Sweet, cinnamon apple filling baked with a buttery, crispy, (gluten-free!) oat topping. This easy autumn apple crisp is just as good for breakfast as it is dessert! Pro tip: do not skip the vanilla ice cream!
Apple crisp is my go-to fall dessert when cooking for friends, family, or clients that don’t eat gluten! This recipe only requires a few simple ingredients and can be ready in under 90 minutes. You can even bake it the day before and reheat it just before serving.
To really amp up the apple flavor, this recipe has apple butter in the filling as well as fresh apples! Apple butter adds so much rich, caramelized apple flavor!
Serve Gluten-Free Apple crisp as a pie-alternative on Thanksgiving!
What is a “crisp”?
A crisp is a baked dessert consisting of seasonal fruit topped with a crispy, crumbly streusel. In this case, the filling is sliced apples tossed with apple butter, lemon juice, and sugar and topped with a gluten-free cinnamon oat streusel.
Recipe Ingredients:
Filling: apple, lemon, brown sugar, butter, apple butter, gluten
Topping: gluten-free flour, gluten-free rolled oats, brown sugar, butter, cinnamon, and walnuts or pecans (optional).
Recipe Step by Step
Step 1. Assemble the Filling
In a large bowl, toss the apples with the rest of the filling ingredients; cubed butter, brown sugar, apple butter, and juice and zest from one lemon. Pour the mixture into the baking dish.
Step 2. Make the “Crisp” Topping
To make the topping whisk together the gluten-free flour, oats, nuts, cinnamon, sugar, and salt. Add the diced butter and using clean fingertips, rub the butter into the mixture until it comes together into small crumbles. Pour the topping over the apple mixture. Chill for 15 minutes in the refrigerator.
Step 3. Bake and Serve
Bake the apple crisp for 35-40 minutes until the top is golden brown and the apples are tender when pierced with a knife. Serve warm with generous scoops of vanilla ice cream!
FAQs and Expert Tips
Yes! You can bake this apple crisp a day ahead. Let it cool completely then cover and refrigerate. Reheat in a 350 oven for 10-15 minutes.
Granny Smith is my go-to apple for baking. You can also use Braeburn, Honeycrisp, or Pink Lady.
My favorite gluten-free flour is from the brand Cup4Cup best. Bob’s Red Mill is good too.
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Gluten-Free Apple Crisp
Ingredients
Filling:
- 8 medium granny smith apples peeled, cored, and cut into 1-inch chunks
- 2/3 c apple butter
- 2 tbsp butter, cold cubed
- 2 tbsp brown sugar
- 1 lemon juice + zest
Topping:
- 2 c gluten-free flour
- 1 c gluten-free rolled oats
- 1/2 c brown sugar, firmly packed
- 1/2 tsp cinnamon
- 1/2 tsp pinch of salt
- 3/4 c butter, cold cubed
- 1/2 c chopped walnuts or pecans optional
- vanilla ice cream for serving
Instructions
- Preheat the oven to 375°. Grease a medium-sized baking dish with a little bit of butter, oil, or baking spray.
- In a large bowl, toss the apples with the rest of the filling ingredients; cubed butter, brown sugar, apple butter, and the juice and zest from one lemon. Pour the mixture into the baking dish.
- To make the topping whisk together the gluten-free flour, oats, nuts, cinnamon, sugar, and salt. Add the diced butter and using clean fingertips, rub the butter into the mixture until it comes together into small crumbles. Pour the topping over the apple mixture. Chill for 15 minutes in the refrigerator.
- Bake the apple crisp for 40-50 minutes until the top is golden brown and the apples are tender when pierced with a knife. Serve warm with generous scoops of vanilla ice cream!
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