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A warm, comforting gluten-free apple crisp featuring a thick, juicy apple filling and a tender, buttery oat crumble topping. This recipe uses simple pantry ingredients and a two-stage baking process to ensure perfect texture and flavor.

Ingredients

Scale
  • ⅓ cup granulated sugar
  • 2 tablespoons packed brown sugar
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 1 ½ tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon salt
  • 2 ¾ pounds (about 5 large) Golden Delicious apples, peeled and cut into ½-inch cubes
  • 1 Golden Delicious apple, peeled and grated
  • 2 tablespoons unsalted butter, melted
  • ¾ cup gluten-free old-fashioned rolled oats (divided)
  • ⅓ cup gluten-free old-fashioned rolled oats (divided)
  • ⅓ cup all-purpose gluten-free flour
  • ⅓ cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons water
  • ¼ teaspoon salt
  • 8 tablespoons unsalted butter, softened and cut into 8 pieces
  • ⅓ cup (optional) chopped nuts like pecans, walnuts, or almonds

Instructions

  1. Preheat the oven to 400°F and grease an 11×7-inch (or 2-quart) baking dish with butter or nonstick spray.
  2. Peel, core, and cut about 2¾ pounds (≈5 large) apples into ½-inch cubes; peel and grate one additional apple.
  3. In a large bowl, whisk together ⅓ cup granulated sugar, 2 tablespoons packed brown sugar, 1 tablespoon water, 1 tablespoon lemon juice, 1½ tablespoons cornstarch, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, and ⅛ teaspoon salt.
  4. Stir the diced apples and the grated apple into the sugar-cornstarch mixture until evenly coated.
  5. Pour the apple mixture into the prepared baking dish and drizzle 2 tablespoons melted butter evenly over the top; cover tightly with foil.
  6. Bake the covered apples at 400°F for 20 minutes to soften and begin steaming.
  7. While the apples bake, prepare the topping: in a food processor combine ¾ cup old-fashioned rolled oats, ⅓ cup gluten-free all-purpose flour, ⅓ cup packed brown sugar, 2 teaspoons vanilla extract, 2 teaspoons water, and ¼ teaspoon salt; pulse about five times to mix.
  8. Add the 8 tablespoons softened butter (cut into pieces) and half of the optional chopped nuts to the processor; pulse until the mixture forms big, soft clusters, scraping down the sides as needed.
  9. Add the remaining ⅓ cup oats and the remaining nuts; pulse 2–3 times to incorporate while keeping clusters intact, then break the topping into bite-sized clumps.
  10. (If not using a food processor) combine dry topping ingredients, then use a pastry blender or fork to cut in softened butter until coarse clumps form.
  11. Remove the foil from the partially baked apples, spread the oat topping evenly over the filling, and reduce the oven temperature to 350°F.
  12. Bake the crisp uncovered at 350°F for about 40 minutes, or until the filling is bubbly and the topping is golden brown.
  13. Transfer the baked crisp to a wire rack and cool for 30–60 minutes to allow the filling to thicken before serving.

Notes

Use Golden Delicious apples for best texture and balanced flavor; for juicier apples like Honeycrisp, add an extra ½ to 1 tablespoon of cornstarch., Certified gluten-free oats are recommended to avoid cross-contamination., You can substitute vegan butter or solid coconut oil for a dairy-free or vegan version, noting coconut oil may add a slight coconut flavor., Allow the crisp to cool 30-60 minutes after baking to set the filling and avoid soggy topping., Reheat leftovers gently at 300°F for about 20 minutes; to re-crisp topping, bake uncovered at 350–375°F for 8–12 minutes., To freeze, bake first, cool, wrap tightly, and freeze for up to three months. Bake from frozen with additional cooking time., Do not wrap baked crisp in plastic wrap at room temperature to preserve topping texture.

Nutrition

Find it online: https://margorecipes.com/easy-vintage-gluten-free-apple-crisp-recipe/