Looking for the best gluten-free apple crisp recipe rivaling the one Gramma made? One bite of this thick oat crumble topping with perfectly tender, juicy fresh apple filling and you’ll instantaneously forget it’s gluten-free. If you’re tired of fruit crisps with thin, liquidy fillings or dry, sandy toppings, then this magical recipe is for you.

a bowl of apple crisp with ice cream and caramel on top

Want to Save This Recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get affordable and easy gluten-free recipes delivered each week!

Homemade Gluten-Free Apple Crisp With a Twist!

It’s time to enjoy a gluten-free apple crisp with oats just as delish as the classic, old fashioned dessert Grandma used to make! This warm, inviting from-scratch apple crumble guarantees to exceed all expectations, but with ease.

It utilizes simple, affordable ingredients, so even if you are unfamiliar with making gluten-free desserts, you’ll be able to pull off this recipe. It’s one of those magical recipes in my easy gluten-free dessert collection guests can never believe it’s actually GF.

What’s the secret? Like this 5-Star apple almond cake, simple, perfectly balanced ingredients are the shining stars, but the texture you’re looking for comes from how it’s layered together. Basically we are looking for a crumble with an extra juicy, gooey, viscous apple filling and thick, buttery oatmeal topping.

Here’s the cliff notes of how we pull that off:

  1. Adding one grated apple with the chopped apples breaks down during baking to thicken the filling and avoid a thin, watery sauce.
  2. Partially baking the apple filling before adding the topping means the crisp topping does not become overly browned as the apples soften.
  3. Mixing together the topping in the food processor means it comes together in minutes and binds the ingredients into perfect bite-sized clumps. No dry, sandiness here.

I made this today and it is the best gluten free apple crisp recipe I have ever made! The topping is deliciously perfect for a gluten free goodie craving! Grating one of the apples, along with cutting the apples into 1/2 inch chunks for the filling mixture, really made the filling creamy and perfect! Not too sweet! Thank you!

—Susan

Watch This Recipe

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.)

Unexpected apple prep. Trust.

Here’s a common problem with homemade fruit crisps – the fruit doesn’t bake at the same rate as the crumble topping. I have an easy fix!

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.

Thick GF crisp topping in a jiffy.

The quickest and easiest way to make a homemade topping is in a food processor. However, if you don’t have one, no sweat. I have an easy tutorial how to make it without below.

First, combine the oats with the other dry ingredients. Process to combine and break the mixture down into a flour-like consistency, then mix in the butter. Once it’s all clumped together, add the remaining oats and nuts. Pulse a few times just to work in slightly. Done-zo.

dry ingredients in food processor
butter about to be mixed in crisp topping
overhead food processor with mixed together oat topping

Sprinkle and bake.

Now just break off clumps of the crumble topping and scatter over the partially baked apples. Return it to the oven, lower the temp slightly, and bake, uncovered, for 40 minutes, or until the juices are bubbly, top is golden brown, and your kitchen smells like absolute heaven.

unbaked apple crisp in a while oval dish

Making Without a Food Processor

A GF apple crisp may still be enjoyed by replacing some of the oats with oat flour, coconut flour, or almond flour,  and mixing by hand.

Stir together 1/2 cup oat, coconut, or almond flour with gluten-free flour, brown sugar, sugar, salt, 1/3 cup old fashioned oats, and optional chopped nuts. Then use a pastry blender or fork to mix in the vanilla extract, water, and softened butter

overhead shot of gluten free apple crisp in a white oval baking dish with a scoop taken out

Best Apples To Use For Baking

With so many apple varieties out there, it’s hard to know which are best for baking! 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 are Golden Delicious because they also have a perfectly balanced flavor, not too sweet or too tart. 

If you are looking for another variety, try Honey crisp, Granny Smith apples (these apples are tarter so may want to pair with something else), Jonagold, Braeburn, or Pink Lady.

a spoon lifting out gluten free apple crisp with caramel drizzled over the topping

Save this recipe to your pinterest board!

Pin Now, Bake Later!

Let’s be friends on Pinterest! I’m always sharing great recipes!

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 bowl of apple crisp with ice cream and caramel on top
4.94 stars (16 ratings)

Easy Vintage Gluten-Free Apple Crisp Recipe

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
Looking for the best gluten-free apple crisp recipe rivaling the one Gramma made? One bite of this thick oat crumble topping with perfectly tender, juicy fresh apple filling and you'll instantaneously forget it's gluten-free. If you're tired of fruit crisps with thin, liquidy fillings or dry, sandy toppings, then this magical recipe is for you.
Print Pin Rate Remove Ads

Ingredients
 

Apple Filling

Oat 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

Oat Topping

  • While apples are partially cooking, make topping. In a food processor (see recipe notes for by hand method) place 3/4 cup oats, flour, brown sugar, vanilla, water, and salt. Pulse to combine, about 5 times.
    ¾ + ⅓ cup gluten-free old-fashioned rolled oats, ⅓ cup all purpose gluten-free flour, ⅓ cup packed brown sugar, 2 teaspoons vanilla extract, 2 teaspoons water, ¼ teaspoon salt
  • Add butter and half the nuts, if using. Process until all the ingredients comes together in a large, crumbly ball. Stop halfway through to scrape down bowl, if necessary.
    8 tablespoons unsalted butter, ⅓ cup (optional) chopped nuts
  • Add remaining nuts and 1/3 cup oats. Pulse 2-3 times to combine.
  • Break off clumps and scatter over partially baked apple filling. Reduce oven temperature to 350ºF. Bake, uncovered, for 40 minutes, or until the juices are bubbly and top is golden 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

By Hand Method: 
Stir together 1/2 cup oat, coconut, or almond flour with gluten free flour, brown sugar, sugar, salt, 1/3 cup old fashioned oats, and optional chopped nuts. Then use a pastry blender or fork to mix in the vanilla extract, water, and softened butter.
 
How to Store and Freeze 
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.
It may also be frozen unbaked for a make-ahead dessert. Bake directly from frozen, adding about an additional 20 minutes. If the top is becoming overly browned before the fruit is thickened and heated through, loosely tent foil over the top.
 
Recipe adapted from The How Can It Be Gluten Free Cookbook
Calories: 340kcal, Carbohydrates: 52g, Protein: 2g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 38mg, Sodium: 239mg, Potassium: 229mg, Fiber: 6g, Sugar: 36g, Vitamin A: 533IU, Vitamin C: 8mg, Calcium: 29mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!