Gluten-Free Apple Crisp

Gluten-Free apple crisp with a bubbling cinnamon apple filling and a golden almond-oat crumble topping. Baked until the edges caramelize and the topping turns crisp, then rested for clean, scoopable servings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

rest 10

Total Time 1 10

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 340

Ingredients Equipment Method Notes

Ingredients

apple filling

6 apples
0.333 cup granulated sugar
2 tsp cinnamon
0.25 tsp nutmeg
2 tbsp cornstarch (naturally GF)
1 tbsp lemon juice

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

Equipment

1 sheet pan

Method

Prep and fill

Preheat oven to 375F and grease a 9x13 baking dish so the crisp releases easily.
Toss the apples with granulated sugar, cinnamon, nutmeg, cornstarch (naturally GF), and lemon juice, then spread the mixture in the dish as an even layer.

Make crumble and bake

Combine certified gluten-free rolled oats, almond flour, gluten-free all-purpose flour blend, brown sugar, cinnamon, and salt, then cut in cold unsalted butter until chunky clumps form.
Scatter the crumble over the apples, then bake 40-45 minutes at 375F until the topping is golden and the filling is bubbling.

Rest and serve

Rest the crisp 10 minutes so the filling thickens slightly, then serve.

Notes

For the crispiest topping, keep the butter cold and stop mixing as soon as chunky clumps form. Store leftovers covered in the refrigerator up to 4 days; rewarm in the oven at 350F until warmed through. Freezing is not recommended because the crumble can soften. For a lighter dessert, replace half the brown sugar in the filling with an equal amount of granulated sugar substitute and use a lower-sugar vanilla ice cream if desired.