Gluten-Free Apple Crisp

Gluten-Free Apple Crisp is the ultimate fall dessert. Fresh and crisp apples baked until warm and caramelized. Covered with a crunchy, nutty, crisp topping. Perfectly spiced and so easy to make. It’s so good served with a scoop of vanilla ice cream.

Gluten-Free Apple Crisp

Apple picking season is upon us which means you probably have more apples than you need. This Gluten-Free Apple Crisp is the ultimate fall dessert. Perfect to use up all those apples. Fresh and crisp apples baked until warm and caramelized. Covered with a crunchy, nutty, crisp topping. It’s perfectly spiced and so easy to make. In addition to this crisp being gluten-free, it’s also dairy-free and refined sugar-free. This apple crisp version is also made without oats.

Ingredients needed to make Gluten-Free Apple Crisp:

• Granny Smith Apples– I like using tart apples for a contract of flavors with the sweetness from the sugar.
• Coconut Sugar– You can also use maple sugar.
• Spices– Cinnamon and nutmeg.
• Vanilla Extract– Adds flavor.
• Fresh Lemon Juice– Prevents apples from browning and adds flavor to the apple filling.
• Arrowroot Flour– Thickens the apple filling as the crisp bakes.
• For Crisp– Blanched almond flour, raw pecans, flax meal, pink sea salt, and coconut oil.

Equipment needed to make Gluten-Free Apple Crisp:

• Food Processor– To breakdown some of the ingredients for the crisp topping.
• Large Mixing Bowls– For mixing the apple filling and crisp ingredients.
• Pastry Cutter– For mixing the crisp topping.
• Saran Wrap– To cover the crisp as it sits in the fridge.
• 9×9 Inch Baking Dish– Or baking pan.
• Vegetable Peeler– For peeling the apples.

How to make Gluten-Free Apple Crisp:

• Step 1– In a food processor combine pecans, almond flour, and flax meal. Pulse for 20-30 seconds to break down pecans and mix in with almond flour and flax. You want the pecans to be very small but not completely turned into flour. Transfer mixture to a large mixing bowl. 
• Step 2– Sprinkle coconut sugar, cinnamon, pink salt, drizzle vanilla extract, and coconut oil. Use a pastry cutter to work oil into the flour. Use your hands to continue working the mixture until it’s well coated with coconut oil. Cover with saran wrap and place in the fridge to chill for 20 minutes. 

• Step 3– Preheat oven at 350 degrees F. 
• Step 4– Peel and slice apples into 1/4 inch-1/2 inch thick slices. Place apple slices in a large mixing bowl and add the rest of ingredients; coconut sugar, cinnamon, nutmeg, vanilla extract, pink sea salt, lemon juice, and arrowroot flour. Give ingredients a good toss to mix them together. Make sure apple slices get completely coated with the rest of ingredients. 
• Step 5– Take a 9×9 inch baking dish and fill with prepped apple slices spreading evenly throughout the dish. Remove crisp topping and crumble all over apple slices covering them all. 

• Step 6– Place dish in the middle of preheated oven. Bake for 55 minutes. 
• Step 7– Remove apple crisp from the oven, It should be bubbling through the sides and the middle. Let it sit for 10-15 minutes to let it cool down a bit. 
• Step 8– Serve and top with vanilla ice cream if desired. Enjoy!

Tips and Substitutions:

1. Don’t skip chilling your crisp before baking- You want the oil to firm up again before baking. Cold oil will give the crisp that nice buttery flaky top.
2. Granny Smith Apples- Granny smith apples are great for this crisp because they are on the tart and sour side. Which is a great taste contrast to the sweetness from the coconut sugar. You can essentially use any kind of apple to make this dish. However, tart apples like Braeburn or Cortland are great too.
3. Pecans- You can use raw walnuts instead or use gluten-free rolled oats. If using oats, skip pulsing in food processor. Just toss in mixing bowl with almond flour and flax meal.
4. Coconut Oil- If you don’t mind the apple crisp having dairy, you can use unsalted butter or ghee instead.
5. Arrowroot Flour- Tapioca flour will work just as fine too.
6. Flax Meal- Use chia seeds instead.
7. Coconut Sugar- Maple sugar makes for a great substitute.
8. You know its done when– the edges of crisp and apples to be bubbling when done.

How to serve Gluten-Free Apple Crisp:

Gluten-Free Apple Crisp is best when served warm. I like serving it in a bowl with a scoop of vanilla ice cream. You can also add a dollop of whipped cream and some caramel sauce.

Gluten-Free Apple Crisp FAQ’s:

How do I know if my Apple Crisp is finished baking?

You know your apple crisp is done when the top is golden-brown and the apples in the edges and center are bubbling.

What makes this Apple Crisp gluten-free?

This recipe calls for pecans, flax meal and blanched almond flour to make a nutty topping. In addition, it calls for arrowroot flour to thicken the apple filing. Arrowroot is a gluten-free starch frequently used to thicken sauces, soups, gravies and other types of foods.

