13 Gluten Free Apple Recipes for Cozy Autumn Baking

Apples turn soft and jammy in the oven, and gluten free apple recipes lean on that fruit to carry moisture and flavor when wheat flour is gone. Oats give a crisp topping, almond flour a tender crumb, and cinnamon and lemon juice sharpen the fruit. The versions below take that same foundation in thirteen different directions, from a classic crisp to a slow-cooked butter.

Start with the Classic Gluten Free Apple Crisp for a bowl with vanilla ice cream. The Air Fryer Apple Chips with Cinnamon are for crunchy snacking, the Flourless Spiced Apple Cake is for coffee slices, and the Slow Cooker Apple Butter is a weekend jar project.

Which Gluten Free Apple Recipes Should You Make?

Classic Gluten Free Apple Crisp

This is the one to make when you want a warm, old-fashioned fruit crisp with no fussy ingredients. The topping stays crunchy on top and soft near the apples, and I go a little heavier on the lemon than most recipes call for.

Ingredients (makes 6 servings)

• Apples, peeled, cored, sliced: 1.2 kg (2.5 lb)
• Fresh lemon juice: 2 tbsp
• Granulated sugar: 50 g (1/4 cup)
• Cornstarch: 1 tbsp
• Ground cinnamon: 1 tsp
• Gluten-free rolled oats: 120 g (1 1/4 cups)
• Almond flour: 60 g (1/2 cup)
• Light brown sugar: 80 g (1/3 cup packed)
• Cold unsalted butter, cubed: 115 g (1/2 cup)
• Fine sea salt: 1/4 tsp

Instructions

Step 1: Heat your oven to 190C (375F). In a large bowl, toss the 1.2 kg apples with the 2 tbsp lemon juice, 50 g sugar, 1 tbsp cornstarch, and 1 tsp cinnamon until the slices look glossy and the cornstarch disappears. You will see a little juice gather at the bottom, which is exactly what thickens the fruit later.

Step 2: Scrape the apples into a 23 cm (9 inch) square baking dish. Use your fingers or the back of a spoon to press them into an even layer, then set the dish aside while you make the topping.

Step 3: In a medium bowl, stir the 120 g oats, 60 g almond flour, 80 g brown sugar, and 1/4 tsp salt together. Drop in the 115 g cold butter and rub it through the dry mix until the whole thing looks like damp clumpy sand. You should still see small streaks of butter, and that keeps the topping crisp.

Step 4: Sprinkle the topping over the apples, covering the corners and pressing down lightly. Bake for 35 minutes, and look for bubbling juice at the edges and a deep golden top. If the top browns too fast before your apples are soft, lay a piece of foil over it and give it 10 more minutes.

Step 5: You want the crisp to sit for 10 minutes so the juices settle. Scoop it into wide bowls and serve warm with vanilla ice cream or a spoonful of cold cream.

Flourless Spiced Apple Cake

This cake gets its tender crumb from almond flour and eggs, with grated apple folded through so every slice stays moist for days. I reach for this one when I want a cake that feels more like a proper dessert than a breakfast bake.

Ingredients (makes 8 slices)

• Apples, peeled and grated: 250 g (about 2)
• Almond flour: 240 g (2 cups)
• Baking powder: 1 tsp
• Ground cinnamon: 1 tsp
• Ground nutmeg: 1/4 tsp
• Fine sea salt: 1/4 tsp
• Large eggs: 3
• Coconut oil, melted: 80 ml (1/3 cup)
• Maple syrup: 120 ml (1/2 cup)
• Vanilla extract: 2 tsp

Instructions

Step 1: Heat your oven to 175C (350F). Line a 20 cm (8 inch) round cake pan with baking paper and rub the sides with a little coconut oil.

Step 2: Squeeze the grated apple over the sink to remove excess liquid, then measure 250 g. You want the apple moist but not dripping, so a few good squeezes are enough.

Step 3: In a large bowl, whisk the 240 g almond flour, 1 tsp baking powder, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt together. Break up any lumps of almond flour with your fingers so the cake bakes evenly.

Step 4: Make a well in the dry mix and add the 3 eggs, 80 ml coconut oil, 120 ml maple syrup, and 2 tsp vanilla. Whisk into a thick, pourable batter, then fold in the grated apple with a spatula. You will hear the batter turn dense.

Step 5: Pour the batter into your prepared pan and smooth the top. Bake 40 minutes, until the top is deep golden and a toothpick inserted in the center comes out with only a few moist crumbs.

