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)

5 from 1 vote

Recipe by Samantha Course: DessertsCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

hour

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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OTHER VEGAN AND GLUTEN-FREE DESSERTS

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What You Need To Make Carrot Cake Baked Oats

Rolled Oats – You can use either rolled oats or quick oats in this recipe. I like to stock up on oats whenever I’m at the store, they’re so versatile and super satisfying. Oats are one of the best gluten-free grains, loaded with vitamins, minerals, and plenty of health benefits.

Apple Sauce – You can swap mashed banana for the apple sauce in this recipe – use whichever you prefer!

Maple Syrup – I love using maple syrup instead of refined sugar in my recipes. Maple syrup not only tastes delicious but is full of antioxidants and less likely to spike your blood sugar.

Walnuts – Add a much-needed crunch to these carrot cake baked oats. I used raw, unsalted walnuts in my recipe and gave them a quick chop before mixing them in. If you don’t like walnuts, feel free to either swap them with another nut or leave them out!

Dairy-Free Cream Cheese – No carrot cake is complete without the cream cheese frosting. Therefore, I developed a two-ingredient cream cheese icing for these baked oats. My preferred dairy-free cream cheese is Kite Hill’s plain flavor. If you’re not dairy-free, you can definitely use regular cream cheese instead. Just make sure, whatever cream cheese you use, is plain and doesn’t have any added flavors.

Adjust This Recipe To Your Dietary Needs

Add Protein: Throw one tablespoon of your favorite vanilla protein powder in with the oats and make the rest of the recipe as directed.

Make it Nut-Free: Use soy or coconut milk instead of almond milk and leave out the walnuts. If you’re also making the cream cheese icing, make sure your dairy-free cream cheese is nut-free as well!

Add Dairy: Swap out the almond milk for cow’s milk and the dairy-free cream cheese for regular cream cheese.

Carrot Cake Baked Oats (V/GF)

5 from 1 vote

Recipe by Samantha Russo Course: BreakfastDifficulty: Easy

Servings

serving

Prep time

minutes

Cooking time

minutes

Total time

minutes

These carrot cake baked oats taste just like eating carrot cake for breakfast! This recipe includes a vegan cream cheese icing and is entirely refined sugar-free. Add a scoop of almond butter and a handful of chopped walnuts for a healthy, well-balanced breakfast.