Shhh…I’mma let you in on a little secret: the only dessert recipe you really need is for Gluten Free Apple Crisp.
I said what I said!
Simple really is best when it comes to dessert, and there is nothing better than warm, cinnamon-spiced apples topped with an equal amount of sweet crisp topping.
That said, my recipe for easy Gluten Free Apple Crisp is, well, simple! Chopped apples are sweetened and spiced with cinnamon and sugar, then buried under an oat-based topping and baked until golden brown.
Easy, crowd pleasing, and made from fridge and pantry staples, this Gluten Free Apple Crisp needs to be bumped to the top of your must-make-now list ASAP!
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Granny Smith apples – I prefer to bake with Granny Smith apples because they hold their shape and have a tart flavor which plays well off of the sweet topping. Honeycrisp apples are also great but, really, you can use whatever you’ve got on hand.
- Sugar – regular granulated sugar gets the job done.
- Gluten free flour blend – This helps thicken the juices released by the apples.
- Cinnamon – You can use apple pie spice, but I like my apple crisps to be cinnamon-forward.
For the Crisp Topping:
- Brown sugar – Either light brown or dark brown sugar can be used here.
- Gluten free old fashioned oats – Also known as rolled oats. See below for more information on gluten free oats!
- Cold butter – Use vegan butter to make a vegan gluten-free apple crisp.
- Gluten free flour blend – I like both Bob’s Red Mill Gluten-Free 1:1 Baking Flour and King Arthur Gluten-Free Measure for Measure Flour for this crisp, though you can also use almond flour.
- Salt – Always add a bit of salt for balance in your baking.
What’s the Deal With Gluten-Free Oats?
So oats. Aren’t they naturally gluten-free?
Well, yes, they are, but many times oats share growing fields, storage, and processing equipment with wheat, which means they’re often contaminated with gluten by the time they reach the consumer, which is a definite no-go if you have Celiac disease.
If you have Celiac Disease or are very sensitive to gluten, it’s important to use Purity Protocol Oats in any oat-based dessert or recipe like Gluten-Free Apple Crisp. This means the oats have been grown, harvested, transported, and processed with/in dedicated equipment and facilities so there’s no risk for cross-contamination with gluten-containing grains. Oats are often planted near or rotated in fields with gluten-containing grains like barley and wheat, so purity protocol oats are important to use. I use GF Harvest oats.
How to Make Gluten-Free Apple Crisp
I know I already promised that this recipe is easy and simple, but I just have to say it again: it’s so dang easy. You’ll never want to fuss with pie crust again once you give this gluten-free apple crisp a try!
Prepare. Preheat your oven to 375ºF then spray a small or medium-sized baking dish with nonstick spray. I use a 6×9″ baking dish, but an 8×8 will work too!
Season the apples. Toss the chopped apples with sugar, gluten free flour, and cinnamon, then pour the mixture into the prepared baking dish.
Make the topping. In the same bowl, combine the topping ingredients. Mix with a pastry cutter or your fingers until it forms a crumbly paste, then spread evenly on top of the apples.
Bake. Bake for 30 to 35 minutes, or until the topping is golden brown. Cool for at least 10 minutes before serving.
Tips for Success
There’s not much to this recipe, but these tips will help you make sure your crisp turns out perfect:
- Peel the apples (or not). I think apple peels are distracting and kind of unpleasant in crisps and pies, and I’d wager a bet that I’m in the majority here. But, if you really like the peel-on, by all means, don’t peel your apples! That’s the beauty of baking at home—you can do it your way.
- Chop the apples (or not). I also prefer chopping apples for a crisp, but you can slice them instead. I do recommend that you use a firm baking apple like Granny Smith, Honeycrisp, Fuji, or Pink Lady if you opt to slice them, otherwise the slices are likely to fall apart.
- Seriously, let it cool. I know it’s hard to wait, but as the apple crisp cools, the juices thicken up into an irresistible syrupy consistency.
This gluten-free apple crisp is perfection on its own, but you can take it to the next level by adding a scoop of vanilla ice cream—preferably the kind with flecks of real vanilla bean—and letting it melt over the warm crisp. Whipped cream is delicious, too, or you can add a drizzle of caramel sauce (DROOL).
How to Store and Reheat Leftovers
Leftover gluten-free apple crisp can be stored covered in the pan or transferred to an airtight container for up to a week. Reheat it in the microwave or 350ºF oven. (It can be eaten cold or at room temperature too, but it’s best warmed up.)
Can This Recipe Be Frozen?
Yes, just like the traditional recipe, gluten-free apple crisp freezes quite well. Cover the baked then fully cooled dish in plastic wrap, then foil, and store it for up to 2 months. Let thaw in the fridge before reheating.
More Apple Treats to Love
- Caramel Apple Crisp with Easy Caramel Sauce
- Stovetop Apple Crisp for Two
- Gluten Free Apple Cinnamon Muffins
- Caramel Apple Cheesecake Dip
- Baked Apple Chips
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Easy Gluten Free Apple Crisp
This Gluten Free Apple Crisp is the easiest and best fruit crisp you'll ever make. Perfectly sweet, with just the right ratio of topping to apples!
- 4 Granny Smith apples, peeled, cored then chopped (~4 cups)
- heaping Tablespoon sugar
- 1 Tablespoon gluten free flour blend
- heaping 1/2 teaspoon cinnamon
- For the Crisp Topping:
- 1/2 cup brown sugar
- 1/2 cup gluten free old fashioned oats
- 1/4 cup cold butter (or vegan butter), cut into cubes
- 1/4 cup gluten free flour blend
- pinch of salt
- Preheat oven to 375 degrees then spray a small/medium-sized baking dish (I use a 6x9") with nonstick spray and set aside.
- Add chopped apples to a large bowl then add sprinkle in with sugar, flour, and cinnamon. Stir to coat then pour mixture into prepared baking dish. In the same bowl, add topping ingredients then mix and mash with a pastry cutter or with your fingertips until it becomes a crumbly paste. Sprinkle evenly over the apples then bake for 30-35 minutes or until the topping is golden brown (not too dark otherwise it will taste burnt.) Cool for at least 10 minutes before serving.
- I recommend GF Harvest gluten free oats >
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.