Cozy, Crunchy Gluten-Free Apple Crisp Without Oats

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!

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Author Melissa Erdelac

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.

Nutrition