Today I want to share my Gluten-Free Apple Crisp Recipe with you because, to be honest, apple crisp is pure perfection.
What says fall more than apples, cinnamon, and maple syrup? Please don’t say pumpkin spice lattes—apples are the O.G. Nature has delivered an abundance of apples for far longer than coffee chains have delivered fancy drinks. (But if you do love pumpkin spice, you can actually sprinkle some into your apple crisp topping. Everyone wins!)
Why You’ll Love This Gluten-Free Apple Crisp
- Seasonal & Budget-Friendly: Great any time of year, but especially in fall and winter when apples are fresh and affordable.
- Easy to Make Ahead: Keeps in the fridge for up to 5 days. (Dessert all week? Yes please.)
- Simple & Forgiving: Much easier than pie but still fills your home with that cozy, cinnamon-apple aroma.
- Crowd-Pleaser: Whether for a holiday gathering or weeknight treat, everyone loves apple crisp.
- Gluten-Free & Dairy-Free: Made with almond flour and oats, this healthier apple crisp is naturally gluten-free, dairy-free, and vegan.
Tip: If you love almond flour recipes, check out my Almond Flour Scones, Almond Flour Bread, and Almond Flour Cookies. They’re some of the most popular recipes on my site for a reason!
Ingredients & Notes
This healthy apple crisp recipe is: gluten-free, dairy-free, and vegan (if you use coconut oil or vegan butter). You’ll need:
- Butter or Coconut Oil: Cold butter creates a crumbly topping; coconut oil or vegan butter works perfectly if you want it dairy-free.
- Apples: Choose firm, tart apples such as Granny Smith, McIntosh, or Pink Lady. Honeycrisp, Braeburn, and Jonagold are also excellent choices. Organic is best since apples are high on the Dirty Dozen™ list, but if you use non-organic, peel them before baking.
- Citrus Zest: Lemon zest adds brightness, and a little orange zest is optional but highly recommended for a gourmet twist.
- Lemon Juice & Arrowroot: Fresh lemon juice balances sweetness, while arrowroot (or gluten-free flour) helps thicken the juices as the apples bake.
- Sweeteners: Maple syrup (or honey) and coconut sugar offer natural sweetness with added minerals compared to refined sugar. Regular white sugar or brown sugar also works. And don’t forget the salt! Salt makes sweeter things taste sweeter and balances the flavors.
- Almond Flour & Oats: The base of the topping. Almond flour keeps it gluten-free and nutty, while rolled oats give the crisp its classic chewy texture. Use certified gluten-free oats if needed.
- Pecans: Optional but add a lovely crunch. Omit for a nut-free version and use extra oats instead.
- Spices: Warm spices like cinnamon, nutmeg, or pumpkin pie spice add a classic, cozy flavor.
Unlike apple pie, there’s no crust to fuss with—just slice the apples, toss them with the filling ingredients, and bake until bubbly. The almond flour and oats create a hearty, nutty topping that gets perfectly crisp while the apples soften underneath. A touch of orange and lemon zest brightens the whole dish, while maple syrup and coconut sugar keep it naturally sweetened.
Best of all? This apple crisp is forgiving, flexible, and keeps beautifully for up to five days in the fridge. Serve it warm with a scoop of vanilla ice cream, perhaps a drizzle of your favorite caramel sauce, or coconut whipped cream for a dessert that always pleases a crowd.
Storage & Reheating
- Refrigerator: Let the crisp cool completely, then cover the baking dish with a lid or tightly with plastic wrap or foil. Store in the fridge for up to 5 days.
- Freezer: Bake the apple crisp fully, cool completely, then wrap tightly or transfer to an airtight container. Freeze for up to 3 months. Reheat from frozen, covered with foil, until hot and bubbling.
- Reheat: Warm in a 300°F oven until heated through and the topping crisps up again. You can also microwave individual portions, though the topping will soften.
Print
Description
This recipe for apple crisp is one of my all-time favorites! It’s easy to put together and everyone loves it. If you like, please leave a star rating in the comments below to help other people in our community.
Note: Use an 8×8 baking dish or equivalent.
For the apple layer:
For the topping:
- Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch (or equivalent size) baking dish with butter, coconut oil, or your favorite oil spray.
- Peel and slice the apples into thin (about ⅛-inch) slices. (I like to peel about half and leave the skin on the rest for extra texture.)
- Mix the filling: In a large mixing bowl, combine the apples with the orange zest, lemon zest, lemon juice, water (or bourbon), arrowroot or gluten-free flour, cinnamon, nutmeg, vanilla, salt, and maple syrup. Toss until the apples are evenly coated.
- First Bake: Transfer the apple mixture into the prepared baking dish. Place the dish in the oven, uncovered, for 15 minutes to allow the apples to start releasing their juices.
- Meanwhile, make the topping: In a medium bowl, stir together the almond flour, oats, pecans, maple syrup, coconut sugar, cinnamon, and salt. Add the cold butter or coconut oil, working it in with your fingers or a fork until the mixture forms large crumbles.
- Second Bake: Carefully remove the apples from the oven. Sprinkle the topping evenly over the apples.
- Return the dish to the oven and bake for 40–60 minutes, until the topping is golden brown and the fruit is bubbling around the edges. Check after 30 minutes; if the topping is browning too quickly, cover loosely with foil.
- Allow to cool 10-15 minutes before serving. Serve warm with coconut whipped cream or vanilla ice cream.
*If using non-organic apples, peel all of them before baking.
Notes
- Use tart apples (Granny Smith, McIntosh, Pink Lady) for best flavor.
- Try ½ apples + ½ pears for a fun variation.
