Gluten Free Apple Crisp

Gluten free apple crisp makes a delicious dessert that’s perfect for the holidays and special occasions.


I have a confession to make. I have never made a pie completely from scratch. It’s one of those dishes that I was always fortunate to have my grandmother or my mom make growing up, and while I helped in the kitchen with other meals they always made that by themselves. Maybe it was the picture-perfect crusts that they didn’t want little hands messing up, or maybe they just liked treating everyone with special desserts they’d made for all of us. Whatever the reason, baking pies was something until recently that scared me.

This year, I decided to step up to the challenge and start with gluten free apple crisp, rather than a traditional apple pie. My daughter loves it when I make Apple Chicken, so being that apple crisp’s main ingredient is cooked apples it seemed like the right place to start.

My husband and I worked on the recipe together and it took us three tries to perfect it. The first time, there was WAY too much sugar. Of course, that was partially because I added some and then he didn’t know that and added more. The second time, the crisp topping wasn’t crispy enough and the third time we got it just right.

The recipe is grain free and contains 9 ingredients so it’s fairly simple to make. It’s perfect for any night you are craving hot apple crisp or pie, and it would work great at Thanksgiving dinner or any special occasion too. We topped ours with vanilla bean coconut milk ice cream and next time I think I’ll also add some caramel drizzle. If you want to make caramel sauce yourself, you can follow the caramel portion of my gluten free caramel apple recipe.

Gluten Free Apple Crisp Recipe


This recipe is gluten free, dairy free, soy free, and peanut free. It makes three mini pies, so multiply the recipe as needed.Ā 

Apple Crisp Filling Ingredients:

  1. 4 medium size apples
  2. 5 tbsp coconut oil
  3. 1/4 cup water
  4. 1/4 cup brown sugar
  5. 1 heaping tbsp corn starch
  6. 1/2 tsp cinnamon
  7. sprinkling of nutmeg (optional)


Apple Crisp Topping:

  1. 1/2 cup Barney Butter blanched almond meal
  2. 1/4 cup brown sugar
  3. 2 tbsp coconut oil
  4. 2 tbsp. palm oil shortening



To make the filling:

  1. Peel, core and slice the apples and place them in a bowl. We got 16 slices from each apple to give you an idea of the thickness.
  2. Pour the sugar, cinnamon and nutmeg over the apples and mix until evenly coated.
  3. Heat the coconut oil in a pan over medium heat until it’s melted.
  4. Add the apples and cook, stirring frequently for 5 minutes.
  5. Fill a measuring cup with water and add the cornstarch.
  6. Mix the water and cornstarch and pour it over the apples.
  7. Continue tossing the apples every minute so that they’re evenly coated, and cook for another 15 minutes.
  8. Preheat the oven to 350 degrees.
  9. Spoon the filling into three mini pie dishes and set aside until topping is ready.

To make the topping:

  1. Combine all of the ingredients into a small food processor.
  2. Mix until well combined.
  3. Take out a baking sheet, and line it with parchment paper.
  4. Spoon out the topping mixture and bake it at 350 for 10-15 minutes.
  5. Once it’s finished cooking, spoon the topping over the mini pie dishes.
  6. Place in the oven for 20 minutes.
  7. Serve by itself, or top with vanilla ice cream and caramel sauce.

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  • Alicia Pope

    Perfect season for this recipe! I love that there’s coconut oil and I bet it would be good with honey or maple for a refined sugar free version šŸ™‚

    • I think maple syrup would work perfectly, and you’d probably need less of it. I’d start with 1/4 the sugar for maple syrup and add as you go so it’s not overly sweet.

      • Alicia Pope

        Great recommendation! Thanks Jereann šŸ™‚

  • I have all the ingredients for this! Can’t wait to try!

  • Karin Usipuik

    I’m totally making this! We’ve been following the whole 30 and this will totally comply!! Can’t wait to try it! thanks so much:)

    • I’m so glad! If you’re not able to have sugar, I would skip that ingredient in the topping and add a little bit of 100% juice apple juice if you feel the filling needs a sweetener.

  • Apple crisp is a must in the Fall!

  • Oh yummy! I think we need to make this this weekend for sure. Thanks for sharing!

  • Julie Hoag

    Oh, I love apple recipes in the fall especially! This looks like a great recipe to try out. Thank you for posting it!

    • Thanks, Julie! I’m loving everything apple right now.

  • Jessica Phelps

    I will have to give this recipe a try! My son is gluten free. Thanks for sharing!

    • I’m so glad you found it! It’s so nice to be able to enjoy gluten free desserts again!

  • spabettie

    Mmm, I can almost taste it now! this looks so good!

  • Nicole

    You’ll have to share your secret for getting the hubs to help bake in the kitchen šŸ˜‚

    • Haha! The secret is he really wants pie at Thanksgiving so he was extra motivated to help me develop a good recipe šŸ™‚

  • Alisa Fleming

    Apple crisp is my favorite dessert and I love experimenting with all of the variations! I find it fascinating that you use both coconut oil and palm shortening for the crumbles.

    • It is unusual to use them together. I started with only coconut oil, but the texture wasn’t crumbly enough. I love the flavor of coconut oil so I wasn’t willing to give it up completely. Adding in the palm shortening gave it just the crumble it needed.