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+ servings
apple crisp

No-Peel Apple Crisp

Vegan, gluten free and refined sugar free, but far from short on flavor, this easy apple crisp makes a delicious fall dessert or brunch.
Course Dessert
Cuisine American
Servings 6


  • 3 medium-large apples cored and sliced thinly
  • 1/4 cup unsweetened almond milk
  • 1 lemon zested
  • 1 tsp vanilla extract
  • 1 tbsp arrowroot powder can sub 1.5 tsp corn starch


  • 1 cup blanched almond flour
  • 1 cup old fashioned rolled oats
  • 1/2 cup sliced raw almonds
  • 1/3 cup unsweetened coconut flakes
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 1/2 cup Grade B maple syrup
  • 1/2 cup coconut oil, softened at room temperature


To Make the Filling

  • Preheat oven to 375 degrees F. In a medium bowl, gently toss sliced apples with the rest of the ingredients until combined, then pour into a pie plate or cast iron skillet and spread evenly. Set aside.

To Make the Topping

  • In a large bowl, combine all ingredients and mix with your hands until it starts to clump together. This will only take a 30 seconds or so.
  • Arrange the topping evenly on the apple filling and bake for 40-45 minutes until the fruit is soft and bubbling and the top is golden brown.
  • Serve warm with coconut whipped cream, as I do, or with ice cream or regular whipped cream. Leftovers make a delectable breakfast!
Keyword apple, crisp
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