This gluten-free apple crisp features tender baked apple slices seasoned with warm cinnamon and brown sugar, topped with a buttery oat streusel that bakes up crisp and golden. It’s an easy, comforting dessert that showcases classic fall flavors without the effort of a pie crust.
It’s my go-to for holiday meals when time and oven space are limited: simpler than a pie, but every bit as satisfying. Serve warm with vanilla ice cream or whipped cream for a classic finish.
Recipe Highlights
- Texture: Soft, juicy apple slices under a crisp, golden oat‑butter topping that stays crunchy.
- Flavor: Warm cinnamon and brown sugar balance the apple’s tartness for a cozy, familiar taste.
- Quick & easy: Minimal prep and about 40–45 minutes in the oven—great for weeknights or holiday sides.
- Gluten-free tip: Use a measure‑for‑measure gluten‑free flour with xanthan gum and certified gluten‑free oats to get the right crumb and crisp.
What You’ll Need
Here are notes on the main ingredients for this gluten‑free apple crisp:
Apples. About 6 cups peeled and sliced apples — roughly six medium apples, depending on size. Tart, firm varieties hold up best.
Cornstarch. Thickens the apple juices as the crisp bakes so the filling isn’t runny.
Cinnamon. Adds warm spice; you can swap in apple pie spice if you prefer a mix of spices.
Butter. Salted or unsalted butter works; use vegan butter to make the crisp dairy‑free.
Gluten‑free flour. Use a 1-to-1 measure‑for‑measure blend that contains xanthan gum for structure.
Gluten‑free oats. Choose certified gluten‑free rolled or quick oats — many oats are processed near wheat, so check the label.
What Apples are Best for Baking?
For baking, choose apples that stay firm and hold their shape rather than turning to mush. I usually reach for tart, crisp varieties because their acidity balances the sweet topping. Good choices include Granny Smith and Jona Gold. You can add one sweeter apple like Honeycrisp or Pink Lady for more depth of flavor, but aim for mostly firm apples so the filling keeps texture after baking.
Gluten Free Apple Crisp Recipe
Ingredients
Filling
- 6 cups sliced apples (about 6 medium)
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 2 tablespoons cornstarch
- ½ teaspoon ground cinnamon
Topping
- ½ cup cold butter, cubed
- ½ cup gluten-free flour (measure-for-measure blend)
- ¾ cup gluten-free oats
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ teaspoon fine salt
- ½ teaspoon ground cinnamon
Instructions
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Preheat the oven to 375°F (190°C).
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Peel (or leave the skins on if you prefer) and slice the apples about ¼–½ inch thick. Place them in a large bowl and add the granulated sugar, brown sugar, cornstarch, and ground cinnamon. Toss until the slices are evenly coated and set aside to let the juices develop.
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In a separate bowl, mix the gluten‑free flour, gluten‑free oats, granulated sugar, brown sugar, salt, and ground cinnamon. Add the cold cubed butter and use your fingertips or a pastry cutter to work it into the dry ingredients until the mixture is crumbly. Alternatively, pulse briefly in a food processor.
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Transfer the coated apple slices and any accumulated juices to a baking dish. Evenly sprinkle the streusel topping over the apples, pressing lightly so it adheres.
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Bake for 40–45 minutes, until the topping is golden and the filling is bubbling at the edges. Remove from the oven and let cool for at least 20 minutes so the filling sets. Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel.
Nutrition
Storage Instructions
Refrigerator: Store leftovers in an airtight container and refrigerate for up to 4 days. Reheat individual portions in the oven or microwave until warmed through.
Freezing: Cool completely, then transfer to a freezer‑safe container and freeze for up to one month. Thaw overnight in the refrigerator before reheating. The topping can be refreshed in a warm oven to regain crispness.
Can this be made ahead of time?
Yes. Prepare the streusel topping and store it in the fridge or freezer in a sealed bag. Slice apples and toss with a little lemon juice to prevent browning; keep them chilled in an airtight container. Combine the dry sugars, cornstarch, and spices in a separate bowl. When you’re ready to bake, toss the apples with the dry mix, transfer to a baking dish, top with the streusel, and bake as directed.
Frequently Asked Questions
Peeling is optional. Leaving the skins on saves prep time and adds texture; peeling creates a smoother filling. Either approach works.
A scoop of vanilla ice cream is classic. Cinnamon or caramel ice cream, whipped cream, or a light drizzle of caramel sauce are also excellent choices.
A crisp includes oats in the topping, which gives extra crunch; a crumble typically uses just flour, butter, and sugar for a more sandy texture.
Yes—the same oat‑butter topping works well over berries, peaches, rhubarb, or mixed fruit for a variety of crisps and cobblers.
More Easy Desserts
Try an easy peach cobbler made with canned peaches for a quick, buttery dessert. A rhubarb crisp uses the same oat topping and is a bright, tangy option for early summer. If you want a no‑bake treat, an icebox cake is a simple, impressive dessert that’s great for warm days.