Meet your new favorite fall dessert: a cozy Gluten-Free Apple Crisp with jammy cinnamon apples and a golden, crunchy oat topping. It is simple, smells like a hug from the oven, and no one will guess it is gluten-free.
Gluten-Free Apple Crisp
Equipment
- 1 9x9 inch baking dish or 10-inch oven-safe skillet
- 2 Mixing Bowl large
- 1 Pastry cutter (optional)
- 1 Aluminum foil (optional) for tenting
Ingredients
Apple Filling
- 6 apples medium (about 2 lb); mix Honeycrisp, Pink Lady, or Granny Smith; peeled optional
- 1 tbsp lemon juice
- 0.33 cup brown sugar
- 1 tsp vanilla extract
- 1.5 tsp ground cinnamon
- pinch ground nutmeg
- 1.5 tbsp cornstarch or tapioca starch or arrowroot
- 0.25 tsp salt
Crisp Topping
- 1 cup gluten-free rolled oats certified GF; quick oats work
- 0.75 cup almond flour or GF all-purpose blend or oat flour for nut-free
- 0.5 cup pecans or walnuts chopped, optional
- 0.33 cup brown sugar
- 8 tbsp unsalted butter cold, cubed; dairy-free use vegan butter or refined coconut oil
- pinch salt
Instructions
Preheat and Prep
- Heat the oven to 350°F. Lightly grease a 9×9-inch baking dish or a 10-inch oven-safe skillet. Peel, core, and slice apples into 1/2-inch wedges for even baking.
Make the Apple Filling
- In a large bowl, toss apples with lemon juice, brown sugar, vanilla, cinnamon, nutmeg, cornstarch, and salt until every slice is glossy. Spread evenly in the prepared dish.
Mix the Crisp Topping
- In another bowl, combine oats, almond flour, brown sugar, a pinch of salt, and nuts if using. Cut in the cold butter with a pastry cutter or fingertips until crumbles form the size of peas and hazelnuts.
Assemble
- Scatter the topping evenly over the apples, gently pressing to help it clump for maximum crunch.
Bake
- Bake 40 to 45 minutes, until the topping is deep golden and the apple juices are bubbling around the edges. If the top browns too quickly, tent loosely with foil.
Rest and Serve
- Cool 15 to 20 minutes so the juices thicken. Serve warm with vanilla ice cream, whipped cream, or Greek yogurt.
Notes
Why You’ll Love This Gluten-Free Apple Crisp
- Classic comfort with a perfectly crisp, buttery topping and tender spiced apples.
- Truly gluten-free with certified GF oats and a smart flour blend.
- Easy pantry ingredients and ready for the oven in 20 minutes.
- Flexible for dairy-free, nut-free, and low-sugar lifestyles.
- Great for make-ahead entertaining and holiday tables.
Gluten-Free Apple Crisp Ingredients & Substitutions
- Apples: 6 medium apples, about 2 pounds. Mix sweet-tart varieties like Honeycrisp, Pink Lady, or Granny Smith. Peel if you prefer a softer texture.
- Lemon juice: 1 tablespoon to brighten and balance sweetness. Lime works in a pinch.
- Brown sugar: 1/3 cup for the filling. Use coconut sugar or maple syrup for refined sugar free.
- Vanilla extract: 1 teaspoon for warmth.
- Cinnamon and nutmeg: 1 1/2 teaspoons cinnamon + pinch nutmeg. Pumpkin pie spice works too.
- Cornstarch: 1 1/2 tablespoons to thicken the juices. Substitute tapioca starch or arrowroot.
- Salt: 1/4 teaspoon to sharpen flavor.
- Gluten-free rolled oats: 1 cup certified GF. Quick oats work, but rolled oats give better crunch.
- Almond flour: 3/4 cup for a nubby, tender crumb. Swap with a gluten-free all-purpose blend or oat flour for nut-free.
- Chopped nuts (optional): 1/2 cup pecans or walnuts for extra crunch. Omit for nut-free.
- Brown sugar for topping: 1/3 cup. Use coconut sugar for a deeper caramel note.
- Cold unsalted butter: 8 tablespoons, cubed. For dairy-free, use vegan buttery sticks or refined coconut oil.
Pan: 9 by 9 baking dish or a 10 inch oven-safe skillet. Serves about 8.
