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    Home / Desserts / Crisps & Cobblers

    Gluten Free Apple Crisp {vegan option}

    Published Oct 10, 2018

    Jump to Recipe Print Recipe

    Warm apples, buttery spiced streusel, and a scoop of drippy ice cream melting over the top – this foolproof gluten free apple crisp makes a cozy dessert on chilly fall and winter nights. Use dairy-free butter and ice cream to make it vegan, or swap in peaches or berries during the summer. 

    Looking for grain-free apple crisp? Try my almond flour apple crisp recipe!

    delicious gluten free apple crisp recipe

    Crisp is the dessert I'm almost always craving (along with pudding and chocolate anything). It's easy to whip up with nearly any fruit, from rhubarb to persimmons and everything in between. When topped with a big scoop of melty ice cream, crisp becomes dessert nirvana.

    This gluten free apple crisp recipe is as easy as it is versatile. It takes little hands-on time, makes enough for 4 servings, and is easily doubled or tripled for a crowd. Plus it works as well with peaches as it does with any baking apple (pink or otherwise!)

    Pink Apples

    I adapted this gluten free apple crisp recipe from a hazelnut cranberry pear crisp that I developed for GFF: Gluten Free Forever Magazine last fall (the issue is available here for download). I loved the way the nutty streusel stood up to the baked fruit, so this year when I found pretty pink pearl apples at the co-op, I made an almond flour version of the topping. I drizzled some butterscotch sauce on top because why not? It was love at first bite.

    Pink Apples + Gluten Free Apple Crisp

    Anatomy of a Fruit Crisp

    I'm highly opinionated about crisps. First and foremost, the topping should live up to its name, holding its own in the oven rather than sogging into the juicy fruit. There should be a good fruit-to-crisp ratio so that you get a little bit of each in every bite.

    The fruit should have good acidity to contrast with the sweet streusel topping. And the topping should smack of butter and brown sugar, with chunky elements from oats and nuts, and a whiff of spice. There should be enough sugar and butter in the topping that it melts ever so slightly into the fruit as it bakes. A few key techniques and ingredients make this crisp shine.

    Gluten Free Crisp Topping with Oats, Nuts, and Almond Flour

    Gluten Free Flours FTW

    Gluten free crisp topping can be tricky since many gluten free flours tend to become soggy when met with bubbling, juicy fruit. But this one holds up beautifully thanks to a trio of flours – almond flour, oat flour, and tapioca flour. Together with butter and brown sugar, they make a pebbly topping that tastes like crisp oatmeal cookie.

    Rolled oats and pecans or walnuts add chunky texture, while brown sugar and a hint of cinnamon and nutmeg add fall spice that contrasts bright apple filling. Just mix the dry ingredients together and stir in melted butter or vegan butter until the topping clumps together.

    Gluten Free Apple Crisp Topping

    What are the best varieties of apple to use in an apple crisp?

    Choose apples that have good acidity and hold their shape when baked. Pink pearl apples, used here, don't just look pretty, they also make a bright, flavorful filling. Granny Smith, Pink Lady, Honeycrisp, Braeburn, Fuji, Cortland, and Gala and heirloom varieties such as Winesap, Belle de Boskoop, and Northern Spy all bake into nice, tangy crisps. You can also use a mix of the firmer apples mentioned above, plus some softer apples such as Gravensteins or Macintosh.

    Prebaking the apples is essential when making apple crisp and serves three purposes. First, it draws out the juices from the fruit ensuring a gooey bottom layer. Secondly, stirring the warm fruit before adding the topping ensures even baking. And third, it releases steam from the fruit, helping the topping stay crisp.

    overhead shot of Gluten Free Dairy Free Apple Crisp

    What's the difference between a crisp and a crumble?

    Crisp vs. crumble is a hotly debated topic with different answers depending on who you ask. I wrote about this in a post from several years back, which I cheekily titled "gluten free apple crisple" (SEO be damned! Also, if you're lacking the gluten free flours called for here, that recipe creates a similar topping from rolled oats and nuts whizzed in a food processor.)

    Some sources say the the difference between crisp and crumble is regional. Others insist that crisp toppings contain just butter, flour, and sugar whereas crumbles use bigger, chunkier ingredients such as oats and nuts. Some recipes use leavening such as baking powder for a lighter topping. And still others assert that the two terms are now used interchangeably: crisp = crumble and vice versa.

    For me, I'm never one to quibble over a crumble or a crisp as long as there's a rustic fruit dessert in my face!

    spoon in bowl Gluten Free Vegan Apple Crisp

    All the Crisps and Crumbles

    Are you as crazy for crisp as I am? Here are some of my favorite versions.

