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in Gluten-Free, Snacks, Sweets · August 4, 2021

Gluten Free Apple Crisp

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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!

apple crisp with peanut butter salted caramel

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!

apple crisp with peanut butter salted caramel

Gluten Free Apple Crisp with Peanut Butter Salted Caramel

Andrea Toole
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.
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 45 mins
Course Dessert
Cuisine American
Servings 5

Ingredients
  

Crisp Topping

  • 1/2 cup oat flour From about 3/4 cup oat blended into a flour
  • 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

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 natural peanut butter
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp butter, melted
  • Generous pinch sea salt

Instructions
 

Make the Crisp Topping

  • Blend a heaping 1/2 cup rolled oats to get about 1/2 cup of oat flour. 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.

Make the Apple Filling

  • Preheat the oven to 350F. Lightly grease a 12 x 9 (or similar sized) baking dish.
  • Add the apples to the baking dish, sprinkling the cinnamon, nutmeg, salt, vanilla extract and maple syrup on top and mix together.
  • Top the apples with the refrigerated crisp topping. Bake for 40-45 minutes until the crisp topping is golden brown.

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. Top the baked apple crisp with your favourite ice cream and drizzle the "caramel" on top. 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!
Keyword apple crisp, apple crumble, fruit crisp, salted carmel
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Welcome to The Dietitian Feed, a spot for all things food. I can't wait to see what you make!
Your Meal Planning Dietitian, Andrea Toole

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This vibrant spring meal is the perfect nutritious & delicious dinner using local whole milk to create a creamy, yet light sauce.

As a dietitian I'm always looking for easy ways to add balance to my meals. Whole milk products are a favourite as they contain many good-for-you fats & quality protein which provide lasting fullness & satisfaction!

LIKE & SAVE this post to add to your meal rotation!

Tap the link in my bio to grab the full detailed recipe🥛

Ingredients:
•16 oz dry tagliatelle pasta, or pasta of choice
•1 cup reserved pasta water
•2 tsp olive oil
•1 medium zucchini, sliced into ribbons
•1 medium carrot, sliced or peeled into thin ribbons
•1 large red bell pepper, thinly sliced
•1/2 cup frozen green peas

Creamy Lemon Parmesan Sauce
•2 tbsp olive oil
•3 large cloves garlic, minced
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•1 1/2 cups whole milk (3.25% M.F.) *Swap for lactose free milk if needed, it’s just as nutritious!
•1 cup freshly-grated block parmesan cheese, plus more for topping
•1 1/2 tbsp chopped fresh basil leaves, or 1/2 tsp dried basil
•Zest and juice of 1 medium lemon
•Freshly cracked black pepper for topping

Method summary:
1. Cook the pasta in salted water to 2 minutes less than al dente according to the package. Reserve 1 cup of the pasta water before straining.
2. In a large frying pan sauté the veggies in 2 tsp oil for 4-7 minutes.

Sauce:
3. Heat a separate medium saucepan over medium to medium-low heat and add the oil once hot. Add in the garlic and sauté for 30 seconds then whisk in the flour.
4. Whisk the flour and oil constantly for 30-90 seconds until it turns golden brown, careful not to over cook. Once the mixture starts to turn golden brown, gradually whisk in the milk. 
5. Increase the heat to bring the sauce to a rapid simmer then mix in the cheese. Turn down the heat to maintain a gentle simmer stirring frequently for 3-5 mins until slightly thickened. 
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A must bake this weekend 🐣🥕 This Carrot Cak A must bake this weekend 🐣🥕

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SAVE & LIKE this post to make later

Grab the full  recipe at my link in bio, happy baking 🥕

Ingredients:

Carrot Cake Loaf
* 1 cup whole wheat flour, spooned and levelled
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/4 tsp salt
* 1 ½ tsp cinnamon
* 1 tsp ground ginger
* Pinch nutmeg
* 1/3 cup vegetable oil (I used canola)
* 1/2 cup brown sugar
* 2 large eggs
* 1/2 cup plain or vanilla Greek yogurt
* 1 tsp vanilla extract
* 1 ½ cups shredded carrot (from about 1 large carrot)
* 1 small apple, shredded (about 3/4 cup)
* 1/2 cup walnuts, chopped
Cream Cheese Frosting
* 4 oz cream cheese, softened to room temperature (about half of a 250g brick)
* 1/3-1/2 cup powdered sugar (Depending on your sweetness preference)
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Peanut Sauce: adds healthy fats (dietary fats are so filling!)
Veggies: add lots of fibre
Edamame Beans: a great source of protein
Rice Noodles: add complex carbohydrates and a little more fibre 

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LIKE & SAVE this post to make it later, you know I will be!

Ingredients:
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* ½ bunch of kale, finely chopped
* 1 large carrot, grated
* 2 Green onions, chopped
* 1 red pepper, diced
* ⅓ cup fresh cilantro, chopped
* 2 cups edamame beans
* ½ cup roasted, salted peanuts
* Soba noodles or noodles of choice (could even pair with a grain)

Ginger Peanut Sauce
* ⅓ cup natural peanut butter
* 2 tbsp soy sauce
* 2 tbsp honey or maple syrup
* 3 large garlic cloves, minced
* Juice of 2 limes
* 2 tbsp grated ginger
* 3 tbsp water to thin
* Optional: ½ tsp red pepper flakes

Method:
1. Add all your chopped veggies to a large bowl. 
2. Whisk all ingredients for the ginger peanut sauce together in a small bowl, then pour over the vegetables and mix well. 
3.Serve on top of soba noodles (or noodle of choice). 

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SAVE & LIKE this post to save the recipe for later ❤️

Full recipe also at the link in bio, enjoy 🍌

Ingredients: 
* 3 medium ripe bananas, mashed
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* 1 tsp baking soda
* 1/4 tsp salt
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* Optional 1/2 cup chopped walnuts
Instructions:
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* In a medium bowl, mash the bananas using a fork until fairly smooth. Crack the egg into the bowl and whisk together.
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