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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!

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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.
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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

Healthy Single Serve Peach Crisp (vegan & gluten-free!)

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single serve peach crisp dessert in a bowl with a scoop of vanilla ice cream.

I’m a dessert kinda girl. Like needs a little something sweet every after meal, going out to eat and convincing the person next to me to split the chocolate cake, and there’s no way I’m falling asleep without a sweet treat before bed. I mean, take a look around – we’ve got healthy gluten-free mug cakes, 5-ingredient gluten-free cookie dough, and healthy no-bake snickers. I think it’s pretty obvious I might be a little dessert-obsessed… just a little!

While chocolate-forward desserts are my personal favorite, I do occasionally crave something fruity. But because my fruit dessert cravings don’t last long enough to finish an entire fruit crisp or cobbler, I had to figure out way to make a single serve dessert instead. And that’s exactly what I did here! A whole, fresh, juicy summer peach sliced in half then stuffed with a simple 4-ingredient oat crisp. Best enjoyed warm with a scoop of cold vanilla ice cream – YUM!

overhead image of single serve peach crisp dessert in a bowl with a scoop of vanilla ice cream.

What You’ll Need to Make This Recipe

Fresh Peach – Choose a ripe, juicy peach for the best flavor! You can find these at your local farmers’ market or grocery store. Peaches are in season and taste their best from June through August.
Rolled Oats – Use gluten-free oats if you need to ensure the recipe is gluten-free. Bob’s Red Mill gluten-free oats are my personal favorite, I love to buy in bulk!
Almond Flour – Almond flour adds a nice nutty flavor and keeps the recipe gluten-free. You can find this at most grocery stores or online. I also purchase almond flour in bulk, Anthony’s organic almond flour is my fave.
Butter or Coconut Oil – Coconut oil is perfect for a vegan option, but butter also works great in this single serve dessert recipe! Use whichever you prefer/have on-hand.
Maple Syrup – This natural sweetener adds a rich flavor to the crisp. Look for pure maple syrup for the best results, or use honey instead if you’d like.

hand holding a bowl of single serve peach crisp dessert.

Adjust This Recipe to Your Dietary Needs

Make it Vegan: For a vegan peach crisp, use coconut oil instead of butter.
Make it Paleo/Grain-Free: Substitute rolled oats with additional almond flour.

Tips and Tricks

  • For the best flavor, ensure your peach is ripe and juicy. A ripe peach will slightly give when gently pressed.
  • Adjust the amount of maple syrup based on your sweetness preference. For an sugar-free dessert, leave out the maple syrup altogether!
  • Pair the warm peach crisp with a scoop of vanilla ice cream or whipped coconut cream for an extra treat!
single serve peach crisp dessert in a bowl with a scoop of vanilla ice cream.
5 from 3 votes

Healthy Single Serve Peach Crisp (vegan & gluten-free!)

Looking for a delicious and easy-to-make single serve dessert? This peach crisp is perfect for you! With just a handful of ingredients, you can whip up this vegan and gluten-free treat in no time
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Servings: 0

Ingredients

  • 1 whole fresh peach
  • 1/4 cup rolled oats
  • 2 tablespoons almond flour, or all purpose flour
  • 2 tablespoons coconut oil or butter, melted
  • 1 tablespoon maple syrup

Instructions

  • Preheat oven to 350° Fahrenheit and line a small baking sheet with parchment paper.
  • Cut the peach in half, then remove the pit and scoop about 1 to 2 tablespoons out of the center of the peach to create a larger cavity for the crisp filling.
  • In a small bowl, combine the rolled oats, almond flour, melted coconut oil or butter, and maple syrup. Mix together until combined.
  • Place the peach halves on the prepared baking sheet, fill each peach half with the filling, then bake for 20-25 minutes. Let cool slightly before serving warm with a scoop of ice cream or dollop of whipped cream!

Notes

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    30 Minutes or Less

    Nourishing Green Lactation Smoothie

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    close-up image of a nourishing green lactation smoothie with a metal straw.

