This Gluten Free Apple Crisp is the perfect combination of soft, jammy apple filling and a buttery, crunchy oat crumble topping! The best part is…you’d never know it’s fully gluten free, and can easily be made dairy free. It’s an easy, crowd-pleasing dessert ideal for Fall gatherings, Thanksgiving or just a cozy night at home. And of course, a scoop of vanilla bean ice cream is highly encouraged!
It’s about time I got a good old fashioned apple crisp recipe on the blog! We went apple picking recently and were left with an abundance of apples, which made for the perfect opportunity to test a gluten free apple crisp that tastes just as good as its gluten-filled counterpart. I even had my friends over one night to be my chief taste testers, and one of them has been begging me for the recipe ever since.
Well…the recipe is finally ready for her, and all of you! This gluten free apple crisp recipe is definitely one that I will be coming back to for years to come. As much as I love coming up with new and unique flavor combos, sometimes you just really can’t beat the classics…and this recipe is proof of that. Served warm with a scoop of vanilla bean ice cream and you have the most delicious, cozy Fall dessert!
This gluten free apple crisp uses simple ingredients that you likely already have in your pantry and requires minimal effort beyond some patience as it bakes. The apple filling turns out perfectly sweet and gooey while the gluten free topping is golden, crisp and buttery. It’s a magical pairing…so much so that it’s hard not to go back for seconds. Hope you love!
Why You’ll Love this Gluten Free Apple Crisp
- This apple crisp is completely gluten free, but tastes just as delicious as the classic!
- It’s made with simple ingredients you probably already have in your pantry.
- The apple filling turns out perfectly gooey while the gluten free topping is golden and buttery.
- It’s the perfect Fall dessert to make post apple picking trip, or for Thanksgiving!
- You can easily make this dairy free with one small substitution.
What You Need to Make the Best Ever Gluten Free Apple Crisp
For the Apple Filling:
- Apples: The key to the perfect balance of flavors and textures is to use a mix of half sweet apple varieties (such as Honeycrisp, Fuji and Gala) and half tart apple varieties (such as Pink Lady, Granny Smith and Cortland). Then peel, core & slice them thinly.
- Maple Syrup: I love using a liquid sweetener in the apple filling so it gets super gooey! Honey should also work, but I haven’t tested this yet.
- Vanilla Extract: Measure with your heart, honestly.
- Lemon Juice: Fresh squeezed lemon juice adds brightness and balances out the sweet flavors.
- Cinnamon, Nutmeg & Kosher Salt: For that warming, Fall flavor!
- Tapioca Flour: Or arrowroot or cornstarch, to thicken up the filling.
For the Gluten Free Crisp Topping:
- Gluten Free 1-to-1 Flour: I typically use either this one from King Arthur or this one from Bob’s Red Mill. If you’re not gluten free, you can substitute an equal amount of all purpose flour.
- Gluten Free Rolled Oats: These add the best hearty texture and a little extra crunch to the topping. I typically use Bob’s Red Mill Protein Oats. I do NOT recommend using quick oats or steel cut oats here.
- Brown Sugar: Adds sweetness, moisture and delicious caramel-like notes.
- Cane Sugar: A touch of cane sugar, or granulated sugar, helps the topping to get crispy!
- Baking Powder: This prevents the crisp topping from getting too dense, but is optional if you don’t have it or want to omit it!
- Cinnamon & Kosher Salt: Cinnamon in both the apple filling & crisp topping of course!
- Unsalted Butter: Adds richness and helps bind the dry ingredients together, creating those golden, buttery crumbles.
How To Make this Gluten Free Apple Crisp
Preheat Oven & Prepare Apple Filling:
First, preheat your oven to 350F. Then, add all apple filling ingredients to a large bowl and stir until coated. Transfer to a 9-10″ wide pie dish (or similar sized baking dish), making sure to get all the liquid at the bottom of the bowl, and spread into an even layer.
Prepare Gluten Free Crisp Topping:
In another medium bowl, mix together the gluten free flour, oats, brown sugar, cane sugar, cinnamon, baking powder & salt. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until the mixture is moistened and holds together when squeezed.
