When the weather cools down and apples are in season, the first thing I crave is a warm, comforting apple crisp.
But since I eat gluten-free, I’ve perfected my own version of gluten-free apple crisp that tastes just as delicious as the classic one I grew up with.
It’s cozy, sweet, a little tart, and topped with a crunchy oat crumble that pairs perfectly with the tender baked apples.
Why I Love This Gluten-Free Apple Crisp
I love this recipe because it feels nostalgic yet fits perfectly into my lifestyle.
It’s one of those easy desserts that comes together with pantry staples, and the smell alone while it bakes makes my whole kitchen feel like fall.
Another reason I love this recipe is that no one can even tell it’s gluten-free.
I’ve served it at family gatherings, and it disappears just as fast as any traditional dessert.
Ingredients I Use
For the base, I use fresh apples – usually Honeycrisp, Granny Smith, or a mix of both for a nice balance of sweetness and tartness.
The topping is made with gluten-free rolled oats, almond flour (for a nutty, buttery flavor), brown sugar, and a little cinnamon.
I also like to add a touch of nutmeg for warmth.
Gluten free apple crisp
Ingredients
Method
- Preheat oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish.
- In a large bowl, toss apple slices with cinnamon, nutmeg, and sugar. Spread evenly in the baking dish.
- In another bowl, mix oats, almond flour, brown sugar, cinnamon, and salt. Add butter and cut it in with a fork until the mixture is crumbly.
- Sprinkle the topping evenly over the apples.
- Bake for 35–40 minutes, or until apples are tender and the topping is golden brown.
- Let cool slightly before serving. Enjoy warm with ice cream, whipped cream, or Greek yogurt.
How I Make It
First, I toss the apple slices with cinnamon, nutmeg, and a touch of sugar. Then I layer them in a baking dish.
Next, I mix together the oats, almond flour, sugar, and butter until it forms a crumbly topping.
I sprinkle it generously over the apples and bake until the topping is golden brown and the apples are bubbling underneath.
The result? Juicy, tender apples with a perfectly crunchy topping that I can’t resist.
I usually let it cool just slightly before serving because it’s so tempting to dig in right away.
Serving Suggestions
I usually serve my gluten-free apple crisp warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Sometimes, if I’m enjoying it for breakfast (yes, I totally do that), I’ll serve it with Greek yogurt instead.
Tips I’ve Learned Along the Way
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If you like your topping extra crunchy, toast the oats lightly before mixing them into the topping.
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For a nutty twist, add chopped pecans or walnuts to the crumble topping.
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If you prefer less sugar, you can reduce the sweetener in both the filling and the topping – the apples themselves add plenty of natural sweetness.
Why This Recipe Works for Me
This gluten-free apple crisp is one of those recipes that proves gluten-free baking doesn’t have to be complicated or bland.
It’s hearty, flavorful, and feels like a hug in dessert form.
Whenever I make it, I’m reminded of why I love fall baking so much.
Read More: Apple crisp recipe with oats
FAQs
Can I make this dairy-free too?
Yes! Just use coconut oil or a vegan butter substitute instead of butter.
Do I need to peel the apples?
I prefer peeling them for a softer filling, but you can leave the skin on for more texture and fiber.
Can I make this ahead of time?
Absolutely. You can assemble it, cover it, and refrigerate it until you’re ready to bake. Or bake it ahead and reheat before serving.
What apples work best?
I like a mix of tart Granny Smith and sweet Honeycrisp for balance, but feel free to use your favorite variety.
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