Healthy & Easy Gluten-Free Instant Pot Apple Crisp: Your Go-To Dairy-Free Dessert
Discover the ultimate guilt-free indulgence with this incredibly simple and delicious Gluten-Free Instant Pot Apple Crisp. Whether you need a quick weekday dessert (or even a hearty breakfast!) or a show-stopping treat for holiday gatherings, this recipe perfectly balances speed, ease, and wholesome goodness. Crafted to be both gluten-free and dairy-free, using fiber-rich oats, almond flour, and naturally sweetened with honey or maple syrup, this healthy apple crisp is a clean-eating dream come true for anyone craving a warm, comforting dessert.
This is a sponsored post on behalf of Bob’s Red Mill. As always, all opinions are 100% mine. Thank you for supporting the brands that help make Confessions of a Fit Foodie possible.
Friends, get ready to meet your new favorite dessert. This apple crisp isn’t just good; it’s dangerously good! And no, not because it’s unhealthy – quite the opposite. This recipe is packed with nutritious ingredients, making it a truly wholesome and satisfying treat you can feel great about enjoying. Its simplicity means you might find yourself making it more often than you planned!
Why This Healthy Apple Crisp is a Must-Try:
Our commitment to clean eating means every ingredient plays a vital role in both flavor and nutrition. This healthy apple crisp boasts a topping made from:
- Gluten-Free Oats and Almond Flour: These provide a hearty, satisfying crunch while keeping the recipe free from gluten. Oats are a fantastic source of fiber, and almond flour adds a delicate, nutty flavor along with healthy fats and protein.
- Coconut Oil: Used as a healthy, dairy-free fat alternative, it contributes to the crisp’s incredible texture and subtle tropical notes.
- Honey or Maple Syrup: We opt for natural sweeteners, avoiding refined sugars to keep this dessert as clean and wholesome as possible.
I’ve been a bit slow to explore the world of Instant Pot desserts, but this recipe has truly converted me! The speed and ease with which it comes together mean more time enjoying and less time cooking, a perfect solution for busy lifestyles.
Is This Apple Crisp Gluten-Free and Dairy-Free? Absolutely!
Living in a household that requires all treats to be gluten and dairy-free, I consistently turn to the high-quality products from Bob’s Red Mill. They are a brand I trust for their commitment to natural, wholesome ingredients and excellent gluten-free options. For this recipe, I maintained the traditional apple crisp integrity by using Bob’s Red Mill Gluten-Free Rolled Oats for that classic crisp topping. But the secret weapon, and a staple in my pantry, is their Super Fine Almond Flour, which beautifully replaces conventional white flour. If you’re a regular reader of my blog, you’ll know my love for this product – it’s what I used to create my 21 Day Fix Pineapple Upside Down Cupcakes and my Clean Peanut Butter Cup Chocolate Cake. It delivers an amazing texture and a wonderfully mild, nutty flavor that’s perfect for a wide range of gluten-free baking projects.
Choosing the Best Apples for Your Gluten-Free Crisp
The type of apple you choose can significantly impact the final flavor and texture of your apple crisp. For this particular recipe, I used sweet and crisp Honeycrisp apples, which hold their shape well and offer a delightful sweetness. However, feel free to experiment with other varieties! Granny Smith apples are an excellent choice if you prefer a tarter profile that beautifully contrasts with the sweet topping, or Pink Lady apples, especially when they are in peak season during the fall, offer a lovely balance of sweet and tart with a firm texture. Whichever apple you pick, ensure it’s firm enough to withstand cooking without turning completely to mush.
To Peel or Not to Peel: A Sweet Shortcut
You might notice in some of the pictures that I’ve left the peels on my apples. I’ll confess, this started out of pure laziness, but it has become my preferred method! Leaving the peels on provides several benefits: it adds a lovely pop of color to the filling, and I genuinely believe it imparts an extra layer of flavor and a subtle sweetness that enhances the overall crisp. Plus, apple peels are packed with beneficial fiber and nutrients. So, while you can certainly peel them if you prefer a smoother texture, I highly recommend embracing this effortless shortcut for a more flavorful and nutrient-dense dessert.
Speaking of shortcuts, if you’re ever in a pinch and need an even faster apple crisp, check out this recipe for apple crisp with apple pie filling.
