Put those fresh apples to good use in this simple and delicious Gluten Free Apple Crisp. It features a simple method and quick baking time and is a great way to use freshly picked apples…or ones you have lingering in your fridge.

gluten free apple crisp in glass baking dish

Gluten-Free Apple Crisp

I am a huge fan of fruit crisps because they are so much faster than pie and every bit as delicious. And they are an easy way to make a dessert that feeds a lot of people with minimal effort. This Apple Crisp, which is made with gluten-free flour, is adaptable for dietary restrictions and is filled with fall flavors like cinnamon. It pairs really well with vanilla ice cream, whipped cream, or even yogurt if you decide (like me!) to enjoy some leftovers for breakfast.

ingredients in apple crisp topping

Ingredients in Gluten Free Apple Crisp

To make this Apple Crisp you’ll need: about 4-6 medium apples, cinnamon, sugar, gluten-free flour (or whole wheat flour), rolled oats, and butter. It’s very straight forward and a nice basic crisp recipe.

how to make gluten free apple crisp step by step

How to Make Gluten-Free Apple Crisp Step by Step

Here’s a look at the process involved in making this family dessert.

  1. Preheat the oven and coat a 2 quart glass baking dish with nonstick spray.
  2. Place the apples into a large bowl and toss with the cornstarch, cinnamon, and the lemon juice. Spread into the prepared baking dish.
  3. Place the oats, flour, sugar, vanilla, and remaining 1 teaspoon cinnamon into a medium bowl.
  4. Use your fingers to work the butter into the mixture to until uniformly mixed. (Alternatively, you can do this step in a food processor.)
  5. Spread the topping over the apples in the pan. Bake!

What Do You Like to Serve With This Apple Crisp?

You can serve it plain, topped with ice cream or whipped cream, or even topped with coconut whipped cream or thick Greek yogurt. It’s really up to your own preferences!

baked gluten free apple crisp with golden apples

What Kind of Apples Are Best in This Recipe?

You can use any firm apple such as a Granny Smith or Pink Lady. I used Jonagolds from our farmer’s market which have a nice sweet-tart flavor.

Can I Make This Apple Crisp Ahead of Time?

I like to make this Gluten Free Apple Crisp in a glass baking dish that can be easily stored in the fridge or freezer, because yes, you can make it ahead. You can make it up to 3 days ahead and store it in the fridge or up to 3 months and store it, lid on or otherwise tightly covered, in the freezer. Thaw overnight in the fridge and warm through in a 300 degree oven, covered with foil.

I’D LOVE TO HEAR WHAT YOUR FAMILY THINKS OF THIS RECIPE SO PLEASE COMMENT BELOW!

gluten free apple crisp in glass baking dish

Gluten-Free Apple Crisp

I like to use this gluten-free flour blend. You can also make this with almond flour or whole-wheat.
4.84 from 6 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Amy
Cuisine American
Course Dessert
Calories 310kcal
Servings 4 -6

Ingredients

  • 6 cups freshly sliced apples (cores discarded; about 4–6 small to medium apples)
  • 1 tablespoon cornstarch
  • 2 teaspoons cinnamon divided
  • 1 tablespoon fresh lemon juice
  • 1 cup rolled oats
  • 1/2 cup whole wheat flour (or gluten-free flour blend)
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons cold unsalted butter cut into cubes

Instructions

  • Preheat the oven to 400 degrees F and coat a 2 quart glass baking dish with nonstick spray.
  • Place the apples into a large bowl and toss with the cornstarch, 1 teaspoon of the cinnamon, and the lemon juice. Spread into the prepared baking dish.
  • Place the oats, flour, sugar, vanilla, and remaining 1 teaspoon cinnamon into a medium bowl.
  • Use your fingers to work the butter into the mixture to until uniformly mixed. There can be some chunks of butter remaining. The texture should be similar to a chunky granola. (Alternatively, you can do this step in a food processor.)
  • Spread the topping over the apples in the pan. Bake for 30-35 minutes or until the apples are soft.  If the topping starts to get too dark brown at any point, cover it loosely with a piece of foil and continue baking. Let cool slightly and serve warm or at room temperature.

Notes

  • You can make this up to 3 days ahead and store it in the fridge or up to 3 months and store it, lid on or otherwise tightly covered, in the freezer. Thaw overnight in the fridge and warm through in a 300 degree oven, covered with foil.
  • I like to use Cortland, Granny Smith, or any other cooking apple in this recipe.
  • Serve with whipped cream or vanilla ice cream as desired.
  • Serve leftovers for breakfast with plain Greek yogurt.

Nutrition

Calories: 310kcal, Carbohydrates: 42g, Protein: 1g, Fat: 17g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 5mg, Potassium: 216mg, Fiber: 5g, Sugar: 32g, Vitamin A: 629IU, Vitamin C: 10mg, Calcium: 27mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 4 stars
    We made this with apples we picked from our backyard and we all loved it. Not too sweet, which is how we like it. I made the crisp topping in the food processor and felt it needed one more tablespoon of butter and added salt since I have a toddler. Glad I added both.