Step-by-Step Instructions to Make Gluten-Free Apple Crisp
Step 1: Preheat and Prep
Heat the oven to 350 F. Lightly grease your baking dish. Peel, core, and slice apples into 1/2 inch wedges for even baking.
Step 2: Make the Apple Filling
In a large bowl, toss apples with lemon juice, brown sugar, vanilla, cinnamon, nutmeg, cornstarch, and salt until every slice is glossy. Spread evenly in the prepared dish.
Step 3: Mix the Crisp Topping
In another bowl, combine oats, almond flour, brown sugar, salt, and nuts if using. Cut in the cold butter with a pastry cutter or fingertips until crumbles form the size of peas and hazelnuts.
Step 4: Assemble
Scatter the topping evenly over the apples, gently pressing to help it clump for maximum crunch.
Step 5: Bake Until Bubbly
Bake 40 to 45 minutes, until the topping is deep golden and the apple juices are bubbling around the edges. If the top browns too quickly, tent loosely with foil.
Step 6: Rest and Serve
Cool 15 to 20 minutes so the juices thicken. Serve warm with vanilla ice cream, whipped cream, or a spoonful of Greek yogurt.
Tips for Success
- Use a mix of apples for depth of flavor and ideal texture.
- Certified gluten-free oats matter to avoid cross contact.
- Keep butter cold for distinct crunchy crumbles. Chill the topping 10 minutes if your kitchen is warm.
- Slice apples evenly so they bake at the same rate.
- Let it rest before serving so the filling sets and does not run.
Variations of Gluten-Free Apple Crisp
- Dairy-Free: Swap in vegan butter or refined coconut oil. Add 1 teaspoon extra vanilla for richness.
- Nut-Free: Use oat flour or a gluten-free all-purpose blend instead of almond flour and skip the nuts.
- Maple-Sweetened: Use maple syrup in the filling and coconut sugar in the topping.
- Pear-Cranberry: Replace 2 apples with pears and add 1/2 cup fresh or dried cranberries.
- Skillet Crisp: Build and bake in a cast iron skillet for extra caramelized edges.
Serving Suggestions: What to Pair with Gluten-Free Apple Crisp
- Vanilla ice cream or cinnamon whipped cream for classic comfort.
- Thick Greek yogurt and a drizzle of maple for breakfast vibes.
- Salted caramel sauce or warm maple syrup for extra indulgence.
- Sharp cheddar slices for a sweet-savory twist.
- Coffee, chai, or a spiced black tea to sip alongside.
Storage & Reheating Instructions
- Fridge: Cover and refrigerate up to 4 days.
- Reheat: Warm at 350 F for 10 to 15 minutes until crisp. Air fryer at 320 F for 5 to 7 minutes works too.
- Freeze Baked: Cool completely, wrap well, and freeze up to 3 months. Reheat from frozen at 350 F covered 20 minutes, uncover 10 minutes to re-crisp.
- Freeze Unbaked: Assemble, wrap tightly, and freeze up to 3 months. Bake from frozen at 350 F for 55 to 65 minutes, tenting if needed.
Memories Made Around the Table
Every fall, I bake this crisp while the windows fog and the house fills with cinnamon. We eat it warm at the counter, stealing extra crunchy bits from the edges before anyone notices.
FAQs
Are oats gluten-free?
Oats are naturally gluten-free, but they are often processed near wheat. Use certified gluten-free rolled oats to avoid cross contact.
What apples are best for apple crisp?
A mix is best. Combine tart Granny Smith with sweeter Honeycrisp or Pink Lady for balanced flavor and texture that does not turn mushy.
Can I make this ahead?
Yes. Assemble and refrigerate up to 24 hours, then bake. Or bake fully and reheat before serving. The topping re-crisps beautifully in the oven.
How can I reduce the sugar?
Reduce brown sugar by one third and lean on maple syrup or extra cinnamon. The crisp will still brown nicely and taste balanced.
Can I make it without oats?
Yes. Use 1 cup almond flour plus 1/2 cup finely chopped nuts or shredded coconut for a rustic crumble topping.
Final Thoughts
This Gluten-Free Apple Crisp is proof that simple ingredients and good technique make the coziest desserts. Bake it tonight, scoop it warm, and let the season taste as lovely as your kitchen smells.