One of our favorite family activities to do in the fall is to take a few hours out of our busy week and pick apples together. We are blessed with a large number of great apple orchards here in Chicago and we try to hit up at least one each weekend! Our favorites are the smaller mom and pop orchards because you get lots of lovely heirloom and not super-popular grocery store varieties along with a beautiful country setting…love x one million!!! With a family of 6, we go through a half a bushel of apples like it’s nothing, making all sorts of apple goodies like homemade applesauce (recipe found here), caramel apple ice cream sundaes (recipe found here), apple cake, apple crumble, and one of most favorite desserts, Easy Gluten Free Apple Crisp! It whips up in no time and has good for you ingredients so you won’t feel so bad having seconds or thirds!
This recipe is gluten and dairy free and tastes like a million bucks. You can also use regular flour and oats if you aren’t concerned with gluten and it shouldn’t affect the taste one bit! I like to use a variety of apples to make our crisps so really, anything you have on hand will do…MacIntosh, Gala, Jonagold, Golden Delicious, etc…we’ve used them all and they all taste great in this crisp! If you really like the “crisp” part of the crisp, may I suggest doubling it? We fight over that part in our house so I always seem to make twice the amount!
- [b]For the Crisp:[/b]
- 1 cup gluten free oats
- 1/2 cup gluten free flour or almond meal
- 1/4 cup maple syrup
- 1/4 cup coconut oil in solid state
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 1/8 tsp salt
- [b]For the Apple Filling:[/b]
- 3-4 large apples (or 5-6 small apples), peeled and chopped
- 2 Tbsp coconut oil in solid state
- 2 Tbsp gluten free flour
- 1 tbsp lemon juice
- 1/2 tsp cinnamon
- In a medium size bowl, mix all the apple filling ingredients together and stir until well combined.
- Place apple filling mixture into an ungreased 8 x 8 inch pan or a pie plate.
- Next, in another medium size bowl, mix together the ingredients for the crisp and stir until well combined. The mixture will be clumpy!
- Place the crisp mixture over top the apples, making sure to cover as much of the apple filling as possible.
- Bake at 375 degrees for 30-35 minutes or until crisp is golden brown and filling bubbles.
I love the imperfections of apples picked straight from the tree…all pretty in their own way!
First things first, peel and chop your apples and mix them with some cinnamon, gluten free flour, lemon juice, and coconut oil. Add the mixture to a pie plate and set aside while you make the crisp’s topping.
To make the crisp, mix together some gluten free flour, gluten free oats, coconut oil, cinnamon, maple syrup, vanilla, and a dash of salt. Crumble on top of the apples and bake at 375 degrees for about 30 minutes.
Then soon enough you will have this deliciously smelling and fabulously tasting dessert to share!! Try it topped with some plain vanilla or coconut vanilla bean ice cream…soooo good!!
Thanks for stopping by today!!
Love,
Maggie
Loved your story and your crisp sounds easy and delicious. Can you tell me what coconut oil in a solid state might be? Would that be like a solid type of coconut shortening like crisco? Thanks!
Coconut oil in the solid state is just what you find in most stores in the baking aisles, like this one here: http://amzn.to/1jjt8QS You can use it in the solid state or warmed up in it’s liquid state but that will change the recipe some!
do you have to you use coconut oil?
What type of gluten free flour would work? Could I use coconut or tapioca flour?
I like to use all-purpose gluten free flour. If you use coconut or tapioca alone you will need to change the ratios as coconut especially is very dry!
Would cassava flour work? Or banana flour?
I have never tried them so I am not sure? If you try them out please let us know how the Crisp turned out!
lol. thanks
I used the new Bobs Red Mill paler flour and it worked perfectly!
Hi does this freeze well? Can I make this in advance?
I’ve never froze it, so I am not sure!
So I tried this recipe but the topping didn’t turn out crumbly. I followed the directions. Any ideas why this would happen?
I will need more details to help you, how did it turn out? Make sure you use coconut oil in the solid state!
I made this tonight and had the same outcome as a previous reviewer with the crisp part. Mine was not crumbly at all…in fact, I could have poured it over the apples. I ended up doubling the dry ingredients and it turned out great. I will definitely make again! Thank you for the delicious recipe. I may try using only half of the syrup (1/4 cup instead of 1/2) or just double the dry ingredients again since I, too, love the crisp part.
Hmmm…did you use your coconut oil in the solid state and not liquid? That is the only thing I can think of that would make the crisp part not turn out right?!
If I use crisco will it taste the same?
I have never used it, I would personally not use it! 🙂
Do you think I could use cold butter in place on the coconut oil? Thanks!
Yes, you could!
This turned out beautifully and tastes great! I have to say, though, the prep time is way more than 5 min! ? Thanks for sharing this recipe!
Yay! So glad you liked it!!
If I am making this in advance, like a day ahead, how should it be stored? On counter or in refrigerator? Thank you!
I leave mine on the countertop but the fridge would work fine too!