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serving of gluten free almond apple crisp with ice cream on top on white plate.

Gluten Free Apple Crisp

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 18 reviews
  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: serves 6
  • Category: Pies
  • Method: Baking
  • Cuisine: American

Description

This gluten-free apple crisp combines soft-baked apples flavored with maple and warm spices 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. It’s not just “really good for a gluten-free recipe.” It’s just plain REALLY GOOD.

Ingredients

Filling

  • 5 cups (about 600g) peeled & chopped apples
  • 2 teaspoons lemon juice
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1/3 cup (80ml) pure maple syrup*
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 Tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg

Topping

  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 cup (85g) old-fashioned whole rolled oats (certified GF)
  • 1/2 cup (50g) almond meal or almond flour*
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/3 cup (71g, or 5 Tbsp) unsalted butter, melted
  • optional: 2 Tablespoons sliced or slivered almonds, vanilla ice cream (GF), pomegranate arils

Instructions

  1. Preheat oven to 350°F (177°C). Grease a 9-inch pie dish, cake pan, or square baking pan. Set aside.
  2. Filling: Stir all of the filling ingredients together in a large bowl. Make sure the apples are evenly coated. Spread evenly into prepared pan.
  3. Topping: Whisk the brown sugar, oats, and almond meal together. Break up any large clumps 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 (optional).
  4. Bake for 35–40 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 about halfway through baking time. Allow to cool for 5–10 minutes before serving.
  5. Top with pomegranate arils, if using, and serve with vanilla ice cream.
  6. Cover leftovers and store in the refrigerator for up to 5 days.

Notes

  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. Special Tools (affiliate links): 9-inch Pie Dish, 9-inch Round Cake Pan, or 9-inch Square Baking Pan | Glass Mixing Bowls | Whisk | Rubber Spatula | Vegetable Peeler
  3. Apples: You want about 5 cups (about 600g) chopped apple chunks. For best flavor, use a mix of tart and sweet varieties, such as 2 tart Granny Smiths and 2 apples of a sweeter variety like Honeycrisp, Pink Lady, or Fuji.
  4. Maple Syrup: Delivers so much flavor. And makes the apple filling extra juicy and gooey. Don’t leave it out!
  5. Almond Meal: You can use store-bought almond meal or almond flour, or you can make your own. Start with 1/2 cup slivered or sliced almonds. Pulse them, along with 2 Tablespoons of the 1 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. Quick pulses are best. You will end up with about 1/2 cup almond meal.

Find it online: https://sallysbakingaddiction.com/gluten-free-apple-crisp/