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30 Minutes or Less

Healthy Gluten Free Apple Crisp

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gluten free apple crisp in a baking dish with a spoon and two scoops of ice cream on top.

I’ve been making a variation of this healthy gluten-free apple crisp for the last 6+ years! But it wasn’t until this year that I finally decided to sit down, perfect it, and write out each ingredient.

It’s just one of those staple recipes I come back to every fall/holiday season. It’s that perfect end-of-day treat, best enjoyed warm with a scoop of vanilla ice cream… and maybe even a healthy homemade pumpkin spice latte on the side?? Yup, now we’re talkin’! So head to your local orchard, pick alllll the apples, then run home and bake up this cozy apple crisp.

overhead image of healthy gluten free apple crisp in a baking dish

What Makes This the BEST Gluten-Free Apple Crisp?

  • Quick and Easy: No complicated steps, just mix, sprinkle, and bake!
  • Wholesome Ingredients: Made with healthier alternatives like coconut sugar and almond flour.
  • Perfect Texture: Gooey apples with a crisp, buttery oat topping. YUM!
  • Adaptable for Dietary Needs: Can easily be made vegan and nut-free without sacrificing flavor.
  • Delicious Fall Flavor: The combination of tart apples, cinnamon, and a touch of lemon gives this dessert a warm and comforting taste.

What You’ll Need to Make This Recipe

Apples: Granny Smith apples are recommended because they hold their shape well and provide a nice tartness that balances the sweetness of the topping. Other firm apples like Honeycrisp, Pink Lady, and Fuji are also great options.

Coconut Sugar or Brown Sugar: Adds sweetness without overpowering the dish. Coconut sugar is less refined and has a subtle caramel flavor.

Corn Starch: Helps thicken the apple juices as they bake, preventing the filling from becoming watery.

Lemon Juice (Optional): Brightens the apple filling and enhances the flavors. It also prevents the apples from browning too much before baking.

Cinnamon: Essential for that classic fall flavor. It adds warmth and depth to both the filling and the topping!

Rolled Oats: Provides a crisp, crumbly texture to the topping. Be sure to use certified gluten-free oats if necessary.

Almond Flour: A great gluten-free alternative to regular flour, adding a subtle nutty flavor and additional texture to the topping.

Butter (Non-Dairy Optional): Adds richness and helps create a crispy topping. Non-dairy butter works perfectly if making this vegan. I used Miyoko’s non-dairy butter and it works great in this recipe!

Gluten-Free-Apple-Crisp-Step-1
Gluten-Free-Apple-Crisp-Step-2
Gluten-Free-Apple-Crisp-Step-3

Top 5 Apples For Baking

  1. Granny Smith: Tart and firm, making them perfect for baking as they hold their shape.
  2. Honeycrisp: Sweet, juicy, and crisp, adding great flavor and texture.
  3. Pink Lady: Sweet with a nice tartness, they retain their shape well when baked.
  4. Braeburn: Well-balanced between sweet and tart, perfect for crisps and pies.
  5. Fuji: Sweet and firm, they add a great depth of flavor to any baked dessert.

Adjust This Recipe to Your Dietary Needs

  • Make it Nut-Free: Replace almond flour with oat flour or a gluten-free all-purpose flour blend to make the recipe nut-free.
  • Vegan Option: Use non-dairy butter to keep it fully vegan.
gluten free apple crisp on a plate with a scoop of vanilla ice cream

Can I Make Other Gluten-Free Fruit Crisps?

Absolutely! This versatile crisp recipe can be adapted with various fruits:

Cherry Crisp: Use fresh or frozen cherries in place of apples. Reduce the coconut sugar slightly to account for the cherries’ sweetness.

Pear and Cranberry Crisp: Replace apples with sliced pears and add 1 cup of fresh cranberries for a tart twist.

Peach Blueberry Crisp: Substitute peaches and blueberries, but reduce the sweetener slightly as these fruits can be naturally sweeter.

