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  7. Gluten Free Apple Crisp

Apples are the unofficial fruit of fall. Whether you favor the crisp, tangy varieties (Granny Smith), the classics (Macintosh, Red Delicious, Jonagold) or the trendy newcomers (Jazz, Gala, Honeycrisp), you can rest assured that they’re all good for you. And that old adage, “An apple a day keeps the doctor away,” is spot-on: Apple intake has been linked to a lower incidence of heart disease.

Growing up in New England, we often went to local orchards to pick our apples. Whatever type is your favorite, apples make delicious, healthy desserts.

Dr. Helene’s Tip:Pro tip: Buy organic apples! Visit your local farmers market, apple orchard or farm stand. Locally grown apples are the best!

For those with gluten sensitivities, have no fear! This Gluten Free Apple Crisp is warm and comforting, without the gluten.



  • 4 large organic apples, peeled, cored, and chopped*
  • 2 teaspoons lemon juice
  • 1/3 cup (80ml) pure maple syrup*
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 Tablespoons organic cornstarch
  • 1 teaspoon ground cinnamon


  • 1/4 cup (65g) coconut sugar
  • 3/4 cup (65g) old-fashioned rolled oats (look for certified Gluten Free Oats)
  • 1/2 cup (50g) Gluten Free flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 tablespoons organic virgin coconut oil or melted organic butter
    Optional: 2 Tablespoons sliced or slivered almonds, pomegranate arils


  1. Preheat oven to 350°F (177°C).
  2. Filling: Stir all of the filling ingredients together in a large bowl. Make sure the apples are evenly coated. Spoon into a 9-inch pie dish, cake pan, or square baking pan. Set aside.
  3. Topping: Whisk the brown sugar, oats, and almond meal together. Make sure there aren’t any huge chunks of brown sugar. Whisk in the cinnamon and salt. Once combined, stir in the melted butter. Sprinkle topping over the apples and finish with a few slivered or sliced almonds– these extra almonds on top are optional.
  4. Bake for 30-35 minutes or until the filing is bubbly, the apples are a little soft, and the topping is browned. If it looks like the topping is browning too quickly, cover the top loosely with aluminum foil. Allow to cool for 5 minutes.
  5. Top with pomegranate arils and serve with vanilla ice cream. Cover leftovers and store in the refrigerator for up to 4 days.


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