Meaningful Eats
Gluten-Free Almond Apple Crisp
8 servings
This gluten-free apple crisp has a golden topping made with almonds and oats, giving it an extra flavorful, crispy finish! We love it served warm with vanilla ice cream.
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 9x13 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!
Video
Notes
To Make-Ahead: 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.
Dairy-Free: Use vegan butter or coconut oil in place of the butter.
Nuts/Nut-Free: You can use any nut you like! Besides Almonds, pecans or walnuts are delicious too. Leave out the nuts and add in more oats, if you need it nut-free!
Apples: Pick a crisp-firm apple that will hold up while baking like Granny Smith, Pink Lady, Honeycrisp or Golden Delicious. If you prefer apple slices rather than cubes, decrease the par-baking time by 5 minutes. Just be sure the apples are sliced evenly!
Gluten-Free: Be sure to use gluten-free oats to keep this recipe 100% gluten-free. Use a high-quality gluten-free flour for best results.
Nutrition
Calories: 533kcal | Carbohydrates: 88g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 267mg | Potassium: 399mg | Fiber: 9g | Sugar: 61g | Vitamin A: 562IU | Vitamin C: 12mg | Calcium: 74mg | Iron: 2mg