AIP Gluten Free Vegan Apple Crisp

AIP Gluten Free Vegan Apple Crisp

I love apple crisp. It's one of the things I always look forward to in the fall and when I started the Autoimmune elimination protocol to figure out what my food triggers are that cause inflammation, joint pain, migraines and a host of other health issues I thought I'd be giving this up for good. Not true at all! 

Here is my favorite new dessert recipe for an AIP, gluten free, grain free, sugar free (maple syrup instead of refined sugar) and vegan apple crisp. Even if you aren't eating with all these lifestyle changes I suspect you'll find it delicious but if you want the old school regular version you can find that recipe here.

The recipe uses cassava flour but if you don't have any on hand it would also be delicious with coconut flour, though that will cause it to have a slightly different flavor. I personally prefer cassava flour for this one because the neutral flavor allows the cinnamon and vanilla to shine. I personally use Otto's Cassava Flour from Thrive Market. It seems to be the smoothest and most consistent texture of all that I've tried.


  • 3 lbs of apples peeled, cored and roughly chopped
  • 1 Tablespoon arrowroot powder
  • 2 Tablespoons ceylon cinnamon
  • 2 teaspoons powered/ground ginger
  • 1/4 cup maple syrup
  • optional: 1/2 cup dried cranberries and/or cherries or fresh blueberries


  • 3/4 cup cassava flour
  • 2 Tablespoons of maple syrup
  • 1 teaspoon vanilla bean powder (if you use vanilla extract cut back on the olive oil or it will be too wet)
  • 2 Tablespoons olive oil

Preheat oven to 350.

Fill a large bowl with chopped apples. (I like to use the Harvest Bowl). Add the arrowroot powder and toss. The arrowroot powder helps thicken the juices as the apples cook. If you're avoiding arrowroot powder simply eliminate this. It will be a thinner sauce as it cooks down but will taste just the same.

Once well tossed add the cinnamon, ginger, maple syrup and optional dried fruit. Pour the mixture into the pan and then start the topping.

To make the topping, in a smaller mixing bowl (I love using the Becca Bowl for this), add all the ingredients for the topping and use a fork to mix well. The mixture should be crumbly but not too dry. If it is too dry drizzle a wee bit more olive oil and mix again until the cassava flour is fully incorporated. Sprinkle over the top of the apples in the pan and bake at 350 for 45 minutes.

I prefer this cooled overnight in the refrigerator only because it allows the flavors to blend and bloom a bit more. It is honestly delicious right out of the oven piping hot, too. It seems to taste a bit sweeter after it has had time to cool so if you try it hot and think the topping needs more maple syrup...just hold your horses. Tomorrow it just might taste as sweet as you wish.


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