Go Back
Easy Gluten-Free Apple Crisp Recipe

Easy Gluten-Free Apple Crisp

This comforting apple crisp combines tender cinnamon apples with a buttery gluten-free oat topping. It serves 6–8 and is delicious warm with vanilla ice cream, whipped cream, or plain yogurt.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Apple Filling
  • 6 medium Medium apples, peeled, cored, and sliced
  • 2 tablespoons Lemon juice
  • 1/4 cup Granulated sugar
  • 1 tablespoon Gluten-free all-purpose flour or cornstarch
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg, optional
  • 1/4 teaspoon Salt
Crisp Topping
  • 1 cup Certified gluten-free old-fashioned rolled oats
  • 3/4 cup Gluten-free all-purpose flour
  • 1/2 cup Packed light brown sugar
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted butter, melted or softened
  • 1/2 cup Chopped pecans or walnuts, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and lightly grease an 8-inch square baking dish or similar 2-quart casserole.
  2. Toss the sliced apples with lemon juice, granulated sugar, gluten-free flour or cornstarch, cinnamon, optional nutmeg, and salt.
  3. Transfer the apple mixture to the prepared baking dish and spread it into an even layer.
  4. Combine the certified gluten-free oats, gluten-free flour, brown sugar, cinnamon, salt, and optional chopped nuts in a bowl.
  5. Stir in the melted or softened butter until moist, coarse crumbs form. Avoid mixing until the topping becomes a smooth dough.
  6. Scatter the topping evenly over the apples, leaving no large uncovered areas.
  7. Bake uncovered for 40–50 minutes, until the apples are tender and bubbling around the edges and the topping is golden brown.
  8. Let the crisp stand for at least 10 minutes before serving so the juices can thicken.

Notes

For a dessert prepared for someone with celiac disease, use certified gluten-free oats and flour because ordinary oats and shared-processing flour may be contaminated. A mix of firm tart and sweet apples gives the best flavor and texture. If the topping browns before the apples are tender, loosely cover the dish with foil for the rest of the baking time.