Easy Gluten-Free Apple Crisp
Easy Gluten-Free Apple Crisp -sweet and spiced baked apples topped with a perfectly crisped oat and flour crisp topping, just as delicious as the original. This healthy-ish apple crisp is the best variation of a classic fall favorite! Sugar-free option included.
There’s nothing quite like a slice of fresh-baked apple pie after a comforting dinner on a crisp fall day -except for a scoop of warm and gooey baked apple crisp. This homemade apple crisp achieves apple pie flavors with much less mess and in much less time. This dessert is one of my favorite recipes to make during apple season and the perfect way to satisfy a sweet tooth.
This from-scratch apple crisp recipe was given to me by my mom years ago and it quickly became a family favorite, especially during the fall when markets are booming with apples.
You can also use a tasty sugar alternative (recommendations below) to make a sugar-free apple crisp that’s just as delicious and comforting as my mom’s original recipe. while still aligning with your nutrition and fitness goals.
Why You’ll Love This Recipe
- This gluten-free apple crisp is the perfect recipe for seasonally sweet apples.
- This apple crisp is a great quick alternative to apple pie.
- This easy recipe makes about 8-10 servings and is easy to adapt to make more for parties, potlucks, and gatherings.
- Apple crisps are a great recipe to prep now and bake later.
Ingredients You’ll Need
For the gluten-free streusel topping:
- Whole Oats – for the best texture, use rolled oats or old-fashioned oats. For gluten-free, make sure that they are certified gluten-free. Once baked, whole oats become soft and tender.
- Regular or Gluten-free All-Purpose Flour – Most brands of 1:1 gluten-free flour work great, but I always use and recommend King Arthur measure for measure gluten-free flour for best results. It’s my favorite gluten-free baking blend. To make a whole grain topping (although NOT gluten-free), you can use white wheat flour, or spelt flour.
- Sweetener– I prefer to use light brown sugar, but for a sugar-free alternative go with Micro ingredients golden monk fruit sweetener with allulose -It tastes and bakes like brown sugar making it a perfect addition to this crisp. It also does not contain erythritol or artificial sweeteners.
- Coconut Oil & Butter– Instead of using pure butter, a blend of coconut oil and butter is used to make this crisp. You can use all butter or all coconut oil if you prefer that option.
- Walnuts (very finely chopped) – add density and texture to the topping.
- Vanilla– adds flavor and moisture.
- Cinnamon – adds a warming spice to the topping.
- Salt – enhances flavors.
For the apples:
- Baking Apples (large) – peeled and sliced into small wedges (see heading below).
- Cinnamon – sprinkle the apples with cinnamon to your liking. I love cinnamon, so I give a generous sprinkle.
- Sweetener- I go with granulated sugar here, but for a sugar-free option I recommend Micro Ingredients monk fruit sweetener with allulose – Same as the golden, but this one is the white sugar alternative. I use this to sprinkle over the apples for added sweetness.
Recommended Equipment:
- Standing Mixer (or mixing bowl/electric mixer)
- 8″ x 11 ” Baking Dish
Which Apples Are Best For Apple Crisp?
Before gathering the remaining ingredients, it’s important to select apples that are good for baking and won’t turn to mush when cooked. Once baked, the apple pieces should be firm with soft, tender centers. Listed are my favorite apple varieties to use in apple crisps:
- Jonagold – tart and mildly sweet with honey notes.
- Autumn Glory Apples – sweet and crisp with caramel notes.
- Honeycrisp Apples – very sweet and crisp (these are a personal favorite for snacking and baking).
- Braeburn Apples – slightly sweeter than a Granny Smith, this apple variety is crisp and juicy but holds up well when cooked.
- Pink Lady Apples – this variety is a good balance of tart and sweet.
- Granny Smith – the crisp texture and tartness of this apple makes it a favorite for apple pie without being overly sweet.
- Winesap Apples – our local apple farm grows Stayman Winesap, a delicious southern heirloom variety, that is a good balance of sweet and tart. This variety is great for eating, baking, and making cider.
How To Make A Gluten-Free Apple Crisp
Step 1 Preheat oven and prepare apples:
Preheat oven to 350 degrees F. Peel, core, and slice the apples into thin wedges. Set aside.
Step 2 Mix streusel topping:
In the bowl of a standing mixer (or in a mixing bowl with an electric mixer), add all streusel topping ingredients and mix over low speed until the mixture is well-combined, soft, and crumbly.
Step 3 Assemble apple crisp in a baking dish:
Arrange the sliced apples in the bottom of an 8″ x 11″ baking dish.
Sprinkle with as much or as little cinnamon as you prefer and the granulated sweetener on top of the apples.
Spoon the crumble topping on top of the fruit and gently spread it to cover the apples completely with the topping.
Step 4 Bake and serve:
Transfer the baking dish to a preheated 350-degree oven and bake for 40-45 minutes or until the apples are soft and cooked through and the topping is crisp and golden brown. Let cool for 15 minutes. Serve warm with Greek yogurt or a scoop of vanilla ice cream. Enjoy.
