Go Back

Gluten-Free Apple Crisp

Gluten-Free Apple Crisp with a golden almond-oat crumble topping and a bubbling cinnamon apple filling. Bake until the edges turn crisp, then rest so the juices thicken.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 large apples
  • 0.3333333333 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch (naturally GF)
  • 1 tbsp lemon juice
For gluten-free oat crumble
  • 1.5 cup certified gluten-free rolled oats
  • 0.5 cup almond flour
  • 0.5 cup gluten-free all-purpose flour blend
  • 0.75 cup brown sugar, packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup cold unsalted butter, cubed
To serve
  • 8 vanilla ice cream

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 375F and grease a 9x13 baking dish. Use a clean, even coat so the crisp releases easily.
  2. Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread them in the dish. Ensure every slice is coated and arranged in an even layer.
  3. Combine the certified gluten-free rolled oats, almond flour, gluten-free all-purpose flour blend, brown sugar, cinnamon, and salt. Mix until the dry ingredients look evenly speckled.
  4. Cut the cold unsalted butter into the oat mixture until chunky clumps form. Stop when the mixture holds together when pressed.
  5. Scatter the crumble over the apples so the topping covers as much surface as possible. Keep some visible apple filling to help it bubble.
  6. Bake for 40-45 minutes at 375F, until the topping is golden and the filling is bubbling. Look for crisp edges and active bubbling in the center.
  7. Rest the crisp for 10 minutes before serving. The filling should thicken slightly as steam settles.
Serve
  1. Scoop vanilla ice cream beside each portion. Serve warm so the crisp topping stays slightly crunchy.

Notes

Pro tip: use cold butter and stop cutting as soon as chunky clumps form—this helps the topping crisp instead of turning sandy. Store covered in the refrigerator up to 4 days. Reheat at 350F until warmed through. Freezing is not recommended because the oat topping can soften after thawing. For a dairy-free option, use cold vegan butter sticks in the crumble (choose a butter substitute with a similar fat content).