What apples are best for Apple Crisp?

The best apples for baking are those that can hold their shape as they cook. You also want apples that are tart, crisp and juicy to make your apple crisp. Some of the best apples are:

• Granny Smith
• Cortland
• Braeburn
• Honeycrisp
• Fuji
• Gala
• Golden Delicious

What’s the difference between Apple Crumble and Apple Crisp?

Apple crumble and apple crisp are actually pretty similar. They are both desserts that consist in having an apple filing with a crumbly topping. Apple crisp usually contains oats where an apple crumble doesn’t. However, there are many apple crumble recipes that do contain oats. The terms are often used interchangeably

Storing Gluten-Free Apple Crisp:

Place any leftover gluten-free apple crisp in an airtight container. Keep it refrigerated for up to 4-5 days. You can either serve your apple crisp cold, however it is better when served warm. Reheat by placing back in the oven or in the microwave.

Did you like this Gluten-Free Apple Crisp recipe? You may also like these other crisp recipes:

• Gluten-Free Blueberry Crisp

Print

Gluten-Free Apple Crisp

Gluten-Free Apple Crisp is the ultimate fall dessert. Fresh and crisp apples baked until warm and caramelized. Covered with a crunchy, nutty, crisp topping. Perfectly spiced and so easy to make. It's so good served with a scoop of vanilla ice cream.

Course Dessert

Cuisine American

Keyword gluten-free apple crisp

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Servings 8 servings

Calories 542 kcal

Author Angelica Arias

Ingredients

Apple Filling

• 6 granny smith apples
• 1/2 cup coconut sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp vanilla extract
• 1 tsp pink sea salt
• 2 tbsp fresh lemon juice
• 2 tbsp arrowroot flour

Crisp Topping

• 2.5 cups raw pecans
• 1/2 cup blanched almond flour
• 1/4 cup flax meal
• 1/2 cup coconut sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp pink sea salt
• 1/2 cup coconut oil (slightly softened)

Instructions

1. In a food processor combine pecans, almond flour, and flax meal. Pulse for 20-30 seconds to break down pecans and mix in with almond flour and flax. You want the pecans to be very small but not completely turned into flour. Transfer mixture to a large mixing bowl.

2. Sprinkle coconut sugar, cinnamon, pink salt, drizzle vanilla extract, and coconut oil. Use a pastry cutter to work oil into the flour. Use your hands to continue working the mixture until it's well coated with coconut oil. Cover with saran wrap and place in the fridge to chill for 20 minutes.

3. Preheat oven at 350 degrees F.

4. Peel and slice apples into 1/4 inch-1/2 inch thick slices. Place apple slices in a large mixing bowl and add the rest of ingredients; coconut sugar, cinnamon, nutmeg, vanilla extract, pink sea salt, lemon juice, and arrowroot flour. Give ingredients a good toss to mix them together. Make sure apple slices get completely coated with the rest of ingredients.

5. Take a 9×9 inch baking dish and fill with prepped apple slices spreading evenly throughout the dish. Remove crisp topping and crumble all over apple slices covering them all.

6. Place dish in the middle of preheated oven. Bake for 55 minutes.

7. Remove apple crisp from the oven, It should be bubbling through the sides and the middle. Let it sit for 10-15 minutes to let it cool down a bit.

8. Serve and top with vanilla ice cream if desired. Enjoy!

Recipe Notes

Tips and Substitutions:

1. Don’t skip chilling your crisp before baking- You want the oil to firm up again before baking. Cold oil will give the crisp that nice buttery flaky top.
2. Granny Smith Apples- Granny smith apples are great for this crisp because they are on the tart and sour side. Which is a great taste contrast to the sweetness from the coconut sugar. You can essentially use any kind of apple to make this dish. However, tart apples like Braeburn or Cortland are great too.
3. Pecans- You can use raw walnuts instead or use gluten-free rolled oats. If using oats, skip pulsing in food processor. Just toss in mixing bowl with almond flour and flax meal.
4. Coconut Oil- If you don’t mind the apple crisp having dairy, you can use unsalted butter or ghee instead.
5. Arrowroot Flour- Tapioca flour will work just as fine too.
6. Flax Meal- Use chia seeds instead.
7. Coconut Sugar- Maple sugar makes for a great substitute.
8. You know its done when– the edges of crisp and apples to be bubbling when done.

Nutrition Facts

Gluten-Free Apple Crisp

Amount per Serving

Calories

542

% Daily Value*

Fat

 

42

g

65

%

Saturated Fat

 

14

g

88

%

Polyunsaturated Fat

 

8

g

Monounsaturated Fat

 

14

g

Sodium

 

406

mg

18

%

Potassium

 

322

mg

9

%

Carbohydrates

 

46

g

15

%

Fiber

 

9

g

38

%

Sugar

 

29

g

32

%

Protein

 

6

g

12

%

Vitamin A

 

93

IU

2

%

Vitamin C

 

8

mg

10

%

Calcium

 

64

mg

6

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.