Gluten Free Apple Crisp Recipe cravings hit me every fall, and I answer with a pan that smells like cinnamon and comfort. I keep this version simple, fast, and weeknight-friendly, but it still delivers that bubbly fruit and golden crunch you want. I use pantry ingredients you probably already have, and I lean on oats and almond flour for a crisp that nobody pegs as gluten-free.
Easy Gluten Free Apple Crisp Recipe
I tested this apple crisp for busy weeknights and cozy weekends, so you can bake it without stress. I use simple swaps like almond flour and certified gluten-free oats to keep the texture spot on. I pull the crisp at peak bubbling so the juices thicken as it rests and the topping stays crisp. Your kitchen will smell like a bakery, and your spoon will move faster than your camera.
Ingredients You’ll Need
I keep the list straightforward, and I use pantry staples that deliver big flavor. I choose firm apples so the slices hold their shape. I balance tart and sweet apples to hit that classic apple-pie vibe. I keep everything gluten-free with certified gluten-free oats and almond flour.
Apple filling
- 6 medium apples (about 2 1/2 pounds), peeled, cored, and sliced 1/4-inch thick
- 2 tablespoons lemon juice
- 1/3 cup granulated sugar or coconut sugar
- 1 1/2 tablespoons cornstarch or arrowroot starch
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
Crisp topping
- 3/4 cup certified gluten-free old-fashioned rolled oats
- 3/4 cup almond flour (finely ground)
- 1/3 cup brown sugar or coconut sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 6 tablespoons cold unsalted butter, diced (or refined coconut oil for dairy-free)
- 1/3 cup chopped pecans or walnuts (optional)
How to Make Gluten Free Apple Crisp
- Prep and heat: Preheat the oven to 350°F and grease an 8-inch or 9-inch square baking dish. I set the dish aside while I mix the filling. I keep the butter in the fridge so it stays cold. I gather everything within reach to keep the flow easy.
- Mix the apple filling: Toss the sliced apples with lemon juice, sugar, cornstarch, cinnamon, nutmeg, vanilla, and salt. I coat every slice so the starch thickens the juices evenly. I taste one slice and adjust the sugar if the apples taste extra tart. I spread the apples into the baking dish.
- Make the topping: Stir the oats, almond flour, brown sugar, cinnamon, and salt in a bowl. Cut in the cold butter with a pastry cutter or your fingers until crumbles form. I fold in the nuts if I use them. I aim for pea-sized clumps for a crunchy finish.
- Assemble: Sprinkle the topping evenly over the apples. I leave a few gaps so steam escapes and the topping bakes up crisp. I resist that urge to press the topping down. I set the dish on a foil-lined sheet if I worry about drips.
- Bake: Bake for 35 to 45 minutes, until the topping looks golden and the filling bubbles around the edges. I check at 30 minutes and tent with foil if the top browns too fast. I pull the crisp when I see steady bubbling, not just a random blip. I set it on a rack and let it rest for 15 minutes.
- Serve: Spoon the crisp while warm with vanilla ice cream or whipped cream. I add a drizzle of warm caramel for a bakery-level finish. I garnish with a pinch of cinnamon for that cozy look. I steal a corner piece because crisp math always favors the cook.
Tips
I pick a mix of tart and sweet apples for balance; I love Granny Smith with Honeycrisp. I slice the apples evenly so they cook at the same pace. I keep the butter cold and the topping clumpy for crunch. I rely on the rest time to thicken the juices without extra starch.
- Choose the right apples: Use 3 Granny Smith and 3 Honeycrisp or Pink Lady for the best balance.
- Watch your sugar: Taste your apples and adjust; sweeter apples need less sugar.
- Keep it crisp: Chill the topping for 10 minutes before baking if your kitchen runs warm.
- Nail the texture: Stop mixing when crumbles form; small clumps create that bakery-style crunch.
- Add insurance: Sprinkle 1 extra teaspoon cornstarch over very juicy apples to prevent soupiness.
Substitutions & Variations
I tweak this gluten-free apple crisp based on what I have, and you can do the same. I swap sweeteners, change spices, and play with mix-ins without losing the crisp texture. I keep the oats certified gluten-free if I bake for celiac friends. I keep butter or choose coconut oil for a dairy-free option.
- Dairy-free: Use refined coconut oil or a vegan buttery stick in the topping.
- Nut-free: Swap almond flour with a 1:1 gluten-free all-purpose blend; add 1 extra tablespoon of oats for texture.
- Lower sugar: Use coconut sugar or reduce total sugar by 2 tablespoons; keep the lemon for balance.
- Spice tweaks: Add cardamom or ginger with the cinnamon; I love 1/4 teaspoon cardamom for a cozy twist.
- Mix-ins: Fold in 1/2 cup chopped pecans or walnuts for crunch; toss 1/2 cup cranberries for tang.
- Fruit swap: Use half pears and half apples; slice pears a touch thicker to keep structure.
Serving Ideas
I serve this gluten-free apple crisp warm with a scoop of vanilla and a strong cup of coffee. I garnish with finely grated lemon zest when I want a brighter finish. I dust with cinnamon sugar for a simple upgrade. I let the table build their own bowls because everybody loves options.
- Classic: Vanilla ice cream or lightly sweetened whipped cream.
- Breakfast angle: Greek yogurt and a drizzle of maple syrup.
- Fall party: Salted caramel and chopped toasted pecans.
- Lighter touch: A splash of warm almond milk and extra cinnamon.
Avoid These Mistakes
I see a few common hiccups with apple crisp, so I flag them early. I avoid soupy filling, soggy topping, and under-seasoned apples. I also choose the right apples to balance sweetness and tartness. I keep an eye on the bake time because ovens run hot or cool.
- I skip instant oats because they turn mushy; I use old-fashioned rolled oats instead.
- I dry the sliced apples with a towel if they look extra juicy; I keep that filling thick.
- I measure almond flour loosely with a spoon and level method; I avoid packing it tight.
- I wait 15 minutes before scooping; I let the juices settle and thicken.
Make-Ahead and Storage Tips
My gluten-free apple crisp reheats so well that it lands in my regular meal-prep rotation.
Make-Ahead: Assemble the filling and topping separately, store both in the fridge for up to 24 hours, then top and bake. For freezer prep, assemble the unbaked crisp in a freezer-safe dish, wrap tightly, and freeze for up to 3 months. Bake from frozen at 350°F, add 10–15 extra minutes, and tent with foil if the top browns too fast.
To Refrigerate: Store cooled apple crisp covered in the fridge for up to 4 days.
Freezing: Freeze cooled portions in airtight containers for up to 3 months. Thaw in the fridge overnight.
To Reheat: Warm in a 350°F oven or air fryer for 8–12 minutes until the topping crisps again, or microwave in 30-second bursts for a faster fix.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, toss apples with sugar, cinnamon, and lemon juice. Transfer to a greased baking dish.
- In another bowl, combine oats, brown sugar, gluten free flour, and salt. Stir in melted butter until mixture is crumbly.
- Sprinkle the topping evenly over the apple mixture.
- Bake for 40-45 minutes or until topping is golden brown and apples are tender.
- Let cool slightly before serving.