Gluten-Free Apple Crisp
This Gluten-Free Apple Crisp delivers all the comfort of classic fall baking without the gluten. With the perfect balance of tender, cinnamon-spiced apples and a crunchy oat topping, it's a dessert that proves dietary restrictions don't mean sacrificing flavor.
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Rest Time 10 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 315 kcal
For the Apple Filling
- 6 medium apples Honeycrisp, Granny Smith, or Braeburn
- 2 tablespoons fresh lemon juice
- 3 tablespoons pure maple syrup or honey
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon cornstarch or arrowroot powder for paleo option
- 1 teaspoon vanilla extract
For the Gluten-Free Crisp Topping
- 1 cup certified gluten-free rolled oats
- 3/4 cup gluten-free flour blend containing rice flour, tapioca starch, and potato starch
- 1/2 cup brown sugar packed, or coconut sugar
- 1/2 cup chopped nuts walnuts, pecans, or almonds (optional)
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup cold unsalted butter cubed, or coconut oil for dairy-free version
Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish with butter or cooking spray.
Peel, core, and slice the apples into ¼-inch slices. Place them in a large bowl and toss with lemon juice immediately to prevent browning.
Add maple syrup, cinnamon, nutmeg, cornstarch, and vanilla to the apples. Toss until every slice is evenly coated with the spice mixture.
In a separate bowl, combine the gluten-free oats, gluten-free flour, brown sugar, optional nuts, salt, and cinnamon. Whisk these dry ingredients together.
Add the cold cubed butter to the dry mixture. Using your fingertips or a pastry cutter, work the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
Transfer the apple mixture to your prepared baking dish, spreading it evenly. Sprinkle the crisp topping over the apples, covering them completely.
Bake in the preheated oven for 45-50 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges. If your topping browns too quickly, loosely cover with aluminum foil.
Allow your gluten-free apple crisp to cool for at least 10 minutes before serving to allow the filling to thicken slightly.
For a lower-sugar version, reduce the maple syrup to 1 tablespoon and the brown sugar to ⅓ cup.
For a grain-free option, replace the oats with an additional ¼ cup of chopped nuts and ¼ cup of coconut flakes.
Using a combination of apple varieties creates the best flavor and texture - try mixing tart Granny Smith with sweeter Honeycrisp.
Store leftover crisp covered at room temperature for up to 2 days, or refrigerated for up to 5 days.
Calories: 315kcalCarbohydrates: 48gProtein: 3gFat: 14gSaturated Fat: 7gSodium: 125mgFiber: 5gSugar: 28g
Keyword Apple Crisp, Gluten Free, Fall Dessert, Healthy Dessert