Gluten Free Apple Crisp

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This gluten free apple crisp is a comforting dessert with tender, maple and spice-scented baked apples topped with a golden, crumbly oat mixture. Rather than all-purpose flour, it uses a blend of almond meal and oats, giving the crisp a delightful texture and a subtle nutty flavor.

Prep Time15

Cook Time35

Total Time50

Course: Breakfast, Dessert

Cuisine: American

Keyword: gluten free apple crisp

Servings: people

Author: Olivia Ribas

Equipment

1 OXO peeler
1 Casserole
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

US Customary - Metric

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

Refrigerate:

Let it cool, then cover or place in an airtight container. Store in the fridge for up to 4 days.

Reheat:

Oven (best): 350°F for 10–15 min
Air Fryer: 350°F for 5–7 min
Microwave: 30–60 sec (topping may soften)

Freeze:

Yes! Freeze baked or unbaked for up to 3 months. Thaw in the fridge and reheat or bake as needed.

Nutrition