Apple Crisp

With the perfect combination of baked apples and crumbly topping, this gluten-free apple crisp from Chef Paul Sturkey is just as good as the one you grew up with, even though it’s made with better-for-you ingredients!

Serves: 6Prep: 30 minutesCook: 1 hourTotal: 1 hour 30 minutesDifficulty: Easy

Serves: 6


  • 5 medium Granny Smith apples, peeled, cored and thinly sliced
  • 1 teaspoon vanilla extract
  • 1⁄4 teaspoon nutmeg
  • 2 tablespoons canola oil
  • 2 tablespoons sugar-free maple syrup
  • 2 tablespoons lemon juice
  • 1 cup gluten-free quick oats
  • 1⁄2 cup pumpkin seeds, optional
  • 3⁄4 cup almond flour
  • 3⁄4 cup light brown sugar or coconut sugar
  • 4 ounces plant-based butter, unsalted and softened
  • Vanilla Greek yogurt, optional
  • Frozen yogurt, optional
  • Sugar-free ice cream, optional
  • Pomegranate arils, optional


  • Preheat oven to 350°F. Grease 9”x9” casserole pan.
  • In glass bowl, combine vanilla extract, nutmeg, canola oil, sugar-free maple syrup and lemon juice. Toss apples in spice, coating well; transfer to prepared pan.
  • Using mixing bowl with paddle attachment, mix together quick oats, pumpkin seeds, almond flour and light brown sugar.
  • Add softened butter. Mix until granola-like consistency is achieved.
  • Top apples with crumble mixture. Bake 1 hour or until crumble is golden brown.
  • Let cool before serving. To serve, top with desired toppings.