These gluten-free baked stuffed apples taste like individual apple crisps without the work of making a full pie. The apples are halved, cored, and stuffed with a buttery streusel topping that bakes up golden and crisp.
I slice the apples in half instead of keeping them whole because you get way more streusel per apple. Serve them warm with vanilla ice cream for an easy fall dessert that works for weeknight dinners or entertaining.
Why You’ll Love this Recipe
Ingredients
Ingredient Notes
- Apples – Choose firm, crisp varieties like Honeycrisp or Granny Smith. These hold their shape when baked and won’t turn mushy.
- Gluten-Free Flour Blend – Use a 1-to-1 gluten-free flour blend like Bob’s Red Mill or King Arthur Measure for Measure. These are designed to substitute cup-for-cup for all-purpose flour.
- Gluten-Free Certified Oats – Ensure that your oats are certified gluten-free to avoid cross-contamination with wheat. Purity protocol oats, which are grown in fields free of gluten for a specified period, are the best choice.
- Unsalted Butter – Use cold butter cut into small cubes. For dairy-free, use vegan butter like Earth Balance. The butter creates pockets in the streusel that make it crispy.
- Water – Adding water to the baking dish helps keep the apples moist during baking and prevents them from drying out.
Use purity protocol oats
Regular oats are contaminated with wheat during growing and processing. Purity protocol oats are grown in dedicated gluten-free fields and never come in contact with wheat during growing or processing. I use the brand, Gluten-Free Prairie, which follows purity protocol standards and is safer for people with celiac disease.
How to Make Gluten-Free Baked Apples
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
FAQs
Yes, if you can’t tolerate oats you can substitute them with additional gluten-free flour or even some nuts or oat-free granola.
I’ve successfully used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, King Arthur Flour Gluten-Free Flour Blend, and Namaste Gluten-Free Flour Blend. Use any gluten-free flour that is meant to be substituted cup-for-cup with all-purpose flour.
Yes! Double all ingredients and use a 9×13-inch baking dish to fit all the apple halves.
The water helps so that the apples stay really moist and don’t dry out. They also help the apple soften. You can leave the water out if you’d like, just know your apples will be a little firmer.
Expert Tips
Storage Instructions
- Storage: Store any leftover baked stuffed apples in an airtight container in the refrigerator. They can be kept for up to 3-4 days.
- Reheat: To reheat, place refrigerated baked apples on a baking sheet and bake at 350°F (175°C) for 10-15 minutes until warmed through. You can also reheat individual servings in the microwave on a microwave-safe plate for about 1-2 minutes, depending on your microwave’s power.
Serving Suggestions
These baked stuffed apples are perfect on their own with vanilla ice cream, but they’re also great as part of a fall dessert spread.
If you’re serving these for Thanksgiving or a fall gathering, pair them with my gluten-free pumpkin pie or gluten-free apple crisp for variety.
For more easy apple recipes, try my brown sugar bacon wrapped apples for a savory-sweet appetizer or apple cider donuts for breakfast.
More gluten-free Fall recipes to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Baked Stuffed Apples
Ingredients
- 3 (669 g) large apples - Honeycrisp or Granny Smith work well
- ½ cup (100 g) brown sugar - use vegan if necessary
- ¼ cup (35 g) gluten-free flour blend
- ¼ cup (20 g) gluten-free certified oats - use purity protocol oats if possible
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ cup (57 g) unsalted butter - cold, cubed into tiny pieces (use vegan butter if necessary)
- ½ cup (118 g) water
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat and prep. Preheat oven to 350°F. Core 3 (669 g) large apples and slice in half lengthwise. Use a spoon or melon baller to scoop out the core, creating a well in each apple half. Place cut side up in an oven-safe baking dish.
- Make the streusel. In a medium bowl, combine ½ cup (100 g) brown sugar, ¼ cup (35 g) gluten-free flour blend, ¼ cup (20 g) gluten-free certified oats, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon salt. Whisk together.
- Cut in the butter. Add the cold ¼ cup (57 g) unsalted butter cubes to the bowl. Using your hands or a pastry cutter, work the butter into the dry ingredients until the mixture is crumbly with pea-sized pieces of butter still visible. Don't overmix, those butter chunks create the crispy texture.
- Stuff the apples. Spoon the streusel mixture into each apple half, pressing gently to pack it in. Divide the mixture evenly among all the apple halves.
- Add water and bake. Pour ½ cup (118 g) water into the bottom of the baking dish (not over the apples). Bake at 350°F for 45-50 minutes, until the apples are tender when pierced with a fork and the streusel is golden brown. Start checking at 30 minutes if your oven runs hot.
- Cool and serve. Let cool for 5 minutes before serving. Serve warm with vanilla ice cream if desired.
Notes
- Gluten-Free Flour Blend: This recipe works with any 1-to-1 gluten-free flour blend like Bob’s Red Mill or King Arthur Measure for Measure. These blends are designed to substitute cup-for-cup for all-purpose flour.
- Certified Gluten-Free Oats Required: Use certified gluten-free or purity protocol oats. Regular oats are contaminated with wheat and aren’t safe for celiac disease. If you can’t tolerate oats, substitute with additional gluten-free flour or chopped nuts.
- Dairy-Free/Vegan Substitutions: Use vegan butter like Earth Balance. Check that your brown sugar is vegan (some refined sugars are processed with bone char).
Stop torturing me, please. This looks amazing. Megan, I feel out of touch with you. Let’s plan our Panera adventure soon!
I tried their new turkey salad the other day (mostly because I wanted the dried cherries). They left off the dried cherries. FML.
hahaha this made me laugh. that always happens to me! i’ve been meaning to try their new turkey sandwich and that turkey salad. i need some panera in my life. and as im typing this i’m thinking i should go there because its thursday which means theres cream of chicken and wild rice soup. it’s sad i know that. hahaha. panera adventure needs to happen. if you think of something that we should do first let me know!!! hope school is good and has stopped being so busy!
I’m making this right now… I’ll let you know how it goes!
Looks delicious! Any chance, since you are from the midwest, that you have a good gluten free recipe for Norwegian lefse? My cousin and I have tried a few and none have been the right consistency. Thanks!
Hi Penny! My husband’s family is Norwegian and we have been talking about how we need to create a GF lefse recipe this year! I don’t have one yet but plan on getting it done within the next few weeks!
Bless you dear! I’m always looking. For Gluten Free Recipes.Perhaps a news letter you have I may sign up for