Name: Gluten-Free Apple Crisp
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8
Cuisine: American
Ingredients: 5 pounds of apples, cut into thick slices; Zest and juice of one lemon; ¼ cup packed light or dark brown sugar; ¼ cup gluten-free flour; 1 teaspoon ground cinnamon; ¼ teaspoon salt; 1 cup gluten-free old-fashioned whole oats; ¾ cup gluten-free flour; ½ cup packed light or dark brown sugar; 1 teaspoon ground cinnamon; ¼ teaspoon salt; ½ cup butter, melted

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Gluten-free apple crisp is the cozy, no-fuss dessert that tastes just like the classic version you grew up with, just without the gluten. Think tender, cinnamon-spiced apples bubbling under a buttery oat topping that bakes up golden, crisp, and a little bit chewy around the edges. It’s simple, comforting, and uses pantry ingredients you probably already have on hand.

Gluten-free apple crisp in a baking dish with a golden oat topping just out of the oven.

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This is the kind of dessert you pull together on a chilly evening when you have a bag of apples on the counter and want something warm and homey in the oven. With certified gluten-free oats and a good all-purpose gluten-free flour blend, no one at the table will even realize it’s gluten-free; they’ll just ask for seconds. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and you’ve got an easy crowd-pleaser for weeknights, holidays, or anytime a craving for baked apples hits.

Ingredients for Gluten-Free Apple Crisp

Apples:

A great gluten-free apple crisp starts with flavorful, firm apples. A mix of Granny Smith, Honeycrisp, and McIntosh works beautifully: Granny Smith adds tartness and structure, Honeycrisp brings juicy sweetness and stays pleasantly firm, and McIntosh softens more, almost melting into the filling for that saucy texture.

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Lemon:

Fresh lemon juice and zest brighten the apples and keep the flavor from tasting flat. If you’re out of lemons, you can leave them out and the recipe will still work, just with a slightly richer, less tangy profile.

Brown sugar:

Brown sugar sweetens both the filling and the crumble topping while adding a light caramel note. For a less-sweet dessert, reduce or omit the sugar in the filling and keep most of it in the topping.

Butter:

Melted butter binds the dry ingredients in the topping and helps it bake into crisp, golden clumps. For a dairy-free version, swap in your favorite plant-based butter that’s firm enough to hold a crumble.

Gluten-free flour:

A good all-purpose gluten-free flour blend thickens the apple juices in the filling and helps the topping hold together as it bakes. This keeps the crisp from turning watery and gives it that classic, slightly chewy crumble texture.

Gluten-free oats:

Old-fashioned gluten-free oats add hearty texture and crunch to the topping. Always choose certified gluten-free oats; if you don’t tolerate oats, quinoa flakes make a nice stand-in with a similar bite.

Cinnamon (and other spices):

Ground cinnamon gives the crisp its warm, classic apple-pie flavor. If you like a spicier profile, you can add a pinch of nutmeg, clove, or ginger along with the cinnamon.

Salt:

A small amount of salt sharpens the sweetness and deepens all the flavors in both the filling and the topping. Don’t skip it, it makes a noticeable difference in the final taste.

Nuts (optional):

Chopped nuts add extra crunch and a toasty, nutty layer of flavor. Stir up to 1 cup of chopped pecans, walnuts, or almonds into the topping if you like a more textured, bakery-style crisp.

Warm serving of gluten-free apple crisp in a white bowl topped with a scoop of vanilla ice cream.

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How to make a gluten-free apple crisp

This Gluten-Free Apple Crisp comes together in two simple parts: a quick crumble topping and a spiced apple filling.

Preheat the oven to 350℉ (177 ℃). Lightly coat your baking dish with softened butter or a mist of nonstick spray and set it aside.

Make the Topping:

In a medium bowl, combine the gluten-free oats, gluten-free flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix with a wooden spoon until the mixture is evenly moistened and forms chunky crumbles. Set aside.

Make the Filling:

Place the sliced apples in a large mixing bowl and toss with the lemon zest and juice. Sprinkle the brown sugar, gluten-free flour, cinnamon, and salt over the top, then stir until every slice is coated and no dry spots remain.

Tip the apple mixture into the prepared baking dish and spread it into an even layer. Scatter the crumble topping evenly over the apples, covering most of the surface.

Bake for about 45 minutes, or until the topping is golden, the apples are tender when pierced with a fork, and the juices are bubbling around the edges. Remove the crisp from the oven and let it rest for about 15 minutes so the filling can thicken slightly.

Keep any leftovers covered and refrigerated for up to 4 days. Reheat individual portions on low power in the microwave for about 30 seconds, or until warmed through.

How to Serve a Gluten-Free Apple Crisp

Serve gluten-free apple crisp warm, about 15 minutes after it comes out of the oven so the juices have time to thicken slightly but the topping is still crisp. Scoop it into shallow bowls rather than plates so you capture all the saucy apple filling.

For a classic dessert, top each serving with a scoop of vanilla ice cream or a generous spoonful of whipped cream. For a lighter option, serve it with plain or vanilla Greek yogurt and a drizzle of maple syrup.

If you’re serving a crowd, keep the baked crisp loosely covered at room temperature for up to 2 hours, then re-warm it in a 300℉ (150 ℃) oven for 10–15 minutes before serving. This refreshes the topping so it stays crisp instead of turning soft.

Yield: 8