Name: Vegan and Gluten Free Apple Crisp
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 4 apples - I used Granny Smith (green) and Honey Crisp (red); 1 cup Old Fashioned Whole Grain Oats; 1/2 cup Almond Flour; 1/2 cup Coconut Oil or Butter; 1/2 cup brown or raw sugar; 1.5 teaspoon cinnamon powder; 1/8 teaspoon nutmeg powder; 1 Tablespoon lemon juice; pinch of salt

Apple Crisp or Apple Crumble, whichever way you want to call it, is the Best Classic Comfort Food Dessert. This fail-proof recipe makes Best Homemade Apple Crisp from scratch and using simple pantry ingredients .

It is my personal favorite fall dessert. When crisp fresh apples are plentiful after visiting those beautiful orchards for apple picking. This recipe is so easy to make yet so delicious and comforting. Old fashioned simple food just like Grandma’s Kitchen!

I am including Oven and Instant Pot instructions to make this Gluten Free Apple Crisp recipe.

As the temperatures start to cool off, it is pure bliss to eat a bowl of warm apple crumble with a dollop of vanilla ice cream on top.

WHY YOU WILL LOVE THIS RECIPE

Gluten free
Dairy free
Vegan
Perfect for breakfast, brunch, mid-day snack or dessert.
Easy to make
Best comfort food

Start off with nice and crispy apples. Add some flavorful warm spices and almond and oats topping to make this a delectable dessert.

8 simple ingredients is all you need to make this comforting Vegan Apple Crumble. As always, you can adjust the ingredients per your dietary preferences.

This Apple Crisp is deconstructed version of beloved Apple Pie. However,it is very forgiving recipe. We like it that way.

Even little kids can help in making it. The crumble topping is like granola and it is eggless. So, you can eat handful even before cooking. It.is. just.so.good !

This Homemade Fruit Dessert is easy enough as an everyday treat. This is our family favorite Instant Pot Apple Crisp recipe. Even though, I am calling it healthy dessert, my kiddos love it for breakfast too. And if there are leftovers, they love it for after school snack.

This is a dairy free and gluten free Apple Crisp, so the perfect dessert for anyone with those food allergies and intolerances.

HOW TO STORE AND REHEAT APPLE CRUMBLE

Apple crumble is best enjoyed warm, right after it’s made. Store leftovers covered, in the fridge for 4-5 days.

To reheat, use the microwave or oven. To reheat in the oven, remove it from the fridge and allow it to come to room temperature.

Reheat in the pre heated oven at 350 degrees F for about 10 minutes or until warmed through. (Place tinfoil over it if it is browning too much).

Or Microwave it for 20 seconds intervals twice.

WHICH APPLES WORK BEST IN APPLE CRISP RECIPE ?

Any apples that will hold its shape after baking and not turn into apple sauce after baking can be used. This recipe also comes in handy to use up all those leftover apples before they go bad.

I like to mix and match Granny Smith and Honeycrisp. They offer firm bite and nice combination of sweet and tart taste.

Jonathan, Pink Lady and Braeburn would also work well for this recipe. Try to avoid Gala and Red delicious variety since they get mushy and break apart easily after cooking.

INGREDIENTS

APPLES: See the note about best variety of apples to use. I used combination of Granny Smith (green) and Honey Crisp (red)
TOPPING : Coconut oil ( or butter ) Old fashioned Oats, Raw sugar and Almond flour
SPICES : Ground Cinnamon and nutmeg and vanilla extract
A pinch of salt and 1 tablespoon lemon juice

OVEN INSTRUCTIONS:

Wash and dry apples. Peel the skin (it is optional but I like that way) Remove the core and slice them into chunky pieces about 1” in size. Sprinkle cinnamon powder and lemon juice over them. Arrange them in oven safe casserole dish in single layer.

Melt the coconut oil or butter. Mix all the other topping ingredients together. It should form a crumbly granola like mixture.

