This gluten-free apple crisp recipe is a comforting dessert with tender, maple- and spice-scented baked apples topped with a golden, crumbly oat mixture. Rather than regular flour, it uses a blend of almond meal and oats, giving the crisp a delightful texture and a subtle nutty flavor. Every single bite tastes like fall!
Warm Apple Love
Fall is one of my favorite seasons. It brings cozy sweaters, colorful leaves, and apple picking at a lovely farm near Toronto. Every year, we come home with a big basket of apples, and I can’t wait to make my favorite apple recipes like slow cooker applesauce (the smell is heavenly!), apple smoothies, baked oatmeal with apples for breakfast, and of course a warm fall dessert like apple crisp.
This year has been a little crazy and we haven’t made it to the farm yet, but I was really craving something apple-y and comforting. So I decided to bake this gluten free apple crisp and brought it to our sweet friends Carla and Scott’s house for a dinner party. I actually baked it right in her kitchen, and after their delicious dinner, we served it warm with vanilla ice cream. It was a hit, everyone loved it!
The next morning, Carla texted me to say her adorable 8-year-old daughter woke up asking for the apple crisp first thing. That totally made my day, because isn’t that what we all hope for when we cook for someone? Knowing they loved it so much they couldn’t wait to have it again?
I hope you try this recipe and have the same heartwarming experience!
Key ingredients:
Fresh apples – For baking, it’s best to choose firm apple varieties that hold their shape and offer a balanced flavor. Granny Smith, Honeycrisp, Braeburn, and Pink Lady are great options. They stay crisp and bring a nice mix of sweetness and tartness to your pies, crisps, and muffins.
You can also combine varieties for more depth. Try mixing tart apples like Granny Smith with sweet apples like Honey crisp, gala or Fuji. Avoid soft apples like Red Delicious, which tend to get mushy when baked.
Substitutions: You can substitute the apples with other fruits like pears or cherries. I also love making this recipe with blueberries and peaches, but when I do, I reduce the maple syrup from 1/3 cup to 2–3 tablespoons since they’re juicier and naturally sweeter than Granny Smith apples.
Lemon Juice, Brown Sugar & Maple Syrup – I’ve tested this with only sugar and only maple syrup, but the combo of lemon juice + brown sugar + maple syrup (or honey) gives the perfect sweet-tart balance and rich caramel flavor. The maple also keeps it naturally sweet without being overly sugary.
Cornstarch & Warm Spices (Cinnamon, Allspice, Nutmeg) – Cornstarch thickens the filling and prevents it from becoming watery. After testing with flour and arrowroot, cornstarch gave the best texture. The cinnamon + allspice + nutmeg combo adds that classic cozy apple pie flavor.
Oats & Almond Flour – After lots of testing, certified gluten-free oats and almond flour/almond meal create the perfect crisp topping. It’s light, crunchy, and naturally gluten-free. This gluten-free flour blend also adds a great texture and a subtle nutty flavor to the streusel topping.
Brown Sugar & Cinnamon – I’ve tried using other sweeteners, but brown sugar adds the best caramel sweetness. Cinnamon enhances the apple flavor and ties the whole crisp together.
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
How to Make Gluten Free Apple Crisp:
Step 1: In a large mixing bowl, mix the apples with lemon juice. Then, add the sugar, maple syrup, vanilla, cornstarch, and spices. Stir everything to coat the apples.
Step 2: Evenly spread the apple filling in the prepared baking dish.
Tip: You can leave the apple skins on if you prefer, but many people like peeled apples in desserts for a softer texture. I usually peel mine too, and I love using my OXO peeler since it makes the job so quick and easy!
Step 4: In a medium bowl, mix the brown sugar, oats, almond flour, cinnamon, and salt, then stir in the melted butter until crumbly.
Step 5: Evenly sprinkle the topping over the apples. If you are using sliced almonds, add them now. Bake uncovered for 35 to 45 minutes. The topping should be golden, and the filling should be bubbling.
Finally: Let it rest for 10 minutes and then, enjoy this delicious apple dessert with a scoop of vanilla ice cream!
Recipe Tips
Dice Evenly: Cut the apples into evenly sized 1-inch chunks so they cook evenly and soften at the same pace. Some people like using slices, but I prefer chunks because they’re easier to scoop up with a spoon or fork.
Don’t Overmix the Topping: You want clumps! Lightly mix until it forms crumbs, not a paste.
Bake Until Bubbly & Golden: Bake until the topping is deeply golden and the filling is bubbling around the edges (usually 35–45 min).
Let It Rest: Let this crisp recipe cool for 10–15 minutes before serving so the filling thickens slightly.
Gluten Free Apple Crisp
Equipment
- 1 Braised pan if you prefer to use a skillet.
Ingredients
Filling Ingredients:
- 5 cups peeled & chopped apples
- 2 teaspoons lemon juice
- ⅓ cup packed light or dark brown sugar
- ⅓ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 ½ tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
Topping Ingredients:
- ⅓ cup packed light or dark brown sugar
- 1 cup old-fashioned oats gluten-free
- ½ cup almond meal or almond flour
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ⅓ cup unsalted butter, melted
- Optional: 2 tablespoons sliced or slivered almonds and vanilla ice cream GF
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch (or similar size) baking dish.
- In a large bowl, toss the apples with lemon juice. Add the brown sugar, maple syrup, vanilla extract, cornstarch, cinnamon, allspice, and nutmeg. Stir until the apples are evenly coated.
- Spread the apple mixture evenly into the prepared baking dish.
- In a medium bowl, combine the brown sugar, oats, almond flour, cinnamon, and salt. Pour in the melted butter and stir until the mixture is crumbly and well combined.
- Sprinkle the topping evenly over the apples. Add sliced almonds on top if using. Bake uncovered for 35–45 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
- Let the crisp cool for about 10 minutes before serving. Top with vanilla ice cream and a sprinkle of pomegranate arils if desired.
Notes
- Oven (best): 350°F for 10–15 min
- Air Fryer: 350°F for 5–7 min
- Microwave: 30–60 sec (topping may soften)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We’d love to see your recreation.
