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A white plate with gluten-free apple crisp and a scoop of vanilla bean ice cream.

Gluten-Free Apple Crisp

Sweet, crisp apples are the star of this gluten-free apple crisp made with gluten-free oats. A crunchy, spiced crisp topping over cinnamon baked apples for a sweet dessert that's on the table in under 45 minutes. It's absolutely divine when served with a scoop of vanilla ice cream. It's so easy to make dairy-free and vegan, too!
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 263kcal
Author: Megan


For the Filling:

  • 5 cups honeycrisp apples (peeled, cored, and thinly sliced (about 5-6 apples total))
  • 1/2 cup granulated sugar
  • 2 tablespoons gluten-free flour blend (or oat flour (see notes below))
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cloves
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water

For the Topping:

  • 1/2 cup gluten-free certified oats
  • 1/2 cup gluten-free flour blend (or oat flour (see notes below))
  • 1/2 cup brown sugar (packed)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup butter (melted (or dairy-free butter))


  • Preheat the oven to 350F.
  • Place the sliced apples in an 8×8 inch baking dish.
  • n a small bowl, mix together the granulated sugar, gluten-free flour blend, ground cinnamon, ginger, nutmeg, and cloves. Whisk to combine.
  • Sprinkle the sugar mixture over the apples. Do not stir the apples. Pour the lemon juice and water evenly over the apples. It is okay if there are still some dry spots.
  • In a bowl, mix together gluten-free certified oats, gluten-free flour blend, brown sugar, cinnamon, nutmeg, baking powder, baking soda, salt and melted butter. 
  • Crumble the oat topping over the apple mixture.
  •  Bake the apple crisp at 350F for about 30-35 minutes, or until the top is golden brown.
  • Serve warm with a big scoop of vanilla ice cream. Store leftovers in the refrigerator covered with aluminum foil.


**You can make oat flour by blending gluten-free certified oats (preferably purity protocol oats) in a blender or food processor until finely ground. Measure for the recipe after blending into a flour. 


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
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