Join Octofree to get a handy, printable chart of substitutions for common ingredients.
Join Octofree to get a handy, printable chart of substitutions for common ingredients.

Allergen-Free Apple Crisp

Whether you recently went apple picking, are lucky enough to have an apple tree in your yard, or picked up a bushel of fragrant honeycrisps at your local market, an apple crisp is the best thing to do with the current abundance of the seasonal fall fruit. This recipe is very forgiving, and although I’ve found that honeycrisp and fuji tend to hold up best, any apples will do.

Enjoy!

Please note: This post includes affiliate links to featured products for your convenience. If you make a purchase using one of the links, I may receive a small commission, at zero extra cost to you. Win-win!

Allergen-Free Apple Crisp

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6

Equipment

  • 6 four-ounce ramekins
  • Large mixing bowl
  • Medium mixing bowl

Ingredients

  • 4 small apples (Fuji or honeycrisp work best), chopped (I leave the skins on, but you can peel the apples if you'd like)
  • 2 tbsp coconut flour
  • 1 tsp cinnamon

For the topping:

  • ½ cup coconut oil, melted (if you're starting with solid coconut oil, measure a little more than ½ cup into a microwave-safe bowl or measuring cup and heat in the microwave in 30-second increments until completely melted, then re-measure ½ cup before using in the recipe)
  • ¼ cup honey
  • cup gluten-free rolled oats
  • ½ cup gluten-free flour (I use Bob's Red Mill 1-to-1 Baking Flour)
  • 1 tsp cinnamon
  • ½ tsp salt

Optional:

  • vegan vanilla bean ice cream or whipped topping

Instructions

  • Preheat oven to 350 degrees.
  • Lightly grease ramekins with coconut oil or any other top-8-free oil.
  • Place apples, coconut flour and 1 tsp cinnamon into a large mixing bowl and stir until apples are coated.
  • In a separate medium mixing bowl, combine liquid coconut oil, honey, gluten-free rolled oats, gluten-free flour, 1 tsp cinnamon and salt. Stir until a sticky mixture forms.
  • Spoon about ¼ cup of the apple mixture into each greased ramekin.
  • Top with oat mixture.
  • Place ramekins onto a rimmed baking sheet, then place in oven and bake for 25 minutes or until tops are brown and apples are bubbling.
  • Remove from oven and allow to cool until you can handle the ramekins.
  • Top with vegan, soy-free vanilla bean ice cream or whipped cream and serve while crisps are still warm.
yellow horz line 1300px 1

Leave a comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

liz bio rect

Hey there, I'm Liz!

As a former food editor and everyday home cook, I’ve spent the past 15+ years testing, tasting and saving delicious, Octofree recipes for my family. It’s with lots of love that I share the best of the bunch with you, along with tips and tricks I’ve learned along the way.

Learn More »
yellow horz line short

Sign Me Up!

Join Octofree to get a handy, printable chart of Octofree substitutions for common ingredients.

Sign Me Up!

Join Octofree to get a handy, printable chart of Octofree substitutions for common ingredients.