Gluten-Free Apple Crisp

Gluten-free apple crisp with a cinnamon apple filling and a golden almond-oat crumble topping. The filling bubbles through while the top turns crisp and caramelized for classic pie-style flavor.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

resting 10

Total Time 1 10

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

apple filling

6 apples Large, peeled and sliced.
0.3333333333 cup granulated sugar
2 tsp cinnamon
0.25 tsp nutmeg
2 tbsp cornstarch Naturally gluten-free.
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 bake

Preheat the oven to 375F and grease a 9x13 baking dish.
Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread them in the dish.
Combine the certified gluten-free rolled oats, almond flour, gluten-free all-purpose flour blend, brown sugar, cinnamon, and salt.
Cut the cold unsalted butter into the oat mixture until chunky clumps form.
Scatter the crumble over the apples so the topping covers the surface.
Bake for 40-45 minutes at 375F until the topping is golden and the filling is bubbling.
Rest the crisp for 10 minutes before serving.
Serve warm with vanilla ice cream for a contrasting cold, creamy bite.

Notes

For the crispiest edges, make sure the butter is cold when you cut it into the crumble so clumps hold together. Store leftovers covered in the refrigerator for up to 4 days; reheat individual portions in the oven until warmed through. Freezing is not recommended due to the crumb texture. For a dairy-free swap, use a 1:1 plant-based butter stick and keep it cold when forming the crumble.