- Peel all, none, or half—skins add fiber and texture.
- Maple syrup pairs beautifully with apples; swap with honey 1:1.
- Orange zest is optional but adds depth (Ina Garten’s trick).
- Arrowroot thickens the filling; if desired sub with cornstarch, GF flour or all-purpose flour (not nut/oat flour).
- Coconut oil keeps it vegan; grass-fed butter works 1:1 if you tolerate dairy.
- Swap water for bourbon or brandy for a refined twist.
- Vanilla is optional but adds warmth—choose high-quality.
- Serve with coconut whipped cream, banana ice cream, or ice cream of choice.
- For no-sugar-added: omit maple syrup & coconut sugar (less sweet but still tasty).
Gluten-Free Apple Crisp FAQ
Can I make this Gluten-Free Apple Crisp nut-free?
Yes, you can! To make this apple crisp nut-free, simply replace the almond flour with an extra cup of certified gluten-free rolled oats. Omit the pecans and keep the rest of the topping ingredients the same. The result will still be golden, crisp, and delicious without nuts. This is a great option if you’re baking for someone with a nut allergy.
Can I make this apple crisp without sugar?
Absolutely. For a no-sugar-added version, leave out the maple syrup and coconut sugar. The apples themselves will still release natural sweetness, especially if you use a mix of tart and sweet apple varieties. The flavor will be less sweet but still very satisfying, making it a good choice for diabetics or anyone limiting added sugars.
Do I need to peel the apples for apple crisp?
It’s up to you! You can peel all, none, or half of the apples. Leaving some skin on adds extra fiber, color, and texture to the crisp. If you’re using organic apples, you can safely leave the peel on. If you’re using non-organic, it’s best to peel them, since apples are high on the Environmental Working Group’s Dirty Dozen™ list.
What can I use instead of arrowroot starch?
Arrowroot starch is used to thicken the apple filling, but if you don’t have it, you can substitute it with 1 tablespoon of a gluten-free flour blend or regular all-purpose flour. Avoid nut flours or oat flour, as they won’t thicken the filling properly.
Can I add alcohol to apple crisp?
Yes! For a refined adult twist, replace the 2 tablespoons of water in the filling with bourbon or brandy. The alcohol cooks off in the oven, leaving a warm, complex flavor that pairs beautifully with apples, cinnamon, and nutmeg.
Can I make this recipe dairy-free or vegan?
Definitely. Use coconut oil or vegan butter instead of dairy butter in the topping. The result is just as crispy and golden. If you tolerate dairy, grass-fed butter is a flavorful, nutrient-dense option.
What apples are best for apple crisp?
Tart, firm apples hold up best when baked. Granny Smith, McIntosh, and Pink Lady are all excellent choices. You can also mix apple varieties to balance tartness and sweetness, which creates a more complex flavor in the finished crisp.
Can I mix other fruits with the apples?
Yes! Pears are the most common addition—try making this recipe with half apples and half pears for a fun variation. Berries can also be added in small amounts, though they release more juice, so you may need an extra teaspoon of arrowroot starch to keep the filling from getting too watery.
How should I serve apple crisp?
This gluten-free apple crisp is best served warm, straight from the oven. Pair it with a dollop of coconut whipped cream, vegan vanilla ice cream, or traditional vanilla ice cream. The contrast of warm crisp and cold, creamy topping makes it irresistible.
How do I store and reheat apple crisp?
Store leftovers covered in the refrigerator for up to 5 days. To reheat, place in a 300°F oven until warmed through—this helps the topping crisp back up. You can also reheat in the microwave, but the topping may soften. For longer storage, bake the crisp fully, cool completely, then freeze in an airtight container for up to 3 months. Reheat from frozen, covered with foil, until hot and bubbly.
How do I know when apple crisp is done baking?
Your apple crisp is ready when the topping is golden brown and the filling is bubbling around the edges of the dish. This usually takes 50–60 minutes total. If the topping browns too quickly, cover the dish loosely with foil and continue baking until the fruit is tender and juicy.
More Fall Recipes to Try:
Classic Apple Spinach Salad
This Apple Spinach Salad is always a hit! Add some chicken or salmon to make it an entree salad, or serve it as a side that everyone will love. This recipe serves 4; scale up or down as needed.
Apple Pie Overnight Oats Recipe
This apple overnight oats recipe makes 2 servings and is easily doubled or tripled if needed. Overnight oats keep in the fridge for 4-5 days, so make these ahead for delicious breakfasts all week long. We like them cold, but you can heat them over medium heat in a small pan on the stove if desired.
Fall Quinoa Bowl with Butternut Squash
This Fall Harvest Quinoa Bowl recipe is cozy, nourishing, and loaded with nutrients. Bursting with the best flavors the season has to offer, this delicious bowl guarantees to please!
Beautiful Baked Apples Recipe
This delicious, healthy baked apples recipe makes a perfect fall dessert! It’s super easy to make and naturally vegan and gluten-free (see recipe notes). This recipe scales easily; plan on 1 small baked apple per serving. I like to pop it in the oven about 15 minutes before we sit down to dinner to serve after dinner. If you make this recipe and love it, please give it a star rating in the comments below to help other readers (thank you!).
Perfect Homemade Applesauce
This homemade applesauce recipe is so good that once you make it, you’ll never want to buy it again. It’s also really easy to double or triple this recipe and freeze it for later. If you love it, please leave a star rating in the comments below to help other readers in our community (thanks!).
www.elizabethrider.com (Article Sourced Website)
#GlutenFree #Apple #Crisp #Recipe #Elizabeth #Rider