Think you can’t find allergy-friendly comfort foods that are easy to make and healthy? Think again! If you are looking for a sweet apple recipe for fall, than look no further: this Gluten-Free Maple Apple Crisp is simple, delicious, gluten-free, and has no cane sugar and no flour. Awesome!
A week or so ago I asked friends on Facebook which fall recipe they would love to see re-made. One of my friends wanted to see a healthier, gluten-free apple crisp recipe that had less sugar. Here it is: my Healthy Gluten Free Maple Apple Crisp!
Some traditional apple crisp recipes have 316 calories per serving (of similar size) and have and entire cup of sugar (or more) for a 6 serving recipe. I decided to create with my own recipe that is healthier, gluten-free, and uses pure maple syrup instead of white and brown sugar.
My healthier Maple Apple Crisp recipe has just a bit over 200 calories per serving (less if make the servings smaller), has no cane sugar in it, and it’s gluten-free, allergy-friendly, and vegan!
With the first batch I used jazz apples, but in my second batch I used Granny Smith apples and the tart apples made a huge difference in taste! I recommend using tart apples in this recipe (green or not), but if you don’t have tart apples you can toss in 1 or 2 Tablespoons of lemon juice to the apple filling to add some tartness to balance the sweet.
Here’s a creative way to use the apple crisp leftovers (if you have any!): Take a scoop of apple crisp and blend it with some non-dairy ice cream and a bit of non-dairy milk for an apple crisp milk shake (like an apple pie milkshake)…Yummy!
If you are curious about the margarine I use, here it is:
This is my go-to when we need margarine for anything. It is non-hydrogenated, soy-free, natural, non-GMO, and gluten-free making it perfect for us. Plus, it tastes good and bakes well.
- 4-5 medium tart green apples 4 cups cored and sliced
- 2 Tablespoons healthy soy-free margarine I use Earth Balance Soy-Free or coconut oil, melted
- 1 Tablespoon pure maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Crisp Topping:
- 1 cup gluten-free quick oats
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 Tablespoons soy-free margarine Earth Balance or coconut oil, melted
- 1/4 cup pure maple syrup
- Preheat oven to 375 degrees F
- Lightly oil a 9x9-inch square baking dish and set aside
- Prepare the filling:
- Halve the apples, core them, and slice thinly. You should have about 4 cups. I don't peel the apples since the peel adds fiber, but you can peel your apples first if you like
- Place the apples in a large bowl and toss with the cinnamon and nutmeg until thoroughly coated. Add maple syrup and melted margarine or coconut oil, maple syrup, cinnamon, and nutmeg and mix to coat the apples thoroughly.
- Spread the apple mixture in the bottom of the prepared dish and set aside
- Prepare the crisp topping:
- I a medium bowl, toss the gluten-free quick oats with cinnamon and salt
- Add melted margarine or coconut oil and maple syrup and mix well. Sprinkle oats evenly over the top of the apples
- Bake for 45-50 minutes or until the apples are soft. Allow to cool for about 10 minutes before serving.