Why This Recipe is Perfect for Any Occasion This gluten-free apple crisp is not just another dessert; it’s a comforting, warm, and healthier treat that everyone can enjoy. Whether you’re accommodating dietary restrictions or just looking for a delicious fall dessert, this crisp checks all the boxes. Plus, it’s easy to adjust, making it the ideal recipe for any gathering.

gluten free apple crisp in a baking dish with a spoon and two scoops of ice cream on top.
5 from 2 votes

Gluten-Free Apple Crisp

This healthy gluten-free apple crisp is the easiest and best fruit crisp you’ll ever make. It’s perfectly sweet with a crumbly oat topping, and ready in no time! This recipe is not only gluten-free but can be adapted to be dairy-free, vegan, and refined sugar-free.
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8 servings

Ingredients

For the apples:

  • 5-6 apples, peeled and thinly sliced (about 1/8-inch thin)
  • 1/4 cup coconut sugar, or brown sugar
  • 1 tablespoon corn starch
  • 2 tablespoons lemon juice (optional)
  • 1 teaspoon cinnamon

For the crisp:

  • 1 cup rolled oats
  • 3/4 cup almond flour
  • 1/2 cup coconut sugar, or brown sugar
  • 6 ounces butter, cut into 1-inch cubes (I used non-dairy butter)
  • 2 teaspoons cinnamon

Instructions

  • Preheat oven to 350° Fahrenheit.
  • Add all apple ingredients to a 9-inch baking dish and toss together until evenly coated, then spread apples into an even layer around the dish.
  • Add all crisp ingredients to a large bowl. Use a fork to mix together, until a crumbly mixture forms. Sprinkle crisp topping evenly over the apples.
  • Bake for 40-45 minutes or until apples are soft, then let cool slightly before serving.

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30 Minutes or Less

Brussels Sprout Salad

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overhead image of brussels sprout salad with walnuts and pomegranate seeds on the side.

Fresh and crunchy shaved Brussels sprout salad, finished off with an out-of-this-world maple dijon dressing! A quick and easy side dish, comes together in just 10 minutes. A gluten-free salad, with nut-free and vegan options!

brussels sprout salad in a a bowl with serving utensils.

What You’ll Need to Make Brussels Sprout Salad

Brussels Sprouts – You can either buy shaved Brussels sprouts, or shave them yourself with a mandoline or sharp knife. If using a mandoline, cut off the the stem end of each sprout, then run the sprout down the mandoline to thinly slice. Or, if using a knife, remove the stem end then place the sprout on its side on a cutting board, then make thin slices through the sprout. Once shaved, your sprouts are ready to add to this delicious salad!

Pomegranate Arils/Seeds – First thing I want to note is that pomegranate arils are the exact same thing as pomegranate seeds. When buying your pomegranate for this salad, you have two options, you can either purchase the seeds out of the pomegranate, or you can purchase a whole pomegranate and remove the seeds yourself. I always opt for the latter option because it’s so much cheaper, and super easy to do! For help on how to cut a pomegranate, check out my step-by-step tutorial HERE.

Walnuts – Chopped walnuts add the perfect crunch to this recipe! Walnuts are creamy and buttery, and simply so good in this salad. However, if you don’t have walnuts, feel free to use any nut you have on-hand! Others I recommend are pine nuts, chopped pecans, or even unsalted pumpkin seeds.

Soft Cheese – Any soft cheese will taste great in this Brussels sprout salad! I used a soft chèvre goat cheese, and it was perfectly tangy and delicious. Though crumbled feta, blue cheese, or even freshly grated parmesan cheese work perfectly too.

dressing being poured over brussels sprout salad.

Tips and Tricks

  • This is the perfect make-ahead side dish for holiday parties or potlucks! The flavors get better with time, so go ahead and dress the salad then let it sit in the fridge until ready to serve. I just wouldn’t recommend letting it sit for more than 4 hours before eating, at that point, it’ll begin to lose its crunch.
  • Have fun with this recipe! Don’t be shy, switch up ingredients based on your preferences. Sub pears for the apples, blueberries for the pomegranate, and use any kind of cheese you’d like!
close-up image of brussels sprout salad in a bowl.

Adjust This Recipe to Your Dietary Needs

Make it Vegan: For a vegan Brussels sprout salad, either replace the cheese with your favorite vegan soft “cheese,” or leave the cheese out altogether, it’ll still be delicious and full of flavor!

Make it Nut-Free: Simply leave out the walnuts, or replace them with unsalted pumpkin or sunflower seeds.

Add Protein: Take this from a side dish to the main course by adding some lightly seasoned chicken (grilled or oven-roasted is best), or bulk it up with a can of your favorite white beans!

overhead image of brussels sprout salad with walnuts, pomegranate seeds, and goat cheese on the side.
5 from 1 vote

Brussels Sprout Salad

Fresh and crunchy shaved Brussels sprout salad, finished off with an out-of-this-world maple dijon dressing! A quick and easy side dish, comes together in just 10 minutes. A gluten-free salad, with nut-free and vegan options!
Print Pin Rate
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 servings

Ingredients

For the salad:

  • 4 cups thinly sliced Brussels sprouts
  • 1 apple, thinly sliced
  • 1/2 cup pomegranate arils (seeds)
  • 1/3 cup walnuts, roughly chopped (pecans or pine nuts work too!)
  • 1/4 cup dried cranberries
  • 1/4 cup soft cheese, crumbled (goat cheese, feta, gorgonzola, etc)

For the dressing:

  • 1/3 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1 garlic clove, minced
  • 1/2 teaspoon salt

Instructions

  • Add all salad ingredients to a large bowl and toss.
  • Add all dressing ingredients to a small bowl and whisk to combine.
  • Pour dressing over salad, then either let sit in fridge for up to 3 hours, or serve immediately.

