Gluten & Dairy-Free Apple Crisp (with caramel sauce!)
The best Gluten & Dairy-Free Apple Crisp with caramel sauce is naturally sweetened, perfectly spiced, and topped with a crispy golden oat crumble. It tastes just as comforting as the classic version, but it’s gluten-free, dairy-free, and refined sugar-free, perfect for Fall time, the holidays, or anytime you're craving something cozy.
Ingredients
Apples
- 6 medium apples
- 2-3 tbsp maple syrup *if using tart apples, add 3 tbsp
- 1 tbsp lemon juice
- 1 1/2 tsp cinnamon & pinch of sea salt
- 1/4 tsp nutmeg
Crisp topping
- 1 cup old-fashioned rolled oats
- 1/2 cup almond flour
- 1/2 cup chopped pecans
- 1/4 cup maple syrup
- 3 tbsp coconut sugar
- 1/4 cup melted coconut oil, vegan butter, etc.
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp sea salt
Caramel sauce
- 1/4 cup maple syrup
- 1/4 cup coconut cream
- 3 tbsp coconut oil
- 1/2 tsp vanilla extract
- 1 pinch sea salt
Instructions
Apples
- Preheat oven to 350F. Peel the apples, then cut the apple flesh off the core by standing a peeled apple upright and cutting downward next to the core to remove large chunks of apples. Place the chunks cut side-down and slice thin (about three-eighths of an inch).
- Add the apples to a large bowl and add the maple syrup, cinnamon and nutmeg, lemon juice, and salt. Give the apples a good toss so they're all evenly coated. Then move the apples into a 9-inch round dish with at least 2-inch high sides or an 8x8-inch square pan.
- Place in the oven to bake 20 minutes, until soft. Then remove from the oven. Stir gently to redistribute the liquid.
Crisp topping
- In a bowl, combine all of the topping ingredients, mixing well until it forms a crumbly mixture.
- Sprinkle evenly over top of the baked apples. Then return to the oven for another 20-25 minutes until the oat topping is crisp and golden to your liking. If it starts to get too dark, you can add foil for the last 5-10 minutes. Watch carefully so it doesn't burn. Remove from the oven and allow to cool at least 10 minutes to allow the apple mixture to thicken.
Caramel sauce (optional)
- While the crisp is baking, make the caramel sauce. In a small saucepan over medium high heat, combine maple syrup, coconut cream, and coconut oil. Whisk until melted and combined, and bring to a boil. Boil 5 minutes, then remove from heat and stir in vanilla extract and sea salt.
- Cool then keep in air-tight container in the fridge for up to 2 weeks or at room temperature for a few days.
- When ready to serve, top with ice cream and caramel sauce.
Video
Notes
Tips for the Best Healthy Apple Crisp
- Slice apples evenly so they cook at the same rate.
- If the topping browns too quickly, cover loosely with foil during the last 10–15 minutes.