I teased this apple crisp on Instagram stories and had so many messages asking for the recipe that I decided to get it up right away! This gluten-free and dairy-free apple crisp is sweetened only with honey and is a small batch. I made it smaller than most apple crisp recipes for anyone who lives in a household with just a few people. This way you can enjoy this honey apple crisp for a night without leftovers. Of course, you can also double the recipe and have plenty of leftovers!
Lightly Sweet and Plenty of Crisp
While a recent Instagram poll confirmed that some of you do, in fact, enjoy the apple part more than the crisp part, I’m team crisp. So, for the majority of us, I didn’t skimp here and you’ll get that crunchy crumbly texture you enjoy with a bit of apple, too! For anyone who is in search of a crisp without butter, this is a dairy-free apple crisp, with coconut oil adding the texture we need and a delicious flavor.
I also learned from some international followers that crumble is UK term while here in the US we typically say crisp. It means the same thing! Whatever you call it, you can pair with ice cream, whipped cream or even greek yogurt.
What Apples Should You Use for Baking?
This is truly an essential piece of info! According to Bon Appetit, the best apples for baking are:
- honey crisp
- pink lady
I used some Jonagold that we picked at Solebury orchards when I came up with this recipe, but honey crisp is always a favorite for us! This recipe was such a hit, that I also turned it into a peach crisp. Be sure to save that for next summer!
Small Batch Honey Apple Crisp
- 4½ cups diced apples such as jonagold
- 2 tbsp raw honey may substitute maple
- ½ lemon, juiced
- 1 tsp vanilla extract
- 1 tbsp corn starch
- 1 tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp clove
- 1 cup rolled oats
- ½ cup almond flour
- 1 tsp cinnamon
- ⅓ cup melted coconut oil
- ⅓ cup raw honey may substitute maple
- Preheat oven to 350° convect or 375° standard.
- Dice apples, skin on into small 1/4-1/3 inch cubes.
- Mix apples with honey lemon and vanilla in a medium sized bowl.
- Sprinkle corn starch and spices on top and stir well.
- Pour mixture into 7×7 inch baking dish (8×8 should be fine too, but consider an extra 1/2 cup of apples.)
- Mix melted coconut oil with honey for the crisp in one small bowl and mix oats, almond flour and spices in another small bowl.
- Add the dry to the wet, and stir well before topping the apple mixture.
- Bake for 30-35 minutes if on convect and 35-40 if on standard heat.