I have the perfect seasonal dessert for you – a gluten free Apple Crisp with peanut butter salted caramel. Don’t skip out on the Peanut Butter Salted Caramel- it adds that something extra to the traditional apple crisp!
This Apple Crisp is naturally gluten-free and can easily be made vegan with a few simple substitutions.
This recipe is gluten-free thanks to the oat base, and can easily be made vegan with a few simple substitutions indicated in the recipe. Enjoy this dessert topped with your favourite ice-cream and don’t skip the Peanut Butter Salted Caramel drizzle, it’s the best part!
Ingredients in Gluten Free Apple Crisp
- Oat flour
- Rolled oats
- Brown sugar
- Butter *Or sub vegan butter if needed
- Walnuts or your favourite
- Cinnamon
- Salt
- McIntosh apples
- Pure maple syrup
- Vanilla extract
- Natural peanut butter
Vegan Modifications:
Replace the butter with a vegan butter substitute for the crisp topping and the peanut butter salted caramel. Use your favourite dairy-free ice cream when serving.
If you enjoy this recipe, I’d love it if you left me a review and star rating!
Gluten Free Apple Crisp with Peanut Butter Salted Caramel
You need to try this perfect fall dessert: Apple Crisp with an amazing Peanut Butter Salted Caramel. A delicious gluten-free dessert that can easily be made vegan with a few simple modifications.
Ingredients
Crisp Topping
- 1/2 cup oat flour (measure after blending the oats)
- 3/4 cup rolled oats
- 1 cup chopped walnuts or pecans
- 1/4 cup dark brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup cold butter, cut into small cubes sub vegan butter if necessary
Apple Filling
- 5 medium apples, thinly sliced-about 6 cups Honey Crisp or McIntosh apples are great in this recipe!
- 1/4 cup pure maple syrup
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- Pinch nutmeg (optional)
- Pinch salt
Peanut Butter Salted Caramel
- 1/4 cup smooth runny peanut butter (the natural kind)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp melted butter use vegan butter if necessary
- Generous pinch sea salt
Instructions
Make the Crisp Topping
- Blend a heaping 1/2 cup rolled oats into flour, measure after blending to get 1/2 total. In a medium bowl mix together the oat flour, rolled oats, nuts, brown sugar, cinnamon and salt.
- Add the cold cubed butter. Using your hands, incorporate the butter into the other ingredients until you get a mixture with pea-sized crumbs. The mixture will be crumbly and lump together if you squeeze it between your hands.
- Place the crisp topping in the refrigerator for 10-15 minutes while you prepare the rest of the recipe. This step will ensure you get a crispy topping once cooked!
Make the Apple Filling
- Preheat the oven to 350F. Lightly grease a large baking dish – I used a 12 x 9 oval baking dish here. Anything similar size would work! Next, core and thinly slice the apples.
- Add the apples to the baking dish, sprinkling the cinnamon, nutmeg, salt, vanilla extract and maple syrup on top and mix together well using a spoon.
- Next, top the apples with the refrigerated crisp topping. I like to keep the large crumble pieces intact by using a spoon to sprinkle the mixture over the apples.
- Place the apple in the oven and bake for 40- 45 minutes until the crisp topping is golden brown. Once finished cooking allow to cool for 10 minutes.
Make the Peanut Butter Salted Caramel
- While the crisp cooks, make the peanut butter caramel. To a small microwave-safe bowl, add the ingredients for the peanut butter caramel and mix together.
- Place the peanut butter salted caramel in the microwave for about 10 seconds to thin the mixture, making it easier to drizzle. Top the baked apple crisp with your favourite ice cream and a drizzle of the peanut butter caramel. Enjoy!
Notes
Store in the refrigerator for up to 4 days (if it’ll last that long uneaten!)
Make this recipe vegan easily by substituting vegan butter or coconut oil for the butter used in this recipe, and use dairy-free ice cream to top!
Make this recipe vegan easily by substituting vegan butter or coconut oil for the butter used in this recipe, and use dairy-free ice cream to top!
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