Is there anything better than gluten-free apple crisp with soft, cinnamon-glazed apples and a buttery cinnamon oatmeal topping? It’s delicious served with vanilla ice cream and caramel sauce!
If you love this gluten-free apple crisp, try my Gluten-Free Apple Crumb Muffins. This Gluten-Free Applesauce Bread also makes a tasty fall treat!
Apple Crisp is the perfect dessert any time of year. I especially love it in the fall when apples are in season and I want everything to smell like cinnamon!
Making apple crisp gluten-free is easy – but does require a few tricks. Gluten-free flour can easily get soggy, so I’ve found it’s helpful to add some nuts into the topping. This helps create a crispy, buttery topping that stays on top of the apples.
TIP: Adding some nuts to the gluten-free apple crisp topping helps it bake up golden brown and crispy.
How to Make Gluten-Free Apple Crisp
STEP ONE: PEEL AND CHOP the apples. Grate 2 of the apples on a box grater and chop the rest. Grating just 2 of the apples helps create a nice sauce!
STEP TWO: Mix together the FILLING INGREDIENTS. Add the apples, sugar, cinnamon, nutmeg, lemon juice, cornstarch and salt to a large bowl and mix to combine.
STEP THREE/FOUR: Pour the apple mixture into a pan and cover with foil. BAKE THE APPLES SEPARATELY.
STEP FIVE: Add part of the oats along with gluten-free flour, sugar, brown sugar, salt and vanilla to the food processor. PULSE to combine.
STEP SIX: Add the BUTTER AND NUTS and pulse a bit more.
STEP SEVEN: Add the remaining oats and almonds and pulse once. SPRINKLE the topping over the apple mixture.
STEP EIGHT: Bake until the crisp is GOLDEN AND BUBBLY. Let cool for 10-15 minutes before serving. Serve warm, topped with vanilla ice cream!
TIP: To keep the topping crispy, par-bake the apples separately before adding the topping.
FAQ
What are the best apples to use for apple crisp?
Pick an apple that will hold up while baking. Golden Delicious and Granny Smith Apples both work well in apple crisp.
How to slice the apples
For this apple crisp, I usually cut the apples into ½-inch cubes. If you prefer sliced apples, simply decrease the par-baking time by 5 minutes. Just be sure all the apples are cut the same size so the filling bakes up evenly. Either way is delicious!
What flour should I use?
It’s best to use a high-quality gluten-free 1:1 baking flour. I like King Arthur Flour Measure-for-Measure Flour. Also be sure to use gluten-free oats to keep this recipe 100% gluten-free.
Want more crisp recipes? Try this Gluten-Free Peach Crisp. Or if you’re looking for more fall recipes you can’t beat this Caramel Corn Recipe. Check out my full collection of Gluten-Free Desserts here!
Paleo Apple Pecan Coconut Crisp from Beaming Baker
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Gluten-Free Apple Crisp
Ingredients
For the Filling:
- 10 apples (about 4lbs), Golden Delicious or Granny Smith
- ½ cup sugar
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
For the Topping:
- 1 ½ cups gluten-free oats, divided
- ½ cup gluten-free 1:1 baking flour
- ⅔ cup brown sugar
- ¼ cup white sugar
- 1 tablespoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon salt, not melted, preferably cold
- 10 tablespoons butter, sliced into 10 pieces
- ¾ cup sliced almonds, divided, can also use pecans or almonds
- 1 tablespoon water
Instructions
Make the Filling:
- Preheat the oven to 400F. Peel and chop 8 of the apples into ½-inch cubes. Grate 2 of the apples on a box grater. (Grating just 2 of the apples helps create a nice sauce!)
- In a large bowl, combine the apples, sugar, salt, cinnamon and nutmeg. Stir together the lemon juice and cornstarch and pour over the apples. Mix everything together evenly.
- Pour the apple mixture into a 9/x13 baking dish and cover tightly with foil. Bake for 25 minutes, until the apples have started to soften and release their juices.
Make the Topping:
- While the apples bake, add ¾ cup of the oats along with the gluten-free flour, brown sugar, white sugar, vanilla, cinnamon and salt to the bowl of a large food processor. Pulse until combined, about 5 pulses.
- Add the butter and half of the almonds and process until the butter mixture forms crumbly balls, about 30 seconds. Add the remaining oats and almonds and process with 2 quick pulses. Remove the blade and mix the flour mixture with the butter to form more chunks if needed.
- Pour the topping evenly over the par-baked apples. Bake (uncovered) for 20-25 minutes until the top is golden and the edges are bubbly. Let cool for 15 minutes. Serve warm with vanilla ice cream. Enjoy!
Recipe Notes
- If you prefer apple slices rather than cubes, decrease the par-baking time by 5 minutes. Just be sure the apples are sliced evenly.
- You can use any nut you like! Pecans or walnuts are delicious too.
- Be sure to use gluten-free oats to keep this recipe 100% gluten-free.
- Use a high-quality gluten-free flour for best results. I like King Arthur Flour Measure-for-Measure Flour.
Ellen Jordano says
I made the Apple Crisp. I used pecans and Honey Crisp apples. It was fabulous!! The crust was so crispy and flavorful. I even forgot to put the aluminum foil on before the fist cook. I thought I had ruined it, but it was delicious. Thanks.
Debi says
Hi Erin could I use either almond flour or coconut flour, or a combination of them in this recipe? I do not have any 1-1 flour now. Also does this recipe have rice flour? If I use the above do I need to add it?
Layla says
I clicked on this because I’ve been looking for a good, easy apple crisp.
I think I’m going to try 1/3 cup almond flour, 1/3 cup hemp seeds, and a 1/3 cup GF oats in this recipe instead of the oats and gluten free flour. I might add some flax seeds too. I’ve been trying to increase the fiber in my recipes.
But thanks, it looks great.
Chandice says
Such a fantastic recipe, especially for fall! Thank you so much for a classic dish made perfectly gluten-free.
Cheryl says
Excellent recipe! I used almond meal instead of flour, and it came out beautifully…didn’t have any aluminum foil so just cooked it without it and it looks good. Thanks!
Erin Collins says
I’m so glad you liked it!
Megan Rutledge says
I just finished putting the dish in the oven when I realized that my rice flour was still on the counter untouched. It looks like it was in the ingredients list but not in the recipe!
Hopefully this doesn’t effect my dish too tooooo much.
Just thought I would let you know so that you could edit it.
Cheers 🙂
alison whitmire says
I did the same thing! Darn. Would have been nice if the recipe had been corrected when you pointed it out the first time!