Nutrition

Calories: 300kcal
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30 Minutes or Less

Harvest Bowl (easy to meal prep!)

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overhead image of a meal prep harvest bowl with sliced almonds on the side.

This fully loaded harvest bowl is packed with seasonal ingredients, fresh flavor, and finished off with a dreamy maple dijon vinaigrette! Perfect to meal prep ahead of a busy week, or quickly throw together as an easy meal in under 30 minutes.

maple dijon dressing being poured over a harvest bowl

What You’ll Need to Make a Harvest Bowl

Sweet Potato – Peel and cube two sweet potatoes before roasting. Or, if you’d like, replace the sweet potato with your favorite squash. Peeled and cubed butternut squash, sliced acorn squash, or even sliced delicata squash would all taste great in this harvest bowl!

Chicken – Two boneless and skinless chicken breasts are lightly seasoned, then roasted to perfection! For a vegan option, see the “make it vegan” section below.

Quinoa – Any variety of quinoa is jam-packed with health benefits! It’s full of nutrients, antioxidants, anti-inflammatory compounds, fiber, and is a complete protein. Talk about a superfood, eh? Feel free to use whatever kind of quinoa you have handy – white, red, black, or rainbow – they all taste great. Or, if you don’t have quinoa, you can replace it with cooked brown rice, wild rice, buckwheat, farro, or barley.

Kale – Similar to the quinoa, any variety of kale will taste delicious in your harvest bowl. So, use whatever you can get your hands on – curly kale, dino (lacinato) kale, red kale, or even baby kale. Though if using baby kale, no need to massage it, just add straight to your bowl, then toss in dressing.

close-up image of sliced chicken over a meal prep harvest bowl.

Tips and Tricks

  • Don’t skip massaging the kale! This step is super important to achieve nice, and tender kale. Skipping this step will result in tough, and hard-to-chew kale, just all around unappetizing!
  • I highly, HIGHLY, recommend doubling up on the maple dijon salad dressing. It’s seriously the star of this harvest bowl, and you’ll regret not making more. Also, leftovers stay fresh in a sealed container in the fridge for up to three weeks!

Adjust This Recipe to Your Dietary Needs

Make it Vegan: For a healthy, high protein vegan meal, leave out the chicken. Then, either double up on the sweet potatoes, or replace the chicken with a can of drained then rinsed chickpeas!

Make it Paleo/Grain-Free: Simply leave off the quinoa and you’ve got yourself a totally paleo and grain-free harvest bowl.

two meal prep containers showcasing this harvest bowl recipe.

How to Meal Prep This Harvest Bowl

  1. Roast the sweet potatoes and chicken.
  2. Cook the quinoa.
  3. Make the maple dijon dressing.
  4. Massage the kale.
  5. Divide the massaged kale, cooked quinoa, roasted sweet potatoes and chicken, sliced apples, fried cranberries, and sliced almonds between four meal prep containers.
  6. Store remaining dressing separately.
  7. When ready to eat, remove one of your meal prep containers from the fridge and drizzle with some extra maple dijon dressing – enjoy!
a harvest bowl with a fork
5 from 2 votes

Harvest Bowl (easy to meal prep!)

These fully loaded harvest bowls are packed with seasonal ingredients, fresh flavor, and finished off with a dreamy maple dijon vinaigrette! Perfect to meal prep ahead of a busy week, or quickly throw together as an easy meal in under 30 minutes.
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients

  • 2 sweet potatoes, peeled and cut into 1-inch cubes
  • 1-2 pounds boneless and skinless chicken breast
  • 1 tablespoon avocado oil
  • salt and black pepper, to taste
  • 2 cups kale, finely chopped
  • 1 cup cooked quinoa
  • 1 apple, sliced
  • 1/4 cup dried cranberries
  • 1/4 cup sliced almonds or pumpkin seeds

For the maple dijon dressing:

  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon maple syrup
  • 1 garlic clove, minced
  • 1 teaspoon salt

