Featured Comment
From Melissa: “I made this apple crisp for the holidays and it was a hit! Delicious! Served warm with vanilla ice cream. This will be on our menu again! ★★★★★”
From Banne: “Fabulous! I’m typically not a fan of gluten free recipes but so many of my friends are GF and/or SF so I tried this for a dinner party of 8, what a hit. Of course we added ice cream too but honestly it was great the next morning had a little left without the ice cream. Awesomeness! ★★★★★”
This Is THE Gluten-Free Apple Crisp Recipe to Make!
Last summer we visited my husband’s childhood best friend and his family, and they made us the most amazing gluten-free fruit crisp. I loved it so much that I asked for the recipe, and they were kind enough to share it.
I used the quick-oat topping from that recipe for this apple crisp, and it turned out even better than I imagined! It has quickly become one of my gluten-free favorite fall recipes!
- The topping is my favorite part. I got the recipe for the quick-oat topping from a family friend and knew I had to make an apple crisp with it. It gives the apples a deliciously buttery, crumbly finish and is so easy to make!
- Sweet, tart, and tender. I’m a big fan of the contrast between the tart Granny Smith apples and the sweet brown sugar topping. For a sweeter version, Honeycrisp apples work well (just add a little extra flour so the filling stays juicy, without getting too watery)
- Perfect for feeding a crowd. This recipe fills a 9×13 so there’s plenty to share. I love making it for the holidays, especially gluten-free thanksgiving recipe!
What You 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.
- Apples: Any firm, hard apple will work! I like the tartness of Granny Smith apples in this filling, while Honeycrisp creates a sweeter crisp. Softer apples can get a little mushy when baked, but these two types hold their shape while becoming deliciously tender.
- Gluten-free flour: I use gluten-free measure-for-measure flour in both the filling and topping. It helps thicken the juices from the apples while also giving the topping structure. Honeycrisp apples release more juice too, so I recommend adding a little extra flour when using them!
- Oats: I use gluten-free quick oats for a crisp, crumbly topping that creates a cohesive layer over the apples. Rolled oats give the topping a chewier texture.
- Butter: Cold butter helps create the buttery, crumbly texture I love in the topping. I’ve found that if the butter is too soft, the topping can become dense, so I recommend keeping the butter chilled until you’re ready to mix!
How to Make Gluten-Free Apple Crisp
Here’s an overview of how to make gluten-free apple crisp. You can jump to the recipe for the full instructions!
Make the apple filling. Toss the sliced apples with sugar, gluten-free flour, and other filling ingredients. Make sure the apples are evenly coated to help thicken the juices while baking.
Make the crisp topping. Mix the dry ingredients, then cut the cold butter into the mixture until it looks like coarse crumbs. I prefer to use my hands, but a fork or pastry blender works too.
Erin’s Tip
I aim for 1/4-inch slices so the apples bake at the same rate throughout. This helps them become evenly tender without some pieces turning soft while others stay firm.
Assemble and bake: Spread the apple filling evenly in the pan, then sprinkle the crisp mixture on top. Bake until the topping is golden brown and the filling is bubbly.
Cool and serve: Cool for 10 minutes, then serve while still warm. A scoop of vanilla ice cream or a dollop of whipped cream is always a great way to top the apple crisp.
Erin’s Tip
Don’t skip the 10 minute cooling time! I love eating apple crisp while it’s still warm, but giving it just a little time to rest lets the juices thicken so the filling isn’t too loose when you scoop into it.
More Gluten-Free Apple Recipes
Easy Gluten-Free Apple Crisp (Quick Oat Topping!)
Video
Ingredients
Apple Filling
- 3 ½ pounds about 8-9 Granny Smith or Honeycrisp apples, peeled and sliced into ¼-inch slices
- ¼ cup granulated sugar
- 2 tablespoons gluten-free measure-for-measure flour use an extra 1-2 tablespoons of flour for Honeycrisp apples
- 2 tablespoons lemon juice
- ½ teaspoon vanilla extract
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Crisp Topping
- 1½ cups (120g) gluten-free quick oats
- ¾ cup (113g) gluten-free measure-for-measure flour
- 1½ cups (320g) brown sugar
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup (170g) butter, cold and cubed
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray.
- For the apple filling: Add all the ingredients for the apple filling to a large bowl. Mix to evenly combine.
- For the crisp topping: In a medium bowl, add the oats, gluten-free flour, brown sugar, salt, cinnamon and nutmeg. Mix to combine. Add the butter, then use a pastry blender, fork or your hands to cut the butter into the mixture until it resembles coarse crumbs. (I usually use my hands and smoosh the butter pieces while mixing it with the other ingredients.)
- Pour the apple filling into the prepared baking dish. Top with the crisp topping. Bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbly.
- Remove from the oven and cool for 10 minutes before serving. Serve warm with vanilla ice cream if desired. Enjoy!
This was a hit with my whole family, including 3 boys in their 20s! I have a kid with celiac, and only had GF steel cut oats (that I pulsed in the blender to break them down closer to quick-oat size) and they gave it a great nutty flavor. I served it with vanilla ice cream – yum! This is a keeper – thank you!
Yay! We’re thrilled to hear the crisp was a hit with your family, Laura. We love hearing that the steel cut oats worked well when broken down first. Thank you for sharing with us!
Fabulous! I’m typically not a fan of gluten free recipes but so many of my friends are GF and/or SF so I tried this for a dinner party of 8, what a hit. Of course we added ice cream too but honestly it was great the next morning had a little left without the ice cream. Awesomeness! Okay slight modification to accommodate for the Sugar Free crowd was the use of Monk Fruit (original) with Allulose (substitute was just slightly under 1:1) for the granulated sugar and Golden Monk Fruit (1:1) sub for the brown sugar. Not any of the folks that still eat sugar knew the difference and there was no hint of after taste. FYI: Used a combination of honeycrisp and granny smith apples.
Thanks for sharing your substitution tips! So glad it was a hit!
I made this apple crisp for the holidays and it was a hit! Delicious! Served warm with vanilla ice cream. This will be on our menu again!
Hi Melissa, that’s great to hear! Happy holidays and thanks for the review!