Learn how to make an old fashioned-style crumble with this easy gluten-free apple crisp recipe using no oats! This vintage apple crumble is loaded with a juicy, fresh apple cinnamon filling and thick streusel topping for the perfect warm, fall treat!
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No Oats Gluten-Free Apple Crisp
Whether you cannot tolerate oatmeal, or are missing a traditional gluten-free apple crisp recipe ingredient, it’s still possible to enjoy bubbly apple dessert with a buttery crumble topping.
The apple filling recipe comes from another popular apple dessert, gluten-free apple cobbler, using the same hack for making a perfectly balanced, juicy fruit filling.
Instead of chopping all the apples, one is grated using a box grater. The grated apple breaks down during baking, leaving the filling juices optimally flavored and thickened.
The gluten free crumble topping without oats is similar to a streusel, like the those used on gluten-free coffee cake or gluten-free apple muffins. The mixture combines melted butter, sugar, and flour, but also adds an egg yolk to help with binding and prevent a dry, sandy crisp topping.
This recipe worked really well. Hard to find a good GF no-oat recipe out there. Technique is a little different than standard apple crisps. Has the ‘crisp’ aspect you expect from apple crisp. Love it! Thanks!
—Anonymous
This was a hit at my families Sunday night dinner, even my husband that hates apple pie and anything apple related he even loved it!
—Lily
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Ingredient Tid Bits
Like all the recipes on the site and in my gluten-free cookbook, the ingredients are simple and affordable. Plus, with this easy apple crisp there is no need to purchase speciality gluten-free oatmeal!
Fruit Filling:
- Apples – I prefer Golden Delicious, but see below for alternative baking apples. Peel and chop all the apples, except one, which is peeled and grated. It breaks down during baking to thicken the filling.
- Sugar – Blend of granulated sugar and brown sugar adds a nice caramel flavor.
- Spice – Mixture of cinnamon and nutmeg
No Oat Crisp Topping:
- Gluten-Free Flour – The recipe was tested with Cup4Cup gluten free flour, which I use and highly recommend.
- Butter – For a dairy-free or vegan crisp, replace with melted plant-based vegan butter
Optional Ingredients:
- Nuts – To add nuts to the topping, decrease the flour by 1/2 cup and use 3/4 cups chopped pecans or walnuts.
- Dried fruit – If desired add raisins or cranberries to the fruit filling.
- Toppings – Serve with vanilla ice cream, caramel sauce, or whipped cream.
Let’s Make This Together!
While this recipe pairs great with apples, the topping can be used for a variety of fruits, such as peaches, berries, or gluten-free strawberry rhubarb crisp.
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Best Way To Prep Apples For Crisp. Seriously.
First make the apple filling by whisking together water, lemon juice, cornstarch, cinnamon, nutmeg, and salt in a medium bowl. Stir in the apple chunks, grated apple and sugar. Why a grated apple? It breaks down faster to produce a nice, juicy sauce.
Pour it into a baking dish and drizzle melted butter (important flavor enhancer). Then cover with foil and partially bake before adding the crisp topping. 🤯 While that’s happening you can prep the topping.
GF No Oat Topping That Hits.
While the filling bakes, make the crisp topping. Stir together sugar, brown sugar, egg yolk, cinnamon, and salt. Add melted, warm butter and stir to combine. Stir in the flour. It will be thick, which is good because you want to crumble it over the top in big glorious chunks.
Time To Bake (Again).
Remove the crumble from the oven and remove the foil. Break off pea-sized clumps and scatter over the top. If you like a thick layer of crumble topping, then you are my kind of people.
Bake for 40-45 minutes, or until the juices are bubbly and top starts to brown. Let cool for at least 30 minutes before serving warm with ice cream. This will be the hardest part – waiting – because your house will smell like absolute heaven. You’re welcome.
Best Apples To Use
With so many apple varieties out there, it’s hard to know which are best for baking! Gluten-free apple desserts can be made with a variety of apples for diverse flavor and texture.
These apples are known to be good for baking, hold their shape, and don’t turn mushy. My personal favorite to use for crisp or crumble are Golden Delicious because they also have a perfectly balanced flavor, not too sweet or too tart.
- Honeycrisp
- Granny Smith Apples (these apples are tarter so may want to pair with something else)
- Jonagold
- Braeburn
- Pink Lady
- Golden Delicious
Dairy-Free / Vegan Adaptation
It’s quite simple to make a dairy-free or vegan gluten-free crisp. Substitute the butter with plant-based butter sticks, such as Earth Balance. For the egg yolk in the crumble topping, replace with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
To serve, use a store-bought coconut whipped cream, such as CocoWhip, or make homemade coconut whipped cream. Supermarkets also carry many vegan / dairy-free ice cream options as well.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Cozy, Crispy Gluten-Free Apple Crisp Without Oats
Ingredients
Apple Filling
- ⅓ cup granulated sugar
- 2 tablespoons packed brown sugar
- 1 tablespoon water
- 1 tablespoon lemon juice
- 1 ½ tablespoons cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 2 ¾ pounds (about 5 large) Golden Delicious apples, peeled and cut into ½" cubes
- 1 Golden Delicious apple, peeled and grated
- 2 tablespoons unsalted butter, melted
No Oats Crisp Topping
- ⅓ cup packed brown sugar
- ⅓ cup granulated sugar
- 1 egg yolk, room temp
- ¾ teaspoon cinnamon
- ⅛ teaspoon salt
- 8 tablespoons unsalted butter, melted and warm
- 1 ¼ cup gluten free all purpose flour, I use and recommend Cup4Cup brand
- ice cream or whipped cream, for serving
Instructions
Apple Filling:
- Preheat oven to 400ºF. Grease a 11X7 or 2 quart baking dish.
