Gluten Free Apple Crisp

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Gluten free apple crisp is sliced apples baked under a topping of gluten free oats, almond flour, coconut sugar and cold butter. No flour blend, no cornstarch, six ingredients total. I make it the first weekend the mornings turn cold and then again about four more times before Thanksgiving. The almond flour is what makes the topping hold together in clumps instead of going sandy, and cold butter cut into cubes is the other half of that.

Fall is here, and I'm dreaming of crisp apples, beef stews, pumpkins, and hayrides.

This Gluten Free Apple Crisp recipe is a version made without a flour blend or cornstarch. This apple crisp is made with almond flour, gluten free oats, butter, and coconut sugar, while the traditional apple crisp is made with white flour, white sugar, butter, and cornstarch.

How to Make Gluten Free Apple Crisp

Ingredients

•   5-6 apples, cored and sliced.  I prefer Honeycrisp
•   1 cup gluten free quick cooking oatmeal
•   ½ cup coconut or white sugar
•   ½ cup almond flour
•   ½ teaspoon cinnamon
•   ½ stick cold butter, cut into cubes

Instructions

1. Preheat the oven to 375 °. Grease or spray an 8 x 8 baking dish or cast iron skillet.
2. Put sliced apples into the pan.
3. In a bowl, stir the oats, sugar, almond flour, and cinnamon.
4. Cut the cold butter into the flour mixture with your hands until it resembles coarse crumbs.
5. Top apples with the flour mixture.
6. Bake for 35-45 min. Until the topping gets golden.
7. Serve warm with vanilla ice cream or whipped cream.

It's perfect for a fall dinner party, and you can fancy it up by serving it with a scoop of vanilla ice cream or homemade whipped cream sprinkled with cinnamon sugar. Perfect for the holiday season.

If you love apple desserts like me, try this Gluten Free Apple Cake.

Gluten Free Apple Crisp Toppings

• vanilla ice cream
• fresh whipped cream
• chocolate sauce
• Greek yogurt
• cinnamon
• chopped nuts

Apple Crisp vs Apple Crumble

Crisp has oats in the topping. Crumble does not.

That is the whole difference in American usage. A crumble topping is flour, sugar, and butter worked into coarse crumbs. A crisp adds oats, which gives you the crunch the name describes.

In the UK, the two words get used the other way around, which is where most of the confusion comes from. This recipe is a crisp. The oats are doing the work.

Make It Ahead

Assemble the whole thing, cover it, and keep it in the fridge for up to a day before baking. Add 5 minutes to the bake time when baking from cold.

You can also do the topping on its own. Mix it, keep it in a bag in the freezer, and scatter it straight from frozen over sliced apples whenever you want one. It keeps 3 months that way.

Baked crisp keeps covered in the fridge for 4 days. Reheat uncovered so the topping crisps back up. A microwave will make it soggy.

Best Apples for Apple Crisp

When it comes to apples for apple crisp, there are a few different types you can use. Honeycrisp apples are always my first choice because they are tart and firm. Other good options include Golden Delicious, Rome, Jonathan Apples, Braeburn, and Northern Spy.

If you love apples, try my Cinnamon Apple Oatmeal and Apple Pie Overnight Oats.

More Ways to Eat Apples

• on a turkey sandwich
• in oatmeal
• sauteed with pork chops or chicken
• in or on top of pancakes
• add to salads and coleslaw
• in a salsa
• with caramel dip
• in kale smoothies
• in infused vodka
• to soften brown sugar

More apple recipes for fall? Try my gluten free apple cider donuts and cinnamon apple oatmeal. Planning Thanksgiving? Add my gluten free stuffing to the menu.

Frequently Asked Questions