Easy Gluten Free Apple Crisp Recipe


For the Apple Filling:

  • 4-5 large Granny Smith Apples (Or a mix of sweet and tart varieties)
  • 1/4 cup granulated sugar
  • 2 tablespoons gluten-free all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 tablespoon lemon juice

For the Gluten-Free Crisp Topping:

  • 1 cup gluten-free rolled oats (make sure they’re certified gluten-free)
  • 1/2 cup gluten-free all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes


  • Prep the Apples: Peel, core, and slice the apples into thin wedges (about 1/4 inch).
  • Make the Filling: In a large bowl, combine sliced apples, sugar, gluten-free flour, cinnamon, nutmeg (if using), and lemon juice. Toss well to coat the apples.
  • Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish or an equivalent size.
  • Assemble the Filling: Transfer the apple mixture to the prepared baking dish, spreading it evenly.
  • Make the Crisp Topping: In a medium bowl, mix the oats, gluten-free flour, brown sugar, cinnamon, and salt. Using a pastry cutter, two knives, or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
  • Add the Topping: Sprinkle the crisp topping evenly over the apple filling.
  • Bake: Bake the crisp for 35-45 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork.
  • Cool and Serve: Let the crisp cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream or whipped cream.


  • Apple Variety: You can experiment with different types of apples. Honeycrisp, Braeburn, or Pink Lady are great sweet-tart options.
  • Customizable Topping: Add chopped nuts like pecans or walnuts to the topping for extra crunch.
  • Make-Ahead: Prepare the apple filling and crumble topping a day in advance and store them separately in the refrigerator. Assemble and bake just before serving.


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