A gluten-free dutch oven apple crisp that is so delicious and the only way to make an apple crisp! Sweet and tart apples cooked in a buttery, cinnamon-laced sauce. Topped with a crunchy, sweet oat topping and baked until crispy and caramelized. A dessert recipe your family will love!
For the apple filling
- 6 large apples peeled, cored, and sliced (I used a combo of granny smith and honey crisp apples)
- the juice of 1 lemon (about 2 tablespoons)
- 1/2 cup coconut sugar
- 1 tbsp maple syrup
- 2 tsps ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 cup butter
- 1 tsp vanilla extract
For the gluten-free crumble topping
- 3/4 cup all-purpose gluten-free flour
- 3/4 cup old fashioned oats
- 1/2 cup packed light brown sugar
- 1/2 cup chopped pecans
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- pinch of salt
- 1/2 cup cold butter cut into small cubes
- Dried cranberries (optional)
- Preheat the oven to 350 degrees F.
- Make the apple filling. Place the apples into a mixing bowl and drizzle on the lemon juice. This will prevent them from browning. Add the 1/2 cup of coconut sugar, 1 tablespoon maple syrup, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg to the apples and toss to coat. Place a dutch oven pot on the stovetop and heat it to medium-high heat. Add the 1/4 cup butter, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Stir and cook for about 2-3 minutes. Add in the apples and toss to coat them in the sauce. Sprinkle in the soaked cranberries if using. Cook for 6-8 minutes, until the apples, are nice and tender (soft).
- Make the gluten-free crumble topping. Add the 3/4 cup gluten-free flour, 3/4 cup oats, 1/2 cup packed brown sugar, 1/2 cup chopped pecans, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and a pinch of salt and mix. Add in the cold, cubed butter, and using your hands or two forks, mix it in, breaking it up into small pieces.
- Add the topping to the apples and bake. You can either leave the apples in the dutch oven, top with the crumble and bake uncovered or transfer the apple filling to a cast iron pan, top them evenly with the crumble and sprinkle in a few dried cranberries or raisins for extra color and texture. Bake for 25-30 minutes, until the top, is nice and golden brown and the edges are bubbly. I added a few extra plump cranberries to the top for color.
- Serve. This is best if eaten warm, right out of the oven, cooled for a few minutes, and topped with vanilla ice cream and a drizzle of caramel sauce.
- Use a mix of different varieties of apples – I used Granny Smith and honey crisp apples. Cortland apples would also be perfect in this recipe. Mixing in different kinds of apples provides both tart and sweet apple flavors that bring any apple crisp to a whole new level of tastiness.
- Use all-purpose gluten-free flour, oats, and nuts (pecans in this recipe) to add more texture and crunchiness. Marrying these ingredients together in this crumble was everything in my book!
- You MUST use cold butter! I tried this with coconut oil and it just wasn’t the same. You can use vegan butter if you want to make it even healthier, but do not leave out the butter. It gives the crumble a golden, crunchy taste that makes this apple crisp shine!
- This is best if eaten the day it is made. It stores pretty good but will get slightly soggy. To reheat, warm it up in a 350 degree F oven in a cast iron pan for about 5-7 minutes. This will help crisp the topping.
- Category: Healthy Desserts
- Method: Baked
- Cuisine: American
Keywords: healthy apple crips, apples, healthy dessert recipes, apple crisp, dutch oven dessert recipe