Erin’s Recipe Rundown
Texture: Juicy, tender fruit topped with the perfect crunch.
Taste: Soft, cinnamon-glazed apples and buttery oats with a hint of nuts.
Ease: Simple ingredients and an easy-to-follow recipe!
Top Tips: My #1 tip to keep the topping crispy is to par-bake the apples separately before adding the topping.
Recommended GF Flour: 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.
Would I make these again? Yes! Apple crisp is the perfect dessert any time of year, but I especially love it in the fall when apples are in season and I want everything to smell like cinnamon!
xoxo erin
This post was originally published in September 2022. It was updated with new photos and instructions in September 2024.
This gluten-free apple crisp recipe has a SECRET INGREDIENT in the topping to make an extra crispy, flavorful crumb topping!
This is my go-to gluten-free apple dessert! It’s delicious served with vanilla ice cream and caramel sauce – and is always a crowd-pleaser.
Featured Comment
From Chandice: “Such a fantastic recipe, especially for fall! Thank you so much for a classic dish made perfectly gluten-free.”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Apple Crisp
- Make-Ahead/Storage/Freezing Instructions
- Can this gluten-free apple crisp be made dairy-free?
- What kind of apples should I use in this apple crisp?
- Can I swap out the almonds?
- What goes with this gluten-free apple crisp?
- More Gluten-Free Apple Recipes
- Gluten-Free Almond Apple Crisp Recipe
Want more crisp recipes? Try this gluten-free peach crisp! If it’s pie you love, try this gluten-free apple pie!
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free apple crisp. Jump to the recipe card below for the exact measurements.
- Oats: Use certified gluten-free rolled oats for the crisp topping to make this gluten-free.
- Gluten-Free Flour: Pretty much any flour blend will work here! I like to use a high quality measure-for-measure gluten-free flour, like King Arthur Measure-for Measure Flour.
- Almonds: Adding nuts to the topping gives it an extra crunch that I love and helps it bake up golden brown. You can use pecans or other nuts too. You choose your favorite!
- Butter: You can use your favorite dairy-free butter to make this apple crisp dairy-free.
- Sugar: Coconut sugar can be used in place of brown sugar. I wouldn’t recommend using maple syrup in this recipe.
- Apples: I recommend using a crisp-firm apple so that it will hold up well while baking. I like to use Granny Smith. Pink Lady, Honeycrisp, or Golden Delicious will work too!
- Spices: I love adding warm cinnamon and nutmeg to the filling. The spices boost the flavor and compliment the apples so well! Plus the scent of fall spices is so comforting while baking.
How to Make Gluten-Free Apple Crisp
Here’s an overview of how to make this apple crisp. You can jump to the recipe for the full instructions!
Make the Filling
- Prep: Preheat the oven to 400°F. Peel and chop 8 apples into 1/2″ cubes. Grate the other 2 apples using a box grater. The grated apples help to create a nice sauce!
- Mix the filling: Combine the apples with sugar, cinnamon, and nutmeg first. Mix together the lemon juice and cornstarch, then pour it over the apple mix. Stir until mixed evenly.
- Into the baking dish: Pour the apple mix into a 9×13 baking dish.
- Cover and par-bake: Tightly cover the dish with foil. Bake for 25 minutes until the apples have just started to soften and release juice.
How to Chop the Apples
For this apple crisp, I usually cut the apples into 1/2-inch cubes. If your favorite way to have apple crisp is with 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!
Make the Topping
- Using a large food processor: Add 3/4 cup of oats plus the gluten-free flour, brown and white sugar, vanilla, cinnamon, and salt, then pulse until combined. It usually takes 5 pulses.
- Add to the mix: Throw in the butter and half of the almonds. Process the topping mixture until it starts to form crumbly balls, about 30 seconds.
- Add the rest: Add in the rest of the oats and almonds. Process with 2 quick pulses.
- Top and bake: Evenly sprinkle the topping onto the par-baked apples. Bake uncovered for 20-25 minutes. You want the top to be golden and the edges bubbly. Let it cool for 15 minutes, then serve warm. You can even add a scoop of vanilla ice cream or drizzle this dairy-free caramel sauce on top!
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: This can be made 1-2 days in advance. Par-bake the apple filling, then let it cool and wrap the dish tightly. Make the topping and place it in an airtight container. Refrigerate the par-baked apples and topping separately for 1-2 days. When ready to bake, top the par-baked apples with the topping and bake according to the recipe.
