Dessert, GF/CF Recipes, Gluten-Free Recipes, Vegan Recipes

Gluten Free Recipes: Apple Cranberry Crisp

22 Comments 14 November 2008


Why bother with gluten-free pie, when gluten-free fruit crisps are so easy to make? I don't know about you, but my motto in the kitchen is usually "Quick & Easy". I was craving apple crisp (or "crumble" if you live in the UK) the other day and decided to hack the classic apple crisp recipe at Simply Recipes into a gluten-free/dairy-free version. I also decided that some cranberries would jazz things up a bit and add some color. Oh, and this just happens to also be dairy-free, refined sugar-free, corn-free, vegan, and therefore, guilt-free.

More importantly, it's amazingly delicious!


Apple Cranberry Crisp


7 apples, unpeeled, (it's easier!) cored and chopped; use a few more if they are small apples

4 teaspoons fresh lemon juice
1 vanilla bean cut into bits; or use 1/2 teaspoon of vanilla extract
3/4 cup fresh cranberries (optional)
1/2 cup maple syrup
1/4 cup chopped walnuts (optional)
1 teaspoon ground cinnamon
1 cup quinoa flakes, or gluten-free oats
1/2 cup coconut oil 


Preheat oven to 375 degrees.

Put the apples in a 9x13x2 inch Pyrex casserole dish. (If you don't have a dishwasher, like me, then you'll appreciate the fact that you don't have to dirty another mixing bowl. I experimented with this the second time I made this.)

Sprinkle the lemon juice over the apples.

Sprinkle the cut vanilla bean, or extract over the top of the apples. 

Stir the mixture around a bit with a spoon. 

Combine maple syrup, cinnamon, and quinoa (or gluten-free oatmeal) in a bowl. Cut in coconut oil.

Sprinkle mixture over apples.

Bake 45 minutes or until topping looks crisp.

More reasons to eat this

I'm not a nutritionist or a doctor, but I do enjoy reading about how food can affect your health. Below are some interesting food factoids about some of the ingredients in this recipe.

Apples= antioxidants and chemicals that protect cells particularly in the brain and heart (Psychology Today)

Cinnamon= antioxidants and chemicals that improve insulin function (Medical News Today)

Cranberries= flavanoids that appear to inhibit cancer growth (RealAge-Dr.Oz)

Quinoa= high in protein and one cup has more calcium than a quart of milk, loaded with iron, magnesium, other minerals and B vitamins (RealAge-Dr.Oz)

Walnuts= lots of heart healthy omega-3 fatty acids (The World's Healthiest Foods)

More tasty looking gluten-free fruit crisp recipes…

Blueberry Crisp from Karina's Kitchen

Strawberry Rhubarb Crisp from The Boston Globe

Traditional Apple Crisp from Gluten-Free Gobsmacked

A Spin on Apple Crisp from Elana's Pantry

Feel free to share a link to your gluten-free crisp recipe in the comments below.

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Your Comments

22 Comments so far

  1. 1

    Yeah, this looks awesome, Kelly! I love crumble crispy things like this. I became addicted to rhubarb crisp last summer when I was receiving loads of it from my local farm. I made up a similar recipe that I tweak for whatever fruit is in season. I like the idea of adding quinoa. Good one!

  2. 2
    CeliacChick says:

    Hey…I also got the idea to eat this for breakfast since this is fairly healthy. I made it again and to make it even more suitable for breaky I doubled the topping part. It was delicious!

  3. 3
    Carol says:

    Yum, I made this and it was great. This recipe is definitely a keeper:)

  4. 4

    your recipe is very nutritious because it has apple fruit is considered the most complete, due to its multiple inputs and that its characteristics are vitamins and minerals. It also acts as a slimming, diuretic and helps prevent daily consummation different diseases.

  5. 5
    Elliot Clark says:

    It is the common myth that if you suffer from diabetes, you have to eat special food that is often very expensive. In reality the diet works for the best if the food consists of proteins, carbohydrates and fats, but in right combination.

  6. 6
    Keri Regina says:

    I am in need of a good gluten free pumpkin bread recipe. Any suggestions?

  7. 7
    sandy says:

    at what point do you put in the cranberries? the recipe doesn’t say. and these are fresh cranberries, not dried?

      kelly says:

      Hey Sandy…oops! you are right…I never mention it! Juts mix them in the dish with the apples in the first step. Thx for bringing this to my attention!

  8. 8
    Glory says:

    Love this recipe! I used it as an inspiration for a client on a very restrictive diet. I put blueberries instead of cranberries and the second time I made it added some flax meal and almond meal for an additional nutrient punch. I made them in two small pyrex’s and she ate an entire one in one sitting!

  9. 9

    This is great for my fiance as we’re finding out that she is wheat and dairy intolerant. Thank you

  10. 10
    Christine says:

    Do you cook the quinoa first?

      Kelly says:

      Christine…Nope! No precooking of the quinoa flakes. Please note that it is quinoa flakes…not just regular quinoa.

  11. 11
    Rachel says:

    This looks delicious! I’m not much of a cook, and maybe this would taste funny with the cinnamon, but do you think it would work if I used peaches instead? Would I still put in 7 of them?

      Kelly says:

      I think cinnamon totally goes with peaches! Yeah..I would just evenly substitute the apples with peaches. Tell us all how it turns out! It’s very easy! mmm…craving some now , but it is too hot to bake!

        Rachel says:

        It turned out great!! I substitued peaches for the apples and blackberries for the cranberries. LOVED it! 🙂 Thanks for the recipe!

  12. 12
    Cathy says:

    Delicious! I loved the combination of ingredients. Great recipe!

  13. 13
    Jamina Jackson says:

    I am making this for a retreat this weekend, and would ideally like to make it up today, and then bake it in the morning and serve it fresh then. Do you think things will get soggy over night if I keep it in the fridge?


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Kelly Courson


Thanks for stopping by! I'm Kelly Courson and this is where I've shared my gluten-free finds since 2003. The world has been my gluten-free oyster for 14 years now and I love sharing what I've learned in order to help others adapt to a gluten-free diet. Have a look around and feel free to leave a comment. Connecting with people like you is what has kept me going this long! Seriously.

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