Top the crumble mixture over the cut apples. Cover the entire surface. Bake in preheated oven at 325 F for 30-40 minutes. The apples should be soft and bubbly, and topping should be golden brown. Serve warm with dollop of coconut cream or vanilla ice cream! Enjoy!!

INSTANT POT INSTRUCTIONS :

Wash and dry apples. Peel the skin and remove the core and slice them into chunky pieces about 1” in size. Sprinkle cinnamon powder and lemon juice over them. Mix all the other topping ingredients in separate bowl. It should form a crumbly granola like mixture.

Melt the coconut oil or butter. Pour it in the insert and spread it around so it coats the base well. Spread the cut apples in the pot. Add 3/4 cup of water.

Top the crumble mixture over the cut apples. Cover the entire surface. Do not mix. Close the lid and cook on high pressure for 1 minute. ( use 3 minutes for super soft apples ) After it is done cooking and Instant Pot goes to keep warm timer, turn it off. Wait for five minutes and release the leftover pressure.

Open the lid. Your Instant pot Apple crisp is ready. Serve warm and Enjoy!!

If using Crisp-lid, use it at 400 F for few minutes. Watch it carefully and remove promptly when the topping starts to brown.

WILL MY INSTANT POT APPLE CRISP BE CRISPY?

If you just cook this Apple Crisp in your Instant Pot, the top will not be as crispy as oven baked. But it is super easy to make it happen.

After it is cooked, you can broil your Apple Crisp for a few minutes in individual serving.

If you have a Mealthy Crisp-Lid, you can use that to crisp up your topping without turning on your oven! Use 400F for few minutes.

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Vegan and Gluten Free Apple Crisp

Yield: 6 cups

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This easy apple crisp is the best fruit dessert for fall and autumn season. Old fashioned apple crumble recipe is vegan and gluten free with Instant Pot or oven instructions.

Ingredients

4 apples - I used Granny Smith (green) and Honey Crisp (red)
1 cup Old Fashioned Whole Grain Oats
1/2 cup Almond Flour
1/2 cup Coconut Oil or Butter
1/2 cup brown or raw sugar
1.5 teaspoon cinnamon powder
1/8 teaspoon nutmeg powder
1 Tablespoon lemon juice
pinch of salt

Instructions

OVEN INSTRUCTIONS

Wash and dry apples. Peel the skin ( optional but I like that way) Remove the core and slice them into chunky pieces about 1” in size. Sprinkle cinnamon powder and lemon juice over them. Arrange them in oven safe casserole dish in single layer.

Melt the coconut oil or butter. Mix all the other topping ingredients
together. It should form a granola like mixture.

Top the crisp mixture over the cut apples. Cover the entire surface. Bake in preheated oven at 325 F for 30-40 minutes. The apples should be soft and bubbly, and topping should be golden brown. Serve warm with dollop of coconut cream or vanilla ice cream and enjoy !

INSTANT POT INSTRUCTIONS :

Melt the coconut oil or butter. Pour it in the insert and spread it around so it coats the base well. Spread the cut apples in the pot. Add 3/4 cup of water.

Open the lid. Your Instant pot Apple crisp is ready. Serve warm and Enjoy!!

If using Crisp-lid, use it at 400 F for few minutes. Watch it carefully and remove promptly when the topping starts to brown.

Notes

You need to add 3/4 cups of water to make this recipe in Instant Pot. It is needed to build the pressure and prevent burn message.

For Instant Pot cooking, choose 1 minute for slightly firm apples with some bite. Choose 3 minutes for super soft mushy apples. Since texture is personal preference, choose accordingly.

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Nutrition Information:

Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 311Total Fat: 15gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 27mgCarbohydrates: 33gFiber: 4gSugar: 24gProtein: 2g

Nutritional values are provided as a courtesy and the values are approximate. The values will change depending on the exact ingredients, measurements and brands used. As always, for specific health issues and dietary requirements please consult medical professional.