Gluten Free Apple Crisp

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.

This Gluten Free Apple Crisp exceeded my expectations; it's AMAZING. And simple!

I’ve built up a ton of self control around desserts. I’ve had to with this type of job. Otherwise I’d be the size of a blimp with a mouthful of cavities waddling around the kitchen. I can make a batch of cookies and bring them all but one to a friend. Savoring just that one cookie. I think this is a gift? My mom’s the same way.

Note: I am absolutely not like this when it comes to honey wheat pretzels, buffalo chicken dip, CHEESE, guacamole, and sweet potato fries.

This Gluten Free Apple Crisp exceeded my expectations; it's AMAZING. And simple!

However, things took a major turn when I tasted this gluten free apple crisp recipe. After the first bite of this cinnamon apple gooey goodness, all my self control flew out the window. One taste turned into 3 tastes, which turned into a small bowl, then a big bowl. I actually had to tell myself, out loud, to stop. By the way, this nonsense and talking to myself happened at 9:30 in the morning after I ate breakfast.

This recipe is 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! From the nutty brown sugar oat topping to the soft and gooey apples… oh, and the pomegranate! The pops of fresh pomegranate contrasting with the warm, soulful goodness underneath is perfection.

I decided to make this apple crisp completely gluten free. I don’t have a gluten sensitivity, but I know plenty of you are intolerant or are choosing to live a gluten free lifestyle. And I want to deliver something that we can ALL enjoy this holiday season. The good news is that there are no strange, weird, crazy, unpronounceable, costly gluten free ingredients in this recipe. It’s naturally gluten free, provided your oats are certified GF.

Gluten Free Apple Crisp Recipe by

The filling is a mix of your favorite apples. Tart granny smith and a sweeter variety like pink lady, honeycrisp, braeburn, etc. You’ll need 4 large apples, peeled and chopped. I chopped some apple pieces larger than others. Varied shapes and sizes make the filling a little more interesting; I’m a texture freak. Shower the apples with some cornstarch, cinnamon, sugar, pure maple syrup, lemon juice, and some vanilla.

For the topping? Oh that’s easy. Oats, brown sugar, cinnamon, butter, and almond meal. For anyone not familiar with almond meal, don’t freak out. Almond meal is just ground almonds– ground almonds before reaching the stage of almond butter. Almond meal takes the place of flour in the topping. Please note that I do not typically recommend replacing flour with almond meal in my recipes, especially those calling for more than 1/4 cup flour.

Almond meal (also known as almond flour, if using blanched almonds and grinding a little more fine) is so easy to make at home; cheaper than buying pre-made almond meal or almond flour, trust me. It’s best to start with sliced or slivered almonds since they are already finely cut. Pulse them 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’ll note that in the recipe below.

The almond meal will be a little gritty and that’s ok for this apple crisp recipe. If you prefer a finer consistency, you can sift the homemade almond meal a few times to rid any larger pieces of almond. I don’t find that necessary here.

DIY Almond Meal

{here is the food processor I own.}

Top the apples with your nutty, crumbly filling and bake. Um, that’s about it. I’m not kidding; this gluten free apple crisp is so simple. Once brown, bubbly, and smelling mind-boggling fantastic, the crisp is done. The soft, yet still a bit firm-ish apples will be swimming in sugared cinnamon goodness and the buttery almond oat topping will be nice and toasty. This dish has so much texture and flavor.

Top with lil’ pom arils (or not– those things are so expensive and I have no clue how to peel a pomegranate without going insane and/or getting red everywhere) and vanilla ice cream. The ice cream is not optional. Common, you know you love ice cream and apple crisp together. It gets all melty on top of the warm crisp. H-E-A-V-E-N.

Gluten Free Apple Cinnamon Crisp Recipe on

PS: I do not consider this dessert “healthy.” While there is no flour, there is still sugar and butter. I have never tested this recipe with any alternatives to these two ingredients and do not have suggestions besides maybe coconut oil for the butter? I think that would be tasty.

Let me know if you try it! Time for serving #3. I really cannot stop eating this.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

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Gluten Free Apple Crisp

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: serves 6
  • Category: Pies
  • Method: Baking
  • Cuisine: American


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


  1. Preheat oven to 350°F (177°C).
  2. In a large bowl, toss all of the filling ingredients together. Make sure the apples are evenly coated. Spoon into a 9-inch pie dish, cake pan, or square baking pan. Set aside.
  3. For the topping, whisk the brown sugar, oats, and almond meal together. Make sure there aren’t any huge chunks of brown sugar. Then, whisk in the cinnamon and salt. Once all combined, stir in the melted butter until combined. Sprinkle topping over the apples and finish with a few slivered or sliced almonds– these extra almonds on top are optional.
  4. 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 10 minutes. Top with pomegranate arils and serve with vanilla ice cream. Cover leftovers and store in the refrigerator for up to 4 days.


  1. 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.
  2. 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.
  3. Maple Syrup: Gives so much flavor. And makes the apple filling extra juicy and gooey. Don’t leave it out!
  4. 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.
  5. Adapted from Mixed Berry Fruit Crisp in Sally’s Baking Addiction Cookbook.

Keywords: gluten free apple crisp, easy apple crisp

Here’s another recipe testing my self control recently. (chai cookies!)

Sally's Baking Addiction Chai Spice Cookies

This Gluten Free Apple Crisp exceeded my expectations; it's AMAZING. And simple!
The best fruit crisp I've had-- and it's gluten free! Apple Crisp recipe on


Comments are closed.