Step 6: Let the cake cool in the pan for 20 minutes before lifting it out. You can slice and serve at room temperature, or warm it slightly and top each slice with a thin smear of butter.

Cinnamon Apple Oatmeal Cookies

These cookies use ground oats as the flour and grated apple as the binder, so they bake up chewy with crisp edges. I make a double batch on the weekend because they disappear fast from the lunchbox.

Ingredients (makes 20 cookies)

• Gluten-free rolled oats: 180 g (2 cups), divided
• Ground cinnamon: 1 tsp
• Baking soda: 1/2 tsp
• Fine sea salt: 1/4 tsp
• Unsalted butter, softened: 115 g (1/2 cup)
• Coconut sugar: 100 g (1/2 cup)
• Large egg: 1
• Vanilla extract: 1 tsp
• Apple, peeled and finely chopped: 100 g (about 1 small)

Instructions

Step 1: Heat your oven to 175C (350F) and line two baking sheets with baking paper. Pulse 120 g (1 cup) of the oats in a food processor until they turn into a coarse flour, about 30 seconds. You can also use oat flour if you keep it in the pantry.

Step 2: In a medium bowl, stir the 120 g oat flour, remaining 60 g (1/2 cup) whole oats, 1 tsp cinnamon, 1/2 tsp baking soda, and 1/4 tsp salt together. You will see the mix look speckled, which gives the cookies their nubby texture.

Step 3: Beat the 115 g butter and 100 g coconut sugar in a large bowl with a hand mixer until it looks pale and fluffy, about 3 minutes. Add the 1 egg and 1 tsp vanilla, then beat again until smooth. You will see the sugar mostly dissolve.

Step 4: Tip the dry mix into the butter mixture and stir until no dry patches remain. Fold in the 100 g chopped apple, taking care not to crush it, so you get little pockets of fruit in each bite.

Step 5: Drop rounded tablespoonfuls of dough onto the prepared sheets, spacing them 5 cm apart. Bake for 12 minutes, until the edges are matte and you see the centers just set. The cookies firm up as they cool.

Step 6: Let them rest on the sheet for 5 minutes, then move them to a wire rack. You can serve them warm or cool, with a glass of cold milk or a mug of tea.

Gluten Free Apple Cinnamon Muffins

These muffins stay soft for days because the grated apple and yogurt do all the work that gluten normally would. I use a little more cinnamon than most recipes, and it gives the tops a warm bakery smell while they bake.

Ingredients (makes 12 muffins)

• Apples, peeled and grated: 200 g (about 2)
• Gluten-free all-purpose flour blend: 240 g (1 1/2 cups)
• Baking powder: 2 tsp
• Baking soda: 1/2 tsp
• Ground cinnamon: 2 tsp
• Fine sea salt: 1/2 tsp
• Large eggs: 2
• Plain yogurt: 180 ml (3/4 cup)
• Vegetable oil: 120 ml (1/2 cup)
• Light brown sugar: 150 g (3/4 cup packed)

Instructions

Step 1: Heat your oven to 200C (400F) and line a 12-cup muffin tin with paper cases. In a large bowl, whisk the 240 g flour, 2 tsp baking powder, 1/2 tsp baking soda, 2 tsp cinnamon, and 1/2 tsp salt until the spices are evenly distributed.

Step 2: In a second bowl, whisk the 2 eggs, 180 ml yogurt, 120 ml oil, and 150 g brown sugar until smooth. Squeeze the 200 g grated apple over the sink to remove liquid, then stir it into the wet mixture. You will have a thick, chunky slurry.

Step 3: Pour the wet mixture into the dry ingredients and fold with a spatula just until no streaks of flour remain. A few small lumps are fine, and overmixing makes your muffins tough, so stop while the batter still looks slightly rough.

Step 4: Divide the batter between the 12 paper cases, filling each one about three-quarters full. You can use two spoons or a small ice cream scoop for even tops. Bake 18 to 20 minutes, until the tops spring back when you press them lightly.

Step 5: Set the tin on a rack for 5 minutes, then move the muffins out of the tin. You can serve warm or cool them completely and freeze.

Baked Apples with Almond Oat Filling

Whole apples become soft, fragrant bowls for a nutty oat filling, and they ask almost nothing of you at the end. I like this for weeknight dessert because the oven does the work while you eat dinner.

