This gluten free apple crisp combines warm maple and cinnamon infused apples and a crumbly oat topping. Instead of using all-purpose flour, use a combination of almond meal and oats. Almond meal adds a lovely texture and delicious nutty flavor. To keep the recipe gluten free, make sure you’re using certified GF oats.
I don’t have a gluten sensitivity, but I know many are intolerant or are choosing to live a gluten free lifestyle. I created this gluten free apple crisp recipe because I wanted to deliver something that we can all enjoy this holiday season. (By the way, I actually have a growing section on my website dedicated to gluten free recipes!)
This dessert will test all of your self control. It’s blissfully good. And not just “really good for a gluten free recipe.” It’s just plain REALLY GOOD. I did not expect it to be this tasty! The good news is that there’s no strange or costly ingredients required.
You need 4 medium/large apples. Peel and chop them into bite-size pieces. Mix the apples with a little cornstarch, cinnamon, sugar, maple syrup for flavor, lemon juice, and vanilla extract. Lemon juice sounds like an odd ingredient here, but a little goes a long way. It brightens up all the flavors. You might regret skipping it!
Gluten Free Apple Crisp Topping
6 ingredients come together to make a delicious gluten free apple crisp topping. Instead of traditional flour, use almond meal. For anyone unfamiliar with almond meal, don’t get nervous– it’s a pretty standard ingredient these days. Almond meal is simply ground almonds before reaching the stage of almond butter. If you use blanched almonds and grind them up a little more fine, you’ll get almond flour. Almond meal has a little more texture and I prefer in an apple crisp topping.
You can buy almond meal from the store, but it’s really easy to make at home. Pulse sliced or slivered almonds in a food processor until the almonds are pulverized. To avoid the almonds grinding into an oily almond butter due to the processor’s heat, pulse them with with 2 Tablespoons oats. I note that in the recipe below.
The almond meal will be a little gritty and that’s ok for this apple crisp recipe! Adds texture.
Layer the apples into a round baking dish, top with the gluten free crisp topping and bake until browned. What I love most about fruit crisps is that you can serve them warm. Apple pie is a forever favorite dessert, but waiting for it to cool is a real test to our self control. With gluten free apple crisp, we can dig right in!
No apple dessert is complete without vanilla ice cream. And for a pop of color, sprinkle fresh pomegranate arils on top. Talk about texture heaven!
Here’s a recipe for warm, gooey, brown sugar oat topped flourless apple crisp. This gluten free dessert exceeded my expectations; it’s AMAZING. And simple.
- 4 large apples, peeled, cored, and chopped*
- 2 teaspoons lemon juice
- 1/3 cup (67g) granulated sugar
- 1/3 cup (80ml) pure maple syrup*
- 1 teaspoon pure vanilla extract
- 1 and 1/2 Tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/3 cup (65g) packed light or dark brown sugar
- 3/4 cup (65g) old-fashioned rolled oats (certified GF)
- 1/2 cup (50g) almond meal*
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/3 cup (5 Tablespoons) unsalted butter, melted
- optional: 2 Tablespoons sliced or slivered almonds, vanilla ice cream (GF), pomegranate arils
- Preheat oven to 350°F (177°C).
- Filling: Stir all of the filling ingredients together in a large bowl. Make sure the apples are evenly coated. Spoon into a 9-inch pie dish, cake pan, or square baking pan. Set aside.
- Topping: Whisk the brown sugar, oats, and almond meal together. Make sure there aren’t any huge chunks of brown sugar. Whisk in the cinnamon and salt. Once combined, stir in the melted butter. Sprinkle topping over the apples and finish with a few slivered or sliced almonds– these extra almonds on top are optional.
- Bake for 30-35 minutes or until the filing is bubbly, the apples are a little soft, and the topping is browned. If it looks like the topping is browning too quickly, cover the top loosely with aluminum foil. Allow to cool for 5 minutes.
- Top with pomegranate arils and serve with vanilla ice cream. Cover leftovers and store in the refrigerator for up to 4 days.
- Make Ahead & Freezing Instructions: Follow steps 2 and 3 in the recipe then cover the crisp and freeze for up to 2 months. Thaw overnight in the refrigerator then bake as directed.
- Apples: You want about 5-6 cups chopped apple pieces. Use different varieties, such as 2 tart Granny Smiths and 2 apples of a sweeter variety like Honeycrisp, Pink Lady, Braeburn, Fuji etc. I like to chop them in varying sizes. Some thin, some thicker. It helps the filling have a little more texture.
- Maple Syrup: Gives so much flavor. And makes the apple filling extra juicy and gooey. Don’t leave it out!
- Almond Meal: You can use store-bought almond meal or almond flour, or you can make your own. Start with 1/2 cup of slivered or sliced almonds. Pulse them, along with 2 Tablespoons of the 3/4 cup oats called for in this recipe, in a food processor until a crumbly meal has formed. Do not run the food processor continuously; you may end up with almond butter. Little pulses are best. You will end up with around 1/2 cup almond meal.
Keywords: gluten free apple crisp, easy apple crisp
Here’s another recipe testing my self control recently. (chai cookies!)