- In a large bowl whisk together sugar, brown sugar, water, vanilla extract, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Add chopped apples and grated apple. Stir to combine.⅓ cup granulated sugar, 2 tablespoons packed brown sugar, 1 tablespoon water, 1 tablespoon lemon juice, 1 ½ tablespoons cornstarch, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, ⅛ teaspoon salt, 2 ¾ pounds (about 5 large) Golden Delicious apples, 1 Golden Delicious apple
- Transfer to prepared baking dish. Pour melted butter over top of apple filling. Cover tightly with foil and bake for 20 minutes.2 tablespoons unsalted butter
Topping:
- While apples are partially cooking, make the topping. In a medium bowl stir together sugar, brown sugar, egg yolk, cinnamon, and salt. Add melted, warm butter and stir to combine.⅓ cup packed brown sugar, ⅓ cup granulated sugar, 1 egg yolk, ¾ teaspoon cinnamon, ⅛ teaspoon salt, 8 tablespoons unsalted butter
- Stir in flour until no flour pockets remain and it becomes a thick dough. Set aside.1 ¼ cup gluten free all purpose flour
- After the initial 20 minute bake, remove from the oven and reduce temperature to 350ºF. Remove foil and break off topping into pea-sized pieces, scattering about 1/3 over the partially baked apple filling. Push it down a bit with a spoon, then sprinkle the remaining crumble on top.
- Bake, uncovered, for 40-45 minutes, or until the juices are bubbly and top starts to brown.
- Let crisp cool on a wire rack for 30-60 minutes, for filling to thicken. Serve slightly warm with ice cream or whipped cream.
Notes
Storing Fruit Crisp
Store baked crisp on the counter, covered with foil, at room temperature for 1 to 2 days. Avoid using plastic wrap, which traps moisture, making the topping soggy. To keep longer than 2 days, store it in the refrigerator, in an airtight container, for up to one week. When you are ready to enjoy your crisp, bring it out of the refrigerator and let it come to room temperature for about 20-30 minutes. For optimal reheating, place it in a 300°F oven for about 20 minutes, or until heated through. You may need to cover with foil if the topping starts to get too brown. To freeze, bake and allow to cool completely. Then, wrap the cooled crisp tightly in plastic wrap, cover in foil, and freeze for up to three months. To reheat frozen crisp, thaw either on the counter, or in the fridge overnight and then bake at 350 degrees for 30 minutes or until heated through. Individual servings of fruit crisp may also be reheated in the microwave, but the topping will become soft. For best results, use an oven or toaster oven for reheating.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Sorry maybe it was my Trader Joe’s gf flour but the mouth feel was floury and I wouldn’t recommend pushing pieces down onto the apples to get soggy. I’m not going to make recipes without weights any more it’s too easy to get off proportions by cups.
I’m sorry to hear this, Leslie. I’ve never experimented with Trader Joes’ GF flour so I can’t tell you how it would affect the recipe. I know the different starches absorb moisture differently, so it sounds like that could have been the problem.
Best,
Melissa
Oh my goodness! Crunchy topping made this recipe so darn good! My family didn’t care that it was GF! I used a lasagna pan 3/4 full of the apple mix and then doubled the crisp! My only recipe to use going forward! TQ
Love to hear this, Patti! Thanks for leaving me a note.
Best,
Melissa
This makes a delicious treat! It’s got the best caramel flavor due to the butter and brown sugar combination and I can’t wait to try it with fresh peaches and a bit of almond flavoring along with the vanilla. Ooh! Maybe even with some finely chopped nuts in the topping! This is definitely a keeper.
Thanks so much, Joyce. I have a gluten free peach crisp recipe as well based off of this. Love the almond flavoring idea!
Best,
Melissa
This was a hit at my families Sunday night dinner, even my husband that hates apple pie and anything apple related he even loved it!
Wow, that’s quite a statement! Thanks so much for sharing!
Best,
Melissa
I’m super excited to try this! I have been looking so long for a recipe without oats or nuts! I decided to comment before trying it since several have already said it’s very good and crisp. S U P E R excited! Now I can enjoy a crisp with my family. Thank you!!
So glad to hear, Steph! And I’ll take comments any time! I love hearing from people!
Best,
Melissa
Bob’s GF flour(1 to !) worked just fine (I used 1 cup instead of 1 !/4).
Thanks for sharing!
Used becel instead of butter. Still got the crisp topping.👍
I’m not familiar with this? Would love to hear more!
I used fall-fresh cortland apples (tart). Turned out terrific!
Great choice!
This recipe worked really well. Hard to find a good GF no-oat recipe out there. Technique is a little different than standard apple crisps. Has the ‘crisp’ aspect you expect from apple crisp. Love it! Thanks !
Thank you! I appreciate this so much!
Best,
Melissa
This was soooo delicious!!! You are a awesome!
Thank you for sharing!
I also made it dairy free,so easy
Appreciate your brilliant recipes!
Made this one twice already
5 stars for sure
Thank you so much for this, Marlene! I really appreciate you taking the time to write. Makes it all worth it!
Best,
Melissa