Gluten Free Apple Crisp with Oat Crumble Topping
This gluten free apple crisp has a buttery oat crumble and warm spiced apples that bake up bubbly and golden.
It’s a simple dessert anyone can pull off on a weeknight, no special flours needed.
Why This Apple Crisp Works
The oat topping gets truly crisp and golden without a speck of wheat flour. Using almond flour keeps it tender and nutty, while the oats give that classic crunchy bite.
It’s the kind of dessert that fills the kitchen with cinnamon and butter, and it comes together with no special equipment. Just a bowl, a baking dish, and about an hour.
Ingredients
- 8 medium apples: a mix of tart Granny Smith and sweet Honeycrisp for the best texture
- ¼ cup (50g) granulated sugar: or coconut sugar
- 1 tbsp cornstarch: arrowroot starch also works
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg: optional
- 1 tbsp fresh lemon juice
- Pinch of salt
- 1 cup (90g) certified gluten free rolled oats
- ½ cup (50g) almond flour: or a 1:1 gluten free flour blend
- ½ cup (100g) packed light brown sugar
- ½ cup (113g) cold unsalted butter: cut into small cubes
Variations / Substitutions
- Make it dairy free: swap the butter for a cold vegan butter stick or solid coconut oil.
- Swap the sweetener: use coconut sugar in the topping instead of brown sugar, or maple sugar in the filling.
- Thicker filling: use 1 ½ tbsp cornstarch if your apples release a lot of juice.
- Add crunch: stir ¼ cup chopped pecans or walnuts into the crumble.
- Switch the fruit: ripe pears or a mix of apples and pears work beautifully here.
If you love this, you’ll want to try my gluten free peach crisp next.
How to Make Gluten Free Apple Crisp
Step 1: Toss the Apples
Preheat the oven to 375°F (190°C). In a large bowl, combine the sliced apples, ¼ cup granulated sugar, 1 tbsp cornstarch, 1 tsp cinnamon, the nutmeg (if using), lemon juice, and a pinch of salt. Toss until the apples are evenly coated.
The cornstarch will thicken the juices as the crisp bakes, so the filling turns glossy and not watery. A mix of apples means some break down into a soft sauce while others keep their shape.
Step 2: Combine the Crumble Topping
In a medium bowl, stir together the 1 cup oats, ½ cup almond flour, ½ cup brown sugar, 1 tsp cinnamon, and ¼ tsp salt. Add the ½ cup cold butter cubes and work them in with your fingers or a pastry cutter until the mixture looks like wet sand with pea sized clumps.
The butter should stay cold so the topping gets crisp, not greasy. If it starts to soften, pop the bowl in the fridge for a few minutes.
Step 3: Top and Bake the Crisp
Transfer the apple mixture to a 9×13 inch baking dish (or a similar 2 quart dish) and spread it evenly. Scatter the crumble topping over the apples, covering them completely. Bake for 40 to 45 minutes, until the filling is bubbling at the edges and the topping is deep golden brown.
The topping will crisp up as it cools slightly, so don’t worry if it looks soft right out of the oven. The juices should be thick and syrupy, not runny.
Step 4: Scoop and Serve
Let the crisp cool for at least 10 minutes before scooping so the filling sets up a bit. Then scoop it into bowls and serve warm, with a scoop of vanilla ice cream or a dollop of whipped cream if you like.
The contrast of the warm spiced apples and cold cream is the whole point. Leftovers are just as good, maybe even better, straight from the fridge.
Tips for the Best Gluten Free Apple Crisp
- Choose apples that hold their shape (Granny Smith, Honeycrisp), but mixing in one soft apple like McIntosh adds a saucy texture.
- Use certified gluten free rolled oats to avoid any cross contamination. Not all oats are gluten free.
- Slice the apples about ¼ inch thick. Too thin and they turn to mush, too thick and they stay crunchy.
- Taste the apples before adding sugar. If they’re very sweet, cut the sugar back by a tablespoon or two.
Bake times can shift depending on your dish. Here’s a quick guide:
| Dish | Material | Bake Time |
|---|---|---|
| 9×13 inch | glass | 40 to 45 mins |
| 9×13 inch | metal | 35 to 40 mins |
| 8×8 inch | any | 50 to 55 mins |
Storing Leftover Apple Crisp
- Refrigerate: Cover and refrigerate for up to 4 days. The topping will soften, but the flavor stays great.
- Reheating: Warm in a 350°F oven for about 10 minutes to re crisp the top, or microwave individual portions for a soft warm dessert.
- Serve cold: Straight from the fridge, the filling becomes dense and jammy on its own.
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, but the topping will be less chewy and more flour like. Rolled oats give the best texture.
What can I use instead of almond flour?
A 1:1 gluten free all purpose flour blend works well. The topping will be less nutty but still crisp.
Do I have to peel the apples?
Peeling is best for a tender filling, but you can leave the peel on if you like a chewier texture and extra fiber.
Can I assemble this ahead of time?
Yes. Assemble the crisp, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5 to 10 minutes to the bake time.
Can I freeze the baked crisp?
Absolutely. Cool completely, wrap tightly, and freeze up to 2 months. Reheat, covered, at 350°F for about 30 minutes from frozen.
Gluten Free Apple Crisp Recipe
Ingredients
Method
- Preheat oven to 375°F (190°C). In a large bowl, toss apple slices with granulated sugar, cornstarch, cinnamon, nutmeg, lemon juice, and a pinch of salt until evenly coated.
- In a medium bowl, stir together oats, almond flour, brown sugar, cinnamon, and salt. Cut in cold butter until the mixture forms pea sized clumps.
- Transfer apples to a 9×13 inch baking dish and spread evenly. Scatter topping over the apples. Bake 40 to 45 minutes until filling is bubbly and topping is deep golden.
- Cool at least 10 minutes, then scoop into bowls and serve warm.