Instructions

  • Preheat oven to 425° Fahrenheit. Place sweet potatoes and chicken breast on a baking sheet, then drizzle with avocado oil, and sprinkle with salt and black pepper. Toss potatoes to coat, then roast for 20 minutes, tossing potatoes halfway through.
  • While chicken and potatoes roast, make the dressing by adding all dressing ingredients to a bowl and whisking to combine.
  • Place kale in a bowl with half of the dressing, then toss and massage dressing into the kale with your hands.
  • Once potatoes are tender, remove from the oven and assemble bowls with all ingredients – roasted sweet potatoes, massaged kale, chicken, quinoa, apples, dried cranberries, and sliced almonds. Store with remaining dressing on the side, then top with dressing right before eating.

Nutrition

Calories: 300kcal
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30 Minutes or Less

Autumn Harvest Bowl with Maple Tahini Dressing (Vegan, Gluten-Free)

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Autumn Harvest Bowl

Drizzled with creamy maple tahini dressing, this vegan and gluten-free autumn harvest bowl uses in-season produce like apples, sweet potatoes, dried cranberries, kale and pumpkin seeds. This makes it the perfect Fall meal for when you want something fresh and delicious that can be made under 30 minutes.

Don’t you just love Fall produce? I know I do, and I try to make the most of it while it’s still in-season. This healthy vegan salad features all the best Fall ingredients. Topped with maple tahini dressing, it’s a standout salad that’s always a hit!

MAIN INGREDIENTS NEEDED TO MAKE AUTUMN HARVEST BOWL

  • Sweet Potato – High in fiber and antioxidants, it’s one of my favorite Fall root veggies.

  • Apples – Any variety works but I recommend something nice and crisp like Fiji or Honeycrisp.

  • Chickpeas – This will give you some major protein to help keep your energy levels up.

  • Kale – This is one of the most nutrient-dense foods and a key ingredient to this dish. Any variety works!

  • Dried Cranberries -Adds a tart, natural taste to the bowl. When cranberries are dried, they lose most of their vitamins, but they hold on to other nutrients such as potassium and calcium.

  • Tahini -If you’re unfamiliar with what Tahini is, it’s a smooth paste made by grinding sesame seeds. It kinda looks like peanut butter, but it’s not as sweet. The nutty flavor is strong and earthy, and can be a little bitter.

  • Maple Syrup – Maple has a distinctly sweet flavor which helps balance the earthy flavor of the tahini.

ADJUST THIS RECIPE TO YOUR DIET

  • Nut option: Replace the pumpkin seeds with walnuts.

  • Gluten: You can sub the quinoa for something like freekeh (it has notably more fiber than brown rice and even quinoa!) 

TIPS FOR MAKING THIS VEGAN AUTUMN HARVEST BOWL

  • You could use any fruits and vegetables that you have one hand – be creative!

  • Store leftovers in the fridge in a sealed container for up to 3 days.
Autumn Harvest Bowl with Maple Tahini Dressing (Vegan, Gluten-Free)
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Autumn Harvest Bowl with Maple Tahini Dressing (Vegan, Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: LunchCuisine: AmericanDifficulty: Easy
Servings

1

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

300

kcal
Total time

30

minutes

Drizzled with creamy maple tahini dressing, this vegan and gluten-free autumn harvest bowl uses in-season produce like apples, sweet potatoes, dried cranberries, kale and pumpkin seeds. This makes it the perfect Fall meal for when you want something fresh and delicious that can be made under 30 minutes.

Ingredients

  • For the bowl:

  • 1 sweet potato, peeled and cut into 1-inch cubes

  • ¼ cup chickpeas, drained and rinsed

  • 2 tablespoons avocado oil

  • Salt and pepper, to taste

  • 2 cups kale, chopped

  • ½ cup quinoa, cooked

  • ½ apple, sliced

  • 2 tablespoons dried cranberries

  • 2 tablespoons pumpkin seeds, raw or roasted

  • For the tahini dressing:

  • ¼ cup tahini

  • 2 tablespoons maple syrup

  • 1 tablespoon lemon juice

  • ¼ teaspoon salt

Directions

  • Preheat oven to 425° Fahrenheit and line a baking sheet with parchment paper.
  • Place sweet potatoes and chickpeas on baking sheet then drizzle with avocado oil and sprinkle with salt and black pepper. Toss potatoes and chickpeas to coat, then roast for 20 minutes, tossing halfway through.
  • While chickpeas and potatoes roast, add all tahini dressing ingredients to a bowl and whisk together until combined.
  • Place kale in a bowl and pour in half of the tahini dressing. Toss and massage the dressing into the kale with your hands.
  • Once chickpeas and potatoes are done, assemble harvest bowl by adding remaining ingredients to the bowl with the kale then drizzling with remaining tahini dressing.

