Gingerbread Apple Crisp Without Oats
This Apple Crisp Without Oats recipe is a classic fall dessert favourite. The tender apple filling, gingerbread spices and crumbly, crunchy topping create the perfect warming treat to enjoy on cold nights. The almond flour topping makes it great for your gluten free guests too!
In This Article
Nutritional Benefits
Apples contain pectin, a type of soluble fibre that supports gut health and helps regulate cholesterol and blood sugar (1). They also contain a rich mix of vitamins, minerals, and polyphenols which research shows can reduce markers of inflammation and improve metabolic health (2). As a result, frequent apple consumption is associated with improved health outcomes overall. They lower the risk of cardiovascular disease, improve blood lipid profiles and support healthy gut function (2,3).
Ingredients – What You’ll Need To Make This Recipe
Apples may be available to us at any time of year now, but they’re never more flavoursome than right at the peak of apple season. The best time to make an apple crisp! The apples aside, a few pantry staples are all that’s needed to make this delicious dish. Seasonal and very simple ingredients make the best recipes every time.
- Pink Lady Apples – a great pick as their sweet-tart balance and firm texture hold up beautifully during baking. That said, many apple varieties will work well in this dish. See the substitutions section for other options.
- Almond flour – adds a rich flavor, and tender texture to the topping. It’s also naturally gluten-free.
- Arrowroot – helps to thicken the juices in the filling. Cornstarch is a good substitute if needed.
- Tapioca starch – adds a little crunch to the topping.
- Water, apple juice or apple cider – stops the apples from drying out as they cook.
- Lemon juice – this adds a burst of acidity that keeps the apples from browning. It also enhances the flavour of the spices.
- Maple syrup – combines perfectly with the natural sweetness of the apples .
- Gingerbread spice mix – the combination of cinnamon, ginger, allspice, nutmeg and a little clove add those gorgeous warming fall or Christmas flavours that we know and love.
- Light brown sugar – provides rich, caramel-like flavors and helps create the delicious caramel sauce.
- Butter – an essential binder, helping the topping stick together and bake up perfectly. Use coconut oil for a dairy free version.
- Sea salt – a pinch of salt is all that’s needed to balance the sweetness. It also helps enhance the depth of all the other flavors.
- Flaked almonds – add plenty of crunch to the topping.
This crisp recipe is easily tailored to suit your level of preferred sweetness. It has a moderate amount of sweetness as-is. To reduce that you can leave the sugar and maple syrup out of the apple mix entirely. Or to add to it, simply add more to suit your tastes. If you don’t want that extra crunch and you’re after more of a streusel topping, just leave the flaked almonds out.
How To Make This Delicious Apple Crisp Without Oats
There’s something undeniably comforting about this dish. The bubbling fruit, the sweet and tart flavours, the golden topping, and the sweet aroma that fills the kitchen as it cooks. It has fast become a favorite fall dessert for me. That’s not to say it can’t be enjoyed at any time of year though. I love it topped with a big scoop of my Mango Ice Cream Recipe in the middle of summer too. Comfort food should be enjoyed when the mood strikes!
- Preheat the oven to 350ºF/180ºC or 320ºF/160ºC fan-forced.
- Peel and slice the apples very thinly adding them to a large bowl as you go.
- Pour the lemon juice, maple syrup, water, brown sugar, arrowroot and gingerbread spice over the apple slices. Toss gently to ensure everything is well combined.
- Transfer the apple mixture into the pie dish and cover it loosely with aluminum foil. Place in the oven and bake for 20 minutes.
- To make the topping – add the almond flour, tapioca flour, flaked almonds, light brown sugar, spices, and sea salt to a medium-sized bowl. Pour in melted butter and toss together with two forks. You want the topping to be just combined, not clumping.
- Take the apples from the oven, and crumble over the topping evenly. Put the same piece of foil back on top making sure it’s not too tight. Bake for another 15 minutes, remove the foil and bake for 15-20 more.
- The topping should be golden brown and the apple filling bubbling when the crisp is ready.
Serve this apple crisp without oats as-is, with a dollop of coconut yoghurt, or a scoop of vanilla ice cream. A drizzle of cream over the top is divine too.
Substitutions And Variations
An apple crisp without oats needs something in the topping to create that crisp texture. Flaked almonds are a great replacement for the oats but any chopped nut you like will work. Just note – if choosing walnuts, they can burn quite quickly.
Coconut sugar is a good replacement for the brown sugar if that’s what you have on hand.
