healthy gluten free pumpkin apple crisp

Healthy Pumpkin Apple Crisp {gluten free}

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 10 servings 1x
  • Category: dessert
  • Method: bake
  • Cuisine: american


This pumpkin apple crisp embodies what fall is all about. It will make your entire house smell delicious as it bakes and is perfect for any fall occasion! 




  • 45 medium-large apples (some tart (like granny smith or northern spy), some sweet (like honeycrisp) 
  • 1 lemon, juiced 
  • 1/2 tsp. lemon zest, grated 
  • 1/3 cup pumpkin puree
  • 1/2 cup coconut sugar (or sub organic cane sugar)
  • 1 1/2 tsp ground cinnamon
  • 3 tbsp arrowroot starch or cornstarch (for thickening)
  • 3/4 tsp fresh grated ginger
  • 1 pinch nutmeg


  • 1 cup gluten-free rolled oats*
  • 1/2 cup gluten-free flour*
  • 1/2 cup (1 stick) grass-fed butter, melted and cooled ***
  • 1/3 cup pumpkin seeds (pepitas)
  • 1/4 cup coconut sugar (or sub brown sugar)
  • 1/4 cup pecans (roughly chopped)
  • 1/4 tsp sea salt
  • 1 tsp. pumpkin pie spice
  • 1 tsp ground cinnamon
  • gluten-free granola (I love this pumpkin one from Purely Elizabeth!


  1. Preheat oven to 350 degrees F.
  2. Wash and thinly slice apples lengthwise (keep the skin on for extra fiber!)
  3. Add to a large mixing bowl and top with remaining filling ingredients. Toss to combine.
  4. Add apple and pumpkin mixture to a 9×13 baking dish.
  5. In another small bowl add all topping ingredients. Stir to combine, then use fingers to break down any clumps of sugar. Pour over apples in an even layer.
  6. Bake for 45-50 minutes (uncovered) or until the filling is bubbly, and the apples are very fork tender.
  7. Top with extra gluten free granola if desired and serve with ice cream or pumpkin spice greek yogurt. 
  8. Keep the leftovers covered in the refrigerator up to 3 days. Reheat in the microwave. 


* If gluten is not as issue, feel free to use regular oats and whole-wheat or whole-wheat pastry flour 

*** Cool butter in a hurry by microwaving a glass of water, until warm/hot, dumping the water out and placing the cup over the butter.