This Apple Crisp without Flour has a layer of juicy apples topped with a crunchy oat-walnut topping. It's vegan, gluten-free, and can be enjoyed as breakfast or dessert.
During the summer, I often make blueberry lemon crisp, but once the days start to get colder and berries are no longer in season, it's time to make my favorite apple crisp.
This version is lower in sugar and higher in fiber, yet it still tastes as comforting and indulgent as the traditional one.
It's one of my favorite desserts to prepare over the holidays and no one can guess it's made without flour and butter!
Looking for more gluten-free desserts? Check out my Gluten-free Carrot Cake Cupcakes and Gluten-free Lemon Pie.
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Why This Recipe Works
- It uses oat flour instead of all-purpose flour. This keeps it gluten-free without impacting the crisp's texture.
- It uses certified gluten-free oats to make sure this recipe is completely gluten-free.
- It's made with coconut oil instead of butter which keeps it vegan and dairy-free.
Ingredients & Substitutions
This recipe requires less than 10 simple ingredients. Here is an overview:
- Oat flour: You can make your own oat flour by grinding oats in a blender until you have a fine powder. if you can't be bothered, store-bought oat flour will work as well. Don't want to use oat flour? Swap it for almond flour instead.
- Old-fashioned rolled oats: I like to use rolled oats both for making crisps, as well as for my go-to overnight oats with water. Their chewy texture makes them super versatile, just make sure to use gluten-free if needed.
- Walnuts: Feel free to use any nuts you like such as pecans or almonds. For a nut-free option, use sunflower seeds instead.
- Brown sugar: I prefer it over white sugar since it adds more flavor due to its higher content of molasses. Coconut sugar can also work. Don't want to use refined sugars? Swap for maple syrup instead.
- Pepitas: If you're not a fan, you can use another nut/seed of choice.
- Cinnamon: You'll need it both for the apple filling and the crispy topping. If you want to level it up, use pumpkin pie spice or apple pie spice instead!
See the recipe card below for exact measurements.
How to Make Apple Crisp without Flour
Step 1: Prepare the apples
Core, peel, and cut them into small pieces. Add to a baking dish and toss with cinnamon, sugar, and lemon juice.
Step 2: Make the oat topping
Add all of the ingredients to a large bowl and mix well. It's best to use your hands or a fork.
Step 3: Assemble & bake
Cover the apples with the oat topping and bake for 35 minutes at 180C (350F), or until the top is golden and the apples are bubbly.
Serve with a dollop of yogurt or a scoop of vanilla ice cream!
👩🏼🍳 Petra's Tips
- Peel the apples for a smoother consistency. I personally don't mind the skin but if it's something that bothers you feel free to peel the apples.
- Allow time to cool. The crisp will continue to set as it cools and it will be easier to scoop and serve.
- Cut the apples into small pieces. This ensures that your apples will cook through and be soft by the time the topping has browned.
- Use gluten-free certified oats and oat flour that are grown following purity protocol to ensure that your crisp is gluten-free.
- Use solid, but scoopable coconut oil. It makes for a better texture of the oat topping and ensures that it will be light and crumbly.
FAQ
Apple crisp is almost always made with an oat-nut topping, while apple crumble is made with just plain flour. There are different variations though and in some countries, they mean the same thing.
Not enough fat and/or sugar can cause that. If your topping appears dry and way too crumbly, add a bit more coconut oil, one tablespoon at a time. And for the sugar, we suggest not going below ¼ cup.
Yes, you can assemble the crisp the night before, wrap it in foil, and bake the next day.
Yes, no need to thaw them, throw them directly from the freezer to the baking dish. To prevent a runny bottom, make sure to add 1 tablespoon of cornstarch to the apples as they will release their juices while baking.
Yes, it does need to be stored in the fridge after baking to keep fresh for longer.
Best Types of Apples to Use
I think it's best to use a combination of Honeycrisp and Granny Smith apples, this way you get the best of both worlds - sweet but with some tanginess.
However, if you want a sweeter crisp, use all Honeycrisp. If you want more of a tangier taste, use all Granny Smith.
Other types of apples like Fuji, Pink Lady, and Gala can also work, but I haven't tried making this recipe with them.
Reheating Apple Crisp
This apple crisp without flour loses its crispiness as it cools, so I suggest reheating it in the oven to crisp it back up, although the microwave can work as well.
- Oven: Preheat your oven to 350°F (180°C). Place leftovers in a baking tray and optionally spray coconut oil over the topping. Cover with aluminum foil and cook for 10 to 15 minutes. To crisp the topping, remove the foil for the last 3 to 5 minutes of cooking.
- Microwave: Add crisp to a microwave-safe plate and cook for 1-2 minutes or until warmed through.
Storage & Freezing
- Fridge: Let it cool to room temperature, then transfer to an airtight container and cover with a lid. Store in the fridge for 4-5 days. Keep in mind that as the days pass by, the crisp topping becomes a bit soggy, but reheating helps it crisp back up.
- Freezer: For the best result, freeze the crisp before you bake it. No need to thaw before cooking. However, if you want to freeze it when it's already baked, it will last for 3 months in the freezer.
More Gluten-free Apple Recipes
📖 Recipe
Easy Apple Crisp without Flour (Gluten-free)
Ingredients
For the filling
- 3-4 medium-large apples, optional to be peeled (see notes for type guide)
- ½ teaspoon ground cinnamon (or pumpkin pie spice or apple pie spice)
- 2 tablespoon brown sugar (or any other sugar you like)
- A squeeze of lemon juice
For the topping
- 1 cup oat flour (use gluten-free if needed)
- 1 cup rolled oats (use gluten-free if needed)
- ¼ cup brown sugar, packed (or any other sugar you like)
- ⅓ cup coconut oil, solid but scoopable
- ⅓ cup raw walnuts or pecans, roughly chopped
- ⅓ cup raw pepitas
- 1 teaspoon ground cinnamon (or pumpkin pie spice or apple pie spice)
- A pinch of salt
Instructions
- Preheat oven to 180C (350F). Start by cutting apples in quarters, then remove the cores. if you don't like the texture of the skin, feel free to peel them.
- Add the apples to the baking dish and toss with sugar, cinnamon, and lemon juice.3-4 medium-large apples, optional to be peeled, ½ teaspoon ground cinnamon, 2 tablespoon brown sugar, A squeeze of lemon juice
- Add all of the ingredients to a large bowl and mix well. It's best to use your hands or a fork.1 cup oat flour, 1 cup rolled oats, ¼ cup brown sugar, packed, ⅓ cup coconut oil, solid but scoopable, ⅓ cup raw walnuts or pecans, roughly chopped, ⅓ cup raw pepitas, 1 teaspoon ground cinnamon, A pinch of salt
- Transfer the topping over the apples in an even layer and bake for 35-40 minutes. Let it rest at least 15 minutes before serving.
- Top with ice cream, yogurt, or plant milk (all optional) and serve right away!
Notes
- Fridge: Let it cool to room temperature, then transfer to an airtight container and cover with a lid. Store in the fridge for 4-5 days. Keep in mind that as the days pass by, the crisp topping becomes a bit soggy, but reheating helps it crisp back up.
- Freezer: For the best result, freeze the crisp before baking. No need to thaw. However, if you want to freeze it when it's already cooked, it will last for 3 months in the freezer.
Nutrition
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
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