Dairy-Free Delight: How Coconut Oil Transforms This Crisp
While traditional apple crisp often calls for butter, and even small amounts are permissible on certain dietary programs like the FIX, my family’s dietary needs (specifically my little one’s dairy intolerance) led me to experiment with coconut oil for the crumb topping. I can honestly say, without exaggeration, that I now prefer the coconut oil version over butter! It imparts a subtle richness and a beautiful texture that might just surprise you. This swap not only keeps the recipe dairy-free but also adds a healthy fat component. For those seeking a fully Vegan Apple Crisp, simply substitute maple syrup for honey, and you’re all set! It’s incredibly versatile.
Mastering Your Instant Pot for the Perfect Apple Crisp
Using the Instant Pot for apple crisp is a game-changer for its speed and efficiency. To ensure your apples reach the perfect tender consistency without becoming waterlogged, I highly recommend the Pot-in-Pot (PIP) method. Other recipes might suggest simply tossing the ingredients into the main steel insert, but this often results in a soupy, applesauce-like texture rather than distinct, tender apple slices. The PIP method prevents this by cooking the crisp in a separate, elevated dish, ensuring even steaming and optimal apple consistency. This method also provides the crucial advantage of allowing you to crisp up the topping afterward, which is essential for that delightful textural contrast.
- Choosing Your Dish: I often use cute individual ramekins (like these, you can get some here or find them at Home Goods) for portion control and presentation. However, any Instant Pot-safe and oven-safe casserole dish will work wonderfully. Just ensure it fits comfortably inside your Instant Pot and can handle the broiling temperatures.
- Water Level: Always add the specified amount of water (typically 1 cup) to the bottom of your Instant Pot’s steel insert, underneath the trivet. This water creates the steam needed for pressure cooking.
Instant Pot Cooking Times for Perfectly Tender Apples
The cooking time for your Instant Pot Apple Crisp will vary slightly depending on the firmness of your chosen apples. For Honeycrisp, Granny Smith, or Pink Lady apples, which are firmer, I set my Instant Pot for 7 minutes. If you’re using softer apple varieties like Gala or Macintosh, I recommend reducing the cooking time to avoid them turning into applesauce. It’s better to slightly undercook and have a bit more bite than overcook and lose all texture. Don’t worry if you need to stack your ramekins; it works just fine! I also typically don’t cover them during Instant Pot cooking, maintaining my “lazy shortcut” philosophy.
Achieving that Irresistible Crispy Topping
After the Instant Pot has finished its cycle, perform a quick release of pressure. Carefully transfer your ramekins onto a baking sheet. While the crisp is incredibly delicious straight from the pot, a truly “crispy” top is often desired! To achieve this, I preheat my oven to broil and place the ramekins under the broiler for just a few minutes. This step requires close attention – a delicate balance between a beautifully golden-brown topping and a burnt disaster! Watch them like a hawk until the topping reaches your desired level of crispness. Alternatively, if you own a Mealthy CrispLid, it’s an even easier way to crisp the topping right on top of your Instant Pot! Simply set your CrispLid to 400°F (200°C) for about 5 minutes, and you’ll have a perfectly golden, crunchy finish.
While I didn’t want a heavy topping, a light coconut cream drizzle is optional but highly recommended. My kids absolutely adore this addition, which I also use in my Cinnamon Bun French Toast Cups. It’s super simple to whip up, but if you don’t have coconut milk on hand, the crisp is fantastic on its own!
Oven Baking: A Classic Alternative to the Instant Pot
For those who haven’t yet joined the Instant Pot craze (and really, you should!), this gluten-free apple crisp can absolutely be made in a traditional oven. Simply prepare your apples and crisp topping as described, then transfer them to an 8×8 inch baking dish or individual ramekins. Bake at 350°F (175°C) for approximately 40 minutes, or until the apple filling is bubbling beautifully and the topping is golden brown and crispy. You can even give it a quick broil at the end to enhance the crispiness, just like with the Instant Pot method. The oven method yields a wonderfully comforting result, perfect for a leisurely weekend dessert.
Freezing Your Instant Pot Apple Crisp for Later Enjoyment
Batch cooking and meal prepping are fantastic ways to enjoy delicious, healthy food even on your busiest days. This Instant Pot Apple Crisp is 100% freezer-friendly! To freeze, simply allow the crisp to cool completely after cooking. Then, transfer individual servings into airtight, freezer-safe containers. Properly stored, it will maintain its best taste and texture for up to three months. When you’re ready to enjoy, thaw it in the refrigerator overnight and reheat gently in the oven or microwave until warm throughout. This makes it an ideal make-ahead dessert for unexpected guests or a quick treat for yourself.
