Gluten-Free Apple Crisp (Dairy-Free, No Oats)

We went apple picking this weekend and I immediately came home and make this gluten-free apple crisp! I knew I wanted to make the recipe without oats because so many people are sensitive to oats, even if they are gluten-free oats. This dessert is perfect for fall, made with wholesome ingredients and is also dairy-free and refined sugar-free. I have been gluten-free and dairy-free for 8 years, so I am an expert at making delicious recipes that are allergy-friendly. Since I have chronic health issues as well, I also care deeply about what I am putting in my body and I try to focus on better-for-you ingredients as much as I can. Therefore, this gluten-free apple crisp is a treat that will make you feel included but also leave you feeling good!

Why You'll Love This Gluten-Free and Dairy-Free Apple Crumble

This apple crisp is made with wholesome ingredients like apples, cinnamon, almond flour, pecans and coconut oil and date sugar to keep it refined sugar-free. There is no gluten, dairy, egg or any unnecessary additives in this recipe. I also made it without oats, so it's fully paleo. It's so easy to make and it's a very forgiving recipe if you're new to baking! It only takes a few minutes to prep and it comes together in one bowl. I also made this in the air fryer for maximum crispiness!

This fall dessert is warm, comforting and perfect for a crisp fall night. It's basically the lazy girl version of an apple pie. Imagine sitting and eating this on a crisp fall night after going apple picking? Peak fall. The combination of juicy apples and a crumbly topping is just perfection. I love to top mine with homemade dairy-free caramel sauce and vanilla ice cream or whipped cream to take it to the next level. This one is truly a staple at our house. We actually made one just last night to split after dinner! This recipe is the perfect amount for two people, but you can also make it in a larger dish for a crowd.

Ingredients You'll Need

For the filling

• Apples: Make up the base of this recipe. I used our apples from apple picking! Honey crisp apples are my favorite.
• Arrowroot starch: Used as a thickener to help absorb the juice from the apples so you don't end up with a watery filling.
• Lemon juice: Brightens the overall flavor and balances the sweetness.
• Date sugar: I love using date sugar or coconut sugar in my recipes because they are refined sugar-free and they also give this apple crisp a delicious caramelized flavor.
• Cinnamon: Gives this recipe so much flavor!
• Vanilla extract: Adds warmth.

For the topping:

• Pecans: Adds a crunch and texture. Pecans are doing the job that oats usually do in this recipe.
• Date sugar: Sweetens and helps the top brown.
• Almond flour: Binds the topping together.
• Cinnamon: Adds flavor!
• Coconut oil: The fat that holds the crumble together.
• Vanilla extract: Adds warmth.
• Salt: Balances all of the flavors!

Which Apples Are The Best?

For a crisp or crumble, you want to select apples that are firm enough to hold their shape! The best choices in my opinion are:

• Honeycrisp: great balance of sweet and tart, stays firm
• Granny Smith: the classic baking apple, very tart, holds its shape and won't turn mushy
• Braeburn: firm texture with good sweet and tart balance, less common but great for baking
• Pink Lady: firm and tangy

Apples to avoid: I would recommend avoiding Red Delicious or McIntosh because they both break down and become mushy and mealy when baked.

Recipe Variations

• Apples: I love using Honey Crisp apples, but you can use Granny Smith or Pink Lady!
• Fruit: Try the same recipe but use half apples, half pears!
• Nut-free: Swap the pecans and almond flour out for sunflower seeds and coconut shreds and oat flour or rice flour.
• Sweetener: Swap the date sugar for coconut sugar, regular sugar or maple syrup! If using maple syrup, you might need an extra sprinkle of almond flour to keep the topping crumbly instead of wet.
• Extra crunch: Add chopped coconut or walnuts.
• Spices: Try adding nutmeg and ginger.
• Oats: If you like oats in your crisp, swap out half of the almond flour for oats instead.
• Low histamine: This recipe is low histamine if you swap in cardamom for cinnamon instead.
• Cooking method: I made this recipe in the air fryer, but you can also bake it in the oven at 350°F for 18-22 minutes.
• Make a larger batch: To make this in a 8x8 or 9x9 dish, double the recipe!

Troubleshooting Recipe Tips

• Filling is watery: This usually means the apples released a lot of juice or the dish needs a few extra minutes to set. Let it rest for 10 minutes after baking so it can thicken as it cools. If it's still watery, drain the juice.
• Topping didn't get crisp or crumbly and is more like a paste: This usually means the coconut oil was too hot when mixed in. Be sure not to let the coconut oil overheat.
• Topping burned before the apples were done: Every oven and air fryer is different, so make sure to watch your apple crisp. If the topping is browning and the apples don't seem done underneath, cover it with tinfoil for the remaining time.
• Topping is not getting clumpy: Add more coconut oil!
• Apples are still firm after baking: This can happen if the apple chunks were too large. Add a few extra minutes of bake time and cover with tinfoil if the topping is already browning.

Storage and Make Ahead Tips

Store leftovers in the refrigerator for up to 4-5 days in an airtight container. Reheat individual portions in the microwave for 20-30 seconds or warm in the oven 350°F oven for about 10 minutes to help the topping re-crisp rather than go soft.

To freeze, let the crisp cool completely then cover tightly or transfer to an airtight container and freeze for up to 2-3 months. The topping will soften in the freezer, but baking it in the oven will bring back most of the crunch. Thaw overnight in the refrigerator, then reheat uncovered in a 350°F oven for 10-15 minutes to re-crisp the top before serving.

The topping can be made ahead of time and stored in an airtight container in the fridge for 2-3 days. You can also slice the apples in advance and toss them with lemon juice to keep them from browning. Hold off on mixing the ingredients together for the filling until right before you make it.

How To Serve

I highly recommend serving this apple crisp warm and straight from the oven or air fryer with a scoop of vanilla ice cream and drizzle of caramel on top. You could also top it with whipped cream for a lighter finish.

Recipe FAQs

Related Recipes

Be sure to try these delicious apple recipes next:

Dairy-Free Iced Apple Crisp Macchiato

Apple Coffee Syrup

Caramel Apple Salad

Caramel Apple Bark

Gluten-Free Apple Cider Donuts

If you make this gluten-free apple crisp and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.