Community Cooks Apple–Oat Cinnamon Crisp (Nut-Free, Vegan, Gluten-Free Option)

Name: Community Cooks Apple–Oat Cinnamon Crisp (Nut-Free, Vegan, Gluten-Free Option)
Prep time: 30 min
Cook time: 55 min
Total time: 2 h 10 min
Yield: 20 portions (two 9x13-inch pans)
Cuisine: American
Ingredients: 12 medium apples (about 2.7 kg / 6 lb total), peeled if desired and sliced 1/4–1/2 in (6–12 mm) thick; 160 g (3/4 cup) packed light or dark brown sugar; 30 g (1/4 cup) cornstarch; 2 tsp (5 g) ground cinnamon; 1 1/2 tsp (4 g) kosher salt; 1 tsp ground ginger; 1/2 tsp ground nutmeg; 2 tsp vanilla extract (10 g / 2 tsp); 240 ml (1 cup) apple juice or water; 240 g (2 1/2 cups) rolled oats (use certified gluten-free if needed); 190 g (1 1/2 cups) gluten-free 1:1 baking flour blend (or all-purpose flour); 200 g (1 cup) packed light or dark brown sugar; 1 tbsp (8 g) ground cinnamon; 1 tsp kosher salt; 220 g (1 cup) refined coconut oil, melted and cooled slightly (or vegan butter), plus more for greasing pans

Davis Whitehead·2 hr 10 min·20 portions (two 9x13-inch pans)

A big-pan apple crisp built for feeding a crowd: warmly spiced apples that turn jammy underneath a toasty oat crumble. It’s lightly sweet, not heavy, and reheats beautifully in disposable foil pans—perfect for Community Cooks delivery. This version is nut-free and alcohol-free, and it’s written to be vegan and gluten-free when you use certified GF oats and a 1:1 gluten-free flour blend.

dessert
crowd-friendly
nut-free
vegan
gluten-free-option

2 hr 10 min total · 30 min prep · 55 min cook · 45 min rest

320 kcal · 3g protein · 55g carbs · 12g fat total

2 disposable 9x13-inch foil pans · 2 sheet pans · Large mixing bowl · Medium mixing bowl · Peeler (optional) · Knife and cutting board

Ingredients

Apple filling
•12 medium apples (about 2.7 kg / 6 lb total), peeled if desired and sliced 1/4–1/2 in (6–12 mm) thick
•160 g (3/4 cup) packed light or dark brown sugar
•30 g (1/4 cup) cornstarch
•2 tsp (5 g) ground cinnamon
•1 1/2 tsp (4 g) kosher salt
•1 tsp ground ginger
•1/2 tsp ground nutmeg
•2 tsp vanilla extract (10 g / 2 tsp)
•240 ml (1 cup) apple juice or water
Oat crumble topping
•240 g (2 1/2 cups) rolled oats (use certified gluten-free if needed)
•190 g (1 1/2 cups) gluten-free 1:1 baking flour blend (or all-purpose flour)
•200 g (1 cup) packed light or dark brown sugar
•1 tbsp (8 g) ground cinnamon
•1 tsp kosher salt
•220 g (1 cup) refined coconut oil, melted and cooled slightly (or vegan butter), plus more for greasing pans

Instructions

Pan + oven

Heat the oven to 190°C / 375°F. Grease two disposable 9x13 in (23x33 cm) foil pans lightly with coconut oil.

Make the apple filling

In a very large bowl, toss the sliced apples (2.7 kg / 6 lb) with brown sugar (160 g / 3/4 cup), cornstarch (30 g / 1/4 cup), cinnamon (2 tsp), kosher salt (1 1/2 tsp), ginger (1 tsp), nutmeg (1/2 tsp), and vanilla (2 tsp). Pour in apple juice or water (240 ml / 1 cup) and toss again until no dry pockets of starch remain.

Sensory cue: the apples should look lightly glossy with a thin, even coating—no powdery streaks.

Divide the apple mixture evenly between the two prepared pans, spreading into a flat, snug layer.

Make the oat crumble

In a medium bowl, mix rolled oats (240 g / 2 1/2 cups), flour (190 g / 1 1/2 cups), brown sugar (200 g / 1 cup), cinnamon (1 tbsp), and kosher salt (1 tsp).

Drizzle in melted coconut oil (220 g / 1 cup) and stir with a fork until you get moist clumps and some sandy bits.

Sensory cue: squeeze a handful— it should hold together in a clump, not feel greasy or dry.

Assemble + bake

Sprinkle the crumble evenly over both pans (about half per pan). Press very lightly so it adheres, but don’t pack it down.

Set both pans on sheet pans (for easy carrying and spill insurance). Bake 40–55 minutes, rotating pans halfway, until the topping is deep golden and the filling is bubbling in multiple spots around the edges and a little in the center.

Doneness cue: you should hear a steady “blip-blip” of bubbling juices and smell toasted oats and cinnamon.

Cool + portion

Cool at least 45 minutes before covering—this lets the filling set so it portions cleanly. For 20 portions total, cut each 9x13 pan into 10 pieces (e.g., 2 rows x 5 rows).

Reheating for service

Reheat, covered with foil, at 175°C / 350°F until warmed through and bubbling at the edges again, 15–25 minutes (time depends on how cold it is).

Notes

Community Cooks compliance: nut-free and alcohol-free as written; list allergens clearly (oats; flour; coconut if used).

Make-ahead: Bake up to 2 days ahead, cool completely, cover tightly, and refrigerate. Reheat covered as directed.

Sugar level: For a less-sweet crisp, reduce filling brown sugar to 120 g (1/2 cup + 2 tbsp) and topping brown sugar to 160 g (3/4 cup); bake time stays similar.

Fruit swaps: Replace up to 1/3 of the apples with pears for extra perfume (same weight).

If using unrefined coconut oil: it will add a light coconut aroma; refined stays neutral.

Labeling template (example): Name: Sauté Squad | Date: 4/9/26 | From: Community Cooks | Dish: Apple–Oat Cinnamon Crisp | Ingredients: apples, brown sugar, cornstarch, cinnamon, salt, ginger, nutmeg, vanilla, apple juice/water, rolled oats, flour (GF blend or wheat), coconut oil (or vegan butter).

Ingredients

Apple filling

•12 medium apples (about 2.7 kg / 6 lb total), peeled if desired and sliced 1/4–1/2 in (6–12 mm) thick

•160 g (3/4 cup) packed light or dark brown sugar

•30 g (1/4 cup) cornstarch

•2 tsp (5 g) ground cinnamon

•1 1/2 tsp (4 g) kosher salt

•1 tsp ground ginger

•1/2 tsp ground nutmeg

•2 tsp vanilla extract (10 g / 2 tsp)

•240 ml (1 cup) apple juice or water

Oat crumble topping

•240 g (2 1/2 cups) rolled oats (use certified gluten-free if needed)

•190 g (1 1/2 cups) gluten-free 1:1 baking flour blend (or all-purpose flour)

•200 g (1 cup) packed light or dark brown sugar

•1 tbsp (8 g) ground cinnamon

•1 tsp kosher salt

•220 g (1 cup) refined coconut oil, melted and cooled slightly (or vegan butter), plus more for greasing pans