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!

a serving of gluten free apple crisp with scoop of ice cream.
If you are looking for the best gluten free oat free apple crisp, you can’t beat this homemade recipe. Buttery, tender crumble on tender juicy apples.

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No Oats Gluten-Free Apple Crisp

Whether you cannot tolerate oatmeal, or are need a classic oat free, gluten-free apple crisp recipe, it’s still possible to enjoy bubbly apple dessert with a buttery crumble topping.

The perfectly thickened apple filling was inspired from another popular apple dessert, easy gluten-free apple cobbler with biscuit topping. Both recipes use 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 crisp topping is made without oats is similar to the streusel topping my old fashioned cinnamon gluten-free coffee cake. 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

Ingredient Tid Bits

  • Apples – I prefer Golden Delicious, but Honeycrisp, jonagold, braeburn, or Granny smith also work. Peel and chop all the apples, except one, which is peeled and grated. It breaks down during baking to thicken the filling.
  • Gluten-Free Flour – The recipe was tested with Cup4Cup gluten free flour, which I use and highly recommend. The cornstarch in the blend absorbs the butter so the topping doesn’t become greasy.
  • Butter – For a dairy-free or vegan crisp, replace with melted plant-based vegan butter
  • Optional Nuts – To add nuts to the topping, decrease the flour by 1/2 cup and use 3/4 cups chopped pecans or walnuts.

Let’s Make This Together!

(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.

unbaked apples in a baking dish, covered with foil.
Partially baking the apples first helps the filling and topping finish at the same time.

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.

topping in a glass bowl being mixed together.
Adding an egg yolk to the oat free topping helps bind the ingredients without becoming dry, gritty, or sandy.

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.

unbaked apple crisp in a white oval baking dish.
A nice thick layer of crumble sits on top and doesn’t leave you wanting!
overhead shot of crisp in a glass bowl with a scoop of ice cream on top.
Serve with ice cream, a drizzle of caramel sauce, candied pecans, or chopped nuts.

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.

a spoon going into a close up of apple crisp.
While this recipe pairs great with apples, the no oatmeal topping can be used for a variety of fruits, such as peaches, berries, or strawberry rhubarb crisp.

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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

a serving of gluten free apple crisp with scoop of ice cream.
4.70 stars (13 ratings)

Cozy, Crunchy Gluten-Free Apple Crisp Without Oats

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 8
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
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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Ingredients
 

Apple Filling

No Oats Crisp Topping

Equipment

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.
 
Calories: 408kcal, Carbohydrates: 69g, Protein: 3g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 62mg, Sodium: 192mg, Potassium: 217mg, Fiber: 6g, Sugar: 48g, Vitamin A: 567IU, Vitamin C: 8mg, Calcium: 44mg, Iron: 1mg
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