Open-Face Apple Crisp (Gluten Free, Vegan, Diary-Free)
These Open-Face Apple Crisp Halves are a great way to use the entire apple (sans core!). These are a healthy alternative to other desserts.
The apple halves are filled with healthy fats (coconut oil, walnuts), are gluten-free assuming you buy gluten-free oats and are dairy-free and vegan!
Oh, the magic of the internet. I saw something somewhere (in 2010!) that lead me to the blog: My Baking Addiction and the recipe Inside Out Apple Crisp.
At the time, I’ve never heard of such a thing.
I was planning on making apple crisp with some of the apples I just picked up so I decided I’d give this a shot.
Please go to My Baking Addiction to see the original recipe.
I adjusted this recipe to be Open-Face Apple Crisp purely for food photography reasons.
I thought seeing some of the insides of the apple might look nice. I’m glad that I made that change because if I do say so myself, they are beautiful!
They’re also so easy to eat. You just pick up one of the halves and boom. You’re all set.
I used Gala Apples, I believe. You know what, I don’t really know. Use whatever apples you have on hand. I am not your boss.
I’m not 100% positive since I went apple picking and picked a whole bunch of different varieties and they were all mixed up in my bag.
But if you do want me to boss you around, use something good for baking: Golden Delicious, Red Court, Granny Smith, and Macoons.
Is this Apple Crisp Gluten-Free?
Yep! This apple crisp can definitely be made gluten free as long as you pay attention to your ingredients and get oats that are gluten free, you’re all set!
Pro Tips for Making These Mini Apple Crisps
Use a sharp knife! Once I got a really good knife, I was stunned at how many years I suffered with really terrible knives.
Once you got your sharp knife all set, you want to core your apples and then cut them in half. I used an apple corer todo this but you can use a knife if needed.
Hollow them out just a bit more if you see some of the core still there or some of the seeds leftover. Sometimes I miss on the first try.
Taking a smaller knife can help get all the core out.
I sprinkled more cinnamon on top of the apple halves.
Then I baked them for about 30 minutes. I tried the first one after taking photos and it was absolutely delicious.
What makes this apple crisp recipe healthy?
This recipe is just a few ingredients and because of that this is a healthy dessert. There isn’t a ton of butter here. I used coconut oil to add healthy fats to these baked apples.
I promptly went back for seconds and didn’t feel one bit of guilt.
This is such a quick snack to make and it is low in calories, could be gluten-free (depending on the oats you purchase!) and best of all, it’s simple.
Are these vegan or Dairy Free?
Yep! They sure are. Since I used coconut oil and not butter, vegans and those who are dairy-free can enjoy this healthy version of apple crisp without a second thought.
- 5 apples, cored and cut in half
- 1/2 cup rolled oats
- 2 tablespoons coconut oil
- 3 tablespoons brown sugar
- 1/4 cup walnuts, chopped
- 1 teaspoon of cinnamon
- whipped cream
- Preheat oven to 350 ° F.
- Core and cut in half.
- Mix together the oats, cinnamon, brown sugar and walnuts.
- Mix in the coconut oil into the oat mixture until combined.
- Sprinkle the oat mixture filling on top of the apples.
- Bake for 30 minute and top with a side of vanilla bean ice cream or whipped cream.
Adapted from My Baking Addiction
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Amount Per Serving: Calories: 121Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 2mgCarbohydrates: 19gFiber: 3gSugar: 13gProtein: 1g