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This apple crisp recipe is packed with warm spices, oats, nuts, and crisp Granny Smith apples. The crisp topping, which is gluten-free, can’t be beat.
This gluten-free apple crisp is made with fashioned rolled oats and almond flour. Just be sure to seek out certified gluten-free oats if necessary.
Fruit crisps are easy to make gluten free—nothing needs to rise during baking and gluten formation isn’t necessary. All of this means you can swap out the flour for something a bit more nutritionally dense (and something gluten-free!) without requiring a long list of ingredients.
Ingredients
- Granny Smith apples
- Old-fashioned oats
- Almond flour
- Pecans (or whatever nut you prefer)
- Coconut sugar
- Unsalted butter
- Olive oil
- Cinnamon and nutmeg
- Lemon
- Bourbon (optional, but tasty)
- Arrowroot starch or cornstarch
- 8×8-inch baking dish (or a 2-quart baking dish)
Step-by-Step Photos
Best Apples for Apple Crisp
I prefer to use tart and crisp apples, like Granny Smith, for apple crisps. For one thing, their tart flavor balances nicely with the sweet topping and the coconut sugar they’re cooked in.
And second, their crisp texture holds up well to longer bake times. Because of this, the apples can bake long enough to develop flavor and achieve a crisp topping without becoming overcooked and mushy.
If you prefer a slightly sweeter filling, substitute half of the apples with Honeycrisp or Braeburn. And if you prefer an uber traditional and sweet filling, use Golden Delicious, Jonagold and/or Braeburn.
How to Store Apple Crisp
Homemade apple crisp will last up to 4 days in the refrigerator covered tightly with plastic. Reheat individual servings in the microwave for 1 minute on high. Or reheat multiple servings in the baking dish in a 300-degree oven for 5–10 minutes.
Variations
- Swap the cinnamon and nutmeg for more bold spices like clove, allspice, or cardamom.
- Swap the pecans for sliced or slivered almonds, walnuts, and/or pepitas (pumpkin seeds).
- Use sweeter apples (Honeycrisp, Braeburn, Golden Delicious, and/or Jonagold) for a sweeter filling.
- Add some shredded unsweetened coconut to the topping mixture for additional flavor and texture.
More apple recipes you may like…
- Deconstructed Apple Crisp (great for make-ahead meals!)
- Skillet Apple Pie (I developed this while working at Cuisine at Home Magazine!)
- Slow-Cooker Apple Crisp
- Apple Bourbon Smash
- Gruyère and Apple Toast with Thyme & Honey
- Harvest Cobb Salad
Gluten-Free Apple Crisp
Description
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Ingredients
Topping
- ¼ cup coconut sugar
- ¼ cup unsalted butter melted (or ghee, or coconut oil)
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg*
- ⅛ teaspoon kosher salt
- ⅓ cup packed almond flour or almond meal
- ¾ cup old-fashioned oats
- ⅓ cup chopped pecans
Filling
- 3 pounds Granny Smith apples peeled and cored (7 apples), cut into ½ inch wedges
- 3 tablespoons coconut sugar or brown sugar
- 1 tablespoon bourbon or water
- 1 tablespoon fresh lemon juice
- 2 teaspoons arrowroot starch or cornstarch
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon freshly grated nutmeg*
- ⅛ teaspoon kosher salt
Instructions
- Heat oven to 400ºF with rack set in middle position.
- For the topping, combine sugar, butter, oil, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ⅛ teaspoon salt together in a medium bowl. Add almond flour and stir to combine. Add oats and pecans and mix until a thick dough comes together. Cover and chill until needed.
- For the filling, toss apples with coconut sugar, bourbon, lemon juice, arrowroot starch, ¾ teaspoon cinnamon, ⅛ teaspoon nutmeg, and ⅛ teaspoon salt together in a large bowl. Transfer to an 8×8-inch baking dish (or 2-quart baking dish), cover with foil and set on a baking sheet. Bake until apples are juicy and tender, about 50 minutes, stirring halfway through.
- Carefully stir apples to distribute juices, then pinch topping into ½-inch pieces and sprinkle in an even layer over top of apples. Bake, uncovered, until filling is bubbly and topping is deep golden brown, about 15 minutes, rotating half way through baking. Transfer to a wire rack and let cool 20 minutes.
- Serve with vanilla ice cream, if desired.
Made this this past weekend for a friends dinner party and it was a HIT! So much flavor and the crunchy topping is spot on.