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Gluten-Free Apple Crisp

Gluten-free apple crisp with a cinnamon apple filling and a golden almond-oat crumble topping baked until the juices bubble. Crisp edges and tender fruit come together in a 9x13 dish, finished with a 10-minute rest.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 apples Large, peeled and sliced
  • 0.33 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch Naturally GF
  • 1 tbsp lemon juice
For gluten-free oat crumble
  • 1.5 cup certified gluten-free rolled oats
  • 0.5 cup almond flour
  • 0.5 cup gluten-free all-purpose flour blend
  • 0.75 cup brown sugar Packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup unsalted butter Cold, cubed

Equipment

  • 1 sheet pan

Method
 

Prepare and preheat
  1. Preheat the oven to 375F, then grease a 9x13 baking dish. Make sure the dish is evenly coated so the crisp releases cleanly.
Make the apple filling
  1. Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread them into the baking dish. The apples should look evenly coated with dry spices and thickener.
Make the gluten-free crumble
  1. Combine the certified gluten-free rolled oats, almond flour, gluten-free all-purpose flour blend, brown sugar, cinnamon, and salt in a bowl. Stir until the dry ingredients are evenly mixed.
  2. Cut the cold unsalted butter into the crumble mixture until chunky clumps form. Pinch-test for texture—clumps should hold together when pressed.
Assemble and bake
  1. Scatter the crumble over the apples so the topping covers the surface in an even layer. Leave small apple peeks if you prefer more bubbling.
  2. Bake for 40-45 minutes at 375F until the topping is golden and the filling is bubbling. Watch for active bubbling around the edges and dry-looking, crisp crumbles on top.
Rest and serve
  1. Rest the apple crisp for 10 minutes before serving. The filling will thicken slightly so each scoop holds its shape.

Notes

For the best crumble texture, use butter straight from the fridge and keep the clumps chunky rather than fully breaking them down. Store covered in the refrigerator up to 4 days and reheat in the oven at 325F until warmed through. Freezing is not recommended because the topping texture can soften after thawing. For a lower-sugar version, reduce the granulated sugar by about 2 tbsp and use an additional 1 tbsp cornstarch only if your apples are very juicy.