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Easy Vegan Caramel Apple Crisp (Gluten Free, Dairy Free)

This gluten free and vegan caramel apple crisp is made with fresh apples tossed in an easy homemade caramel sauce, baked under a buttery crisp topping made with rolled oats and maple sugar. This is the easiest and perfect fall dessert that every one will love!


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WHY YOU WILL LOVE VEGAN CARAMEL APPLE CRISP

  • Very easy to make

  • A delicious apple dessert made with an easy sweet caramel sauce

  • Warm and cozy for a fall day

  • Little baking skills required

  • Gluten free and vegan but no one will know

  • Easier than an apple pie!

  • Can substitute the apples for any berry, pear, or other low FODMAP fruit



INGREDIENTS IN GLUTEN FREE CARAMEL APPLE CRISP

SUBSTITUTIONS AND SWAPS

  1. Apples: The best apples to use in this recipe are sweet baking apples. Fiji, Honeycrisp or Pink Lady. You can swap the apples for any other fruit such as pears, peaches or even berries for a lower FODMAP option.

  2. Gluten Free Flour: You can use the topping here if you want a paleo version of this crisp with no grains! It is made with almond flour and coconut flour. Make the rest of this recipe the same just crumble that topping instead.

  3. Maple Sugar or Brown Sugar: Any granulated sweetener will work here, but I suggest brown sugars including coconut sugar for a richer flavor.

  4. Non Dairy Butter: I always use Miyoko's Butter in my baking, it's the closest to taste and texture. But any non dairy butter should work in this recipe, or real grass fed butter.



MAKING CARAMEL APPLE CRISP IS SO EASY!

You can easily make this crisp in just a few steps:

1. Make the homemade caramel sauce by simmering the maple syrup and coconut milk in a pan for 25-30 minutes. Add in vanilla and sea salt and set aside.


2. Cut the apples into wedges, squeeze lemon over and add in the fall spices. Mix in 1/2 cup of the homemade caramel until apples are coated. Add to baking dish or cast iron pan.


3. Mix together the topping ingredients and crumble over the apples.


4. Bake until golden brown and bubbling. Serve warm with more caramel sauce drizzled on top and a scoop or two of ice cream.



FAQs


Can I make this crisp ahead of time and bake later?


Sorta. I suggest you make the caramel sauce ahead of time and store it in an airtight container in the fridge. You can prepare the crumble topping and store that in the fridge as well, however I would cut up the apples fresh and mix with seasonings when ready to bake so they do not dry out! You can store the topping in the fridge for up to 5 days and the caramel sauce up to 2 weeks.


Can I replace the apples for other fruits?


Yes! Replace with an equal amount of pears, peaches, or even berries for a lower FODMAP version of this crisp. You can also make this easy paleo blueberry crisp here.


Can I make caramel apple crisp paleo?


Yes, you can use this topping in this paleo crisp recipe and prepare the remainder of the recipe here the same. While baking, if the topping gets too brown and the apples still aren't cooked soft, cover with tin foil for the remainder of baking. This also makes a great paleo dessert.


Is gluten free caramel apple crisp also safe for a low FODMAP diet?


According to Monash University findings, apples are at a safe serving at just about 1/4 cup. When serving your crisp, measure out the apple filling to 1/4 cup and then load up the topping. That part is lower in FODMAPs! Or sub the apples for berries for a full low FODMAP option.


Any other questions? Ask me in the comment box below!

 

If you love fall recipes, you will love these other favorites:


 

IF YOU MAKE THIS DELICIOUS EASY GLUTEN FREE APPLE CRISP, LEAVE ME COMMENTS OR A RATING BELOW! I LOVE TO HEAR FROM YOU. AND AS ALWAYS TAG ME ON INSTAGRAM @GUTSY_BAKER OF YOUR CREATIONS!