This gluten-free apple crisp features tender, baked apples infused with maple and warm spices, topped with a crumbly oat mixture. Instead of all-purpose flour, this recipe uses a blend of almond flour and oats, giving it a rich texture and nutty flavour. Be sure to use certified gluten-free oats to keep it entirely gluten-free. It’s not just “great for a gluten-free dessert”—it’s genuinely delicious!

  •  Prep Time: 10 minutes
  •  Cook Time: 35 minutes
  •  Total Time: 1 hour
  •  Yield: serves 6

Ingredients

Filling

  • 5 cups (about 600g) peeled & chopped apples
  • 2 teaspoons lemon juice
  • 1/3 cup (67g) packed light or golden 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 golden brown sugar
  • 1 cup (85g) old-fashioned whole rolled oats (certified GF)
  • 1/2 cup (50g) 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
Apple Crisp GF

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 flour 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 vanilla ice cream if using.
  6. Cover leftovers and store in the refrigerator for up to 5 days.