Ingredients (makes 4 apples)

• Large baking apples: 4
• Gluten-free rolled oats: 40 g (1/2 cup)
• Almond flour: 30 g (1/4 cup)
• Chopped almonds: 40 g (1/3 cup)
• Light brown sugar: 50 g (1/4 cup packed)
• Ground cinnamon: 1/2 tsp
• Fine sea salt: 1/8 tsp
• Unsalted butter, softened: 45 g (3 tbsp)
• Apple juice: 120 ml (1/2 cup)

Instructions

Step 1: Heat your oven to 190C (375F). Cut the top 1 cm off each apple and use a melon baller or small spoon to hollow out the core without breaking through the bottom. You want a well about 4 cm wide for the filling.

Step 2: In a small bowl, mix the 40 g oats, 30 g almond flour, 40 g chopped almonds, 50 g brown sugar, 1/2 tsp cinnamon, and 1/8 tsp salt together. Stir in the 45 g softened butter with a fork until you see the mixture clump into small crumbs.

Step 3: Pack the filling into each apple, pressing gently so it stays mounded on top. Stand the apples in a 20 cm (8 inch) square baking dish and pour the 120 ml apple juice around them. You want the juice to steam the apples and turn into a light syrup as they bake.

Step 4: Bake uncovered for 45 minutes, basting the apples once or twice with the pan juices. You will know they are ready when a thin knife slides through the fruit with almost no resistance and the filling is dark golden.

Step 5: Let the apples cool for 5 minutes so they keep their shape when you lift them. Spoon any juice from the dish over each one and serve warm with a dollop of cold yogurt or a drizzle of cream.

Olive Oil Apple Coffee Cake

This square coffee cake gets its moist crumb from applesauce and olive oil, so the crumb stays tender without weighing anything down. The cinnamon sugar running through the middle and over the top gives it a crackly finish that makes it feel like a proper morning bake.

Ingredients (makes 9 squares)

• Apples, peeled and diced: 250 g (about 2)
• Gluten-free all-purpose flour blend: 240 g (1 1/2 cups)
• Baking powder: 2 tsp
• Baking soda: 1/2 tsp
• Ground cinnamon, divided: 2 tsp
• Fine sea salt: 1/4 tsp
• Unsweetened applesauce: 180 g (3/4 cup)
• Light brown sugar: 100 g (1/2 cup), plus 2 tbsp for topping
• Olive oil: 120 ml (1/2 cup)
• Large eggs: 2

Instructions

Step 1: Heat your oven to 175C (350F) and line an 20 cm (8 inch) square pan with baking paper. In a small bowl, toss the 250 g diced apples with 1 tsp of the cinnamon. You can use the remaining 1 tsp for the topping later.

Step 2: Whisk the 240 g flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and the remaining 1 tsp cinnamon in a large bowl. Make a well in the center with your spoon.

Step 3: In a separate bowl, whisk the 180 g applesauce, 100 g brown sugar, 120 ml oil, and 2 eggs until the sugar looks mostly dissolved. Pour the wet mixture into the dry and fold just until no dry pockets remain. You will feel the batter turn thick and sticky.

Step 4: Spread half the batter into your pan and scatter the cinnamon apples over it. Dollop the remaining batter on top and use an offset spatula or the back of your spoon to spread it over the apples as best you can. Some fruit may peek through, and that makes the top pretty.

Step 5: Mix the 2 tbsp extra brown sugar with a pinch of cinnamon in a small bowl, then sprinkle it over the batter. Bake for 40 to 45 minutes, until you see the top turn deep golden and a toothpick comes out with moist crumbs, not wet batter.

Step 6: Let the cake cool in the pan for 15 minutes. Cut it into 9 squares and serve warm from the pan or at room temperature. You can store the leftovers covered on the counter for a day.

Easy Unsweetened Applesauce

This applesauce has exactly one job: tasting like apples, not like a jar of sugar. I simmer it with a cinnamon stick and a little lemon, then blend it smooth or leave it chunky, however you like your spoonful.

Ingredients (makes 2 cups)

• Apples, peeled, cored, chopped: 1.4 kg (3 lb)
• Water: 120 ml (1/2 cup)
• Fresh lemon juice: 1 tbsp
• Cinnamon stick: 1
• Ground nutmeg: 1/4 tsp
• Fine sea salt: 1 pinch

Instructions

Step 1: Put the 1.4 kg apples, 120 ml water, 1 tbsp lemon juice, 1 cinnamon stick, 1/4 tsp nutmeg, and a pinch of salt into a large pot. Cover it and set it over medium-low heat. You want a gentle simmer, not a rolling boil, so the apples soften without turning watery.

