Apples: I like using granny smith apples for their tartness, but go ahead and use whichever apples you prefer. I didn’t peel my apples, but you can peel the apples if you prefer them without the skins.

Sugar: I used a mix of white sugar and dark brown sugar, but you may also use cane sugar, light brown sugar, or coconut sugar. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Spices: To enhance the flavor of the apples and add fall vibes, I’ve added a bit of ground cinnamon and ground nutmeg. You may also add ground cardamon if you enjoy the taste.

Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours and starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour).

Oats: You can use quick cooking oats or rolled oats. If you are Celiac or gluten-intolerant, make sure you use certified gluten-free oats (this is because most oats are processed in the same facilities that process gluten-containing grains such as wheat).

Butter: I used unsalted dairy-free butter (vegan butter) to keep this recipe dairy-free and vegan. You may also use coconut oil if you prefer (if so, I recommend using refined coconut oil which has a more neutral flavor as opposed to extra virgin coconut oil which has a stronger coconut smell and taste). Alternatively, if you are not lactose-intolerant, go ahead and use regular butter instead.

Storing: To store, place the cooled apple crisp in an airtight container or cover with plastic wrap and store in the refrigerator for up to 3 days. Reheat the gluten-free dairy-free apple crisp in the oven for a few minutes until the topping is crispy again before eating.