    Gluten-Free:

    • Paleo Apple Crisp
    • Rhubarb Crisp
    • Strawberry Rhubarb Crumble
    • Apple Crisple
    • Blackberry Pear Ginger Crisp
    • Baked Pears with Brown Sugar Crumble
    • Apple Cranberry Pomegranate Crisps with Brown Sugar Teff Streusel (from Alternative Baker)
    • Blackberry Buckwheat Crisps (from Alternative Baker)
    • Summer Stone Fruit and Marzipan Crumble (from Alternative Baker)
    • Sweet Cherry Cacao Nib Crisp (from Alternative Baker)
    • Blackberry Crisp Frozen Yogurt (from Alternative Baker)
    • Maple Teff Apple Pie with Walnut Crumble (from Alternative Baker)

    With Gluten:

    • Plum Rhubarb Raspberry Cardamom Crisp
    • Persimmon Cranberry Crisp
    • Brown Butter Peach Crisp with Maple and Bourbon
    • Bourbon Apple Crisp Ice Cream
    • Blackberry Balsamic Crisps
    • Apple Rhubarb Crisp with Maple and Ginger
    • Strawberry Rhubarb Creme Fraiche Crumble Pie
    • Cranberry Apple Crumble Pie
    • Ginger Plum Crumble
    • Berry Crumble Pie
    • Plum Cardamom Crumble Bars
    • Huckleberry Fig Crumble Tart
    • Rhubarb Crumb Bars

    And if you're still hungry for fruit desserts, pick up a copy of Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours. It has over 100 recipes for gluten-free, whole-grain, fruit-forward desserts including a whole chapter dedicated to crisps, cobblers, and pandowdies.

     

    Gluten Free Vegan Apple Crisp on plate

    Homemade Ice Creams to serve with crisp

    • Dreamy Vanilla Ice Cream
    • Horchata Ice Cream
    • Ginger Ice Cream
    • Maple Ice Cream

    MORE GLUTEN-FREE APPLE DESSERTS

    • Gluten-Free Apple Cake with Hazelnut and Brown Butter
    • Gluten-Free Apple Crisp
    • Paleo Apple Pie
    • Gluten-Free Apple Tarte Tatin
    • GF Apple Walnut Galette (maple-sweetened)

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten free apple crisp, I’d love to see. Tag your Instagram snaps  @The_Bojon_Gourmet  and  #bojongourmet.*

    Gluten Free Apple Crisp
    4.88 from 8 votes

    Gluten Free Apple Crisp

    Print Recipe Pin Recipe
    Apple crisp or apple crumble - whatever you call it, this sweet-tart, lightly spiced dessert is easy enough to make on a weeknight.
    Alanna Taylor-Tobin
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total: 1 hour 10 minutes
    Servings: 4 servings

    Ingredients

    Fruit:

    • 1.5 pounds (680 g) tart baking apples, peeled, cut off the core, and cut into ½-inch thick wedges
    • 1 tablespoon (15 ml) strained lemon juice
    • 1 tablespoon (15 ml) GF whiskey, bourbon, brandy, dark rum, or apple juice
    • 2 tablespoons (25 g) organic granulated or light brown sugar (more if you prefer a sweeter filling)
    • 1 teaspoon cornstarch or tapioca flour
    • Pinch salt

    Topping:

    • ¼ cup (25 g) almond flour
    • ¼ cup (25 g) GF old-fashioned rolled oats
    • 1/4 cup (25 g) coarsely chopped walnuts or pecans
    • 2 tablespoons (10 g) oat flour
    • 1 tablespoon (5 g) tapioca flour
    • ¼ cup (55 g) packed light brown sugar
    • 1/8 teaspoon ground cinnamon
    • 1/8 teaspoon freshly grated nutmeg
    • 1/4 teaspoon fine sea salt
    • 3 tablespoons (45 g) unsalted dairy or vegan butter (such as Miyoko’s), melted
    • Dairy or non-dairy vanilla ice cream, for serving
    • Butterscotch Sauce, for serving (optional)