Step 2: Cook the apples for 20 minutes, lifting the lid to stir twice. The fruit will go from firm chunks to loose, soft pieces in about that time. You can press a piece against the side of the pot with your spoon to check, and it should smush easily.

Step 3: Fish out the cinnamon stick. For a chunky sauce, mash the apples with a potato masher until they reach the texture you like. For a smooth sauce, use a blender and pulse in short bursts so the apple does not fly up.

Step 4: Let the sauce cool in the pot for 10 minutes, then taste it. You can add a tiny squeeze more lemon if the apples are very sweet, but the salt already brings out their tartness. Serve warm or chill it in a jar.

Air Fryer Apple Chips with Cinnamon

These chips turn firm apples into crisp, almost glassy rounds with no added sugar beyond what the fruit brings. They take a bit of patience, but I keep them coming because they beat any packaged snack in our house.

Ingredients (makes 4 servings)

• Crisp apples: 2 large
• Ground cinnamon: 1 tsp
• Ground nutmeg: 1/4 tsp
• Coconut oil, melted: 1 tbsp
• Vanilla extract: 1 tsp
• Fine sea salt: 1 pinch

Instructions

Step 1: Use a mandoline or your sharpest knife to slice each apple into very thin rounds, about 1.5 mm thick. You can leave the core in, and the seeds will soften and turn nutty when cooked, but many people prefer to pop them out with a piping tip.

Step 2: Toss the apple slices in a wide bowl with the 1 tsp cinnamon, 1/4 tsp nutmeg, 1 tbsp melted coconut oil, 1 tsp vanilla, and a pinch of salt. Work gently with your hands so every slice gets a faint, even coating. The oil helps the spices stick and keeps the chips from drying out too much.

Step 3: Set your air fryer to 135C (275F) and lay the slices in a single layer in the basket. You may need to work in two or three batches, depending on the size of your basket. Overlapping slices will steam instead of crisp, so let them have their own space.

Step 4: Air fry for 12 minutes, then shake the basket and check the edges. You want the chips to feel dry and start to curl. Give them 3 to 5 more minutes if the centers still look soft, but watch closely because they go from golden to bitter fast.

Step 5: Tip the chips onto a rack and let them cool completely, which is when the crunch appears. You can serve them on their own or pile them next to a bowl of yogurt for a snack.

Apple Crumble Breakfast Bars

These bars take the best part of apple crisp and press it into a handheld square you can eat on the way out the door. The base and topping come from the same oat mixture, so you only make one dough and then scatter it twice.

Ingredients (makes 9 bars)

• Apples, peeled and diced small: 300 g (about 3)
• Fresh lemon juice: 1 tbsp
• Cornstarch: 1 tbsp
• Ground cinnamon: 1 tsp
• Gluten-free rolled oats: 180 g (2 cups)
• Almond flour: 60 g (1/2 cup)
• Light brown sugar: 80 g (1/3 cup packed)
• Unsalted butter, melted: 115 g (1/2 cup)
• Fine sea salt: 1/4 tsp

Instructions

Step 1: Heat your oven to 175C (350F) and line a 20 cm (8 inch) square pan with baking paper. In a saucepan, stir the 300 g apples, 1 tbsp lemon juice, 1 tbsp cornstarch, and 1 tsp cinnamon together over medium heat. You want this to bubble and thicken into a chunky filling in about 8 minutes, so keep your wooden spoon moving.

Step 2: While the apples cool, mix the 180 g oats, 60 g almond flour, 80 g brown sugar, and 1/4 tsp salt in a large bowl. Pour in the 115 g melted butter and stir until the whole bowl looks like wet sand. You can use your hands to make sure the butter reaches every oat.

Step 3: Press two-thirds of the oat mixture into the bottom of your prepared pan. Use the bottom of a flat measuring cup to compact it, because a firm base will hold together when you cut the bars later.

Step 4: Spoon the apple mixture over the base and spread it to the edges with the back of your spoon. Scatter the remaining oat mixture over the fruit and press it down very lightly, leaving some clumps for a craggy top. You will have a few bare spots, and that is fine.

Step 5: Bake for 30 minutes, until the top is golden and the fruit begins to bubble around the edges. Let the pan cool completely on a wire rack before you lift the block out and slice it into 9 bars. Serve them at room temperature or cold from the fridge.

