Mom’s Apple Crisp

Before I get any further into this post, let me just establish something very important here: when I showed my mom the picture I took of her apple crisp (which we had nearly devoured in its entirety the night before, leaving me with very little to work with picture-wise), she said “What??? That doesn’t do it justice.” Gee, thanks, Mom.

Unfortunately, she’s right. One of the problems was, in fact, the lack of an untouched dish to work with from the beginning. The other problem is that, frankly, I am still pretty much a trial-and-error person when it comes to camera settings (white balance, focus) and pretty much a minimalist when it comes to props and “set design.” This is fine, of course, by some standards. But when you’re trying to highlight the greatest apple crisp recipe ever created (gluten-free or not, vegan or not, sugar-free or not), I’m not sure any picture would quite do it justice. And I can say that, of course, without bragging because I had nothing to do with this recipe other than partake in eating way too much of it. And it’s not just me. My mom brought this dish to a potluck recently and found it was completely gone while a table full of chocolate cakes and gooey cookies and other sweet treats remained.

My mom adapted this recipe form the Betty Crocker Apple Crisp. She doubled the recipe to serve a crowd. I’d advise, though, that if you’re serving any more than 4 people, definitely make the double recipe. Otherwise, you can halve it and make what the recipe calls for, which supposedly serves 6. But I’m calling Betty’s bluff.

Apple Crisp:
Adapted to be gluten-free, sugar-free and vegan from Betty Crocker’s Cookbook

8 cups tart apples (about 7-8 medium apples), peeled and sliced

1 packet stevia (optional)

1/2 cups currants (optional)

1 1/4 cup raw coconut crystals (packed)

1 cup gluten-free all-purpose flour

1 cup gluten-free oats

1 1/2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 cup Earth Balance buttery spread


1. Heat oven to 375 degrees.

2. Grease a large baking rectangular or round quart baking dish. Place apples in bottom of pan. If apples are very tart, sprinkle with stevia. Sprinkle with currants.

3. Mix remaining ingredients in a separate bowl. Sprinkle over apples and currants. Bake in preheated oven for 30-40 minutes, or until top is golden brown and sides are bubbling. Serve warm.


  1. Ashley says

    And this is what I will be making for thanksgiving in a couple months… If I can wait that long, YUM!


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