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Gluten-Free Apple Crisp

Gluten-Free Apple Crisp with a golden almond-oat crumble topping and bubbling cinnamon apples, baked until crisp on top. Simple layering bakes into a thick, spoonable filling with crunchy caramelized edges.
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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: 430
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 unsalted butter Cold, cubed

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Spread the sliced apples in the dish in an even layer.
Make the apple filling
  1. Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated.
Make the gluten-free crumble
  1. In a mixing bowl, combine the rolled oats, almond flour, gluten-free all-purpose flour blend, brown sugar, cinnamon, and salt.
  2. Add the cold cubed butter and cut it in until chunky clumps form.
Assemble and bake
  1. Scatter the crumble evenly over the apples.
  2. Bake for 40 to 45 minutes at 375°F until the topping is golden and the filling is bubbling at the edges.
Rest and serve
  1. Rest the crisp for 10 minutes before serving so the juices thicken.
  2. Serve warm with vanilla ice cream.

Notes

For the crispiest top, use cold butter and mix only until you see clumps—no need to make it powdery. Store leftovers covered in the refrigerator for up to 4 days; reheat in a 350°F oven for 10–15 minutes to re-crisp. Freeze baked crisp (cool completely, then cover tightly) for up to 2 months; thaw overnight in the fridge and reheat. To make it dairy-free, swap the butter for a dairy-free butter substitute in the crumble.