Gluten Free Apple Crisp
This is truly the BEST gluten free apple crisp recipe, healthy or not! It has a rich apple flavor, cinnamon crumble and delicious with a generous scoop of vanilla ice cream on top. It’s gluten free, dairy free and can be made with or without oats.
This is my most favorite time of year for 100 different reasons. The weather, the food, my birthday (!), I could go on, but I think the food is the best part. Obsessed with my gluten free apple cider donuts at the moment!
Which is why I thought long and hard about what Fall baked goods I wanted to share. I had SO many on my list, but had to cut some out because of time constraints, but ohmygosh I’m so glad this gluten free apple crisp made the cut! But also shoutout to my chocolate chip pumpkin cookies because those are unreal.
In all of my apple crisp, crumble and pie recipes I use a key ingredient that I don’t find in a lot of other recipes but I think it really takes the flavor and texture to the next level. Apple sauce! It makes the base apple part have a caramely sauce and super rich apple flavor that you just won’t find in other recipes.
That in combination with maple syrup, brown sugar and a drizzle of my vegan caramel… so much flavor! If you love this recipe try my pumpkin pie, gluten free pumpkin bread or vegan pumpkin cake next!
Before we get started…
- Apple crisp is different than apple crumble in that it has an oat based topping where as crumbles have more of a biscuit like topping.
- Traditional apple crisp is not gluten free because it contains wheat based flour, but this recipe is completely gluten free. Just be sure to use certified gluten free oats if cooking for someone with Celiac disease or a severe gluten allergy.
- I like to slice the apples but you can definitely dice them if you prefer. Same goes for my pear crumble!
How to make gluten free apple crisp
Preheat the oven to 350 degrees Fahrenheit.
Peel and core the apples and slice into thin strips. I usually peel them, then slice into four sections going around the core, then thinly slice each of the sections to about 1/8-1/4 inch thick. You can also use a mandolin to slice if you prefer.
Add the apples to a very large bowl with all the remaining filling ingredients. Toss to combine.
In a second bowl, combine all the crumble topping ingredients and mix together with a spoon until well combined. It shouldn’t be wet or dry, just crumbly. Toss about 1/3 of the crumble mixture with the apples.
Add the apples to a 9 inch cast iron pan or 8 or 9 inch regular baking dish/pie pan and spread evenly. It might seem like it’s overflowing a bit, but the apples do shrink a bit as they bake.
Use your fingers to evenly sprinkle the rest of the crumble mixture on top.
Add to the oven, uncovered, and bake for 45-55 minutes or until the top is golden brown and the apples are bubbling underneath. It can sometimes get messy, so I usually put a cookie sheet under the pan/baking dish to catch any drips.
Remove from the oven and let cool for 10 minutes. Serve warm with vanilla ice cream and my gluten free caramel sauce. Try my gluten free apple bread next!
WANT TO SAVE THIS RECIPE?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
How to store
Once prepared, this apple crisp will keep in the fridge for about 3 days. It is best served fresh/on the same day you bake it, but it reheats really well in the microwave if you have leftovers.
The topping unfortunately will lose some of the crispiness as it sits in the fridge, so if you want to pop it in the oven until the broiler for a few minutes, you might be able to get some crispiness back. The flavor will still be amazing, just the texture will change as it sits. Same with my gluten free apple cake.
Frequently asked questions
Why did my apple crisp get soggy?
If you follow the recipe, this gluten free apple crisp should never be soggy, even after a few days in the fridge! The cornstarch in the apple mixture helps absorb excess moisture and the oats and almond flour in the crumble allow the topping to get gently crispy (but not too crispy like granola), and not at all soggy. Also, mixing a portion of the crumble into the crisp itself will help absorb some of the liquid the apples release as they bake, helping to give it the best texture.
Can you leave the peel on the apples?
This is really just a personal preference! I like to peel the apples as I think it creates a better texture and overall eating experience, but if you want a shortcut or enjoy the texture of the peels, you are welcome to leave them on.
Can I prep it a day before?
Yes! You can get the entire apple crisp baked and ready to go, then let it cool and cover with foil. Store in the fridge, then pop back in the oven at 300 for about 20 minutes to warm it up and let the topping crisp up before serving.
Ingredient tips and swaps
APPLES. When it comes to apple crisp, you really want a combination of a sweet, tart and crisp apple. Certain varieties like red delicious you want to stay away from because they can have a mealy texture. My absolute favorite apple for baking and eating is honeycrisp. They’re the perfect combination of sweet, tart and crispy and bake up beautifully in this recipe. Other great options include gala or pink lady.
