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Gluten-Free Apple Crisp

Gluten-free apple crisp with a buttery almond-oat crumble and a cinnamon apple filling that bubbles thick and hot. Baked until the topping turns golden with crisp edges and rested for easy, scoopable servings.
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Prep Time 15 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 apples large, peeled and sliced
  • 0.3333333333 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch naturally GF
  • 1 tbsp lemon juice
For gluten-free oat crumble
  • 1.5 cup certified gluten-free rolled oats
  • 0.5 cup almond flour
  • 0.5 cup gluten-free all-purpose flour blend
  • 0.75 cup brown sugar packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup unsalted butter cold, cubed

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Prep and preheat
  1. Preheat the oven to 375F, and grease a 9x13 baking dish so the crisp releases cleanly.
Make apple filling
  1. Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread them evenly in the greased baking dish.
Make gluten-free oat crumble
  1. Combine the gluten-free rolled oats, almond flour, gluten-free all-purpose flour blend, brown sugar, cinnamon, and salt, then cut in the cold butter until chunky clumps form.
Assemble and bake
  1. Scatter the crumble over the apples so the whole surface is covered with an even, crisp-looking layer.
Bake until bubbly and golden
  1. Bake for 40-45 minutes at 375F until the topping is golden and the filling is bubbling at the edges.
Rest and serve
  1. Rest for 10 minutes before serving so the filling thickens slightly, then serve with vanilla ice cream.

Notes

For the crispiest topping, use cold butter and press the crumble just enough to form clumps—don’t overmix. Store covered in the refrigerator up to 4 days; reheat in a 325F oven until warmed through. Freezing is yes—freeze baked portions up to 2 months and reheat from thawed or straight from the fridge. For a dairy-free option, swap the butter for a 1:1 cold dairy-free butter alternative.