    Looking for a way to boost your milk supply? Try this nourishing green lactation smoothie! Loaded with fruits, veggies, healthy fats, and plenty of protein.

    lactation smoothie being poured into a glass.

    As a first-time breastfeeding mom, I’m always looking for ways to increase my milk supply. And after lots and lots of research, I found the best way to increase my supply was through food. Aside from simply making sure I’m eating enough foods, there are certain foods that can actually boost milk production! So I took as many of those foods as possible (oats, greens, flaxseeds, brewer’s yeast) and added them to this lactation smoothie in a way that actually tastes good.

    Nourishing green lactation smoothie with a metal straw.

    What You’ll Need to Make a Nourishing Green Lactation Smoothie

    Banana – A whole frozen banana makes this smoothie ultra-creamy, and gives it just a hint of natural sweetness. If you don’t like banana, you can use 1 cup of frozen mango instead!

    Spinach – Dark leafy greens, such as spinach, are a great source of iron and calcium, which are essential for boosting your milk supply. Fresh spinach will have the most nutrients, but if you don’t have any, frozen spinach will also do the trick.

    Oats – Look up any lactation recipe, and it’ll likely have oats in it. Oats are a go-to ingredient for increasing breast milk production. This is because oats are high in iron, and act as a complex carbohydrate – two vital components to a lactating mama’s diet!

    Almond Butter – I add a healthy fat to all my smoothie recipes, which helps slow down the body’s digestion rate of the fruit, allowing us to absorb as many nutrients and hold onto as much protein as possible. Almond butter is a delicious healthy fat option in this lactation smoothie! Though feel free to use any nut butter you’d like – peanut, cashew, pecan, etc.

    Brewer’s Yeast – Another lactation essential is brewer’s yeast! Brewer’s yeast is a known glactagogue, and thought by many to help increase milk supply. It’s totally flavorless, and a great addition to this smoothie recipe. Here’s a link to the brewer’s yeast I’ve been using and loving!

    Overhead image of a nourishing green lactation smoothie with oats and spinach on the side.

    Optional Add-Ins

    Give your nourishing green lactation smoothie a boost with any of the following…

    • Chia Seeds – more healthy fats, omega-3s, and fiber.
    • Hemp Seeds – extra protein, healthy fats, omega-3s, and omega-6s.
    • Protein Powder – I love this Aloha Vanilla Protein Powder!
    • Honey – for an extra bit of sweetness.
    • Frozen Cauliflower – because why not?! more veggies!
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    Nourishing Green Lactation Smoothie

    Looking for a way to boost your milk supply? Try this nourishing green lactation smoothie! Loaded with fruits, veggies, healthy fats, and plenty of protein.
    Print Pin Rate
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 1 serving

    Ingredients

    • 1 frozen banana
    • 1/2 cup frozen strawberries
    • small handful fresh spinach
    • 2 tablespoons oats
    • 1 tablespoon almond butter
    • 1 tablespoon brewer’s yeast
    • 1 teaspoon ground flaxseed
    • 1 scoop vanilla protein powder, optional
    • 1 cup water or milk, I used unsweetened almond milk

    Instructions

    • Add all ingredients to a blender and blend until smooth.

    Nutrition

    Calories: 300kcal
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    30 Minutes or Less

    Healthy Carrot Cake Cookies (gluten-free!)

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    Close-up overhead image of carrot cake cookies on a baking sheet.

    Soft and perfectly sweet carrot cake cookies with a cream cheese icing! Gluten-free, dairy-free, and naturally sweetened with maple syrup. These healthy carrot cake cookies are the perfect springtime (or anytime) treat!

    Healthy gluten-free carrot cake cookies on a baking sheet.

    What You’ll Need to Make Carrot Cake Cookies

    Oat Flour – Either homemade or store-bought oat flour will work in this cookie recipe! Oat flour replaces all purpose flour, making these cookies gluten-free.

    Almond Butter – Smooth and unsweetened almond butter helps hold these cookies together. If you don’t have almond butter, you can use any other nut or seed butter you’d like. Cashew butter would make a great substitute here!

