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Gluten-Free Apple Crisp

Gluten-free apple crisp with a golden almond-oat crumble topping and bubbling cinnamon-spiced apple filling. Baked until the edges are crisp, then rested so the fruit filling thickens.
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Prep Time 15 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 apples large, peeled and sliced
  • 0.333 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch naturally GF
  • 1 tbsp lemon juice
For 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

Equipment

  • 1 sheet pan

Method
 

Prep and apple filling
  1. Preheat the oven to 375°F, then grease a 9x13 baking dish. Keep it ready for the apples so the crumble can go on right away.
  2. Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread them evenly in the dish. Scrape in any dry pockets so the filling stays thick and glossy.
Make the gluten-free crumble and bake
  1. Combine the certified gluten-free rolled oats, almond flour, gluten-free all-purpose flour blend, brown sugar, cinnamon, and salt. Add the cold butter and cut in until chunky clumps form, with visible pieces of butter.
  2. Scatter the crumble over the apples in an even layer. Press lightly so the topping stays put while baking.
  3. Bake for 40-45 minutes at 375°F until the topping is golden and the filling is bubbling. Watch for bubbling around the edges as the fruit mixture thickens.
Rest and serve
  1. Rest the apple crisp for 10 minutes before serving. Let the bubbling settle so each scoop holds together, then serve with vanilla ice cream.

Notes

Pro tip: cut the butter into the dry crumble ingredients until you get chunky clumps—this helps create crisp caramelized edges in the oven. Store leftovers covered in the refrigerator for up to 4 days; reheat individual portions at 300°F until warmed through. Freeze baked crisp up to 2 months (cool completely first). For a dairy-free option, use a 1:1 dairy-free butter substitute that solidifies like butter so the crumble still clumps and browns.