Recipe Video

Notes

  • Storage: Store leftovers in the fridge in a sealed container for up to 3 days.
  • You could use any fruits and vegetables that you have one hand – be creative!

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30 Minutes or Less

Vegan Apple Crisp Without Oats Recipe (Gluten-Free)

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Apple Crisp Without Oats Recipe

This delicious Apple Crisp Without Oats recipe is a vegan and gluten-free take on a timeless classic. With a crumb topping that’s easy and quick to prepare and full of flavors from brown sugar and cinnamon, this makes for an irresistible fall dessert!

One of the best things about fall is that it’s apple season! The key to this recipe is that there are no oats in the topping, just flour, brown sugar and pecans. Oats are great, but sometimes a simple streusel-like crumb texture is nice to have. Not only is this delicious recipe easy to prepare, but it’s also made with simple ingredients. Most of which are pantry staples!

WHAT YOU NEED TO MAKE APPLE CRISP WITHOUT OATS

  • Apples – Get apples that are best for baking. I used gala apples this time, but honeycrisp or good ol’ granny smith apples will work perfectly too!

  • Brown Sugar / Cinnamon – Brown sugar and cinnamon adds incredible flavor and aroma to this recipe. Wouldn’t be the same without it!

  • Pecans/Walnuts – Chopped nuts like walnuts and pecans adds a perfect crispness to the topping. You can also add raisins or dried cranberries.

  • Gluten-Free Flour – I use Bob’s Red Mill Gluten-Free 1:1 Baking Flour, though if you’re not gluten-free, you can easily sub all purpose flour for the gluten-free flour in this recipe.

ADJUST THIS APPLE CRISP WITHOUT OATS RECIPE TO YOUR DIET

  • Add Gluten: Use all purpose flour instead of gluten-free flour in this recipe.

  • Add Dairy: Use regular butter in this recipe if not vegan or dairy-free.

TIPS FOR MAKING APPLE CRISP

  • Slice the apples fairly thin. Anywhere around 1/4-inch to 1/2-inch thin will work perfectly in this recipe. Don’t overdo it though – you don’t want them falling apart during the baking process because they’re too thin.

  • Substitute pears for apples. If you want to try something different, or if you just aren’t a fan of apples, pears are a great substitute.

  • While this dessert is pretty sweet in and of itself, I love adding a scoop of ice cream on top. It makes an amazing addition to the cinnamon/brown sugar flavor.
Apple Crisp Recipe Without Oats (Vegan, Gluten-Free)
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Apple Crisp Recipe Without Oats (Vegan, Gluten-Free)

5 from 1 vote
Recipe by Samantha Course: DessertsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

300

kcal
Total time

1

hour 

This delicious Apple Crisp Without Oats recipe is a vegan and gluten-free take on a timeless classic. With a crumb topping that’s easy and quick to prepare and full of flavors from brown sugar and cinnamon, this makes for an irresistible fall dessert!

Ingredients

  • For the apples:

  • 4-5 Apples, chopped

  • 2 Tablespoons brown sugar

  • 1 tablespoon lemon juice

  • 1 Teaspoon Vanilla Extract

  • 1 teaspoon cinnamon

  • For the crumb topping:

  • 1 cup all purpose flour (I used gluten-free)

  • 1 cup brown sugar

  • ½ cup pecans or walnuts, chopped

  • 1 teaspoon cinnamon

  • ½ teaspoon nutmeg

  • ½ cup butter, softened (I used vegan butter)

Directions

  • Preheat your oven to 350° Fahrenheit.
  • Add all apple ingredients to a large bowl, toss until apples are evenly coated, and transfer to a 9×13-inch baking dish.
  • Mix all crumb topping ingredients together in the same bowl as before and sprinkle over the top of the apple mixture.
  • Bake for 40-45 minutes, then remove from oven and let cool for at least 15 minutes before serving.

Recipe Video

Notes

  • Storage: You can keep it on the counter for a few days or in the fridge for 4-5 days. It’s also freezer-friendly – you can store it in an airtight container for 3-4 months (although this may affect the texture of the topping).
  • You can easily reheat a small dish in the microwave, however, if you want to reheat the entire pan, heat in the oven at 350°F for approximately 10-12 minutes.

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Like this recipe?

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OTHER VEGAN AND GLUTEN-FREE DESSERTS

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