Looking for a delicious fall recipe to satisfy your cravings? This gluten-free apple crisp recipe is exactly the easy recipe you need!
When I was a kid, one of the special desserts mom used to make was apple crisp. She didn’t make it very often, because she felt like the work of peeling apples versus the reward of having a serving of apple crisp wasn’t worth it.
But when she did make it, boy were we happy. Especially my older brother. I remember him always being so excited when she made it.
And here’s something I’ve learned now that I’ve taken over apple crisp making duty for my family: you don’t actually have to peel the apples.
As long as they’re chopped into reasonably sized pieces, I honestly never notice the peeling. Just core and chop – no peeling necessary. That brings the work versus reward back in balance.
Like I said, this gluten-free apple crisp recipe is a family favorite – and a hit with everyone we serve it to! But the topping isn’t just good for apples. We use it to make gluten-free blueberry crisp, peach crisp, cherry crumble, and more – whatever fruit sounds good, you can sub for the apples, and maybe change up the spices a bit to fit your fruit (such as adding cloves to peaches).
Gluten-Free Apple Crisp Recipe
Here are a few tips you need to know for making amazing apple crisp for the gluten-free peeps:
- Always use flour, not flour mix. Using mixes that contain starch are likely to turn your crisp gummy. It’s still yummy, but not not a proper crisp, and might not be something you want to serve. The higher the water content of your fruit, the truer this is. I like to use rice, millet, sorghum, almond, and roasted corn flour. Lately, I’ve mostly been using rice and millet. Delicious!
- Make your crisp topping first, and then set it aside (in fact, you can refrigerate it for days until you’re ready to use it). That way, you can top your apples as soon as you get them in the pan, and get it baking before they have a chance to turn brown.
- Don’t need to account for food allergies? No problem! Don’t worry about using gluten-free oatmeal in that case, and swap the gluten-free flour for regular white flour.
- If you prefer to use a more natural sugar, try swapping both the white and brown sugar for turbinado or raw cane sugar. The flavor will be exactly the same. However, if you decide to go even more natural, know that many sugar substitutes, such as coconut palm sugar, don’t contain the level of moisture processed cane sugars do, and will affect the moisture content in your baked crisp.
Gluten-Free Apple Crisp Recipe
- 1 1/2 cups gluten-free oatmeal
- 1 1/2 cups gluten-free flour – avoid using a flour mix, as they contain too much starch. Instead use a mix of flours such as rice, sorghum, and millet.
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup butter, melted
- 5-6 apples, cored, and diced
- 2 Tablespoons lemon juice
- 2 Teaspoons cinnamon
- 1/2 teaspoon nutmeg
- Preheat oven to 350 degrees.
- Mix first five ingredients together to make the crisp mixture
- Toss apples with lemon juice, cinnamon, and nutmeg, then spread evenly over a 9×13 inch baking pan
- Top with crisp mixture
- Bake for 45 minutes until the topping begins to brown at the edges.
- Serve while warm, with ice cream if desired
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