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Apple crisp in a baking dish, topped with 3 scoops of yogurt and crushed walnuts.

Easy Apple Crisp without Flour (Gluten-free)

Petranka
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!
5 from 1 vote
Prep Time 15 minutes
Cook Time 35 minutes
Resting time 15 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert
Cuisine American, Gluten-free, Vegan
Servings 6
Calories 426 kcal

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

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

Types of apples: If you want a sweeter base, you can use all Honey Crisp or Golden Delicious apples. If you want your crisp to be tangier, use all granny smith apples. However, if suggest using half Honey Crisp and half Granny Smith.
 
To make oat flour: place rolled oats in a blender or a food processor and blend for 1 minute or until you have a fine powder.
 
To make this nut-free: replace the walnuts with sunflower seeds, more pepitas, or apricot seeds.
 
Storage:
  • 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

Serving: 1servingCalories: 426kcalCarbohydrates: 53.7gProtein: 7.7gFat: 21.8gSaturated Fat: 11.3gPolyunsaturated Fat: 5.4gMonounsaturated Fat: 3.05gSodium: 33.8mgPotassium: 351mgFiber: 7.5gSugar: 25gVitamin A: 3.4IUVitamin C: 6.1mgCalcium: 50.2mgIron: 2.4mg
Keyword apple crisp, apple crisp recipe, apple crisp without flour, healthy apple crisp, vegan apple crisp
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