If dairy is an issue for you swap the butter for coconut oil 1:1. And if you’re not a fan of the coconut oil flavour but still need it dairy free swap to a vegan butter. They will both still produce a crumbly topping.
If pink lady apples aren’t in season or otherwise available near you golden delicious apples, honeycrisp apples or granny smith apples are great substitutes. Each will bring their own distinct flavour but all are equally scrumptious.
Tips For Success With This Recipe
Be particular with the type of apple you choose for this dish. It can of course be made with any at all you like, though I have found some perform better than others. For example, pink lady and honeycrisp apples hold their shape perfectly while gala apples can take on a gritty pear-like texture.
Many recipe swear by the use of cold butter to make your crisp topping. I found quite the opposite was effective when working with almond flour. Which would be true for any other nut flour or meal too. Gently tossing the flours through the butter or coconut oil helps the topping crisp up as it bakes. I found in recipe testing that the cold butter created a more dense, greasy, or soggy one.
Your apple crisp is ready when the top is golden brown and the fruit filling underneath it is simmering up the sides of the dish. Add an extra 5 minutes baking at a time if your crisp isn’t browned at the 40 minute mark.
Storing/Freezing/Make Ahead
Let any remaining apple crisp come to room temperature then store it in an airtight container in the fridge for 3-4 days. To reheat:
- Serve an individual portion in a small bowl and microwave for one minute or until completely warmed through.
- For a larger serving, the oven is best. Preheat the oven to 320ºF/160ºC and place the crisp in an oven-safe dish. Cover loosely with foil and bake for 10 minutes. Remove the foil and bake for another 5-10 minutes or until completely warmed through.
FAQ
Pink lady and honeycrisp apples hold their shape and are perfectly sweet. Granny smith is a great choice if you’re after something more tart. Other varieties like Gala apples develop a gritty, pear-like texture when baked, so avoid using them.
You don’t have to however, the skin is prone to separating and becoming chewy as the crisp bakes. If you’re after the softer, melt in your mouth texture of a classic apple crisp peeling them is necessary.
No, there is no need to grease the pan. The liquid from the apple mixture means neither the apples nor the topping will stick to the pie dish.
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Gingerbread Apple Crisp Without Oats
Equipment
- 1 9-inch/23cm round pie dish
Ingredients
Filling Ingredients
- 4 medium apples
- ¼ cup water (apple juicer or apple cider are fine too)
- 3 tbsp coconut sugar (or light brown sugar)
- 2 tbsp lemon juice
- 2 tbsp maple syrup
- 1 tbsp arrowroot
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- ⅛ tsp allspice
- Pinch of nutmeg
- Pinch of clove (optional)
- Pinch of cardamom (optional)
Topping Ingredients
- ¾ cup almond flour (or a nut meal of your choosing)
- ½ cup flaked almonds
- ¼ cup tapioca flour
- ¼ cup coconut sugar (or light brown sugar – see note 1)
- 2.5 oz butter (70g)
- ¼ tsp cinnamon
- ¼ tsp ground ginger
Instructions
Make The Filling
- Preheat the oven to 350ºF/180ºC or 320ºF/160ºC fan-forced.
- Peel the apples and slice them very thinly. Add them to a large bowl as you go.
- Pour the lemon juice, maple syrup, water, brown sugar, arrowroot and spices over the apple slices. Toss gently to ensure everything is well combined.
- Transfer the apple mixture into the prepared pie dish and cover it loosely with foil. Place in the oven and bake for 20 minutes.
Make The Topping
- Add the almond flour, tapioca flour, flaked almonds, coconut sugar, spices, and sea salt to a medium-sized bowl. Melt the butter, pour into the bowl and toss everything together with two forks. You want the topping to be just combined, not clumping.
- Take the apples from the oven, and crumble over the topping evenly. Put the same piece of foil back on top then bake for another 15 minutes. Remove the foil and bake for 15 more.
- When the apple crisp is ready the topping should be golden brown and the apple filling bubbling.
- Serve with a scoop of vanilla ice cream, yoghurt or coconut yoghurt or a drizzle of custard.
Video
Notes
Nutrition
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Gabby Campbell
Gabby is a degree qualified Naturopath/Nutritionist (BHSc Nat) with a love of all whole foods. She started her Naturopathic career in clinical practice before making the move to recipe development and online education – a result of wanting to combat the misinformation that abounds on the internet about food and health. Whole Natural Kitchen aims to transform the way you think about healthy eating by helping you embrace an abundance of nutritious foods while leaving the health fads behind. MORE ABOUT GABBY