    Maple Syrup – These healthy carrot cake cookies are naturally sweetened with maple syrup. The maple adds a touch of flavor, and the perfect amount of sweetness.

    Shredded Carrots – Wash and peel about three large carrots, then run them down a box grater to make shredded carrots. Or, to make things even easier, simply buy pre-shredded carrots from the store for this dessert recipe!

    Overhead image of healthy gluten-free carrot cake cookies on a baking sheet.

    Tips and Tricks

    • Gently flatten each carrot cake cookie before baking. If you skip this step, they’ll bake up like round little balls. Therefore, for a more classic flat-looking cookie, give them a gentle press right before putting in the oven.
    • Allow your cookies to cool completely before icing! If the cookies are still too warm when iced, the cream cheese icing will melt and slide right off. (I’ve learned from my mistakes here – ha!)
    • These cookies are best stored in an airtight container at room temperature for up to 3 days. However, if you live in a warm client/are baking these in the summer – it’s best to store them in the fridge instead. If the cookies with cream cheese icing are left in too warm of an environment, the icing may melt and spoil.
    close up image of a healthy gluten-free carrot cake cookie with a bite taken out.

    Adjust This Recipe to Your Dietary Needs

    Make it Dairy-Free: While the cookies themselves are already dairy-free, make a dairy-free cream cheese icing by subbing your favorite non-dairy cream cheese, butter, and milk.

    Make it Vegan: For vegan carrot cake cookies, replace the egg with a flax egg, and take the dairy-free icing option above!

    Close-up overhead image of carrot cake cookies on a baking sheet.
    5 from 3 votes

    Carrot Cake Cookies

    Soft and perfectly sweet carrot cake cookies with a cream cheese icing! Gluten-free, dairy-free, and naturally sweetened with maple syrup. These healthy carrot cake cookies are the perfect springtime (or anytime) treat!
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 27 minutes
    Servings: 24 cookies

    Equipment

    • 1 large bowl
    • 1 medium bowl
    • 1 large baking sheet

    Ingredients

    For the dry ingredients:

    • 1 cup rolled oats
    • 1 cup oat flour made by pulsing rolled oats in a blender until ground into a flour
    • 1/2 cup almond flour
    • 1 teaspoon baking soda
    • 1 1/2 teaspoons cinnamon
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon salt

    For the wet ingredients:

    • 1/2 cup almond butter unsweetened
    • 1/2 cup maple syrup
    • 1/4 cup coconut oil melted (or butter)
    • 1 teaspoon vanilla extract
    • 1 egg at room temperature
    • 1 cup shredded carrots
    • 1/4 cup chopped walnuts or pecans unsalted
    • 1/4 cup raisins

    For the cream cheese icing:

    • 1/4 cup cream cheese softened (I used non-dairy cream cheese)
    • 3 tablespoons butter softened (I used non-dairy butter)
    • 1 1/2 cups powdered sugar
    • 2-3 tablespoons milk (I used non-dairy milk)
    • 1/4 teaspoon vanilla extract

    Instructions

    • Preheat oven to 350° Fahrenheit and line a baking sheet with parchment paper.
    • Add all dry ingredients to a large bowl and whisk to combine.
    • Then, in a separate bowl, add all the wet ingredients except the carrots, walnuts, and raisins, and whisk to combine.
    • Pour the wet ingredients into the dry ingredients and use mix until fully combined. Then, fold in the carrots, walnuts, and raisins.
    • Scoop tablespoon-sized balls of cookie dough onto your prepared baking sheet and slightly flatten each ball with the palm of your hand.
    • Bake for 10-12 minutes, or until golden brown around the edges. Then, transfer to a wire cooling rack to cool completely.
    • While cookies cool, make the cream cheese icing by adding all ingredients to a bowl and whisking until smooth and well-combined. Then, spread or pipe cream cheese icing on top of each cooled cookie.