Recipe Tips
- Make sure to use certified GF oats and King Arthur gluten-free all-purpose flour to keep this recipe safe for gluten-free eaters. If gluten is not an issue, feel free to use regular oats and regular all-purpose flour.
- Another refined sugar swap is a stevia-based sweetener. I also really like Whole Earth sweeteners and Truvia brown sugar blend. However, Micro Ingredients Monk Fruit with Allulose sweetener is my current top choice as a substitute for regular sugar in baking. It has the best flavor and texture without a weird aftertaste. *This recipe originally recommended Purecane sugar alternative, but sadly, they are no longer in business. Be sure to watch the crisp topping while baking because the sugar alternatives seem to brown faster. You can cover the top with foil if the topping is perfectly golden before the apples are soft.
- When sprinkling the apples with cinnamon, I recommend starting with about a teaspoon and adjusting to your taste preference.
- Add a little fresh orange zest to enhance the flavors.
Variations & Substitutions
- Not a fan of coconut? Instead of coconut oil, you can use all butter here. However, the coconut flavor is very subtle and it adds an incredible richness to this dessert.
- To make this apple crisp dairy-free, simply omit the small amount of butter used in the topping mixture and replace it with your favorite plant-based buttery spread.
- With these instructions, you can also make a delicious gluten-free crisp with fresh pears. Or use a delicious combination of both and make an apple-pear crisp.
- There’s nothing better than an ooey-gooey scoop of warm apple crisp combined with something sweet, cold and creamy. That said, apple crisp is great served with cottage cheese, vanilla ice cream, frozen yogurt, and Greek yogurt.
Storing & Freezing
Storing: To store leftover apple crisp, let it cool completely and refrigerate in a covered container for 5 to 7 days.
Freezing: To freeze, be sure to let the apple crisp cool completely and then transfer it to a freezer-safe container. Store in the freezer for up to 3 months. Thaw in the fridge before reheating.
Reheating: Reheat in a baking dish at 350 degrees until the apples are warmed through and the oat topping is re-crisped.
Recipe FAQ
The key to achieving a perfect apple crisp topping is to moisten the oats and flour with the right amount of oil/butter. Too little and your topping will be dry and unpleasant. Too much and the topping becomes wet and soggy. Start with less and add more until the consistency is just right.
Peeling the apples for crisps, crumbles, and pies is mostly a matter of preference. Peeled apples become delicate and soft when baked. Unpeeled apples add color, texture, and added nutritional value.
The variety of apples you use must withstand high cooking temperatures. Red delicious and gala are too soft and mealy when raw and will turn to mush when baked.
More Healthier Dessert Recipes
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Easy Gluten-Free Apple Crisp
Ingredients
Topping:
- 1 cup whole oats use certified GF for a gluten-free
- ½ cup unbleached gluten-free all-purpose flour *I use King Arthur measure-for-measure
- ½ cup light brown sugar *see notes for sugar-free options
- ¼ cup cold butter cut into pieces
- ¼ cup coconut oil slightly melted and cooled *or you can use more butter instead
- ¼ cup walnuts very finely diced
- ½ tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp salt
Apple mixture:
- 6 large baking apples peeled and sliced into small wedges
- 1 tsp cinnamon for sprinkling I like a lot of cinnamon, so I do a generous sprinkle
- ¼ cup granulated sugar *see notes for sugar-free options
Instructions
- Preheat oven to 350 degrees F. Peel, core, and slice the apples into thin wedges. Set aside.
- In the bowl of a standing mixer (or in a mixing bowl with an electric mixer), add all streusel topping ingredients and mix over low speed until the mixture is well combined, soft, and crumbly.
- Arrange the sliced apples in the bottom of an 8.5 x 11" baking dish.
- Sprinkle with as much or as little cinnamon as you prefer.
- Then top with about 1/4 cup granulated sugar.
- Spoon the crumble topping over the apples, then bake for 40-45 minutes until the topping is crisp and golden and the apples are soft.
- Let cool for about 15 minutes before serving and top with your favorite topping.
Notes
- Make sure to use certified GF oats and King Arthur gluten-free all-purpose flour to keep this recipe safe for gluten-free eaters. If gluten is not an issue, feel free to use regular oats and regular all-purpose flour.
- Sugar-free options: I really like Whole Earth sweetener and Truvia brown sugar blend. However, Micro Ingredients Monk Fruit with Allulose sweetener (product linked in the post) is my current top choice as a substitute for regular sugar in baking. It has the best flavor and texture without a weird aftertaste. *This recipe originally recommended Purecane sugar alternative, but sadly, they are no longer in business. Be sure to watch the crisp topping while baking because the sugar alternatives seem to brown faster. During baking, you can cover the top with foil if the topping is perfectly golden before the apples are soft.
- When sprinkling the apples with cinnamon, I recommend starting with about a teaspoon and adjusting to your taste preference.
- Add a little fresh orange zest to enhance the flavors.
Nutrition
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Amee, I got set up to follow you in my email. I even created a new tab for you. I feel so techie!
I think apple crisp is my very favorite dessert and your recipe sounds amazing!
Thank you, Julie! I prefer crisp to pie, it’s so easy and delicious!