Gluten-Free Harvest Apple Crisp
For a vegan apple crisp, use vegan butter in the topping.
This gluten-free harvest apple crisp pairs tender cinnamon apples with a golden topping made from almond flour, oats and pecans. It is an easy dessert to share after dinner, with a dairy-free option that uses plant-based butter.
Serving ideas
Let the crisp rest for 15 minutes, then serve it warm in small bowls. Add vanilla ice cream or a dairy-free alternative if you like, and offer extra cinnamon at the table. Keep those toppings separate from the recipe nutrition.
A crisp topping and tender apples
Use certified gluten-free oats and cut the apples into even slices. Bake covered for the first part of the cooking time, then uncover to brown the topping. The apple filling should be tender before the dish comes out of the oven.
Dairy-free option
Use dairy-free butter in the crumble topping. The standard topping contains almonds and pecans. Nutrition on the card uses the specified monk-fruit and erythritol blend; other sweeteners change the totals.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Apples, lemon juice and Lakanto Classic monkfruit with erythritol form the base of this recipe.
- A batch you can divide. Follow the pan size and cooling directions before cutting or serving.
- A defined yield. The card makes 8 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- 9-inch square or 2-quart baking dish
- Two mixing bowls
- Aluminum foil
- Knife and cutting board
- Measuring cups and spoons
Ingredient notes
- Flour or baking mix. This recipe specifies almond flour. Different flours and mixes absorb liquid differently; use a written substitution in the recipe notes when one is provided.
- Grains and starches. Measure old-fashioned oats in the form named in the card. A cooked measure is different from a dry measure.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Gluten-Free Harvest Apple Crisp
Ingredients
Equipment
Method
- Heat the oven to 350°F and grease a 9-inch square or 2-quart baking dish.
- Toss the sliced apples with the lemon juice, monk fruit sweetener, starch, cinnamon and salt until no dry starch remains. Spread evenly in the dish.
- Stir together the almond flour, oats, pecans, monk fruit sweetener, cinnamon and salt. Add the melted butter and vanilla and mix with a fork until clumps form.
- Scatter the topping over the apples. Cover loosely with foil and bake for 20 minutes.
- Remove the foil and bake for another 20 to 25 minutes, until the apples are easily pierced with a knife and the filling bubbles at the edges.
- Cool for 15 minutes before serving so the filling can thicken.
Nutrition
Notes
- Honeycrisp and Braeburn hold their shape; Granny Smith stays tart and firm; Gala and Fuji become softer.
- If the topping browns before the apples are tender, replace the foil.
- Use certified gluten-free oats and verified gluten-free ingredients when needed. Use dairy-free butter for the dairy-free option.
- Contains almonds and pecans.
Tried this recipe?
Let us know how it was!Preferred products
Almond flour: Bob’s Red Mill Super-Fine Blanched Almond Flour.
Dairy-free butter: Country Crock Plant Butter sticks for baking; Melt for skillet cooking or spreading.
Sweetener: Lakanto Classic Monkfruit with Erythritol. Use the specified blend and weight; pure monk fruit and other blends are not equivalent.
These are shopping options; the recipe’s estimated nutrition may use a different product. Substitutions change nutrition and may affect texture. Choosing one dairy-free or gluten-free ingredient does not make the whole recipe dairy-free or gluten-free. See Mel’s preferred products and photos.
Tips for this recipe
- Keep the flour, liquid, and leavening amounts in the stated proportions. Use the pan size and doneness cues in the card rather than relying on time alone.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I use a different flour or pancake mix?
The card is written for almond flour. Use an alternative only when the recipe notes give its amounts. Other flours and mixes can require different liquid or leavening.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
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