Quick Takeaway
Yes, this apple crisp is a low oxalate dessert with tender apples under a golden, crisp oat topping, sweetened with coconut sugar and spiced with nutmeg instead of cinnamon, so it stays low oxalate. New here? Start with our Low Oxalate Foods List.
This low oxalate apple crisp is everything an apple crisp should be, tender spiced apples under a golden, crisp oat topping. It is sweetened with coconut sugar and warmed with nutmeg instead of cinnamon, so it stays naturally low in oxalates and easy on sensitive systems. About an hour start to finish, and most of that time is hands-off.
Why You’ll Love This Recipe
- Naturally low oxalate. Apples, oats, rice flour, coconut flour, and butter are all low oxalate.
- Warm and cozy. Nutmeg gives it the classic baked apple spice without the cinnamon.
- Simple ingredients. Everyday staples and one baking dish, no special equipment.
- Gluten-free. Oats, rice flour, and coconut flour bind the crumble, no wheat.
- A crowd-pleaser. Serve it warm with vanilla ice cream.
What Makes This Apple Crisp Low Oxalate
A few simple choices keep this crisp low oxalate. Apples are a low oxalate fruit, and the topping uses rolled oats with rice and coconut flour instead of wheat or almond flour. Coconut sugar sweetens it, cornstarch thickens the filling, and nutmeg stands in for cinnamon, which is high in oxalate. The result tastes like a classic apple crisp while staying gentle on sensitive systems.
Wondering if an ingredient is low oxalate? Check any food in seconds with our free Food Look-Up tool.
Ingredient Notes
- Apples. Red apples work well. Core and chop them into 1/2 inch pieces so they cook evenly.
- Nutmeg. Nutmeg replaces the usual cinnamon, which is high in oxalate, and gives the same warm, spiced flavor.
- Coconut sugar. Sweetens both the filling and the topping.
- Cornstarch. Thickens the apple filling as it bakes.
- Oats, rice flour, and coconut flour. Together they make a golden, crisp, gluten-free topping.
- Butter. Melted butter brings the topping together and helps it turn golden and crisp.
Low Oxalate Gluten-Free Apple Crisp
Print Recipe
Ingredients
Filling
- 7 large red apples, cored and chopped into 1/2 inch pieces
- 2 tablespoons lemon juice
- 2 Tbsp + 1 tsp cornstarch
- 1/4 cup coconut sugar
- 1 1/2 teaspoons nutmeg
- 1/4 cup water poured into the bottom of the dish with the apples
Crumble
- 1 cup rolled oats
- 1/2 cup rice flour
- 2 tablespoons coconut flour
- 1/2 cup coconut sugar
- 1/2 cup butter melted
- 1/4 teaspoon salt if your butter is unsalted
- 1 teaspoon vanilla extract
Instructions
For the Filling
- Preheat the oven to 335 degrees.
- Combine the nutmeg, cornstarch, and coconut sugar in a small bowl and stir to combine.
- In a large bowl, toss the chopped apples with the lemon juice until evenly coated. Sprinkle the nutmeg mixture over the apples and toss again to coat.
- Pour the apples into a 9 by 13 inch glass baking dish, then pour the water into the bottom of the dish.
For the Crumble
- In a medium bowl, combine the oats, rice flour, coconut flour, coconut sugar, melted butter, salt, and vanilla. Mix with a fork or your hands until it comes together.
- Sprinkle the crumble over the apples and gently pat it down, to flatten the crumble and also to make the crumble pieces stick together a bit.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for another 20 minutes, until the top is golden and the filling is bubbling.
- Let cool for 15 minutes, then serve. It is lovely with vanilla ice cream.
Pro Tips for the Best Apple Crisp
- Chop the apples evenly. Uniform 1/2 inch pieces cook at the same rate.
- Do not skip the water. A little water in the bottom of the dish helps the apples soften.
- Cover, then uncover. Twenty minutes covered steams the apples, twenty minutes uncovered crisps the top.
- Pat the crumble down. Gently pressing it helps it hold together and brown.
- Let it rest. Fifteen minutes of cooling lets the filling set before serving.
Storage and Reheating
- Refrigerator. Store covered in the refrigerator for up to 3 days.
- Reheating. Warm portions in the microwave, or reheat in a low oven to bring back the crisp top.
- Make ahead. Assemble the crisp, cover, and refrigerate, then bake when you are ready.
- Freezing. Freeze baked and cooled crisp for up to 2 months. Thaw in the fridge before reheating.
Substitutions and Variations
- Different apples. Any firm baking apple works. Use what you have on hand.
- Add-ins. A handful of low oxalate berries stirred into the apples is a nice change.
- Dairy-free. Use melted coconut oil in place of the butter.
- Sweetness. Adjust the coconut sugar to taste depending on how tart your apples are.
Frequently Asked Questions
Is apple crisp low oxalate?
Yes. Apples, oats, rice flour, coconut flour, coconut sugar, and butter are all on the low-oxalate list. The recipe avoids the usual high-oxalate culprits in baked goods (wheat flour, ground cinnamon, almond flour) while still giving you a good crumble that feels traditional.
Can I substitute another flour for the coconut flour?
Coconut flour is highly absorbent and behaves very differently from other flours, you can’t swap it 1:1 with anything else. If you don’t have coconut flour, this isn’t the right recipe. use a little more rice flour to make up the difference designed for whatever flour you do have.
Can I use a different type of apple?
Yes. You can also use green apples but add 7-10 minutes of baking time while the crisp is covered by aluminum foil. Green apples are denser and take longer to bake.
Why such a low oven temperature?
Coconut flour starts to brown and burn around 350°F, which gives you a dark, overbaked top before the inside is fully baked. The 335°F temperature lets the crisp bake through and set through the middle without scorching the tops.