At the holidays, with a table full of dessert options, I will always, always, always dig into the apple anything first. Apple anything, I say! And the more cinnamon the better—but no nuts, please.
I promise you, you will not notice any difference between this gluten-free apple crisp recipe and the other chock-full-of-gluten versions. It is dynamite.
When I posted an Instagram Story of the baking process, someone asked me, “Are you going to eat all of that?” I almost didn’t understand the question. Am I going to eat it all?? I mean … yeah. Not all in one sitting (probably), but, YEAH. Affirmative. Yeppers. Duh. There are three meals in a day, and I do not discriminate against any food type at any meal, so it did all get eaten. It sure did. And I know it will when you make it, too. (Oh, and I almost forgot—this is vegan, too!)
(Also, I apologize for the lack of photos—I didn’t make this recipe with an intent to post, so I didn’t do nearly enough snapping as I baked, but click thru to my IG Story above to get some more visuals.)
Gluten-Free Apple Crisp
Prep time: 30 min | Cook time: 35 min | Ready in: 1 hour, 5 min
Serves 6 to 8
8 Granny Smith apples
1/2 cup vegan butter (I used Earth Balance)
1/2 cup brown sugar
1-1/2 tablespoons tapioca flour
1/4 cup water
1 tablespoon cinnamon
1 cup oats
1/3 cup brown sugar
1 teaspoon cinnamon
3/4 cup almond flour, 1/4 cup tapioca flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/3 cup melted vegan butter
- Preheat oven to 350 degrees F.
- Peel, core, and chop apples.
- Melt vegan butter in saucepan over medium heat. Add sugar and allow it to melt. Whisk in water, cinnamon, and tapioca flour. After a couple minutes, once sauce thickens a bit, pour over apples and stir to coat. Pour into an 8×8(-ish) baking dish.
- To make oat topping, mix dry ingredients together, then stir in melted butter.
- Pour oat topping over apples, pressing it down with a bit with a spatula.
- Bake for 35-45 minutes, depending on how soft you like your apples.