Gluten-Free Apple Crisp

This gluten-free apple crisp has been on my Thanksgiving table so many times I’ve lost count. Thinly sliced apples get tossed with cinnamon, ginger, nutmeg, and cloves, then topped with a buttery oat and brown sugar crumble that bakes up golden and crunchy. The whole thing comes together in under 45 minutes.

It works just as well for a casual weeknight as it does for a holiday table. Serve it warm with a scoop of vanilla ice cream and nobody will know it’s gluten-free.

Ingredient Notes

• Apples – I use a mix of honeycrisp and granny smith. Honeycrisp brings sweetness and holds up in the oven without turning to mush, and granny smith adds tartness and structure. Avoid softer varieties like McIntosh or Red Delicious. They’ll break down too much in the oven.
• Gluten-Free Purity Protocol Oats – Not all gluten-free oats are the same. I use Gluten-Free Prairie purity protocol oats, which are grown in dedicated gluten-free fields and processed in gluten-free facilities.
• Gluten-Free Flour Blend – I use Bob’s Red Mill 1-to-1 Baking Flour (the blue bag). It already contains xanthan gum so you don’t need to add more.
• Butter – Melt it before mixing into the topping. Dairy-free butter works just as well here.

Are Oats Gluten-Free?

Oats are not a gluten-containing grain, but they’re frequently contaminated with gluten during growing, sorting, or manufacturing. If you have celiac disease or are baking for someone who does, the type of oats you buy matters a lot.

What are gluten-free certified oats?

Gluten-free certified oats are tested by a third party and deemed free from gluten under the FDA’s standard of 20 parts per million. But that’s about all it guarantees. It doesn’t mean the oats were grown in dedicated fields or processed on gluten-free equipment. Gluten-free certified oats are often mechanically separated from wheat and barley and then tested. While they may meet the under 20ppm standard, they may still not be safe for people with celiac disease.

What are purity protocol oats?

Purity protocol oats are grown in dedicated gluten-free fields free from wheat, barley, and rye, and processed in gluten-free facilities. Everything from field to milling to shipping is evaluated. They go well beyond the certified standard. I have celiac disease and I use Gluten-Free Prairie purity protocol oats. Also worth knowing: many people with celiac disease can’t tolerate oats at all, regardless of the source. If you’re newly diagnosed or unsure, check with your doctor before adding oats back in.

Storage Instructions

Storing: Keep leftovers covered in the refrigerator for up to 3 days. The topping will soften as it sits.

Reheating: Warm in a 350°F oven for 10 to 15 minutes to bring the topping back to life. The microwave works but the topping will be soft.

Freezing: Freeze the baked crisp tightly covered for up to 3 months. If you know you’re going to freeze it, bake it in a disposable aluminum pan so you’re not keeping your baking dish in the freezer. Reheat from frozen in a 350°F oven until warmed through.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream. That’s really all it needs. If you’re putting together a fall dessert spread, my pumpkin pie macarons are a good make-ahead option that looks impressive next to a warm crisp. And if you have apples left over, my gluten-free apple cider pancakes with cinnamon apples are worth making the next day.