    Notes

    Nutrition info is for one cookie out of 24 cookies and does not include the cream cheese icing.
    • These cookies are best stored in an airtight container at room temperature for up to 3 days. However, if you live in a warm client/are baking these in the summer – it’s best to store them in the fridge instead.

    Nutrition

    Serving: 1serving | Calories: 119kcal | Carbohydrates: 12g | Protein: 3g | Fat: 6g | Sugar: 5g
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    30 Minutes or Less

    Healthy Gingerbread Muffins (made in the blender!)

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    gingerbread muffin with a bite taken out.

    Fluffy and perfectly spicy healthy gingerbread muffins! The perfect festive snack, that comes together in the blender. Oats, molasses, and ground ginger make these gingerbread muffins healthy AND delicious!

    glunte-free gingerbread muffins piled on top of a marble board.

    What You’ll Need to Make Gluten-Free Gingerbread Muffins

    Old Fashioned Rolled Oats – It’s super important you use old fashioned/rolled oats in this recipe. Avoid instant, steel-cut, or Irish oats. The first step involves grinding these oats into a flour in your blender. When doing this, try to grind them as fine as possible. Finely ground oats will result in fluffier muffins!

    Apple Sauce – I used apple sauce in these gingerbread muffins, because it yields little to no flavor. However, if you don’t have apple sauce, feel free to substitute it with 1/2 cup mashed banana. Mashed banana will give these muffins a slight banana flavor, which if you like banana, I’m sure you won’t mind.

    Molasses – Any and all gingerbread recipes contain molasses, which is how they get their signature dark-brown color. Don’t skip the molasses, it’s super important for both the flavor and structure of these muffins.

    Ground Ginger – Wouldn’t be gingerbread muffins without some ginger! This recipe packs in tons of that spicy ginger flavor, which I personally LOVE. However, if you want a more subtle ginger flavor, go ahead and use just 1/2 teaspoon ground ginger instead.

    three gluten-free gingerbread muffins stacked on top of each other.

    Tips and Tricks

    • Use a large cookie scoop or 1/4-cup measuring cup to fill your muffin tin. This’ll ensure even-sized muffins, with that beautiful dome on top!
    • For extra sweetness, top your muffins with a simple 2-ingredient powdered sugar glaze. To make it, whisk together 1/2 cup powdered sugar with 2-3 tablespoons milk. Once smooth, use a spoon to drizzle glaze over cooled gluten-free gingerbread muffins.
    • Store these muffins in an airtight container at room temperature for up to 3 days. Or, to make them last longer, pop them in the freezer for up to 3 months!

    Adjust This Recipe to Your Dietary Needs

    Make it Vegan: While I haven’t tested it myself, you can try replacing the eggs with either two flax eggs or by using your favorite vegan egg replacer. I’ve used this Bob’s Red Mill Egg Replacer in a number of other recipes and have always loved it!

    gingerbread muffin with a bite taken out.
    4.03 from 34 votes

    Gluten-Free Gingerbread Muffins

    Fluffy and perfectly spicy gluten-free gingerbread muffins! The perfect festive snack, that comes together in the blender. Oats, molasses, and ground ginger make these gluten-free gingerbread muffins healthy AND delicious!
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 10 muffins

    Ingredients

    • 2 cups old fashioned rolled oats
    • 1/2 cup apple sauce, unsweetened
    • 1/2 cup maple syrup
    • 1/4 cup molasses
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 2 teaspoons baking powder
    • 2 teaspoons cinnamon
    • 1 1/2 teaspoons ground ginger
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon salt

    Instructions

    • Preheat oven to 350° Fahrenheit and line a muffin tin with muffin liners.
    • Add oats to a blender and blend until it’s ground into a flour.
    • Add in remaining ingredients, then blend until a smooth batter forms.
    • Transfer ½ cup batter into each muffin mold, then bake for 20-25 minutes or until a toothpick inserted down the center of one muffin comes out clean. Remove from oven and transfer muffins to a wire cooling rack, let cool before eating.

    Nutrition

    Calories: 300kcal
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