This gluten free apple crisp combines tender apples flavored with maple and warm spices and a crumbly oat topping. Instead of using all-purpose flour, use a combination of almond and oat flour. Almond flour adds a nice texture and delicious nutty flavor. To keep the recipe gluten-free, be sure to use GF certified oats. It’s a wonderful alternative to my usual apple crisp recipe.
This gluten-free apple crisp will test your self-control. I originally posted this recipe in 2014, and it’s not just “really good for a gluten-free recipe.” It’s just REALLY GOOD. Just as good as my classic Apple chips recipe! And dare I say even better because you have the fabulous addition of maple syrup. Yum.
Here’s why you’ll love this gluten-free apple crisp:
- Quick and easy: no pre-cooking, cooling or waiting for cooling steps
- Favorite flavors of fall: apple, cinnamon, maple and brown sugar
- Crumbly, buttery, crunchy oat and almond filling
- Recipe doubles easily to serve a crowd
- No one will believe it’s gluten free!
I love how easy it is to make fruit chips. While I love fruit tarts with my homemade butter puff pastry pie crustthey can take a long time. Apple pie is a forever favorite dessert, but waiting for it to cool can be downright torturous. With this crunch, you can enjoy it while it’s still hot!
Easy Apple Topping
- Apples: See below for the best apples to use. You need 5 cups of peeled and chopped apples, which is about 4 medium/large apples.
- Lemon juice: A squeeze of lemon helps brighten the flavor of the apple filling – it tastes a little flat without it.
- Brown sugar: The molasses content of brown sugar adds as much flavor as it sweetens. This is how I sweeten it apple pancakeAlso.
- Maple syrup: For sweetness with this unrivaled maple flavor. The apple-maple combo has the ultimate taste of fall! Have you ever tried my healthy apple muffins?
- Vanilla extract: Enhances and complements all other flavors.
- Cornstarch: This helps the filling thicken as it cooks.
- Spices: Just like in Apple pieCinnamon, nutmeg, and allspice add warmth and depth to this gluten-free apple crisp.
What are the best apples to use for baking?
Firmer apples are ideal for baking. Avoid soft, floury and mushy apples. For deep flavor, it’s best to cook with a mix of tart and sweet apples. For this crunch, I usually use 2 tart and 2 sweet.
- Apple pie that I love to cook with: Granny Smith (in my opinion this is the best apple for baking), Braeburn, Jonathan and Pacific Rose
- Sweet apples I love to cook with: Jazz, Pazazz, Honeycrisp, Pink Lady and Fuji
Peel and cut the apples into pieces
You can leave the apples unpeeled if you wish, but many prefer peeled apples in desserts. I use and love (affiliate link) this OXO peeler. Many crispy recipes use apple slices, but I prefer chunks because the pieces fit easily on a spoon or fork. It’s also difficult to get perfectly uniform slices, so some pieces can be much thinner than others, which means mushy apples. 1-inch pieces between 1/4 and 1/2 inch thick are ideal for this gluten-free crisp.
Mix the apple pieces with the remaining filling ingredients, then pour the apple filling into a 9-inch pie dish or square baking dish.
Here’s What You Need for the Topping
6 ingredients come together to make a delicious gluten-free filling:
- Brown sugar: The brown sugar adds so much flavor and sweetness and pairs really well with the maple flavor of the topping.
- Oats: Whole/old fashioned oats are best in this topping. Be sure to look for “certified gluten-free” on the label.
- Almond dish: This replaces traditional all-purpose flour. Almond flour is simply almond powder (before getting to the almond butter stage). If you use blanched almonds and grind them a little finer, you will get almond flour. Almond flour has a little more texture. You can use almond flour Or almond dish; I’ve done it both ways and either one works.
- Cinnamon: A hint of cinnamon in the topping adds even more flavor.
- Salt: Sweetness balancer/flavor enhancer.
- Butter: Incorporating the melted butter is what makes the topping crispy, crumbly and delicious!
You can buy almond flour at the store, but it’s very easy to make at home. Process sliced or slivered almonds in a food processor until pulverized. To prevent the almonds from turning into an oily almond butter from the heat of the processor, mix them with 2 tablespoons of rolled oats. I note this in the recipe below.
Sprinkle the topping all over the top of the apple filling and your gluten free apple crisp is ready to bake! No refrigeration, pre-cooking, chilling or any other steps that would further delay the moment of bliss when you dig into your spoon for that first bite.
And of course, don’t forget the vanilla ice cream! No apple dessert is complete without a scoop of vanilla ice cream on top. And for a juicy pop of color, sprinkle over some fresh pomegranate arils before serving. (Totally optional, but look how pretty it is!) Talk about texture heaven.
Can I make other gluten-free fruit crisps?
Yes, you can substitute cherries or pears for the apples, or even replace 1 cup of apples with fresh cranberries. You can also use blueberries or peaches, but reduce the maple syrup in the filling to 3 tablespoons, as both of these fruits become very juicy. Feel free to adjust the spices depending on the fruits you use.
This gluten free apple crisp combines tender apples flavored with maple and warm spices and a crumbly oat topping. Instead of using all-purpose flour, use a combination of almond and oat flour. Almond flour adds a nice texture and delicious nutty flavor. To keep the recipe gluten-free, be sure to use GF certified oats. It’s not just “really good for a gluten-free recipe.” It's just REALLY GOOD.
- Preheat the oven to 350°F (177°C). Grease a 9 inch pie dish, a cake mold or a square mold. Put aside.
- Filling: Mix all topping ingredients in a large bowl. Make sure the apples are evenly coated. Spread evenly in prepared pan.
- Trim: Whisk together brown sugar, oatmeal and almond flour. Break up large pieces of brown sugar. Stir in cinnamon and salt. Once combined, stir in the melted butter. Sprinkle the apples with the garnish and finish with a few flaked or sliced almonds (optional).
- Bake for 35 to 40 minutes or until the filling is bubbly, the apples are a little soft and the filling is golden brown. If it looks like the filling is browning too quickly, cover it lightly with foil halfway through cooking. Let cool for 5 to 10 minutes before serving.
- Garnish with pomegranate arils, if using, and serve with vanilla ice cream.
- Cover leftovers and store in the refrigerator for up to 5 days.
- Make Ahead and Freezing Instructions: Follow steps 2 and 3 of the recipe, then cover the crisp and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed.
- Special tools (affiliate links): 9 inch pie dish, 9 inch round cake panOr 9 inch square baking dish | Glass mixing bowls | Whip | Rubber spatula | Vegetable peeler
- Apples: You want about 5 cups (about 600 g) of chopped apple pieces. For best flavor, use a mix of tart and sweet varieties, such as 2 tart Granny Smith apples and 2 apples of a sweeter variety like Honeycrisp, Pink Lady or Fuji.
- Maple syrup: Offers so much flavor. And makes the apple filling even juicier and gooier. Don't leave it out!
- Almond dish: You can use store-bought almond flour or almond flour, or you can make your own. Start with 1/2 cup flaked or sliced almonds. Blend them, along with 2 tablespoons of 1 cup of oats called for in this recipe, in a food processor until a crumbly meal forms. Do not run the food processor continuously; you might end up with almond butter. Fast pulses are best. You will get about 1/2 cup of almond flour.
Keywords: gluten free apple crisp