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+ servings
5 from 3 votes

Healthy Gluten Free Apple Crisp

by: claire cary

This is truly the BEST apple crisp recipe, healthy or not! It has a rich apple flavor, cinnamon oat crumble and delicious with a generous scoop of vanilla ice cream on top.
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Prep: 10 mins
Cook: 50 mins
Total: 1 hr



  • 5 large honeycrisp apples see notes
  • ¼ cup pure maple syrup
  • ¼ cup coconut or brown sugar
  • ¼ cup apple sauce
  • 1 ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 2 tsp vanilla extract
  • 1 tbsp cornstarch can sub tapioca or arrowroot if preferred


  • cup quick oats
  • cup rolled oats
  • ½ cup almond flour sub for oat flour for nut free
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ cup melted refined coconut oil can also use butter
  • cup coconut or brown sugar


  • Preheat the oven to 350 degrees Fahrenheit.
  • Peel and core the apples and slice into thin strips. I usually peel them, then slice into four sections going around the core, then thinly slice each of the sections to about 1/8-1/4 inch thick. You can also use a mandoline to slice if you prefer.
  • Add the apples to a very large bowl with all the remaining filling ingredients. Toss to combine.
  • In a second bowl, combine all the crumble topping ingredients and mix together with a spoon until well combined. It shouldn't be wet or dry, just crumbly.
  • Toss about 1/3 of the crumble mixture with the apples.
  • Add the apples to a 9 inch cast iron pan or 8 or 9 inch regular baking dish and spread evenly. It might seem like it's overflowing a bit, but the apples do shrink a bit as they bake.
  • Use your fingers to evenly sprinkle the rest of the crumble mixture on top.
  • Add to the oven, uncovered, and bake for 45-55 minutes or until the top is golden brown and the apples are bubbling underneath. It can sometimes get messy, so I usually put a cookie sheet under the pan/baking dish to catch any drips. You don't always need it, but better safe than sorry! The bake time will vary slightly depending on your pan. You'll know it's done when the top is golden and the apples are bubbling. If the top starts to brown too much before the inside is done, cover with foil until it finishes baking.
  • Remove from the oven and let cool for 10 minutes. Serve warm with vanilla ice cream or whipped cream and homemade vegan caramel sauce.


You can use a different variety of apple, there isn't a right or wrong for apple crisp, but honeycrisp are my go to for all types of apple recipes. Pink Lady and Braeburn are also good options. 
You don't have to peel the apples, but I recommend it for the best eating experience. 
You can use all rolled oats or all quick oats for the crumble if you only have one, I just like the texture with a mix of both.
In both the apple part and the crumble part, you are welcome to decrease the coconut sugar to just a few tablespoons. I recommend keeping the maple syrup the same though. It of course won't be as sweet this way, but still delicious!
Refined coconut oil has no coconut flavor, be sure to use that for best results!
If you want an oat free version, use the crumble recipe from my gluten free peach crisp instead of the recipe listed here.
Serving: 1cup / Calories: 274kcal / Carbohydrates: 37g / Protein: 3g / Fat: 15g / Saturated Fat: 10g / Fiber: 4g / Sugar: 18g

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