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Gluten-Free Apple Crisp

This gluten-free apple crisp recipe is packed with the comforting flavors of cinnamon and apples, and has a mouth-watering, crunchy topping. Plus, it’s 100% vegan! 

Two servings of gluten-free apple crisp in bowls, topped with vanilla ice cream.

Apple crisp is a fall classic for a reason. The soft, stewed apples that melt in your mouth contrasted by that sweet, crunchy topping. It’s easy to make, warm, and comforting. And the smell of apples and cinnamon baking in the oven makes my house smell like an an autumn scented candle! This vegan and gluten-free apple crisp with dates, pecans, coconut, and maple syrup is bursting with all sorts of delicious fall flavors.

Why You'll Love This Gluten Free Apple Crisp Recipe

  • Fully loaded. The topping for my gluten-free apple crisp is a mix of sugary dates, crunchy pecans, maple syrup, and coconut. I skip the oats (but you can add those, too, if they're gluten-free), and it takes this classic dessert to a whole other level.
  • Easy to make. Apple crisp is one of my favorite things to make in the fall because it's so simple, and the flavors always turn out amazing. Even if you're a beginner in the kitchen, apple crisp is failproof!
  • Make it ahead. Once it's baked and cooled, apple crisp freezes great! Sometimes, I'll bake two and freeze one for another time.
A serving of gluten-free apple crisp in a white bowl topped with vanilla ice cream.

What You’ll Need

Let's start with a few notes on the important apple crisp ingredients. Make sure to scroll to the recipe card below the post for a printable list with the full amounts you'll need.

For the Filling

  • Sliced Apples – The best apples for apple crisp are baking apples that hold up in the heat of the oven(see below).
  • Coconut sugar – Or any type of sugar you prefer.
  • Cinnamon and sea salt – Ground cinnamon fills this apple crisp with cozy spice, and a pinch of salt ties it altogether.

For the Topping

  • Medjool dates – Large, soft, sweet dates. Medjool dates are the best type of dates for this recipe, but you can use other kinds, too.
  • Pecans – I love the nutty crunch of pecans in the topping. Feel free to swap in another nut, like walnuts or almonds.
  • Coconut flakes – Or shredded coconut.
  • Almond flour – Or your preferred gluten-free flour. Regular all-purpose flour can be used if you're not making your apple crisp gluten free.
  • Maple syrup – Please use REAL maple syrup, and not artificial pancake syrup!
  • Coconut oil – If you aren't making a vegan apple crisp, you can replace coconut oil with melted butter.

What Kind of Apples Are Best for This Recipe?

If possible, you should use baking apples for this gluten-free apple crisp. Baking apples are firmer and hold their texture well in the oven instead of getting mealy or mushy. Granny Smith, Golden Delicious, and Honeycrisp apples are all great choices for this recipe.

How to Make Gluten-Free Apple Crisp

This is a very straightforward recipe and your wholesome, cozy gluten-free apple crisp is warm from the oven in under an hour. Here’s a quick look at the steps. Scroll to the recipe card for printable instructions.

  • Prep. Preheat the oven to 350F and grease a 9”x9” or 8”x11” baking dish. 
  • Prepare the apples. Peel, core, and slice the apples and then toss them with coconut sugar, cinnamon, and salt. Pour the apple mixture into a greased 9”x9” or 8”x11” baking dish.
  • Add the topping. Add the dates, pecans, and coconut flakes to a food processor, and pulse until crumbly. Then add the almond flour, maple syrup, coconut oil, and salt, and pulse again until that's combined. Sprinkle the topping over the apple mixture.
  • Bake. Bake the apple crisp in a 350ºF oven for about 45 minutes until the crisp is golden and the apples are bubbling.
  • Cool. Pull your gluten-free apple crisp from the oven and let it stand for 5-10 minutes before serving. 

Tips for Success

  • Cut the apples the same size. Making a crisp is a great chance to work on your knife skills. Do your best to cut the apple slices so that they’re all a similar size. That way, they'll bake evenly.
  • Tent it. Check the crisp after about 25 minutes in the oven. If the top is already starting to brown, tent the pan lightly with aluminum foil so that it doesn’t burn. 
  • Let it cool. This gluten-free apple crisp is one of the best smelling desserts, and it's tempting to dive into it as soon as it's out of the oven. But as the crisp rests, the juices will start to get absorbed by the apples, and the sauce will thicken. After a full 10 minutes, the crisp should be warm but firm, which is what you’re looking for.
Gluten-free apple crisp in a baking dish with a spoon scooping a serving from the corner.

Serving Suggestions

I recommend serving this juicy fall dessert with a scoop of dairy-free black raspberry ice cream, or a dollop of coconut whipped cream on top. I also love apple crisp as an afternoon treat washed down with a matcha latte or a London fog.

How to Store 

  • Refrigerate. This gluten-free apple crisp will last in the fridge for 3 days in an airtight container.
  • Reheat. You can reheat it in the microwave until it reaches your desired temperature.
  • Freeze. You can freeze this crisp in an airtight container for up to a month. Reheat it directly out of the freezer.

More Fall Dessert Recipes

Gluten-Free Apple Crisp

5 from 1 vote
This gluten-free apple crisp recipe is bursting with fall favorites like apples, cinnamon, and maple syrup with a crunchy nut topping. 100% vegan, too!
author: Alyssa
yield: 8 servings
Overhead view of a bowl of gluten-free apple crisp topped with a scoop of vegan ice cream, with a spoon.
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes


for the apples:

for the topping:


  • Preheat the oven to 350ºF. Grease a baking dish (9×9 or 8×11) and set aside.
  • Peel, core and slice your apples. Add them to a bowl, along with the coconut sugar, cinnamon and a dash of sea salt. Stir to combine. Transfer the apples to the baking dish and set aside.
  • Prepare the topping by adding the dates, pecans and coconut flakes to the bowl of a food processor. Process until a crumbly texture is formed. Add the almond flour, syrup, coconut oil and sea salt and process again to form the topping.
  • Sprinkle the topping evenly over the apples. Bake the crispy for 45 – 50 minutes, until the apples are bubbling. Check after 25 minutes and cover with foil if the topping is getting too browned.
  • Allow crisp to sit for 5 – 10 minutes, then serve warm with ice cream or yogurt.


Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month. Reheat in the microwave or the oven. 


Calories: 262kcal | Carbohydrates: 29g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Sodium: 12mg | Potassium: 207mg | Fiber: 5g | Sugar: 20g | Vitamin A: 55IU | Vitamin C: 3.6mg | Calcium: 53mg | Iron: 1.1mg
cuisine: American
course: Dessert

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