Gluten Free Vegan Apple Crisp

Dairy Free, Egg Free, Gluten Free, Nut Free, Seed Free

It’s Memorial Day this weekend.  We are usually celebrating my middle son Gabriel’s birthday (well, for the past 5 now 6 years anyway), go to our beloved Jones Beach Air Show to see the Blue Angels or Thunderbirds and have a big barbecue like everyone else.  Obviously, this year will be different.  Gabriel’s party will be a parade, the air show will be watched virtually, and the barbecue will be just the 6 of us.  However, the apple crisp for the annual barbecue dessert will stay the same!

This is a good one, gang.  This apple pie filling is one I have use for years and years. I am a cooked apple filling girl, I’m not a huge fan of fruit pies with uncooked filling (another story for another post!).  I prefer a good crisp or crumble to a pie, and these are not only easy to throw together, but the topping can be made and frozen to be used at a later date.  It is entirely versatile for all safe needs will little to no difference. You can definitely use pears in place of apples interchangeably when following the recipe or another fruit filling you prefer. The filling is also great for crepes, pancakes or waffle topping.  It just needs to be warmed a bit before serving.  The topping has oats and gives off a great cinnamon-y cookie vibe.

Don’t let the seemingly involved recipe scare you, it’s really very easy! I use either individual ramekins or a 9-inch pan, it’s all up to you.  Either way, it’s delicious.  This really doesn’t require any special ingredients which is great too.  So, get your safe whipped cream or ice cream out and kick off of the (sort of) summer of 2020.  Be safe and enjoy! 💙


Dairy – Casey can have baked milk, so this is a safe recipe for me to use butter in the crumbs or I also use his safe margarine.  For the filling I use margarine because it’s not cooked, and he likes to eat the filling alone with a waffle or pancake. Shortening can work in the crumbs but a safe butter or butter is best.

Flour – Gluten free or wheat flour can be used in the crumb topping.  We always use gluten free.  Make sure your blend has xanthan gum or use ¼ tsp. per cup of flour blend.  As always, I go with the 140 grams per cup ratio.

Oats – I use Gluten Free Harvest Old Fashioned Oats for this with perfect results.  They are also some of the best customer service representatives I have ever dealt with!!

Apples – I like a firm, sweet apple for this filling instead of a tart Granny Smith.  I can use less sugar due to the natural apple sweetness.  Pears can also be used but they should be firm.  If they are too ripe, they will disintegrate during cooking on the stove top and then in the oven.

**As always, please do your own research for your safe needs.**

Gluten Free Vegan Apple Crisp

Dairy Free, Egg Free, Gluten Free, Nut Free, Seed Free

Author: Katie Martino Lopez

Prep Time: 40 minutes

Total Time: about two hours


Cook Time: about 45-75 minutes, depending on baking pan

Yield: 6-3″ ramekins, 4-4″ ramekins or one 9″ round or square baking pan


Crumb Topping

  • ½ c.+ 2 Tbls. all purpose or gluten free flour with xanthan gum
  • ½ c. oats
  • Pinch salt
  • ½ c. light brown sugar, or a mixture of brown and granulated sugar
  • ½ tsp. cinnamon
  • Pinch nutmeg (optional)
  • ¾ tsp. baking powder
  • ¼ tsp. baking soda
  • 1 stick (8 Tbls.) safe or regular butter, cut in smaller pieces and slightly softened 

Apple Filling

  • 4 c. apples, peeled cored and sliced ¼” thick (1 lb. after peeling and coring)
  • 1 Tbls. butter
  • 4 Tbls. (1 ½ oz.) sugar
  • 1 ½ Tbls. cornstarch
  • 1 oz. cold water
  • ¼ c. sugar
  • Pinch salt
  • ¾ tsp. cinnamon
  • 1/8 tsp. nutmeg (optional)
  • 1 tsp. lemon juice
  • ½ Tbls. butter
  • 1 tsp. vanilla extract


Prepare Crumb Topping

  1. In a large bowl, whisk together flour, oats, salt, brown sugar, cinnamon, nutmeg, baking powder and baking soda.
  2. Using a pastry blender or fingertips, add butter to the dry ingredients and blend until large crumbs form with no spots of butter still visible.
  3. Chill while preparing the apple filling. The topping can be made the day ahead or frozen for future use.

Prepare Apple Filling

NOTE: Prep the recipe before cooking the apples, you won’t have time once they’ve started cooking.

  1. Preheat oven to 350 degrees.
  2. Peel, core and slice apples and set aside. Make sure the apples are uniformly cut or they will all cook differently. It’s ok if apples brown a bit from oxidation because they are going to get cooked.
  3. In a small bowl, combine together ¼ c. sugar, salt, cinnamon and nutmeg. Drop the ½ Tbls. butter pat, vanilla and lemon juice on top.  It’s ok if the sugar absorbs the liquid, it will come out when it melts in the hot apples.  Set aside.
  4. Melt the 1 Tbls. butter in a large sauté pan. Add apple slices and 4 Tbls. sugar, tossing well to coat apples.  Cook apples over medium heat until the apples are softened and translucent and the liquid is extracted from the apples.  They should not be too soft, or they will fall apart during baking.
  5. In a small bowl, whisk together the cold water and cornstarch. Add to apple mixture and turn the heat up and stir constantly until the liquid has thickened.
  6. Remove from heat and immediately add remaining dry ingredients, butter and extracts. Mix thoroughly to coat apples and melt the butter.
  7. At this point apples can be refrigerated for three days or used immediately.
  8. Lightly grease ramekins (4-4-inch, 6-3 inch) or a 9 “round or square baking pan/dish. Evenly distribute apple filling and top with crumb topping.  Place ramekins/dish on a sheet pan to catch any overflow drips.
  9. Bake at least 45 minutes or longer until the crumbs are crispy. They will dry a bit as they cool too.
  10. Serve immediately or cool before refrigerating. Warm in the oven before serving.


Recipe Notes

    • Crisp will keep in the refrigerator for three days, well wrapped.
    • Crumb topping can be frozen for up to 2 months.
    • Make sure your ramekins are oven proof for extended baking time.




As we all know, reading labels and preparing food when managing allergies is a job within itself with much responsibility. All the brands I use are ones that I have contacted, and Casey has eaten safely. That being said, I must remind…

Please do your own research when deciding which products and foods are safe for the allergies you manage. These are the ones that are safe for our needs but may not be for you. Everyone has different comfort levels with manufacturing and production procedures.

And, as a friendly reminder, always have 2 epinephrine auto injectors on hand!

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