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overhead view of gluten free apple crisp in an oval cast iron skillet with vanilla ice cream on top.

Gluten Free Apple Crisp

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  • Author: Lexi
  • Total Time: 1 hour 10 minutes
  • Yield: 6-8 servings 1x
  • Diet: Gluten Free


This easy vegan and gluten free apple crisp is the best comforting fall dessert. It comes together in just a few simple steps, with a flavorful apple filling and buttery, crispy topping. All you need is a scoop of ice cream!


Units Scale

For the filling:

  • 7 cups peeled and diced apples (about 6-7 large apples)
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 1/4 cup apple cider or apple juice
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons cornstarch
  • 2 teaspoons pumpkin pie spice*
  • 1/4 teaspoon salt

For the topping:

  • 1 1/2 cup old fashioned whole rolled oats
  • 2/3 cup chopped walnuts or pecans
  • 1/3 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1/4 cup brown sugar
  • 1/4 cup gluten free all purpose flour
  • 2 tsp vanilla extract
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt


  1. Preheat oven to 350˚F.
  2. Add diced apples to a large mixing bowl with maple syrup, brown sugar, apple cider, lemon juice, cornstarch, pumpkin pie spice and salt. Stir well to coat apples evenly.
  3. Transfer apple filling mixture to a 9 or 10" cast iron skillet or baking dish. Bake uncovered for 30 minutes. 
  4. Meanwhile, add all topping ingredients to another large mixing bowl. Stir well to combine. 
  5. After 30 minutes, remove the apples from the oven, stir, and top evenly with crumble topping. Return to the oven and bake for another 25-30 minutes until the crumble is lightly browned and crispy. 
  6. Remove from the oven and let cool for a few minutes. Serve hot with vegan vanilla ice cream.


Apple varieties: our favorites for the crisp include honeycrisp, braeburn and granny smith.

Toppings: the best topping is plain old vanilla ice cream. For a slightly lighter version (hello, breakfast apple crisp), serve with some vanilla yogurt. This crisp is also great with whipped cream and/or a drizzle of vegan caramel sauce.

Pumpkin pie spice is a classic fall spice blend of cinnamon, cloves, nutmeg, and allspice. If you don't have any, sub the 2 tsp in this recipe with 1 1/4 tsp cinnamon, 1/4 tsp nutmeg and 1/2 tsp ginger. 

Walnuts: you can also use pecans or another nut of choice. To keep this recipe nut free, sub in sunflower seeds. 

Storage: store leftovers in a covered container in the refrigerator for 3-4 days. If reheating an individual portion, reheat in microwave. If reheating the entire crisp in the baking dish, heat in the oven for 10-15 minutes until warmed through. 

  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


  • Serving Size: 1 Slice
  • Calories: 371
  • Sugar: 37.4 g
  • Sodium: 160.3 mg
  • Fat: 13.3 g
  • Carbohydrates: 59.3 g
  • Fiber: 5.3 g
  • Protein: 3.9 g