Gluten-Free Apple Crisp
This gluten-free apple crisp takes about 10 minutes to put together and comes out of the oven looking and tasting like you put in much more effort than you did. Thinly sliced apples, four warm spices, and a buttery oat crumble that bakes up golden and crunchy every time.
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Ingredients
For the Filling:
- 5 cups (625 g) apples - peeled, cored, and thinly sliced (about 5-6 apples, a mix of honeycrisp and granny smith)
- ½ cup (100 g) granulated sugar
- 2 tablespoons (18 g) gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag)
- 2 teaspoons (4 g) ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon cloves
- 2 tablespoons (30 g) fresh lemon juice
- 2 tablespoons (30 g) water
For the Topping:
- ½ cup (41 g) gluten-free purity protocol oats
- ½ cup (70 g) gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag)
- ½ cup (100 g) brown sugar - packed
- 1 teaspoon (2 g) ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅓ cup (76 g) unsalted butter - melted (or dairy-free butter)
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Instructions
- Preheat the oven to 350°F. Butter an 8x8-inch baking dish and set aside.
- Place 5 cups (625 g) apples in the prepared baking dish.
- In a small bowl, whisk together ½ cup (100 g) granulated sugar, 2 tablespoons (18 g) gluten-free flour blend, 2 teaspoons (4 g) ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, and ¼ teaspoon cloves. Sprinkle the mixture evenly over the apples. Do not stir.
- Pour 2 tablespoons (30 g) fresh lemon juice and 2 tablespoons (30 g) water evenly over the top.
- In a separate bowl, combine ½ cup (41 g) gluten-free purity protocol oats, ½ cup (70 g) gluten-free flour blend, ½ cup (100 g) brown sugar, 1 teaspoon (2 g) ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon salt. Pour in the melted ⅓ cup (76 g) unsalted butter and stir until the mixture comes together in clumps.
- Crumble the topping loosely over the apples. Don't pack it down. You want uneven pieces so some get extra crispy, and it's fine if some apples peek through.
- Bake at 350℉ for 30 to 35 minutes, until the topping is deep golden brown and the filling is bubbling around the edges.
- Let cool for at least 10 minutes before serving.
Notes
- Oats: Use purity protocol oats, not just gluten-free certified oats. I use Gluten-Free Prairie Purity Protocol Oats. See the section for why this matters if you have celiac disease.
- Apples: A mix of honeycrisp and granny smith gives you the best balance of sweetness and tartness. Avoid softer varieties like McIntosh or Red Delicious.
- Vegan Option: Swap the butter for your favorite dairy-free butter. If you're vegan, also check that your granulated sugar and brown sugar are vegan, as some sugars are processed with bone char.
- Storage: Keep leftovers covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 to 15 minutes.
Nutrition
Calories: 263kcal | Carbohydrates: 48g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 214mg | Potassium: 145mg | Fiber: 3g | Sugar: 34g | Vitamin A: 280IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 0.8mg