Weight Watchers & 21 Day Fix Friendly: Guilt-Free Indulgence
Eating healthy doesn’t mean sacrificing delicious desserts. This apple crisp fits wonderfully into popular healthy eating plans:
- Weight Watchers Friendly: Yes! If you’re tracking points, I recommend skipping the optional coconut cream topping or opting for a more point-friendly alternative. Without the coconut cream, this healthy Instant Pot apple crisp comes in at approximately 9 Free Style points per serving, making it a satisfying treat you can enjoy guilt-free.
- 21 Day Fix Containers: This recipe is a fantastic “treat swap” that you can enjoy multiple times a week! Each serving is counted as 1 Purple, 1/2 Yellow, 1/3 Blue, and 1 tsp. Additionally, it accounts for 3 sweetener teaspoons. If you choose not to include the coconut drizzle, you can adjust to 2 1/2 sweetener teaspoons and a trace less Blue container. It’s a perfectly balanced dessert that aligns with your container counts.
Thank you, Bob’s Red Mill, for sponsoring this post. It means so much to me to work with brands that I love and use in my kitchen daily!
Looking for more delicious gluten-free fruit crisp recipes? Explore these other fantastic options:
- Healthy Instant Pot Peach Crisp [Gluten-free | Dairy Free]
- Healthy Instant Pot Strawberry Rhubarb Crisp (Stovetop Option)
Have an abundance of apples? You can also whip up this yummy Instant Pot Applesauce from Carrie Elle!
**This post was originally created on Nov 12, 2017; it has since been updated with additional tips and a video!
Healthy Instant Pot Apple Crisp
Pin Recipe
Ingredients
For the apples
- 4 cups diced Honeycrisp Apples
- 2 teaspoons honey or maple syrup
- 1/2 teaspoon cinnamon
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
For the crisp topping
- 2/3 cup Bob’s Red Mill Gluten Free Rolled Oats
- 1/3 cup Bob’s Red Mill Superfine Almond Flour
- 9 pecans chopped
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 1/2 tablespoons honey or maple syrup
- 4 teaspoons coconut oil melted
For the coconut cream drizzle
- 3 tablespoons coconut cream or the creamy part of coconut milk
- 1 tablespoon of honey
- 1/2 teaspoon vanilla
Instructions
Instant Pot
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Mix honey, cinnamon, lemon zest and lemon juice with diced apples. Set aside.
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For the crisp topping, whisk honey with the melted coconut oil. Mix oats, pecans, almond flour, cinnamon and salt together, then stir in the honey and coconut oil.
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Place apples in ramekins or other oven safe dish of your choice. Top evenly with crisp topping.
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Add one cup of water to the steel insert of the Instant Pot, then place trivet insert in. Lay ramekins on top of trivet. It’s ok to stack them like I did if you need to. **If you want to cook the apple crisp right in the steel inner pot, just add 1/2 cup of water to the pot, then add apples followed by the crisp topping.
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Set IP for 7 minutes. After cooktime, do a quick release.
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In the meantime, preheat oven to broil.
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When it’s safe to remove ramekins from the Instant Pot, place them on a cookie sheet into a square and place under the broiler. Watch them carefully, and remove just as the crisp topping starts to brown. Or, you can use your Mealthy CrispLid on 400 for 5 minutes!
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Let the Apple Crisp sit and cool for around ten minutes before eating.
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For the coconut drizzle, just mix the coconut cream, honey and vanilla together. Drizzle evenly over Apple Crisp.
Oven
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Preheat oven to 350.
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Follow steps 1-3. You can add the crisp into an 8×8 pan or use the ramekins. Either way, cover with foil. Then place apple crisp in the oven for 40 minutes or until the apples are bubbly and the top is crispy! You can broil for a few minutes to get it even crispier.
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Let the Apple Crisp sit and cool for around ten minutes before eating.
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For the coconut drizzle, just mix the coconut cream, honey and vanilla together. Drizzle evenly over Apple Crisp.
Video
Notes
WW link for personal points: Healthy Instant Pot Apple Crisp (coconut drizzle not included)
Nutrition
