Gluten-Free Birthday Breakfast Crisp


Today is my birthday … okay, I may be a wee bit older than the age at left, but this is cyberspace, so I can be whatever age I choose, right? Regardless, I felt the need to treat myself to a sweet delight, but I’m not really a cake fan. Really, birthday cake is a tradition I would be quite happy to forgo every year. However, one of my favorite desserts is apple crisp.

Since I have been testing many recipes AND eating out a lot, I decided to go the “healthy” route with this treat, and make a crisp with just enough nutritional merit that it could technically be enjoyed in the morning hours. So last night, with a half a dozen organic apples and a bag of oats in hand, I threw together the lightly sweet apple crisp below … and now I am enjoying it for breakfast.

Special Diet Notes: Gluten-Free Breakfast Crisp

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, plant-based, vegan, and vegetarian.

Gluten-Free Birthday Breakfast Crisp
Prep time
Cook time
Total time
Serves: 9 servings
  • 1½ cups tolled oats (use certified gluten-free oats for gluten-free)
  • 6-8 tablespoons (up to ½ cup) brown Sugar, firmly packed
  • ¾ teaspoon ground cinnamon
  • Pinch salt
  • 1 tablespoon pure maple syrup
  • ¼ cup margarine (softened) or oil (I used coconut oil, but margarine would probably taste best)
  • 5-6 medium-sized apples
  1. Preheat your oven to 375º.
  2. Place ¾ cup of the rolled oats in your spice grinder (you may need to do this in two batches), and blend the oats for 30 seconds or so, or until they turn into a fine powder or flour.
  3. In a medium-sized bowl, combine your freshly processed oat flour with the remaining rolled oats, brown sugar, cinnamon, and salt.
  4. Add the maple syrup and the margarine or oil, and cut everything together until large crumbs form. If the mixture is too wet, add some more oats or brown sugar … to your liking.
  5. Slice or chop the apples (I leave the peel on for more fiber) and place the apples in an 8- or 9-inch square baking dish.
  6. Sprinkle the crumble mixture over top of the apples, and bake for 35 minutes, or until the apples are nice and soft and the crisp is crispy (but not burnt of course!).

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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