Meaningful Eats
Easy Gluten-Free Apple Crisp (Quick Oat Topping!)
12 servings
This is best gluten-free apple crisp I've ever made! I got the recipe for the topping from a family friend. It uses quick oats, brown sugar and plenty of butter. This recipe makes a nice 9x13 pan of crisp so it's great for a crowd. Nobody will guess it's gluten-free!
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 9x13 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!
Video
Notes
Gluten-Free: Be sure to use gluten-free oats and gluten-free measure-for-measure flour to keep this recipe gluten-free.
Dairy-Free: Use dairy-free butter.
To Make-Ahead: You can prep the apples and topping up to 24 hours in advance. Assemble as instructed and store covered with foil in the fridge, then bake just before serving. You may need to add a few extra minutes to the baking time.
To Store: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10–15 minutes until warmed through, or microwave individual servings.
To Freeze: I don't recommend freezing this dessert since it affects the texture of the apples.
Nutrition
Calories: 359kcal | Carbohydrates: 63g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 294mg | Potassium: 222mg | Fiber: 5g | Sugar: 45g | Vitamin A: 427IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 1mg