Muesli-Topped Apple Crisp


Happy Tuesday, all! As many of you have seen from my Instagram feed, last weekend before my half marathon I did the most basic New England fall activity available: I went apple picking! And for some reason, I decided that 1/2 a bushel of apples (which is equivalent to 24 pounds, or just shy of 11 kilos, apples) is an appropriate amount of apples to haul home for a single gal like me.


How bout them apples?

Let’s just say – that’s quite a lot of apples. It was perfect timing when I was invited for a housewarming/football watching party this past weekend at my friend’s new place. My friend E is gluten-free, so I decided to make the most bomb gluten-free and vegan apple crisp EVER. I also wanted to mix it up, so I used muesli in place of oats for the crisp topping. I used Evoke brand muesli, because it’s my favorite, freakin’ delicious, full of good things for you, and one of their products is gluten free, and suitable for my friend E to have, hooray! I followed my sister’s original recipe, and made a few substitutions in order for it to be gluten free. It’s important to note that I tripled her original recipe so that I could fill a 10 x 14 inch glass pan, and serve a crowd. You can cut this recipe into thirds for a smaller 8 x 8 pan, or in half for a 13 x 9 pan. Also, since I overdid it on the snacks/dessert/continued to carbo-load after my half marathon (more on that later), I made a slightly healthier version that I could enjoy without worrying about how I’m going to button my pants the next day. Regardless, I prefer crisps to really let the fruit shine, and not throw a ton of added sugar in there. The end result was absolutely DELICIOUS, and got the thumbs up from all of the non-vegan, non-gluten-free folks at the housewarming party. SCORE!


Everything you need for muesli-topped apple crisp

Muesli-Topped Apple Crisp


  • 18 cups of apples, peeled and sliced*
  • 1 bag (~3 cups) of Evoke Morning Zen muesli
  • 1 cup coconut flour**
  • 1/2 cup quinoa flour**
  • 1 1/2 cups of coconut palm sugar***
  • 1 cup Earth balance
  • Cinnamon and nutmeg to taste (be generous)****

*That was a joyous time. But totally worth it in the end!

**My sister’s original recipe calls for 1 1/2 cup of flour, so here I substituted coconut flour for its sweetness and quinoa flour for its fluffiness. You can use whatever combination you’d like – I bet almond flour would be BANGIN’ in this recipe, I just didn’t have any on hand.

***Original recipe calls for brown sugar. I had coconut palm sugar, so I used it instead.

****You will need a bunch. I gave my apples a several generous shakes in order to coat all the apples in cinnamon. Use less nutmeg, or it will overpower the apple flavor; maybe like a 3:1 ratio of cinnamon to nutmeg. Use your nose and your best judgement! πŸ˜‰


  1. Preheat oven to 350Β°F. Grease a 10 x 14 glass baking pan – I used Pam baking spray (you can use whatever you like). Fill the pan with your sliced and peeled apples (you don’t *have* to peel your apples, I did because it looks “nicer”). Toss those suckers with cinnamon and nutmeg like a boss, until the apples are evenly coated with the spices. IMG_4395


    Sliced apples after coating with cinnamon and nutmeg. Yum!

  2. Combine the remaining dry ingredients into a large bowl: muesli, flour, sugar. Melt the butter (I just nuked it in the microwave for 30 seconds) and mix well with the dry ingredients until you form a crisp-like topping. I like my crisp “loose” as in, not chunky – if you like yours more on the buttery side, add another 1/2 cup of melted butter.

    Adding the melted butter to the dry crisp ingredients


    The crisp topping once all the ingredients have been combined.

  3. Top the apples with the crisp, stick in the oven and bake for 35 minutes.


    Apple crisp before baking

  4. Allow to cool slightly before serving, and enjoy! πŸ˜€

    The apple crisp after baking.


I love how this recipe turned out – I am never making crisp topping with regular oats again! The muesli makes it so much tastier – the nuts give it crunch, the raisins and dried cranberries give it a little extra sweetness, and the seeds add a great texture too. It was absolute perfection. And best of all, it’s totally vegan and gluten-free, so it’s bound to be a crowd pleaser! πŸ˜€ It’s also the perfect dish to bring for your fall dinner party, or kid’s Halloween party! πŸ˜€

I hope you enjoy this recipe as much as I did!

With warmth,


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