, and allergy-friendly, which is what I was striving for with the wheat allergies and dairy intolerances in my family.
This looks so hearty and delicious – and I love that it’s healthy!
A healthier dessert that everyone can enjoy? Sounds delightful to me!
That’s my goal…to try to come up with healthier desserts this holiday season.
I keep reading about jaggery but have never tried it. I have to look into getting some and try it. A healthier alternative to white sugar.
Your apple crisp looks great! Thanks for sharing Jeanette
I do love jaggery as a substitute for brown sugar. You can find it in your local Indian market.
I really need to buy an oven soon! Your recipes Jeanette are forcing me to buy one,lol! I love all of your recipes! Keep sharing!
Could I use maple syrup instead of what you’re using for sweetener? I am in VT and we have maple galore. No jaggery to be found in these hills! We are gluten, refined sugar and dairy free, but can eat butter. Sounds fussy but we feel great and eat like kings. Thanks for all your great posts.
Maple syrup should work fine, although since it’s a liquid, the topping might be a little softer. You could also use coconut sugar if you can find it in your area. Would love to know if you try it and how it comes out with maple syrup.
about to make this again (with syrup). i had to add a bit more dry ingredients, but it was delicious. thanks for the recipe!
I am on a diet and trying to eat healthier by avoiding wheat and processed sugar, but was craving something sweet to make without added chemicals or trans fat. And once in a while I like to bake, so I found your awesome recipe and tried it. Considering the ingredients in them, I thought it was quite tasty! It can’t compare to my usual super buttery, fatty, and sugar cobbler, but it’s still a tasty treat and that is a win in my book!
I should of added more of the ‘sugar’ as blueberries are kinda low as they are, but there’s always next time 🙂 Thanks for sharing this great recipe!
I tried this recipe but made some substitutions:
A. Used blueberries instead of apples.
B. Used a Natural Sugar Substitute (Monkfruit in the raw)
C. Used butter instead of coconut oil (Because that’s what I had and a little butter is ok for my diet)
D. Added brown rice (about 3/4 cup) cooked. (this helped give the texture more chewiness without adding more butter or fat – You couldn’t tell it was in the topping).
E. Sprinkled some salt on top
Thanks so much for sharing your substitutions Angela! So glad you enjoyed this.