Breakfast, Snack, Dessert: Gluten and Nut-free Apple Crisp

It’s apple season in my neck of the woods! We are at that time of year when everyone in the family is busy but at the same time their taste buds are turning to more savory tastes as little whispers of cool air dance around.

This recipe is a crowd-pleaser for everyone from the gluten-free person to those of us with nut allergies! We also try to control both the type and amount of sugar added to it as the fruit does such a beautiful job all on its own.

It’s a reheat and better-the-next-day friend – and it you wrap it properly – you could freeze a spare for emergencies as well!

An added bonus is making this at the end of the day or start of the weekend and having your home smell heavenly and soothing for your permanent and visiting guests!

There is no fancy equipment required. We recommend stalking up on some of the staple ingredients used here for recipes to come in the months ahead.

If you tolerate gluten – please use regular organic oats in place of the gluten-free version.

• 4 cups apples, peeled & sliced, such as Granny Smiths, Cortland, and Macintosh (mix’em up!)
• 1 tablespoon agave syrup
• 2 tablespoons water
• 1 teaspoon cornstarch
• 1 pinch organic nutmeg – if you have a whole nutmeg – grate it fresh into the mix!
• 1/2 cup brown rice flour
• 1/2 cup certified gluten free old fashioned oats
• 1/4 cup organic whole cane sugar*
• 2 teaspoons of organic cinnamon
• 2 tablespoons softened organic butter (I prefer salted)

*if you have not used this before – and love brown sugar – add 1/3 teaspoon of organic maple syrup to the cane sugar.


-Preheat the oven to 350. Coat a pie dish with a light cooking spray. In a large bowl, toss together the cut up apples, agave, water, cornstarch, 1 teaspoon of cinnamon, and nutmeg. Mix until well combined. Set aside.
-Make the oatmeal topping: In a bowl, gently combine: brown rice flour, oats, brown sugar, 1 teaspoon of cinnamon, and butter until crumbly.
-Place the apple mixture in the pie dish. Sprinkle the topping evenly over the apples and bake for 25 to 30 minutes, until the apples are cooked through, the juices are bubbling, and the topping is browned.

Serve, hot, warm, room temperature or the next day straight out of the fridge!

This recipe has:

-High fiber content
-Vitamin C

Posted in Gluten-free, nut-free, Nutrition, Recipes.


  1. Hi there – I am thrilled recipes are being added here – as an avid reader of the previous blog – this just makes this one more complete (in my humble opinion). I like that you have it mid-week as opposed to Fridays (like the old blog) – gives me time to get things and plan it out for the weekend.

    I really would like to be better educated about gluten-free. Can you direct me or do you plan to do any posts on this subject. I have tried ready-made foods this way – and found them awful and sweet. I want to lose a few pounds that being 37+ threw my way.


  2. Hi Hank,

    We are glad the recipes are back too! In regards to gluten-free – our Holistic Practitioner does NOT advise gluten-free as a weight-loss method – and yes, this will be addressed further, as well as nutrition to support healthy weight-loss.

    Stay healthy!

  3. I love how this can be a breakfast as well – making it really the best leftover after cold pizza.
    I, too, am all curious about gluten-free. We have kids at the school now – who need to be separated from the other kids who eat bread with gluten – so there are now 3 groups – no nuts, no gluten – and the rest! The world is getting way too complicated!

    What happened to just wanting your kid to eat a decent lunch?

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