Desserts
Gluten-Free Apple Crisp
Sliced apples baked beneath a gluten-free oat and flour topping.
- Prep
- 20 min
- Cook
- 40 min
- Rest
- 10 min
- Total
- 1 hr 10 min
- Makes
- 1 crisp (9x13-inch)
Times and servings are estimates.
Let’s Get Cooking
Ingredients
For 1 crisp (9x13-inch)
You’ll Need
- 9x13-inch baking dish
- Vegetable peeler
- Cutting board and sharp knife
- 2 large mixing bowls
- Pastry cutter (or your fingers)
Method
Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.
Prepare the Apples
In a large bowl, toss the sliced apples with lemon juice, granulated sugar, cinnamon, and nutmeg. Make sure the apples are evenly coated to keep them from browning and to build that classic spiced flavor.
Transfer Apples to Baking Dish
Spread the apple mixture evenly into the prepared baking dish, creating a nice, level layer as the base of your crisp.
Make the Topping
In a separate bowl, combine the gluten-free flour, oats, brown sugar, and salt. Add the cold diced butter and vanilla extract. Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
Assemble and Bake
Sprinkle the oat topping evenly over the apples in the baking dish. Place the dish in the oven and bake for about 40 minutes, or until the topping is golden brown and the apples are tender and bubbly.
Cool and Serve
Let the apple crisp cool for at least 10 minutes before serving. It’s perfect warm with a scoop of vanilla ice cream or a dollop of whipped cream.
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
Use oats labeled gluten-free. Check the flour blend and follow the stated pan size. Allow the crisp to cool for at least ten minutes after baking before serving. Ice cream and whipped cream are separate additions.
Choosing Gluten-Free Ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
Handling Ingredients
Do not taste raw batter or dough. Gluten-free flour is not automatically ready to eat. See FDA flour handling guidance. Let baked goods cool as directed. Storage depends on the finished ingredients; cream-cheese frosting, custard and perishable toppings need refrigeration.
Browse the gluten-free recipe collection.
Storage and Leftovers
Cover and refrigerate leftovers within 2 hours and use within 3 to 4 days. The oat topping softens in the refrigerator; rewarm portions in the oven to crisp it again.
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