Apple Crisp


I have searched high and low for an apple crisp recipe that was dairy and gluten free and couldn’t find one worth of even trying. This recipe was born out of four or five decent recipes that eventually lead to our fall dessert this season. We love this because it gives you the delicious apple crisp you that truly warms the soul without tons of sugar, or a pound of butter, or a flour topping. I’ve served this to company numerous times and they’ve all enjoyed it…most of them not df or gf in their own lives I might add. Serve along with some coconut or almond vanilla ice cream and you’ve got one delicious dessert.

3 lbs. diced apples (Jonagold, Macintosh, Cortland)
1 cup oats
½ cup chopped walnuts
¾ cup brown sugar
¼ coconut oil
2 tablespoons maple syrup
½ teaspoon cinnamon, ground
1/8 teaspoon salt

1. Preheat oven to 350◦F.
2. Place the apples in a medium sized baking dish. Toss with chopped walnuts, maple syrup, and cinnamon to coat. Shake the pan lightly to disperse the apples throughout.
3. Place the oats in a food processor and pulse until most of the oats are grinded up. Be sure your coconut oil is at room temperature, in solid form. Add the coconut oil, brown sugar, and salt into the food processor pulsing until you reach course crumbles.
4. Sprinkle the mixture of the apples evenly and bake in the oven for 45 minutes or until sides are bubbly and the desired consistency is reached.


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