Apple crisp is one my my favorite fall desserts. I try to go apple-picking every year and I always use some of what I pick to make a healthy-ish apple crisp. It actually keeps well in the fridge for several days so you can make it as part of your weekend meal prep to use for a snack or dessert during the week.
Prepare the Filling
To start you need to peel, core, and cut up your apples. Technically, you can skip the peeling step and leave the skin on, but it may become tough when you bake it. In my opinion, it’s well worth it to take the extra few minutes to peel the apples.
Next, chop up the apples into uniformly sized pieces to ensure that they cook evenly.
Once the apples are prepped add maple syrup, ground cinnamon, cornstarch, and lemon juice.
If you don’t have cinnamon on hand, you can use any fall spice to add some flavor. Pumpkin pie spice, ginger, nutmeg, cloves, or cardamom (or a mix of a few of these) would all work well.
The lemon juice prevents the apples from oxidizing and turning brown. Any time you bake apples you want to toss them with a little lemon juice.
Prepare the Topping
To make the topping start by mixing the oats, brown sugar, almond flour, cinnamon, and salt.
Using almond flour rather than regular flour is what makes this apple crisp gluten-free. You can even use almond meal in place of almond flour. It has a coarser texture than almond flour, but that works fine in a crunchy topping, and it’s usually cheaper to buy.
If you want the topping to have a bit more crunch to it, add ⅓-½ cup of chopped walnuts or pecans to the topping mixture.
Once you mix all the dry ingredients together, add the melted butter and stir to combine. to make this recipe vegan, use coconut oil instead of butter.
After adding the apple filling to a baking dish, evenly sprinkle the topping over it. Sometimes it’s easiest to just use your hands to do this rather than trying to spoon the topping over the apples.
Next, pop it in the oven and you’ll have a hot apple crisp in about 35 minutes (the kitchen will smell amazing too)!
Store any leftover apple crisp in an airtight container in the fridge for up to four days. Warm-up a portion in the microwave for a minute or two when you’re ready to eat it.
More Gluten-Free Treats to Try
Gluten-Free Apple Crisp
- 5 medium-sized apples, peeled, cored, and cut into small chunks
- 1/4 cup maple syrup
- 1 tablespoon cornstarch
- 1 tsp ground cinnamon
- Juice from half a lemon (~2 tablespoons)
- 1 cup rolled oats (use certified gluten-free if you are making it gluten-free)
- 1/4 cup almond flour
- 1/3 cup brown sugar
- 5 tablespoons butter, melted (can also use coconut oil instead)
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- Preheat the oven to 375 degrees.
- Make the filling: In a large bowl, mix together the apple chunks, maple syrup, cinnamon, cornstarch, and lemon juice until the apple pieces are all coated.
- Make the topping: In a medium bowl, mix together the oats, almond flour, cinnamon, and salt. Make sure there are no large clumps of sugar or almond flour.
- Add the melted butter to the dry topping ingredients and stir to combine.
- Spray an 8x8 inch baking dish with cooking spray and pour the filling into the baking dish,
- Evenly sprinkle the topping over the filling.
- Bake for 35 minutes, until the top is golden brown.
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