This Gluten Free Apple Crisp combines delicious cooked apples with an amazing gluten free crumble. It involves 5 easy steps and simple wholefood ingredients.
This gluten free apple crumble is also dairy free and you can also make it nut free as well as low-carb.
I love making crumble in the cooler months, this gluten free blueberry crumble is also amazing.
If you don't have ramekins, you can also make it in a larger baking dish.
Table of Contents
WHY YOU WILL LOVE THIS RECIPE
Gluten & Dairy Free – without skimping on flavour.
Allergy Friendly – you can make this recipe nut free by a simple substitution.
Low Carb option– You can remove the sweeteners if you want to make this recipe low carb.
RECIPE INGREDIENTS
Apple – I have only tested this recipe with Granny Smith apples but I am sure other apple varieties would also work well. Use 6 small or 4 medium sized apples.
Cinnamon – I used a cinnamon stick but you could also use 1 teaspoon of cinnamon powder
Maple Syrup – I always use Canadian maple syrup. If you wanted to keep this recipe low carb, then simply substitute the maple syrup for water or more lemon juice.
Coconut Sugar – you could substitute with some stevia powder (I use the Natvia brand) or omit all together.
HOW TO MAKE
Step 1. Cook the apple mixture ingredients on simmer for approximately 20 minutes. You want the apples to be nice and tender.
Step 2. Mix the crumble ingredients in a bowl. You want to make sure that the ingredients are combined well.
Step 3. Bake the apple crumble. First drain the apples, then divide evenly among 4 ramekins and top with the crumble. Bake in a pre-heated oven on 170C | 340F for 20 minutes. Make sure you lightly mix the crumble mixture a few times during baking.
Step 4. Enjoy!!! Let cool for a few minutes before eating.
TIPS & FAQS
You can make this apple crumble nut free by substituting the flaked almonds with more coconut.
You can use a baking dish instead of 4 ramekins.
Either a small-medium round or square baking dish will work well. Around 1 litre (35oz) in size will work well as the ramekins I used were 0.2 litre (7 oz) each.
If you are wondering where I bought my ramekins, I got them from Le Creuset, which is one of my favourite brands.
If you don’t have cinnamon sticks on hand, you can substitute with 1 teaspoon cinnamon powder.
You can remove the sweeteners to make this recipe low-carb. I would substitute the maple syrup with water or more lemon juice and you can omit the coconut sugar in the crumble mixture or add stevia powder.
You could add some whipped coconut cream or even some coconut ice cream on top. One scoop is all you need!!
It is super important while the apple crumble is baking in the oven that you lightly mix the crumble 2-3 times. This ensures that the crumble mixture is cooked well and crunchy, otherwise the top of the crumble will be well cooked (and brown) and the crumble underneath will stay soft.
You can place the ramekins on a baking tray/dish so that it is easier for you take the ramekins in and out of the oven.
Looking for other baked dessert recipes? Try these:
Gluten Free Flourless Orange and Almond cake
Chocolate Macadamia Fudge Brownies
One Bowl Gluten Free Double Chocolate Banana Muffins
Lastly, I would love to hear from you if you make this recipe. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Gluten Free Apple Crisp
Ingredients
Apple Mixture:
- 6 small granny smith apples peeled, cored and chopped into pieces (approximately 3cm)
- 2 tablespoons maple syrup
- 2 tablespoons fresh lemon juice
- 1 cinnamon stick
Crumble Layer:
- 1 cup flaked almonds
- 1 cup shredded coconut
- ¼ cup coconut oil
- 2 tablespoons coconut sugar
Instructions
- Prep: Pre-heat the oven to 170C | 340F
- Cook Apples: Add the apple mixture to a small saucepan and simmer for 25-30 minutes until the apples are tender.
- Mix Crumble: In a bowl mix the crumble ingredients until well combined.
- Baking Prep: Remove apples from the saucepan and drain the liquid. Divide among 4 ramekins (approximately 0.2L | 7oz)
- Bake: Cover the apples with the crumble mixture and place into the oven for 20 minutes making sure you lightly stir the crumble mixture 2-3 during cooking, so that the crumble mixture cooks evenly. You want the crumble to be golden on top.
- Enjoy: Allow to cool for a few minutes before eating.
Video
Notes
- You can make this recipe nut free by substituting the flaked almonds with more coconut.
- If you don’t have ramekins you can also use a small-medium sized baking dish instead, approximately l litre (35oz).
- If you don’t have cinnamon sticks on hand, you can substitute with 1 teaspoon cinnamon powder instead
- If you want to make this a low carb recipe you can substitute the maple syrup in the apple mixture with water (or more lemon juice) and you can omit the coconut sugar in the crumble mixture or add stevia powder.
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