Skillet Apple Pancake

This puffy oven pancake, sometimes called a Dutch baby, bakes up tall and custardy around soft apple slices. I use a cast iron skillet because it holds heat long enough to give the edges a deep caramel color, but any oven-safe pan works.

Ingredients (makes 4 servings)

• Apples, peeled and sliced: 300 g (about 2)
• Gluten-free all-purpose flour blend: 60 g (1/3 cup)
• Granulated sugar: 2 tbsp, divided
• Ground cinnamon: 1/2 tsp
• Fine sea salt: 1/4 tsp
• Large eggs: 4
• Milk: 180 ml (3/4 cup)
• Unsalted butter: 45 g (3 tbsp), divided
• Vanilla extract: 1 tsp

Instructions

Step 1: Heat your oven to 220C (425F) and place a 25 cm (10 inch) cast iron skillet inside to warm. In a small bowl, toss the 300 g apple slices with 1 tbsp of the sugar and the 1/2 tsp cinnamon. You want the apples coated before they hit the hot pan.

Step 2: In a blender, combine the 60 g flour, remaining 1 tbsp sugar, 1/4 tsp salt, 4 eggs, 180 ml milk, and 1 tsp vanilla. Blend for 20 seconds, scrape down the sides, then blend again until the batter is the consistency of thin cream. You will see small bubbles on top.

Step 3: Carefully pull the hot skillet from the oven and add half the 45 g butter, swirling it so the bottom is covered. Lay the apples in one layer and return the pan to the oven for 5 minutes, just until the fruit begins to soften at the edges. You will hear the butter sizzle when the apples go in.

Step 4: Remove the skillet again and pour the batter over the hot apples in one slow motion. Dot the remaining butter over the top and bake for 18 to 20 minutes. You will see the pancake puff high and the edges turn deep brown. Try not to open the door early or your pancake will fall.

Step 5: Slide the pancake onto a cutting board right away and cut it into 4 wedges. You can dust it with extra cinnamon sugar or a little maple syrup, and serve it hot before the puff fades.

Apple Cinnamon Quick Bread

This loaf is the one to bake on a Sunday and toast all week. The crumb is dense and moist, and a spoonful of applesauce in the batter keeps the center from drying out, while diced apple gives you soft fruit in every slice.

Ingredients (makes 1 loaf, 8 slices)

• Apples, peeled and diced: 180 g (about 2)
• Gluten-free all-purpose flour blend: 240 g (1 1/2 cups)
• Baking powder: 2 tsp
• Ground cinnamon: 2 tsp
• Fine sea salt: 1/2 tsp
• Unsweetened applesauce: 120 g (1/2 cup)
• Light brown sugar: 100 g (1/2 cup)
• Large eggs: 2
• Vegetable oil: 80 ml (1/3 cup)
• Vanilla extract: 2 tsp

Instructions

Step 1: Heat your oven to 175C (350F) and line an 22 cm (8.5 inch) loaf pan with baking paper. In a medium bowl, toss the 180 g diced apple with half of the 2 tsp cinnamon. Set it aside while you mix the rest.

Step 2: Whisk the 240 g flour, 2 tsp baking powder, the remaining 1 tsp cinnamon, and 1/2 tsp salt in a large bowl. Use your whisk to break up any lumps in the flour, because gluten-free blends can clump in storage.

Step 3: In another bowl, whisk the 120 g applesauce, 100 g brown sugar, 2 eggs, 80 ml oil, and 2 tsp vanilla until the sugar has mostly melted into the wet mix. You will get a thick, honey-colored liquid.

Step 4: Pour the wet mixture into the dry ingredients and stir with a spatula just until the batter comes together. Fold in the cinnamon apples and scrape the whole thing into your prepared pan, smoothing the top so the loaf rises evenly.

Step 5: Bake for 50 to 55 minutes, and after 45 minutes you check the top, which should be deeply golden and cracked through the middle. If it is browning too fast, lay foil over the pan. A toothpick inserted in the center should come out clean.

Step 6: Let the loaf cool in the pan for 20 minutes, then lift it out and set it on a rack. You can slice it once it is barely warm, or toast slices the next day with a thin layer of butter.

Gluten Free Apple Galette

A galette gives you all the flaky crust joy of a pie with none of the crimping. This gluten-free crust uses cold butter and a little yogurt to stay tender, and the apple filling keeps its shape because you slice the fruit thin.

