Kalyn's Kitchen

Low-Sugar Flourless Vegan Apple Crisp

Low-Sugar Flourless Vegan Apple Crisp is so delicious and this low-sugar dessert is also vegan, gluten-free, and dairy free!

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Low-Sugar Flourless Vegan Apple Crisp found on KalynsKitchen.com

Today I’m recommending this amazing Low-Sugar Flourless Vegan Apple Crisp as a healthy dessert option that will work for people who are carb-conscious eaters, as well as anyone who is vegan, gluten-free, or dairy-free. And this is absolutely delicious, so you can serve it to anyone and know they’ll enjoy their dessert!

Of course apple crisp can never be sugar-free because there is sugar in the apples, but we used Golden Monkfruit Sweetener (affiliate link) for the best flavor but minimal added sugar. (I used to make this with a small amount of brown sugar combined with sweetener if you prefer that.) We used Coconut Oil (affiliate link), which gave flavor. And to keep the crisp topping lower-carb and gluten-free, we made it with rolled oats combined with Almond Flour (affiliate link). 

I’m certainly far from being a vegan, but this Low-Sugar Flourless Vegan Apple Crisp was so good I found myself eating the leftovers for breakfast the day after we made it. And I guess that’s one good reason it’s low-in sugar; you have been warned!

Low-Sugar Flourless Vegan Apple Crisp process shots collage

How to Make Low-Sugar Flourless Vegan Apple Crisp:

(Scroll down for complete recipe with nutritional information.)

  1. Preheat oven to 400F/200C and spray a dish with oil or non-stick spray.
  2. Peel apples, toss with the sweetener, brown sugar (or more sweetener), and cinnamon, and put apples in the baking dish.
  3. (I used an apple slicer (affiliate link) which made it easy to cut slices of apples, peel each slice, and chop!)
  4. You can use a food processor to buzz the rolled oats if you’d like a finer crisp topping.
  5. Then put them in a bowl, add the almond meal or almond flour, sweetener, brown sugar (or more sweetener), and mix with a spoon. (Add a few chopped almonds or pecans if you’d like; we didn’t bother with that this time.)
  6. Melt the coconut oil if needed, then pour coconut oil and vanilla over the crisp ingredients and stir with a fork until it’s well combined.
  7. Spread crisp topping over the apples and bake 40-45 minutes, or until apples are cooked through and topping is lightly browned.
  8. Serve hot or cold, but I love this when it’s hot.
  9. And if you’re serving Low-Sugar Flourless Vegan Apple Crisp for a special meal, some whipped cream or non-dairy topping would be wonderful.

More Low-Sugar or Flourless Dessert Recipes:

Low-Carb No-Bake Cherry Cheesecake Dessert ~ Kalyn’s Kitchen
Healthy Flourless Applesauce Spice Cake ~Chelsea’s Messy Apron
Low-Sugar Pumpkin Cheesecake Pie ~ Kalyn’s Kitchen
No Bake Carrot Cake Granola Bites ~ Cookin’ Canuck
Flourless, Sugar-Free, Gluten-Free Peanut Butter Cookies ~ Kalyn’s Kitchen
Perfect Paleo Chocolate Chip Cookies ` Teranerin Baking

Low-Sugar Flourless Vegan Apple Crisp found on KalynsKitchen.com

Low-Sugar, Flourless Vegan Apple Crisp

Yield 6 servings
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Low-Sugar Flourless Vegan Apple Crisp is so delicious and this is a great idea for a Thanksgiving dessert that's vegan, gluten-free, and dairy free!

Ingredients

Ingredients for apple mixture:

  • 6 medium-sized apples (about 5 cups sliced apples, I used a mixture of Granny Smith and Jonathan apples)
  • 1/4 cup sweetener of your choice (see notes)
  • 1 tsp. ground cinnamon

Ingredients for crisp topping:

