I LOVE apples, particularly in the fall. And every October, I crave apple crisp. Upon looking for a healthier way to bake this fall favorite of mine, I found this recipe, Grain-Free, Slightly Sweetened Apple Crisp. It's super delicious! It's also gluten-free, refined sugar-free, and dairy-free, everything I love in a recipe. I've adapted the original recipe slightly to enjoy this healthier version of an old-time fave. Here's a cute story about the first time I made this yummy dessert....

My daughter (3 1/2 at the time) came in the house from playing outside while this was baking and said, 'I want that.' 

I replied, 'You want what?'

She said, 'Whatever that smell is. It smells so yummy.'  🙂



4 apples*

2 tsp fresh lemon juice

1 Tbsp pure vanilla extract, divided

1 Tbsp cinnamon, divided

1/2 tsp nutmeg

1/2 cup almond flour

1/4 cup coconut sugar

1/2 cup gluten-free oats**

1/3 cup coconut oil, melted

1/4 cup pecans, chopped



Preheat oven to 400 degrees F.

Core apples and slice on a mandolin slicer. (If you don't have a mandolin slicer, slice very thin) I like to keep the peels on, however you can also peel the apples if you prefer.

Cut all the sliced apples in half and place in a medium bowl. Gently toss with the lemon juice and 2 tsp of vanilla extract.

Add 2 tsp of cinnamon and all the nutmeg and toss again.

Transfer to an 8 x 8" baking dish.

Add the melted coconut oil to the same mixing bowl you used for the apples.

Then add the almond flour, coconut sugar, gluten-free oats, pecans, and 1 tsp of cinnamon. Blend together with a fork.

Top the apples with this mixture. Then sprinkle 1 tsp of vanilla over top everything.

Finally, cover and bake for 20min. Then uncover and bake for an additional 10-20min. The apples will be soft and bubbling when finished.

This dish is best served from the oven. However, leftovers (if you have any 🙂 ) can be stored in the fridge in an airtight container for up to 5 days. 


*Also, I've used different apples for this recipe (MacIntosh, Gala and Crimson Crisp) and they've all worked well. You can use any apple that you like baking with. 

**If you have a gluten sensitivity, be sure to use 100% gluten-free oats. Most oats are not guaranteed to be GF as oats are often manufactured in the same facilities as wheat products.

For original recipe click here.

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