Ingredients (makes 6 slices)

• Gluten-free all-purpose flour blend: 180 g (1 1/4 cups)
• Almond flour: 30 g (1/4 cup)
• Granulated sugar: 2 tbsp, plus 1 tsp for top
• Fine sea salt: 1/4 tsp
• Cold unsalted butter, cubed: 115 g (1/2 cup)
• Plain yogurt: 60 g (1/4 cup)
• Apples, peeled and very thinly sliced: 500 g (about 3)
• Ground cinnamon: 1/2 tsp
• Cornstarch: 1 tbsp
• Egg, beaten: 1

Instructions

Step 1: In a large bowl, stir the 180 g flour, 30 g almond flour, 2 tbsp sugar, and 1/4 tsp salt together. Drop in the 115 g cold butter and work it with your fingertips until the mixture looks like coarse breadcrumbs with some pea-sized bits left. You want those bits to create flaky layers.

Step 2: Add the 60 g yogurt and mix with a fork until the dough clumps when you press it. Shape it into a flat disk, wrap it, and chill for 30 minutes while you prepare the apples. You can do this the day before and keep it in the fridge.

Step 3: Toss the 500 g apples with the 1/2 tsp cinnamon, 1 tbsp cornstarch, and 1 tsp extra sugar in a large bowl. Let the fruit stand for 10 minutes so the sugar pulls out a little juice. You will see a light syrup form at the bottom, which thickens the filling.

Step 4: Heat your oven to 200C (400F). Roll the chilled dough between two sheets of baking paper into a rough circle about 30 cm (12 inches) across. Transfer it on the paper to a baking sheet, then pile the apples in the center, leaving a 4 cm border. Fold the edges up over the fruit, pleating them loosely with your fingers.

Step 5: Brush the exposed crust with the beaten egg and a sprinkle of sugar. Bake for 35 to 40 minutes, until you see the crust turn deep golden and the apple juices bubble thickly in the middle. Slide the whole paper onto a rack.

Step 6: Let the galette cool for 15 minutes so the juices set before you cut it. Slice into 6 wedges and serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Slow Cooker Apple Butter

This apple butter cooks slowly until the fruit turns deep brown and tastes like concentrated autumn. I leave the skins on because they add color and body, then blend everything smooth once the slow cooker has done its long work.

Ingredients (makes 4 half-pint jars)

• Apples, washed and roughly chopped: 2.7 kg (6 lb)
• Light brown sugar: 100 g (1/2 cup)
• Ground cinnamon: 2 tsp
• Ground nutmeg: 1/2 tsp
• Ground cloves: 1/4 tsp
• Fine sea salt: 1/2 tsp
• Fresh lemon juice: 2 tbsp
• Water: 60 ml (1/4 cup)

Instructions

Step 1: Pile the 2.7 kg apples into a 4.5 litre (5 quart) or larger slow cooker. Add the 100 g brown sugar, 2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, 1/2 tsp salt, 2 tbsp lemon juice, and 60 ml water, then stir with your largest spoon.

Step 2: Cover the slow cooker and set it to low. Let the apples cook for 8 hours, stirring once or twice if you are around, until the fruit is totally soft and the kitchen smells warm and spiced. The apples will shrink and release a lot of juice at first, then thicken.

Step 3: Turn off the slow cooker and let the mixture cool slightly. Use an immersion blender to puree the apples until smooth, or work in batches in a standard blender with the lid vented. You can leave a little texture if you like your butter with tiny fruit flecks.

Step 4: Return the puree to the slow cooker and set it to high with the lid off. Cook for 2 to 3 more hours, stirring every 30 minutes, until the apple butter turns dark brown and holds a spoon upright when you drop a spoonful on a plate. You will see it reduce by about a third.

Step 5: Let the apple butter cool to room temperature, then spoon it into clean jars. You can keep it in the fridge for three weeks or freeze it in small containers. Serve it on toast, swirled into yogurt, or spooned over roasted squash.

The biggest difference across these gluten free apple recipes comes from choosing the right apple for the job. Firm, tart-sweet apples like Honeycrisp or Braeburn hold their shape in a crisp, galette, or skillet pancake, while softer apples are better for sauce and butter. In any baked filling, lemon or cornstarch keeps the juices thick instead of watery.

Pick one that suits your evening and let the apples do the work. You will find a warm kitchen waiting.