  • 1/2 cup + 2 T rolled oats (Be sure to choose gluten-free rolled oats if needed.)
  • 6 T almond meal or almond flour (see notes)
  • 7 T sweetener of your choice (see notes)
  • 2 T melted coconut oil (or olive oil, see notes)
  • 3/4 tsp. vanilla
  • 1/3 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 400F/200C. Spray a baking dish with oil or non-stick spray. (I used an oval-shaped crockery dish that was 11 inches long and 8 inches wide at the widest point.)
  2. Peel apples, cut out cores, and cut in chunks. (I used an apple slicer (affiliate link) then peeled the slices and cut each one in chunks.)
  3. Put apple pieces in a bowl, sprinkle with your preferred sweetener, and cinnamon, then stir until all the apples are well coated with the sweetener and cinnamon. Put apples in baking dish.
  4. If desired, use a food processor to process the rolled oats until they're a finer grind. (This is optional.) Then put rolled oats into a bowl and mix almond meal or almond flour, sweetener, into the oats mixture. (If you're adding nuts, measure 1/3 cup walnuts or pecans, then chop coarsely with chef's knife and add to the mixture.)
  5. Pour the melted coconut oil and vanilla over the other crisp ingredients. Use a fork to blend the oil and vanilla into the oats mixture.
  6. Top apples with the crisp topping, spreading it out so the surface of apples is completely covered with the crumbly mixture.
  7. Bake 45-50 minutes, until the topping is slightly browned and apples are cooked through and slightly bubbling.
  8. Serve hot or cold, although I think it's really best hot. This will keep in the fridge for a few days, but it probably won't last that long.

Notes

I prefer Golden Monkfruit Sweetener for baking, but any sweetener you like the taste of will work. I used to add 1-2 tablespoons of brown sugar to this, but now I'd just use the monkfruit sweetener. You can buy almond meal, almond flour, or coconut oil at Amazon.com if you don't find it in your store. (affiliate links)

This recipe was adapted from recipes in Olive Oil Baking and The Gluten-Free Almond Flour Cookbook.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 347Total Fat: 22gSaturated Fat: 5gUnsaturated Fat: 16gCholesterol: 0mgSodium: 2mgCarbohydrates: 28.2gFiber: 8gSugar: 23gProtein: 7g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Sugar Flourless Vegan Apple Crisp found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Of course a dessert with apples can’t ever be sugar-free or low-carb. But even with the apples, rolled oats, and small amount of brown sugar used here, this is a pretty carb-conscious dessert option for something with fruit. And the use of Monkfruit Sweetener and coconut oil (or another preferred oil) would make this version of apple crisp a pretty good choice for the South Beach Diet Phase 2 or 3. However, almond flour is a calorie-dense food, so use portion control if you’re actively trying to lose weight.

Find More Recipes Like This One:
Use Dessert Recipes to find more recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    31 Comments on “Low-Sugar Flourless Vegan Apple Crisp”

  1. Anyone know the carb count per serving. Have a diabetic client and on a strict carb count .thanks so much.

    • If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. I’m not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site.

      I have over 2000 recipes here and spend 6-8 hours most days working on the blog. I just can’t edit over 2,000 recipes to add that info, and I know once I do it on one recipe people will expect to see it on every recipe.

  2. I’m a guy, who loves to cook, want to try this recipe but what unit is “T”?

    2 T melted coconut oil .

  3. I haven't seen almond flour at Costco. The cheapest place I know to buy it (and it's not super cheap there either) is at Honeyville and that's somewhere I can drive to so I'm not sure how their shipping charges are. I do know a few other people who are not in Utah who also order it there though, so I'm guessing it might be the best deal on it you can get.

  4. First of all I love this Blog, Thank you so much for all your great recipes.

    As a South Beach Dieter, I am a big fan of the almond flour–which is key to many of your recipes. Only problem is, it is very expensive! Does anyone have suggestions for a cheaper product? Does Costco supply it in bulk? Any alternatives?

  5. Thanks for sharing this recipe! I'm not sure if it was meant to be that way or if I messed it up somehow, but the topping ended up a little on the dry side for me. Still yummy though. I'm thinking of having it for breakfast tomorrow, possibly adding a bit of milk before microwaving it.

  6. I don't know if pears cook more or less quickly than apples, but if you watch it, I can't think of why it wouldn't work.

  7. Hi Kalyn, could you use pears in this recipe?

  8. Kieran, I love that idea of using a little blackstrap molasses for a bit more brown-sugar flavor! Brilliant!

  9. It's apple season, so I made this delicious apple crisp for dessert tonight. Marvelous! The only modification I made: I added a teaspoon of blackstrap molasses for just a touch of brown sugar flavour. You're right: this won't be lasting long in the fridge, because there's hardly any left already!