When the cool breeze of fall reaches Santa Fe, our kitchen instantly turns to comfort baking. For our family, that always means one special dish: Easy Gluten Free Apple Crisp. I’ve baked this recipe more times than I can remember, and it remains one of our son Liam’s top picks. The combination of soft, cinnamon-kissed apples and a crisp oat-almond topping fills the house with the warm scent of autumn. It’s a simple, cozy dessert that shows how a few basic ingredients can create something memorable for the people you love most.
Table of Contents
Why You’ll Love This Gluten Free Apple Crisp
This irresistible gluten free apple crisp will quickly become a family favorite.
- Quick and Easy: It requires minimal prep time and simple steps, perfect for busy parents and beginners.
- Classic Fall Flavors: Enjoy the comforting taste of cinnamon-spiced apples, reminiscent of crisp autumn days.
- Irresistible Topping: A buttery, crumbly oat-almond topping provides the perfect textural contrast to the soft apples.
- Feeds a Crowd: This recipe easily doubles, making it ideal for holiday gatherings or larger family meals.
- Everyone Enjoys It: Whether you’re gluten-free or not, this delicious dessert is universally appealing and always a hit.
Ingredients
Get ready to gather a few simple ingredients for this delightful apple crisp. Making a homemade gluten free apple crisp has never been easier or tastier!
Filling
- 5 cups (about 600g) peeled & chopped apples
- 2 teaspoons lemon juice
- 1/3 cup (67g) packed light or dark brown sugar
- 1/3 cup (80ml) pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 and 1/2 Tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
Topping
- 1/3 cup (67g) packed light or dark brown sugar
- 1 cup (85g) old-fashioned whole rolled oats (certified GF)
- 1/2 cup (50g) almond meal or almond flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/3 cup (71g, or 5 Tbsp) unsalted butter, melted
- Optional: 2 Tablespoons sliced or slivered almonds, vanilla ice cream (GF), pomegranate arils
Notes & Substitutions
Apples: A mix of firm, tart, and sweet apples like Honeycrisp, Gala, Granny Smith, or Fuji works best for texture and flavor.
Maple Syrup: Use pure maple syrup. It adds a crucial depth of flavor to the filling, so don’t skip it.
Almond Meal/Flour: Almond meal is coarser than almond flour but both work. You can make your own by pulsing blanched almonds in a food processor until finely ground.
Dairy-Free: Substitute the melted unsalted butter with an equal amount of melted coconut oil or a high-quality plant-based butter alternative.
Nut-Free: Replace the almond meal with an equal amount of oat flour for a completely nut-free option.
Cornstarch Alternative: If you prefer, tapioca starch or arrowroot powder can be used in place of cornstarch to thicken the filling.
Equipment
You only need a few basic kitchen items to prepare this wonderful gluten free apple crisp.
- 9-inch pie dish, cake pan, or square baking pan
- Large mixing bowls (2)
- Whisk
- Rubber spatula
- Vegetable peeler (optional, for apples)
- Food processor (optional, for almond meal)
Instructions
Follow these simple steps to create your perfect gluten free apple crisp. This recipe is truly beginner-friendly, ensuring a delightful dessert every time.
- Prepare the Oven and Dish: Preheat your oven to 350°F (177°C). Lightly grease a 9-inch pie dish, cake pan, or square baking pan. Set it aside.
- Make the Filling: In a large bowl, combine the peeled and chopped apples, lemon juice, brown sugar, pure maple syrup, vanilla extract, cornstarch, ground cinnamon, ground allspice, and ground nutmeg. Stir all the ingredients together until the apples are evenly coated with the spice mixture.
- Spread the Filling: Pour the apple filling evenly into your prepared baking pan. Spread it out so the apples are in a single, consistent layer.
- Prepare the Topping Dry Ingredients: In a separate medium bowl, whisk together the brown sugar, old-fashioned rolled oats, almond meal (or almond flour), ground cinnamon, and salt. Make sure to break up any large clumps of brown sugar for a smooth mixture.
- Add Melted Butter to Topping: Once the dry ingredients are combined, stir in the melted unsalted butter until the mixture is crumbly and well-moistened.
- Assemble the Crisp: Generously sprinkle the oat-almond topping mixture over the apple filling in the baking pan. If desired, scatter a few slivered or sliced almonds over the topping for extra crunch and visual appeal.
- Bake the Crisp: Transfer the pan to the preheated oven. Bake for 35–40 minutes. The crisp is ready when the filling is visibly bubbly around the edges, the apples are tender when pierced with a fork, and the topping is golden brown and crisp.
- Prevent Over-Browning: If you notice the topping browning too quickly during baking, loosely cover the top of the pan with aluminum foil. This will protect the topping while the apples finish cooking.
- Cool Before Serving: Allow the baked crisp to cool for 5–10 minutes before serving. This brief cooling time helps the filling set slightly and prevents it from being too runny.
- Serve and Enjoy: Serve your warm gluten-free apple dessert with a scoop of vanilla ice cream. Garnish with fresh pomegranate arils if you like!
Pro Tips & Troubleshooting
Making your delicious gluten free apple crisp even better is simple with these helpful tips.
- Apple Texture: Choose firm apple varieties that hold their shape well during baking. Avoid mealy apples that can turn to mush.
- Prevent Mushy Apples: Cut your apples into uniform 1-inch chunks. This ensures even cooking and prevents some pieces from becoming overly soft while others are still firm.
- Golden Topping: If your topping starts to brown too quickly, simply cover the dish loosely with aluminum foil halfway through baking.