OATS. Oats are the base of a crumble topping for crisps like this apple crisp. I like a mix of old fashioned and quick oats, but you can use all of one or the other depending on what you have.
NUTS. Simply sub the almond flour for oat flour for a nut free version. There are otherwise no nuts added to the crumble, so nothing to worry about there.
SUGAR. This recipe calls for brown sugar in the crumble topping and the filling, plus some maple syrup in the filling. You can use any kind of granulated sugar for the crumble and filling, but I suggest brown or coconut for the most flavor.
You’ll also love…
- Oat Flour Pumpkin Bread
- Sweet Potato Muffins
- Apple Pie Chia Pudding
- Air Fryer Apples
- Blueberry Crisp
- Gluten Free Pumpkin Cake
For more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation!
Gluten Free Apple Crisp
by: claire cary
Ingredients
Apples:
- 5 large honeycrisp apples see notes
- ¼ cup pure maple syrup
- ¼ cup brown sugar
- ¼ cup apple sauce
- 1 ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 teaspoons vanilla extract
- 1 tablespoon cornstarch
Topping:
- ⅔ cup gluten free quick oats
- ⅔ cup gluten free rolled oats
- ½ cup almond flour sub for oat flour for nut free
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup butter or coconut oil melted
- ⅓ cup brown sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Peel and core the apples and slice into thin strips. I usually peel them, then slice into four sections going around the core, then thinly slice each of the sections to about 1/8-1/4 inch thick. You can also use a mandoline to slice if you prefer.
- Add the apples to a very large bowl with all the remaining filling ingredients. Toss to combine.
- In a second bowl, combine all the crumble topping ingredients and mix together with a spoon until well combined. It shouldn’t be wet or dry, just crumbly.
- Toss about 1/3 of the crumble mixture with the apples.
- Add the apples to a 9 inch cast iron pan or 8 or 9 inch regular baking dish and spread evenly. It might seem like it’s overflowing a bit, but the apples do shrink a bit as they bake.
- Use your fingers to evenly sprinkle the rest of the crumble mixture on top.
- Add to the oven, uncovered, and bake for 45-55 minutes or until the top is golden brown and the apples are bubbling underneath. It can sometimes get messy, so I usually put a cookie sheet under the pan/baking dish to catch any drips. You don’t always need it, but better safe than sorry!
- The bake time will vary slightly depending on your pan. You’ll know it’s done when the top is golden and the apples are bubbling. If the top starts to brown too much before the inside is done, cover with foil until it finishes baking.
- Remove from the oven and let cool for 10 minutes. Serve warm with vanilla ice cream or whipped cream and homemade vegan caramel sauce.
Notes
Comments
-
Wow, this gluten-free apple crisp looks incredible! I love that you’ve included healthy ingredients while keeping it delicious. Can’t wait to try this recipe—perfect for fall! 🍏✨
-
This gluten-free apple crisp looks absolutely delicious! I can’t wait to try it out with some fresh apples. Thank you for sharing such a tasty recipe! 🍏✨
-
This gluten-free apple crisp looks absolutely delicious! I love how you’ve used wholesome ingredients, and I can’t wait to try it with my favorite apples this fall. The step-by-step instructions are super helpful too. Thanks for sharing!
-
This gluten-free apple crisp looks absolutely delicious! I can’t wait to try the recipe this fall. The combination of spices you used sounds perfect for bringing out the flavors of the apples. Thanks for sharing!
-
This gluten-free apple crisp looks absolutely delicious! I love that you used oats for the topping; it adds such a great texture. Can’t wait to try this recipe with some fresh apples from the farmer’s market!
-
Can I make the Apple Crisp ahead of time and freeze it? I would like to make it on Wednesday and serve it on Saturday.
-
You can, but the crisp part won’t be so crispy. I’d be inclined to make everything, freeze, and then bake for the usual time!
-
-
Made this for Thanksgiving, and, as always, your recipes are perfect! Never too sweet! Always just right! Even my dad liked it, and he always says every dessert is too sweet. I did use half oats and half walnuts (I got that idea from your peach recipe), and it worked beautifully! I will definitely make it again next year.
-
Thank you Olivia! So glad it was a hit!
-
-
The recipe says Nut Free, but it’s definitely not. I don’t see a recommended substitute for the almond flour in the notes or blog post. Just regular all purpose is the best alternative?
-
Hi Stephanie, this recipe does not say that it is nut free. However, if you are looking for a sub for almond flour, you can try using about 1/4 cup of oat flour in place of 1/2 cup almond flour.
-
leave a comment and rating