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Gluten-Free Apple Crisp

Gluten-free apple crisp with a golden almond-oat crumble and bubbling cinnamon apple filling. Baked until the topping turns crisp with caramelized edges, then rested for easy scooping.
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Prep Time 15 minutes
Cook Time 45 minutes
rest 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 large apples peeled and sliced
  • 0.33 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 cold unsalted butter, cubed

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Preheat and prep
  1. Preheat the oven to 375°F and grease a 9x13 baking dish so the apples don’t stick.
  2. Slice and prep the apples, then set them aside for filling.
Make the apple filling
  1. Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until the apples look evenly coated and the mixture starts to clump slightly.
  2. Spread the coated apples in the greased baking dish in an even layer so they bake uniformly.
Make the gluten-free crumble
  1. Combine the gluten-free rolled oats, almond flour, gluten-free all-purpose flour blend, brown sugar, cinnamon, and salt until evenly mixed.
  2. Cut the cold cubed butter into the dry mixture until chunky clumps form and no large dry pockets remain.
Bake and rest
  1. Scatter the crumble evenly over the apples, covering the surface for a crisp topping.
  2. Bake for 40–45 minutes at 375°F, until the topping is golden and the filling is visibly bubbling around the edges.
  3. Rest for 10 minutes before serving so the filling thickens and slices scoop cleanly.
  4. Serve with vanilla ice cream alongside each portion.

Notes

For best thickening, let the crisp rest the full 10 minutes—this firms the bubbling apple juices into a scoopable filling. Store covered in the refrigerator up to 4 days; reheat in a 325°F oven until warmed through. Freezing is yes—freeze portions tightly wrapped up to 2 months and thaw overnight in the fridge. For a dairy-free swap, use plant-based butter in the crumble and serve with dairy-free vanilla ice cream.