- Flavor Boost: Don’t skip the lemon juice in the filling. It brightens the apple flavor and prevents the apples from oxidizing.
- Perfect Thickness: The cornstarch in the filling is essential. It ensures a beautifully gooey, thick sauce that coats the apples perfectly.
- Cooling Time: Allowing the crisp to cool for 5-10 minutes helps the fruit filling set, making for cleaner scoops.
Serving, Storage, & Variations
This easy gluten free apple crisp is versatile for any occasion.
Serving Suggestions
- Serve it warm with a generous scoop of dairy-free vanilla ice cream or coconut whipped cream.
- Garnish with fresh pomegranate arils for a burst of color and tartness.
- Enjoy it for a cozy dessert, or even a wholesome breakfast treat with plain yogurt.
Storage Instructions
- Cover any leftover apple crisp tightly with plastic wrap or aluminum foil.
- Refrigerate for up to 5 days.
- Reheat individual servings gently in the microwave, or warm the entire dish in a 300°F (150°C) oven until heated through.
Variations
- Other Fruits: Easily adapt this recipe by swapping apples for other fruits like ripe peaches, mixed berries, or sweet cherries.
- Blueberry/Peach Crisp: If using naturally sweeter fruits like blueberries or peaches, you might reduce the maple syrup in the filling to 3 tablespoons.
- Spice Adjustments: Tailor the spices to your chosen fruit. Ginger pairs well with peaches, while cardamom enhances berries.
- Nutty Boost: Add 1/4 cup of chopped pecans or walnuts to the topping mixture for an extra layer of crunch and flavor.
Nutrition
Enjoying this wholesome gluten free apple crisp is a tasty way to treat yourself. It’s a naturally gluten-free dessert option.
| Component | Amount (per serving, approx.) |
|---|---|
| Calories | 350-400 |
| Total Fat | 18-22g |
| Carbohydrates | 45-50g |
| Protein | 4-6g |
Note: Nutrition information is approximate and will vary based on exact ingredients and serving size.
Conclusion
This easy gluten free apple crisp offers the perfect blend of warmth, spice, and wholesome goodness. It’s truly a delight for busy parents and beginners alike, proving that baking delicious gluten-free treats doesn’t have to be complicated. With tender, cinnamon-spiced apples and a perfectly crisp oat-almond topping, it’s an inviting dessert for any occasion. We encourage you to try this simple recipe and experience the joy of homemade baking. Share your creations and feedback with us, we love hearing from you!
FAQ
You’ve got questions, we’ve got answers for your perfect apple crisp.
What are the best apples for apple crisp?
A mix of firm, tart apples like Granny Smith with sweeter ones like Honeycrisp or Gala creates the best balance of flavor and texture. This ensures your crisp isn’t too sweet or too tart.
How do you make gluten free apple crisp dairy-free?
Simply substitute the melted unsalted butter in the topping with an equal amount of melted coconut oil or a plant-based butter alternative.
Can I use almond flour instead of almond meal?
Yes, almond flour works perfectly as a substitute for almond meal in this recipe. Both contribute to the delightful crumbly texture of the gluten free apple crisp topping.
How do I make homemade almond meal?
To make your own almond meal, pulse blanched almonds in a food processor until they form a fine, crumbly texture, similar to coarse flour. Be careful not to over-process, or you’ll end up with almond butter!
What if my crisp topping browns too quickly?
If you notice the topping browning too fast, loosely cover the baking dish with aluminum foil. This protects the topping from burning while the apples finish cooking.
Can I prepare the apple crisp in advance and freeze it?
You can assemble the crisp ahead of time and refrigerate it for up to 24 hours before baking. We do not recommend freezing an unbaked crisp, but a baked crisp can be frozen, covered tightly, for up to 3 months.
Can I reduce the sugar?
You can slightly reduce the brown sugar in both the filling and topping if your apples are very sweet or if you prefer a less sweet dessert. Start by reducing by 1-2 tablespoons.
Easy Gluten Free Apple Crisp
Equipment
- Oven
- 9-inch pie dish (or similar baking pan)
- Large bowl
- whisk
- Aluminum foil (optional)
Ingredients
Filling
- 5 cups apples (about 600g) peeled & chopped
- 2 teaspoons lemon juice
- 1/3 cup brown sugar (67g) packed light or dark
- 1/3 cup maple syrup (80ml) pure
- 1 teaspoon pure vanilla extract
- 1 1/2 Tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
Topping
- 1/3 cup brown sugar (67g) packed light or dark
- 1 cup old-fashioned whole rolled oats (85g) (certified GF)
- 1/2 cup almond meal or almond flour (50g)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/3 cup unsalted butter (71g, or 5 Tbsp) melted
- 2 Tablespoons sliced or slivered almonds optional
Instructions
Preparation
- Preheat oven to 350°F (177°C) and grease a 9-inch pie dish, cake pan, or square baking pan.
- For the filling, stir all ingredients together in a large bowl, ensuring apples are evenly coated, then spread into the prepared pan.
- For the topping, whisk brown sugar, oats, and almond meal, breaking up clumps, then whisk in cinnamon and salt before stirring in melted butter; sprinkle over apples and add optional slivered almonds.
Baking & Serving
- Bake for 35–40 minutes, or until the filling is bubbly, apples are soft, and the topping is browned, covering loosely with foil if browning too quickly.
- Allow to cool for 5–10 minutes before serving, optionally topped with pomegranate arils and vanilla ice cream.
- Cover leftovers and store in the refrigerator for up to 5 days.