Easy Gluten-Free Apple Crisp

a bowl of sugar free apple crisp in a clear dessert dish

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.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 288kcal

Author Amee

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