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Gluten-Free Apple Crisp

Gluten-Free Apple Crisp with a golden almond-oat crumble topping and bubbling cinnamon apple filling. Baked until the edges are crisp, then rested so the filling sets for easy scooping.
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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: 355
Ingredients Equipment Method Notes

Ingredients
  

Apple filling
  • 6 apples Peeled and sliced
  • 0.3333333333 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch Naturally GF
  • 1 tbsp lemon juice
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

Method
 

Preheat and prep the baking dish
  1. Preheat the oven to 375F, then grease a 9x13 baking dish.
  2. Spread the baking dish so it’s ready for the apple filling and crumble.
Make the apple filling
  1. Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated, then spread them in the dish.
  2. Press the apples into an even layer so the filling bubbles uniformly as it bakes.
Make the gluten-free oat crumble
  1. Combine the certified gluten-free rolled oats, almond flour, gluten-free all-purpose flour blend, brown sugar, cinnamon, and salt.
  2. Cut the cold unsalted butter into the dry mixture until chunky clumps form.
  3. Scatter the crumble evenly over the apples.
Bake and finish
  1. Bake for 40-45 minutes at 375F until the topping is golden and the filling is bubbling.
  2. Rest the crisp for 10 minutes before serving to help the filling set.

Notes

Pro tip: use cold butter and stop mixing as soon as you get chunky clumps—this helps the topping stay crisp. Refrigerate leftovers in a covered container for up to 4 days; reheat at 350F for 10-15 minutes until warm. Freezing is yes—freeze portions for up to 2 months and thaw in the refrigerator before reheating. For a dairy-free swap, use a 1:1 dairy-free butter substitute in the crumble.