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!

Top 5 Apples For Baking

Granny Smith: Tart and firm, making them perfect for baking as they hold their shape.
Honeycrisp: Sweet, juicy, and crisp, adding great flavor and texture.
Pink Lady: Sweet with a nice tartness, they retain their shape well when baked.
Braeburn: Well-balanced between sweet and tart, perfect for crisps and pies.
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

5 from 2 votes

Recipe by Samantha Course: DessertDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

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.

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

Directions

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.

Recipe Video

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

View Post

What You’ll Need to Make Gluten-Free Pumpkin Coffee Cake

Gluten-Free All-Purpose Flour: To keep it gluten-free, we’ll be using a gluten-free all-purpose flour blend. Make sure it’s labeled as such to avoid any unwanted gluten surprises. I use and recommend this Bob’s Red Mill Gluten-Free 1:1 Baking Flour.

Coconut Sugar or Brown Sugar: Sweeten things up with a touch of coconut sugar or brown sugar. These options add that wonderful caramel flavor we all crave in coffee cake.

Pumpkin Puree: Our star ingredient! Go for the canned pumpkin puree or whip up some homemade pumpkin puree for that authentic fall flavor.

Cinnamon: Spice things up with a generous pinch of cinnamon. It’s the secret ingredient that’ll make your kitchen smell like a cozy pumpkin spice haven.

overhead image of gluten-free pumpkin coffee cake on a baking sheet

Tips and Tricks

The Perfect Flour Mix: When using gluten-free flour, it’s crucial to get the right texture. Mix your gluten-free flour with a bit of xanthan gum to help with binding and structure. Typically, 1/2 teaspoon per cup of flour should do the trick.

Pumpkin Magic: If you want your coffee cake to be extra pumpkin-y, add a touch of pumpkin pie spice in addition to the cinnamon. Nutmeg, cloves, and allspice will give it that unmistakable autumn flavor.

Say No to Overbaking: One of the biggest gluten-free baking pitfalls is overbaking. Keep an eye on your coffee cake and use the toothpick test. Insert a toothpick into the center, and if it comes out with just a few moist crumbs, your cake is ready. Overbaking can make it dry.

Gluten-Free Pumpkin Coffee Cake (vegan & refined sugar-free!)

4 from 4 votes

Recipe by Samantha Course: DessertDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

Fall is in the air, and you know what that means – it’s pumpkin spice season! But don’t worry, we’ve got your back with a scrumptious Gluten-Free Pumpkin Coffee Cake recipe that’s not just gluten-free but also vegan and refined sugar-free. So, grab your apron, a pumpkin spice latte, and let’s dive right into this autumn treat.

Ingredients

3 cups gluten-free all purpose flour, see Notes
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground ginger, optional
1/2 teaspoon salt
1 cup coconut sugar, or brown sugar
3/4 cup milk (I used almond milk)
1/2 cup butter, melted (I used vegan butter)
1 cup pumpkin puree
1 tablespoon vanilla extract
For the filling:
1/4 cup coconut sugar, or brown sugar
1 tablespoon gluten-free all purpose flour
1 teaspoon cinnamon
For the streusel topping:
1 cup gluten-free all purpose flour
1 cup coconut sugar, or brown sugar
1/2 cup butter, softened (I used vegan butter)
1 teaspoon cinnamon

Directions

Preheat oven to 350° Fahrenheit and line an 8×8-inch baking pan with parchment paper.
In a large bowl, mix together the gluten-free all purpose flour, baking powder, cinnamon, nutmeg, allspice, ground ginger, and salt.
In a separate medium bowl, whisk together the sugar, milk, melted butter, pumpkin puree, and vanilla extract.
Slowly pour the wet ingredients into the dry ingredients while stirring, then mix until just combined. Set the cake batter aside.
Add all filling ingredients to a small bowl and mix together.
Then, add all streusel topping ingredients to a bowl and mix together until it comes together.
Transfer half of the batter to the 8×8-inch baking pan, then evenly pour the filling over the top of the batter.
Pour the remaining batter over the filling, then top the whole thing with an even layer on the streusel topping.
Bake for 45-50 minutes, or until a toothpick inserted down the center of the cake comes out mostly clean. Remove from pan and cool on a wire cooling rack before slicing and serving.

Recipe Video

Notes

Gluten-Free All Purpose Flour: Make sure you’re gluten-free flour contains xanthan gum for this recipe! If it doesn’t, then add 1 1/2 teaspoons of xanthan gum in with the dry ingredients.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

There you have it, folks! A delightful Gluten-Free Pumpkin Coffee Cake recipe that’s not only gluten-free but also vegan and refined sugar-free. With the warmth of cinnamon and the cozy embrace of pumpkin, this coffee cake will have your taste buds doing the autumn dance.

So, whether you’re gluten-sensitive, vegan, or simply looking for a healthier treat, this coffee cake has got you covered. Happy baking, and enjoy the flavors of fall in every bite!