|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 4g||15%|
|Total Sugars 35g|
|Vitamin C 7mg||34%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This gluten-free apple crisp has everything you love about the old-fashioned dessert, from rolled oats to the cinnamon topping. We combine our favorite baking apples with the standard rundown of brown sugar, maple syrup, and lemon juice, then top it all off with a crumbly topping of gluten-free rolled oats, gluten-free flour, butter, cinnamon, and even more brown sugar.
Traditional recipes use wheat flour, but we made an easy swap with gluten-free flour that delivers the flavor we know and love. One thing to note is make sure to buy oats marked as gluten-free, otherwise they may have been contaminated with gluten products in processing.
Serve your apple crisp warm with ice cream or a dollop of yogurt. It keeps well in the fridge to reheat in the oven the next day or enjoy cold for a breakfast treat.
"The gluten-free apple crisp was an easy, perfectly spiced preparation. The crisp is a great dessert for everyone—nobody will guess it is gluten-free (or vegan if you use vegan butter). If your sliced apples are a little thick, the crisp may take longer to bake." —Diana Rattray
1 cup gluten-free rolled oats
2/3 cup all-purpose gluten-free flour
2/3 cup firmly packed light brown sugar, plus 3 tablespoons for filling
6 tablespoons chilled unsalted butter, cubed
1/4 teaspoon salt
2 pounds baking apples, about 5 to 6, peeled and thinly sliced
1 teaspoon cinnamon
3 tablespoons maple syrup
2 tablespoons fresh lemon juice, from about half of a lemon
1 teaspoon cornstarch
Cooking spray or butter, for greasing
Gather the ingredients. Preheat the oven to 350 F.
To make the topping, add the oats, flour, 2/3 cup of the brown sugar, butter, and salt to a medium bowl. Cut the butter into the ingredients with a pastry blender until walnut-sized crumbs form and the mixture clumps together. (Alternatively, you can use your hands or two forks to work the butter into the mixture.)
Chill in the fridge until ready to bake.
For the filling, place the sliced apples, cinnamon, remaining 3 tablespoons brown sugar, maple syrup, lemon juice, and cornstarch in a medium bowl. Toss until the ingredients are combined and the apples are well coated.
Grease a 9-x 9-inch baking dish with baking spray or butter. Transfer the apples and any juices from the bowl into the prepared baking dish, spreading into an even layer.
Sprinkle the crumb topping over the apples, making sure to cover completely.
Bake the crisp until the top is golden brown and the sides are bubbling, about 50 minutes. Allow to cool for at least 10 minutes, then serve warm.
- A variety of apples make a good apple crisp. Look for apples that have a firm texture so they don't turn to mush when baked. For a sweeter crisp, use Braeburn, Golden Delicious, Jonagold, Fuji, or Pink Lady. Using a mix of 2 to 3 varieties is a great option to create a more complex flavor.
- Peeled apples make for a smoother bite and presentation, but you can leave the skins on for some added texture and quicker prep.
- You can prep the apple filling the day before and store it in the fridge until ready to bake. The lemon juice will help with browning, but some coloring is okay as the apples brown in the oven when baking.
- Top warm apple crisp with a scoop of vanilla ice cream or a dollop of whipped cream.
- For even more fall flavor, use 1 teaspoon of pumpkin spice or apple pie spice instead of cinnamon.
- For a tart crisp, use Granny Smith or Winesap apples.
- Replace the maple syrup with another 3 tablespoons of brown sugar, honey, or a similar sweetener.
- Swap some or all of the apples for pears for a slightly different texture and flavor profile.
- This can be made dairy-free and vegan by using vegan butter or margarine instead of butter.
- Feel free to add chopped pecans or walnuts to the topping mixture for added crunch and flavor.
- For a 9-x 13-inch baking dish, you can double the ingredients. Cooking time should remain about the same in the larger vessel as they are spread out more, but check your crisp after 45 minutes and adjust as you see fit. If your topping begins to brown too much before the apples are done, cover loosely with foil and continue to bake.
How to Store
For the Fridge
- Store the apple crisp in a tightly sealed container or covered in plastic wrap in the fridge.
- To reheat, let it come to room temperature and then heat in a 350 F until hot.
For the Freezer
- To freeze the crisp, place it in a tightly sealed container and freeze for up to three months. Thaw in the fridge to prevent sogginess, then heat in the oven to re-crisp.
What’s the difference between a crisp and a crumble?
It's all about the topping. The words crisp and crumble are sometimes used interchangeably in recipes, but typically a fruit crisp's topping contains oatmeal and a crumble does not.
How do you thicken apple crisp?
This crisp is thickened with cornstarch. If you omit the cornstarch, the filling may be runny instead of that gooey bite everyone loves.
Why is my apple crisp not crispy?
If your apple crisp isn't as crispy as you were hoping, there are a few possible reasons.
- Make sure to use the right proportions of butter, flour, and oats in the topping, or it won't crisp up.
- Be sure to sprinkle the topping on top and don't mix it into the apples.
- Make sure to bake it long enough so that the topping gets crisp, and let it cool a few minutes before serving so the juices can thicken slightly.