    Instructions

    • Position a rack in the center of the oven and preheat to 350ºF.
    • In a large bowl, toss the apple wedges with the lemon, whiskey, sugar, cornstarch, and salt. Place the apples in an 8-inch round baking dish, pie plate, or ovenproof skillet (or a 9 by 7-inch oval baking dish, or another baking dish that the apples fill). Place the baking dish on a rimmed baking sheet to catch any drips, and bake until the apples are juicy, 20-25 minutes. Gently stir the apples to redistribute.
    • To make the topping, combine the almond flour, oats, nuts, oat flour, tapioca flour, brown sugar, cinnamon, nutmeg, and salt in a medium bowl (you can reuse the apple bowl if you scraped it clean enough). Stir in the melted butter until the mixture forms large clumps.
    • When the apples have baked, sprinkle the topping over the fruit. Return to the oven and bake until deep golden and bubbling furiously, 20-30 more minutes. Let cool for a few minutes or to room temperature, then spoon into bowls and serve with ice cream and a drizzle of butterscotch sauce, if using.
    • The crisp is best when freshly baked but leftovers keep, covered and chilled, for up to 3 days. Enjoy cold or warm.

    Notes

    Mix it up by using peaches, nectarines, cherries, or berries in the summer, or try other fall fruits such as pears, cranberries, persimmons, or quince, all sweetened to your taste.
    Try the hazelnut variation.
    For nut allergies, try using finely ground sunflower seeds in place of the almond flour and pumpkin seeds in the topping.
    To serve a crowd, double this recipe and bake it in a 10-inch skillet, or triple it and bake it in a 9 by 13-inch baking dish, increasing the bake time as needed for the fruit and filling.
    Nutritional values are based on one of four servings.

    Nutrition

    Calories: 379kcalCarbohydrates: 54gProtein: 4gFat: 18gSaturated Fat: 6gCholesterol: 23mgSodium: 236mgPotassium: 265mgFiber: 6gSugar: 37gVitamin A: 355IUVitamin C: 9.2mgCalcium: 54mgIron: 1.2mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
    Pink Pearl Apples
    4.84 from 6 votes

    Variation: Gluten Free Hazelnut Apple Crisp

    Print Recipe  /  Pin Recipe
    Use hazelnut meal instead of almond flour and hazelnuts instead of walnuts.
    Author: Alanna Taylor-Tobin
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Gluten Free Apple Crisp in bowl

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Mary says

      October 10, 2018 at 2:11 am

      I agree with you ~ crumble versus crisp terminology ain’t something that’s going to keep me awake nights ~ dreaming of this beauty will tho. It looks and sounds amazing and has spurred me on to make my first of Autumn. Thank you 🍎

      Reply
      • Alanna says

        February 19, 2019 at 10:59 am

        Aw thank you Mary!

        Reply
    2. Kelsey @ Appeasing a Food Geek says

      October 10, 2018 at 3:48 am

      This crisp is gorgeous! Autumn in a dessert. And oh-so pretty. xo

      Reply
      • Alanna says

        February 19, 2019 at 11:00 am

        Aw thanks Kelsey! :)

        Reply
    3. gfy says

      October 10, 2018 at 12:35 pm

      Looks beautiful with pink apples! Admit I prefer the topping without whole oats, instead love the crumble topping with laarge, marble sized struesel crumbles. Only a memory as I haven't eaten flour in over a decade, but never thought to try it with almond and oat flour, which I think will happen this evening! Thanks for the inspiration : )

      Reply
      • Alanna says

        October 17, 2018 at 5:46 pm

        Aw, let me know how you like it! You could totally use extra walnuts and a touch more flour in place of the oats. :)

        Reply
    4. Ashley says

      October 13, 2018 at 11:23 am

      This looks and sounds incredible! I have 10 lbs apples left from apple picking and I can't think of a better way to use them ;)

      Reply
    5. Happy Diwali Status says

      October 16, 2018 at 5:47 am

      Delicious food

      Reply
    6. Emily R says

      November 09, 2018 at 3:34 pm

      Yum! I conveniently had all the ingredients to make this for an impromptu dinner party. I think I like a little more topping on my crisp/crumble, so I probably would double it next time for my preferences. When I was a kid, we perfected the scoop to get more topping than apples so whoever was last was mostly just left with apples, haha. The flavouring and texture of the topping was really nice and the bourbon added a little extra something something. The technique to cook the apples first is a good one. Thanks for sharing your version!

      Reply
      • Alanna says

        November 10, 2018 at 11:40 am

        Thanks for trying my recipe and for the sweet note. I do tend to prefer a higher fruit ratio in my crisps, so let me know if you try it with extra topping! That's hilarious about your sneaky scooping method, hehe!