  1. Made this for Christmas family meal. It was so delicious!

  2. This recipe was a hit! I do have to say I made some adjustments as it was made on a whim and was shy on some ingredients. I used black current maple syrup (PC) OMG! I added a tbsp of chia seeds to filling. I used ground flax instead of almond flour, but still added slivered almonds to the topping as well as a dash of pure almond extract. I didn’t quite use 1/3 of brown sugar.  My friends loved it – 5)3 gooey texture you talk about – it’s the syrup. Definitely ‘favourited’ 🙂

  3. Love this recipe!!!! So tasty and so easy!

  4. I haven’t tried this yet but I totally plan to soon!
    But I wanted to share a tip with you about the pomegranates. The best way I have been able to separate the seeds from the white stuff is by quartering the pomegranate, then in a big bowl of water, start to break it all apart. The seeds just fall off and a lot of the white stuff floats to the top. And very little mess. Hopefully this helps! 
    Thanks for all your recipes! This is my favorite baking blog ever! 🙂

    1. Hey Lauren! Thank you so much for the kind words.
      I’ve been de-seeding/peeling poms that way for awhile since I shared this recipe! You’re absolutely right– it’s the best way. It totally works!

  5. Hi Sally!
    I have an allergy to
    Almond, can I use regular flour? And if so, how much?? Thanks!!!

    1. Yep! Same amount of regular flour.

  6. Allyson Rogers says:

    This is so good. I’ve been making half a recipe for two days of breakfast. I eliminate the white sugar and reduce the brown sugar by half. I add chopped pecans to the topping. It’s still very sweet, so I will try reducing the syrup next. I eat it with Greek yogurt.

    1. Really good for a gluten free recipe! I had to use coconut oil instead of butter because a friend is dairy free and it definitely would have been better with butter. My only issue was the super sweetness of the filling. Next time I’ll cut the sugar and syrup in half. Still so good

      1. I am dairy free, gluten free, nut free ,egg free ,basically living in a bubble , but I can use butter and have no reactions , so maybe you can try it out as well instead of missing out on the deliciousness of it all 🙂

  7. I have to try it! Apple desserts are my top favorite in the fall 🙂

  8. Heidi Carlton-Hoskins says:

    I just made this and it came out great. I doubled the recipe so we have one for us and one for church tomorrow. I made a few changes…used a little less sugar, added 1/4 cup of apple cider, since the apple were dry. I picked them from a friends trees. I didn’t have almonds so I used a few raw, sunflower seeds on the top. I used Quinoa flour instead of almond flour. I used salted butter, and about 1/4 less butter. I also added a little allspice and nutmeg. About 1/4 tsp each. My husband loved it and so do I. Will use this recipe again!

    1. Glad you made it work for you!

  9. Hi! Can I sub coconut flour for almond flour? It needs to be nut free and gluten free.

    1. I haven’t tested it with coconut flour but it should work!

  10. Such a quick and easy recipe! Made this twice but the second time I eliminated all the white sugar, as I found it way too sweet the first time. By eliminating the white sugar it was perfect! Family loved it!

    1. I’m glad you were able to make it work for you, Laura!

  11. How would you double this recipe? Just double all ingredients?
    Thank you,

    1. Yep, that’s correct!

  12. I would love to make this recipe using blueberries instead of applies. Would anything have to be altered in the recipe to substitute them?

    1. I would suggest using the blueberry filling from my favorite blueberry pie instead! You can use gluten free flour if you are trying to keep the whole recipe gluten free:

  13. I am making this for my sister who is gluten intolerant as part of my giant cooking and baking weekend. Am i able to use the filling from the ginger and peach pie ive just made myself to make another crisp for my mum who loves ginger but isn’t really a pastry person (the horror)?

    1. Hey Holley! Absolutely, you can take the ginger peach pie filling and use this GF crust recipe. Use 1/4 cup of instant tapioca instead of the flour.

  14. Hi Sally,

    Would it be better to make this a day in advance, refrigerate, and bake the next day? Or assemble and bake a day in advance and reheat on the day I’m serving it? And how would you suggest reheating?


    1. Hi Kassia, either method will work! I would likely prepare it and then bake it before serving since even if you bake it the day before you will have to put it back in the oven to re-heat it the next day. Enjoy!

  15. Delicious! I made this yesterday with ginger gold mixed with pippin apples and doubled the apples for a 13 x 9 inch pan. However I did not double the other filling ingredients as I didn’t want it too sweet. I did double the topping and I used flour instead of almond meal. And our family loves cinnamon so I used much more of that too. It turned out just great and I will be using this crisp recipe from now on! Rave reviews from my husband!

  16. Can I sub the cornstarch with tapioca flour?

    Thank you!

    1. That should work!

  17. I’ve made this a few times this Fall and it’s incredibly delicious! Every time I’ve made it, someone asks for the recipe. Thank you!

  18. Ooh, this looks so good, I can’t wait to try it. Do you think it would work with pineapple, and if so how much?

  19. Caroline Viger says:

    Hi Sally, thank you for this yummy recipe! I think you may have made a unit conversion mistake, 1/3 cup butter is about 80g
    (454g is 2cups)

  20. Thanks for sharing this recipe!! It was so yummy!!

  21. I have made this for my celiac friends and it was a big hit. How would I alter this to use fresh peaches? Thanks.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Judy, You can use this ginger peach pie filling and use this GF crust recipe. Use 1/4 cup of instant tapioca instead of the flour for the filling.

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