If you’re looking for a healthier Apple Crisp recipe, you found it! This is gluten-free, dairy free (vegan), and made without added sugar. If you’re following an anti-inflammatory diet, this is the best fall dessert for you!
For the Filling
- 4–5 apples, peeled, cored, and cut into wedges or chopped to your preference
- 2 tablespoons lemon juice
- 1/4 cup erythritol
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 2 tablespoons almond flour
For the Topping
- 1/2 cup almond flour
- 1/3 cup erythritol
- 3/4 teaspoon ground cinnamon
- 1/4 cup cold vegan butter or coconut oil, cut into small chunks
- 3/4 cup old-fashioned rolled oats
- Preheat the oven to 350 degrees. Grease an 8X8. 2-quart casserole pan.
- Make the filling: In a medium bowl, combine the filling ingredients. Transfer the mixture to the casserole pan.
- Make the topping: In a large bowl, combine the all of the topping ingredients except the butter and oats. Use a pastry cutter or your hands to combine the butter or oil into the ingredients. Stir in the oats.
- Pour the topping over the filling.
- Bake in the preheated oven for 45 minutes, until it is starting to bubble. Allow to sit for a few times before serving. Enjoy!
INSTANT POT INSTRUCTIONS
- Follow steps 2 and 3 above, instead using a 6″ cake pan.
- Pour 2 cups of water into the inner pot and place the steam rack inside. Place the pan on top of the rack and secure the lid.
- Press the manual or pressure cook button and adjust the timer to 17 minutes.
- When the timer beeps, quick-release pressure until float valve drops and then unlock the lid. Allow to sit for a few minutes before serving. Enjoy!
Substitution and Ingredient Notes:
- If you don’t need this to be gluten-free, you can use all-purpose flour or whole wheat flour in place of the GF suggestions here.
- If you would like a substitute for the erythritol, I suggest maple syrup or coconut sugar in the filling and coconut sugar in the topping.
- If you don’t need this to be dairy-free, regular butter works well.
- You can use whatever kind of apples you wish. I have used Golden Delicious, Honeycrisp, Gala, and Pink Lady. Sometimes I mix in some Granny Smith for depth and variety of flavor. If you don’t want to peel, you don’t have to. My family just prefers the apples peeled in their crisp.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: dessert recipes
- Method: oven or instant pot
- Cuisine: American
- Serving Size: 1/4 of recipe
- Calories: 172
- Sugar: 19 grams
- Fat: 6 grams
- Saturated Fat: 1 gram
- Trans Fat: 0 grams
- Carbohydrates: 43 grams
- Fiber: 5 grams
- Protein: 1 gram
Keywords: healthy apple crisp recipe