Apple Crisp

After making 4 or 5 apple crisps this season, I have tweaked and blended different recipes, cooking times, and ingredients to come up with a gluten-free apple crisp that suits my 3 must-haves for an apple crisp. 1. Buttery and crunchy topping that includes nuts and oatmeal, not just flour and butter. 2. Prevalent flavors of cinnamon and nutmeg 3. Apples that aren’t too tart, too sweet and perfectly cooked. I think this recipe delivers those things. Whether you are a gluten-free eater or not, I think you will love this crisp!



3/4 cup old-fashioned rolled oats
3/4 cup sliced almonds
1 1/2 ounces gluten-free flour blend
1/4 cup packed brown sugar
2 tablespoons granulated sugar
1 teaspoon cinnamon
2 teaspoons vanilla extract
1/8 teaspoon salt
6 tablespoons unsalted butter, cut into 6 pieces and softened


juice of half a lemon
1/2 teaspoon cornstarch
3 pounds apples (about 5 or 6) I use McIntosh or a blend of McIntosh and Empire, (peeled, if desired) cored and cut into 1/2″ chunks
1/3 cup granulated sugar
1 teaspoon cinnamon
3/4 teaspoon freshly ground nutmeg

for the topping:

Preheat oven to 400 F with the oven rack in the middle position.

Place nut and oats in 2 separate piles on a baking sheet lined with parchment paper. When the oven is preheated, place the pan in the oven and bake until oats and almonds are lightly toasted, about 4 minutes. Remove from the oven and let cool completely. Make sure to keep the oats and nuts separate after toasting as well.


Pulse 1/2 cup of oats, flour blend, brown sugar, granulated sugar, cinnamon, vanilla, and salt in a food processor until combined, about 5 pulses.



Sprinkle butter and half of the almonds over top and process until mixture clumps together into chunks, scraping down bowl halfway through.


Sprinkle remaining almonds and remaining 1/4 cup oats over mixture and combine with 2 quick pulses. Transfer mixture to a bowl.


for the filling: Whisk the lemon juice and cornstarch in a large bowl until cornstarch is dissolved. Stir in apples, sugar, cinnamon, and nutmeg.


Transfer mixture to an 8 inch square baking pan or dish.


Pinch topping into clumpy pieces and sprinkle over apple filling.


Bake for 15 to 20 minutes until apples are just tender and topping is golden brown. Let crisp cool on a wire rack for about 15 minutes and serve with vanilla ice cream and a drizzle of caramel or butterscotch for some extra decadence.


I apologize, I realize I never got a photo of the crisp post-bake. I guess I was too excited to eat it!



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