The Best Gluten Free Apple Crisp
This gluten free apple crisp is a cozy fall dessert made with tender baked apples and a crunchy oat topping. Easy to make with simple ingredients, it’s the perfect crowd-pleasing treat for holidays or weeknights.
Ingredients
For the topping:
- 1 cup (113g) gluten free rolled oats
- ¾ cup (111g) gluten free flour (I use Bob's Red Mill 1 to 1)
- 1 cup (200g) light brown sugar packed
- ½ teaspoon cinnamon
- ¼ teaspoon fine sea salt
- 5 tablespoons (70g) unsalted butter melted
For the filling:
- 6 apples peeled and chopped
- ⅓ cup (66g) light brown sugar packed
- ½ teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Instructions
Make the topping:
- Preheat the oven to 350℉. In a large mixing bowl, whisk the oats, flour, brown sugar, cinnamon, and salt together. Add the melted butter and mix until well combined. Set aside.1 cup (113g) gluten free rolled oats, ¾ cup (111g) gluten free flour, 1 cup (200g) light brown sugar, ½ teaspoon cinnamon, ¼ teaspoon fine sea salt, 5 tablespoons (70g) unsalted butter
Make the filling:
- In a separate large bowl, toss the chopped apples with the brown sugar, vanilla, and salt.6 apples, ⅓ cup (66g) light brown sugar, ½ teaspoon vanilla extract, ¼ teaspoon fine sea salt
Assemble and bake:
- Transfer the apple filling to an 8" square baking pan. Pour the topping evenly on top. Bake for 45-50 minutes, or until the apples appear soft and bubbling.
Notes
- Dark brown sugar would also work well in this recipe.
- You can use any type of apple you like in this apple crisp recipe. I like to use Honeycrisp, Granny Smith, or a combination of both to get a perfect balance of sweet (from the Honeycrisp) and tart (from Granny Smith).
- Serve the apple crisp on its own or with a big scoop of vanilla ice cream or dollop of whipped cream.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 354kcal