To Store: Store leftovers in an airtight container in the fridge for up to 1 week.
To Freeze: Let the baked apple crisp cool completely, then wrap it in plastic wrap and foil. Freeze for up to 3 months.
To Reheat: If frozen, thaw in the fridge overnight. Bake at 350ºF until heated through, about 20-30 minutes. Place foil on top if it starts to brown too much.
You also might like some of these fall favorites: gluten-free pumpkin pie, gluten-free pecan pie, gluten-free pumpkin bars and gluten-free pumpkin muffins.
Can this gluten-free apple crisp be made dairy-free?
Absolutely! You can use coconut oil or vegan butter, instead of the regular butter, to make it dairy-free
What kind of apples should I use in this apple crisp?
Apple crisp works well with a variety of apples, you just want to use a kind that will hold up during baking. My favorite for this recipe is Granny Smith. I like their sweet-tartness and firm texture for the filling. They compliment the topping and spices really well. Honeycrisp, Pink Lady, or Golden Delicious are other good options.
Can I swap out the almonds?
You can use other kinds of nuts in place of the almonds. Pecans or walnuts go great in this topping too! You can also leave out the nuts and add in more oats to make it nut-free.
What goes with this gluten-free apple crisp?
Top with a scoop of ice cream or whipped cream. You can even drizzle caramel on top. Whether you serve it plain or with these add-ons, this fall dessert is absolutely delicious!
Gluten-Free Almond Apple Crisp
Video
Ingredients
For the Filling:
- 10 apples about 4lbs, I like Granny Smith – see note
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
For the Topping:
- 1 1/2 cups (128g) gluten-free oats divided
- 1/2 cup (75g) gluten-free measure-for-measure flour
- 2/3 cup (142g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 10 tablespoons butter sliced into 10 pieces, not melted, preferably cold
- 3/4 cup (65g) sliced almonds divided, can also use pecans or almonds
Instructions
Make the Filling:
- Preheat the oven to 400F. Peel and chop 8 of the apples into 1/2-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 9×13 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 3/4 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!
Made it for the first time. Came out great.
We’re so pleased you loved the apple crisp, John! Thank you for your kind feedback.
My husband said this was his favorite apple crisp ever. I think baking apples ahead of crisp was one of the reasons I loved it all the apples were so tasty. Will definitely make again.
Yay! We’re so happy to hear the recipe was such a hit with you and your husband. Thank you for the kind feedback, Claudia!
Absolutely amazing, have not made a single recipe of Erin’s that wasn’t a total hit at every gathering. Every single thing we’ve made (and we’ve made 20+ of her recipes) are delicious. This apple crisp was so incredible!
Aww, thank you for such amazing feedback, Britany! We’re so happy to hear you love Erin’s recipes so much, including this one!
This is excellent. The only change I would make is to add all of the almonds in the first step.
Just 2 short pulses for 1/2″the almonds left the pieces too large, almost whole.
I, my husband and our company really enjoyed it!
We’re so glad this crisp was such a hit with everyone, Susan! Thank you for your feedback!
This couldn’t be easier! Great for the apples we have sitting around at the end of the week.
Love this!!! Can I use this topping for Dutch Apple Pie, too?
We’re so glad you enjoyed the apple crisp, Julie! Thank you for your kind feedback. Yes, this topping should work for Dutch apple pie topping too. Sounds delicious!
Can you make topping ahead of time and store in fridge until ready to do final baking?
Yes that works great! I do that all the time when making it in advance!
Your apple crisp is excellent.
I fixed this apple crisp. Delicious. I even used 2 cans of Musslemans GF apple pie filling. Added 1 Tablespoon Lemon juice and 1/4 cup brown sugar and 1 tsp. cinnamon. I put all dry ingredients and vanilla in my food process with the cold butter and pulsed just till it was like little peas. Dumped on top of filling. Baked and was wonderful.
I’m glad the apple crisp turned out for you using that filling! Thanks for the comment!
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.
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?
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.
Such a fantastic recipe, especially for fall! Thank you so much for a classic dish made perfectly gluten-free.
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!
I’m so glad you liked it!
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 🙂
I did the same thing! Darn. Would have been nice if the recipe had been corrected when you pointed it out the first time!