Apple Crisp
An easy and delicious gluten-free apple crisp that's perfect for dessert or breakfast, made with simple pantry ingredients and topped with a golden, crunchy crumble.
Ingredients
For the Apples
- 2.5 lbs Apples (6–7 medium) A mix of tart (Granny Smith) and sweet (Honeycrisp) apples recommended.
- 1 tbsp Lemon juice Brightens the apples and keeps them from browning.
- 3 tbsp Pure maple syrup Gentle sweetness.
- 1.5 tsp Ground cinnamon Classic warm flavor.
- 0.25 tsp Ground nutmeg Optional pinch of clove if desired.
- 1 tsp Vanilla extract Subtle sweetness booster.
- 2 tbsp Gluten-free all-purpose flour blend Lightly thickens the apple juices.
- a pinch Fine sea salt Enhances overall flavor.
For the Oatmeal Crumble
- 1 cup Gluten-free old-fashioned rolled oats Ensure they are certified gluten-free.
- 0.75 cup Gluten-free all-purpose flour blend Helps the crumble clump.
- 0.5 cup Brown sugar (packed) Adds moisture and caramel notes.
- 6 tbsp Cold unsalted butter (cubed) Use vegan butter for a dairy-free option.
- 1 tsp Ground cinnamon For added flavor in the topping.
- 0.5 cup Chopped nuts (optional) Pecans or walnuts for extra crunch.
- a pinch Salt Balances the sweetness.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
- Core and slice apples into 1/4-inch wedges.
- In a large bowl, toss sliced apples with lemon juice, maple syrup, cinnamon, nutmeg, vanilla, gluten-free flour, and salt. Spread evenly in the baking dish.
Making the Crumble
- In another bowl, combine oats, gluten-free flour, brown sugar, cinnamon, and salt.
- Add cold cubed butter and rub with fingertips until pea-sized clumps form. Stir in nuts if using.
Baking
- Scatter the crumble evenly over apples without packing it down.
- Bake for 35–45 minutes until the top is deeply golden and the fruit is bubbling at the edges.
- If topping browns too fast, tent loosely with foil.
- Let the crisp sit for 10–15 minutes before serving.
Serving Suggestions
- Scoop warm with vanilla ice cream, whipped cream, or Greek yogurt.
Notes
For storage, keep it covered on the counter for up to 1 day, or refrigerate in an airtight container for 3–4 days. Can also freeze for up to 2 months. Perfect for meal prep—portion into ramekins.