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Gluten-Free Apple Crisp

Gluten-Free Apple Crisp with a golden almond-oat crumble topping and a bubbling cinnamon apple filling. Baked until the edges turn crisp, then rested for clean, scoopable slices.
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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
  

apple filling
  • 6 apples peeled and sliced
  • 0.3333333333 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch naturally GF
  • 1 tbsp lemon juice
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

Method
 

Preheat and prepare
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
Make the apple filling
  1. Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread the apples into the baking dish.
Make the crumble topping
  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 cubed butter until chunky clumps form.
Bake
  1. Scatter the crumble over the apples and bake for 40-45 minutes, until the topping is golden and the filling is bubbling.
Rest and serve
  1. Rest the crisp for 10 minutes before serving to let the filling set slightly.
  2. Serve warm with vanilla ice cream.

Notes

For the best crisp, make sure the butter is cold and cut it in until you see uneven, chunky clumps (not a powder). Store leftovers in the fridge up to 4 days; reheat in a 350F oven until warmed through. Freeze baked crisp up to 2 months. For a dairy-free option, use vegan butter in the crumble.