Who doesn’t love a good crisp? I used to make a lot of pies but have recently switched to crisps as they’re easier to make and healthier: under a fine layer of crisp is rich, fruity goodness! My Gluten Free Apple Maple Blueberry Crisp is an irresistible combination of a melt-in-your-mouth apple and blueberry filling, topped with a scrumptiously good for you, cinnamon crisp. It’s also dairy-free and gluten-free — perfect for the sensitive eaters in your life.
Flexible Pantry Ingredients
Rolled oats, gluten free flour, cinnamon, and maple syrup. A basic combination of ingredients I keep stocked in the pantry. One flexible swap is the maple syrup for honey. You can use either in my recipe, however, honey is more sticky so be sure and toss your apples and blueberries well with the honey. Note: rolled oats, let’s be sure not to confused these with quick oats! For the fruit, fresh is best. You can use frozen blueberries if you are unable to find fresh blueberries. Either way, you will love it! The best part about this Fall crisp is you can substitute apples for peaches for a Summer time treat! One way to jazz this recipe up is to use apple pie spice in place or in addition to the cinnamon.
Mess Free Crisp Assembly
My Gluten Free Apple Maple Blueberry Crisp takes only one food processor or bowl and a spatula, 9×9 baking dish, or 9×13 baking dish. I use the food processor for effortless mixing. I say let the appliance do the work for you! In your baking pan of choice, add the fruit, juice, almond flour, maple syrup, vanilla, and cinnamon. Next, fold it all together. It doesn’t have to be perfect but just combined. Lastly, before you pop this delicious mixture into the oven, crumble the topping across on surface of the fruit mixture. Use your hands, makes it way easier and faster!
Leftover Crisp Topping
At times I feel I made too much crisp topping (if that is a thing!?). The Gluten Free Apple Maple Blueberry Crisp topping is versatile and easily adapted into any muffin recipe of mine. Sprinkle a little on top of the muffin mixture and let the magic begin. A fun way to create a new recipe without creating a new recipe- if you know what I mean! A fun twist, baking the crisp on a sheet pan lined with parchment paper for about 10-15 minutes or until firm like granola. Makes for a fun topping for your pancakes, yogurt bowl, my favorite green smoothie milkshake, or even with a little milk for homemade cereal.
Make this for an early evening summer BBQ, pack it for a picnic and even bookmark this recipe for winter — it’s so versatile you can also serve it on a cold winter night, with some tweaks. Serve with a scoop of dairy-free ice cream. Heaven on a plate.
Apple Maple Blueberry Crisp
Ingredients
Filling
- 10 small Granny Smith apples best peeled and thinly sliced
- 2 cups fresh or frozen blueberries
- 1 teaspoon lemon juice
- 2 tablespoons almond flour
- 3-4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
Topping
- 1 ⅓ cup rolled oats
- 1 cup gluten-free flour blend*
- ¾ cup pecans
- ½ cup coconut nectar
- ¼ cup maple syrup
- 2 teaspoons ground cinnamon
- ½ cup coconut oil
- pinch of salt
Instructions
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Preheat oven to 180°C/350°F and prepare a 9 by 13 inch glass Pyrex pan
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Start by making your topping: Bring coconut oil to liquid form by placing the jar in some hot water for a few minutes.
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Mix all topping ingredients in a food processor and pulse until combined. Alternatively, you may mix by hand but your topping will be more chunky because of the whole oats.
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Set topping aside.
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Slice apples into thin half moon slices.
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Place in your pan and mix with blueberries, lemon juice, almond flour, maple syrup, vanilla and cinnamon.
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Crumble the topping over the apples.
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Bake for roughly 40 minutes or until apples bubble and the topping turns lightly golden.
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Serve with dairy-free ice cream for some oomph.
Recipe Notes
*I used King Arthur gluten-free multi purpose flour