Add Crisp to Apple Filling & Bake:
Next, scatter the gluten free crisp topping evenly over the apple filling. Transfer to the oven to bake for 50-55 minutes, or until the filling is bubbly and the top is golden. If the crisp topping is getting dark too quickly, you can always tent it with aluminum foil. Allow it to cool for several minutes before serving with vanilla bean ice cream. Enjoy!
Frequently Asked Questions:
- What are the best apples to use for this gluten free apple crisp? I highly recommend a mix of half sweet (Honeycrisp, Fuji or Gala) and half tart (Granny Smith, Pink Lady or Cortland) varieties.
- Do I need to peel the apples? Personally, I prefer this with peeled apples but if you don’t mind the texture of the peel then feel free to leave it on and save yourself some time! You’ll also get in a little extra fiber that way 😉
- Can I make this dairy free? Yes, all you need to do is substitute a vegan butter that comes in stick form. I always love Country Crock Plant Butter because it tastes and performs similarly to normal butter.
- Can I use quick oats or steel cut oats instead of rolled? I recommend sticking with rolled (old fashioned) oats only for the best texture.
- Is it possible to make this refined sugar free? While the filling is technically refined sugar free as it’s sweetened only with pure maple syrup, the topping does contain both brown sugar and cane sugar. You can certainly try substituting coconut sugar, but it will likely change the overall texture and browning.
- Can I make this gluten free apple crisp ahead of time? You can prep this up to one day in advance by making the apple filling and crisp topping, then storing them separately in the fridge until you’re ready to bake. Then, on the day you’re serving it, assemble everything and bake according to recipe instructions.
How Should I Store Leftovers?
Once cooled, store any leftover gluten free apple crisp in an airtight container in the refrigerator for up to 4 days. To save on dishes, you can also cover the baking dish tightly with foil or plastic wrap instead. Reheat an individual portion in the microwave, or the whole dish in the oven at 350F until warmed through.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Gluten Free Dessert Recipes?
- Maple Brown Butter Rice Krispie Treats
- Protein Pumpkin Muffins (Gluten Free)
- Gluten Free Apple Cider Donuts
- Protein Pumpkin Cookie Dough
- Maple Dot Cakes with Brown Butter Cream Cheese Frosting
Gluten Free Apple Crisp
Equipment
- peeler
- spatula
- medium bowl
- 9-10" pie dish
Ingredients
For the Apple Filling:
- 6 medium apples (mix of half sweet & half tart varieties), peeled, cored & thinly sliced*
- ¼ cup maple syrup (80g)
- 1 tsp vanilla extract
- juice from ½ lemon
- ½ tbsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp kosher salt
- 1 ½ tbsp tapioca flour (or arrowroot starch, cornstarch)
For the Gluten Free Crisp Topping:
- ¾ cup gluten free 1-to-1 flour (90g)
- ½ cup gluten-free rolled oats (65g)
- ¼ cup packed brown sugar (54g)
- 2 tbsp cane sugar (28g)
- ¾ tsp ground cinnamon
- ½ tsp baking powder
- ¼ tsp kosher salt
- 7 tbsp unsalted butter (100g), cold & cubed
For Serving:
- vanilla bean ice cream optional
Video
Instructions
- First, preheat your oven to 350F. Then, add all apple filling ingredients to a large bowl and stir until coated. Transfer to a 9-10" wide pie dish (or similar sized baking dish), making sure to get all the liquid at the bottom of the bowl, and spread into an even layer.6 medium apples, ¼ cup maple syrup, 1 tsp vanilla extract, juice from ½ lemon, ½ tbsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp kosher salt, 1 ½ tbsp tapioca flour
- In another medium bowl, mix together the gluten free flour, oats, brown sugar, cane sugar, cinnamon, baking powder & salt. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until the mixture is moistened and holds together when squeezed.¾ cup gluten free 1-to-1 flour, ½ cup gluten-free rolled oats, ¼ cup packed brown sugar, 2 tbsp cane sugar, ¾ tsp ground cinnamon, ½ tsp baking powder, ¼ tsp kosher salt, 7 tbsp unsalted butter
- Scatter the gluten free crisp topping evenly over the apple filling. Transfer to the oven to bake for 50-55 minutes, or until the filling is bubbly and the top is golden. If the crisp topping is getting dark too quickly, you can always tent it with aluminum foil. Allow it to cool for several minutes before serving with vanilla bean ice cream. Enjoy!vanilla bean ice cream
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.