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Gluten-Free Apple Crisp

Gluten-Free Apple Crisp with a cinnamon-scented apple filling and a golden almond-oat crumble topping. Bake until the apples bubble and the edges turn crisp, then rest briefly for cleaner, scoopable servings.
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Prep Time 15 minutes
Cook Time 45 minutes
rest 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

apple filling
  • 6 large apples
  • 0.333333 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch (naturally GF)
  • 1 tbsp lemon juice
gluten-free oat crumble
  • 1.5 cup certified gluten-free rolled oats
  • 0.5 cup almond flour
  • 0.5 cup gluten-free all-purpose flour blend
  • 0.75 cup brown sugar, packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup cold unsalted butter, cubed
to serve
  • 1 vanilla ice cream

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
  2. Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread them in the dish.
Make the gluten-free crumble
  1. Combine the gluten-free rolled oats, almond flour, gluten-free flour blend, brown sugar, cinnamon, and salt, then cut in the cold cubed butter until chunky clumps form.
  2. Scatter the crumble evenly over the apples.
Bake and rest
  1. Bake for 40-45 minutes at 375F until the topping is golden and the filling is bubbling.
  2. Rest for 10 minutes before serving with vanilla ice cream.

Notes

For the best crisp topping, keep the butter cold and mix only until you get chunky clumps (overworking can make it sandy). Store leftovers covered in the refrigerator for up to 4 days; reheat in a 325F oven for 10 minutes. Freeze baked crisp for up to 2 months, thaw overnight in the fridge and reheat. For a dairy-free swap, use chilled plant-based butter in the crumble.