        Reply
    7. bmorecupcake says

      January 09, 2019 at 7:03 pm

      A few questions:

      1) Did you weigh the 1.5 pounds of apples before peeling/coring/slicing?
      2) Other than baking time, will a 9" pie plate affect anything else?
      3) I found some websites claiming tapioca starch and tapioca flour are the same thing. What I have is labeled 'tapioca starch'. I use it as a pie filling thickener. Do you know if the starch will work?
      4) Some of the volume and weight measurements are way off for me. For example, 2 TBSP of Arrowhead Mills Oat Flour is almost 25g for me, not 10g. Which measurements do you usually use, volume or weight?

      Those apples are beautiful! I wish there was something similar on the East Coast.

      Reply
      • Alanna says

        January 09, 2019 at 10:59 pm

        Thanks for the great questions! Answers below:
        1) Before
        2) The crisp might be a bit shallow baked in a 9" pie pan - I wonder if you'd want to increase it by 25%?
        3) Yes, same thing!
        4) I just checked and my Bob's oat flour weighs 13 g for 2 Tbsp. I would go with the weight!

        Reply
        • bmorecupcake says

          January 15, 2019 at 8:29 pm

          Thank you! The fact that you checked the weight of your oat flour really means a lot to me. Knowing that you care makes me want to try your other recipes. Although you have transitioned to gluten-free, some of your older recipes sound really appealing, too.

          The crisp came out very well. I like that it wasn't very sweet and, thus, it paired really well with ice cream and caramel sauce. In fact, I used a lighter caramel sauce than I usually do and it still wasn't overly sweet.

          The only issue with the 9" pie plate was that a bit more surface was exposed. In other words, there was a larger amount of dried apple surface on the top. Therefore, the instructions to redistribute the apples at the end of step 2 are very important. I won't skip this step next time. No one cared, though. It was finished in no time.

          Reply
          • The Bojon Gourmet says

            January 16, 2019 at 12:28 pm

            Always happy to help! :D
            The outcome sounds delicious!

            Reply
    8. Trish says

      May 12, 2019 at 8:19 am

      Another excellent recipe, Alanna! Our weather here has been more like fall than spring, so this recipe was a perfect choice to try. I used Braeburn and Granny Smith apples as that’s what I had on hand. Stirring the apples after the first baking is new to me but yielded a nice, moist result. The crumble was perfect - chunky and flavored so well.
      I also purchased your cookbook last week and can’t wait to try some recipes. A question- on page 10 there is a picture of a dessert I really want to try but I don’t see it identified. It looks like some type of fig stuffed cake. Would you please point me in the right direction? Thank you so much!

      Reply
      • Alanna says

        May 14, 2019 at 7:58 pm

        Yaaaayyyy I'm so glad you liked this recipe! It's one of my favorites. I'm sorry for the confusion about the recipe in Alternative Baker! Those are the fig chestnut scones on page 25. Please let me know if you try them! :)

        Reply
    9. Heidi Alfreds says

      August 07, 2019 at 5:05 am

      I loved this recipe with the apples, but now that it’s currently peach season in Maine, I’d love to adapt this or another of your GF crisp recipes to use peaches. How would you recommend changing it for peaches? Thanks for making such great tasting desserts and sharing with everyone!

      Reply
      • Alanna says

        August 09, 2019 at 9:17 am

        Aw thanks for trying my recipe - I'm so glad you liked it! I'm hoping to post a peach version of this sometime soon! I shared one in my instagram stories highlights if you follow me there. :)

        Reply
    10. Julie says

      October 28, 2019 at 9:38 pm

      Looks amazing! Unfortunately I can't have nuts so I'm wondering about good substitutes for both the Almond flour and the walnut/pecan component.

      Reply
      • Alanna says

        October 29, 2019 at 9:35 am

        I'm sorry to hear that! I have a GF apple crisp topping in my book that doesn't have nuts or nut flour. Please let me know if you try it! :)

        Reply
    11. Karen says

      October 03, 2021 at 2:24 pm

      I don’t make the same thing repeatedly very much because I like to experiment with variations and/or make substitutions depending on what I have on hand. I made this recipe, as written with Honeycrisp apples, this weekend. My husband insisted that it was the best apple crisp ever and that this is the only recipe I should use going forward :) I guess I can experiment with the apples :) The Honeycrisp were what I had on hand and definitely held their shape, next time I would like to mix them with some softer apples. The baking the apples before adding the topping was a new step for me so I learned something new while making this too.

      Reply
      • Alanna says

        October 03, 2021 at 9:58 pm

        Aw thank you so much for trying this recipe and for the kind note! I'm *so* glad the recipe was a hit with you two. I love the idea of mixing a firmer apple with a softer one to get a more jammy filling. Please let me know what you try!

        Reply

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    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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