This gluten free apple crisp is a simple one‑bowl fall dessert. Thinly sliced apples are lightly spiced, pre‑baked to soften, then topped with a crunchy blend of oats, almond flour, cinnamon, butter, and maple syrup. Serve warm with ice cream or enjoy leftovers for breakfast.
When apples come into season, a warm apple crisp is one of the best ways to celebrate. Crisps and crumbles are among my favorite desserts—I often make pear, blackberry, and blueberry‑peach versions—but this gluten free apple crisp is a reliable fall favorite.
After experimenting with different techniques, I discovered that pre‑baking the apples for a short time is the key to a tender filling without soggy topping. The apples soften and release juices that combine with maple syrup and a bit of arrowroot to create a saucy, fragrant base.
What makes this the best gluten free apple crisp
- One bowl—the recipe comes together with minimal dishes.
- Simple ingredients—the topping uses just a few pantry staples.
- Sweetened naturally with pure maple syrup, no refined sugar needed.
- No need to peel the apples; the peels cook down nicely and add texture and nutrients.
Ingredients
(Full measurements are provided in the recipe card below.)
- Apples – Use a baking apple that holds its shape: Fuji, Honeycrisp, Golden Delicious, or Granny Smith work well. I prefer a sweeter variety for this version.
- Spices – Ground cinnamon and a pinch of nutmeg bring warm fall flavor.
- Maple syrup – Pure maple syrup for sweetness and depth.
- Lemon juice – Brightens the filling and prevents excessive browning.
- Arrowroot powder – Thickens the juices; cornstarch can be substituted if needed.
- Rolled oats – Ensure they are certified gluten free.
- Almond flour – Use finely ground almond flour (some labels call it almond meal).
- Butter – Melted butter adds richness; use dairy‑free alternative to make it vegan.
How to make gluten free apple crisp with almond flour
(See the recipe card for the full, printable version.)
- Preheat the oven to 350°F (175°C). Using a large sharp knife and cutting board, halve and quarter the apples, remove the core, then slice each quarter thinly.
- Place the apple slices in a large bowl. Add cinnamon, nutmeg, maple syrup, lemon juice, and arrowroot powder. Stir gently to coat the apples evenly.
- Transfer the apple mixture to an 8×8 baking dish, spreading the slices into an even layer. Cover tightly with foil and bake for 20 minutes to soften the apples.
- While the apples bake, combine the oats, almond flour, cinnamon, maple syrup, and melted butter in the same bowl and mix until crumbly.
- Remove the dish from the oven after 20 minutes and stir the apples to distribute the juices.
- Spoon the oat‑almond topping evenly over the apples without pressing it down. Return to the oven and bake 40 minutes, until the topping is golden and the filling is bubbling—rotate the dish after 20 minutes for even browning.
- Let the crisp cool 5–10 minutes before serving. It’s excellent with vanilla ice cream or whipped cream.
What are the best apples for apple crisp?
The best apples for crisp hold their shape when baked. Fuji, Golden Delicious, Honeycrisp, and Granny Smith are reliable choices. Sweeter varieties give a softer, less tart finish; tart apples provide more contrast with the sweet topping.
Storing and reheating apple crisp
To store: Allow the apple crisp to cool completely, then refrigerate in an airtight container for 3–4 days.
To reheat: For a quick warm serving, microwave individual portions, though the topping will lose crunch. To restore crispiness, reheat the whole dish in a 350°F oven for about 10 minutes until warmed through.
Make gluten free apple crisp ahead of time
You can prepare the apples ahead and finish later:
- Slice the apples and mix them with the filling ingredients, then bake covered for the initial 20 minutes.
- Cool the partially baked dish, wrap, and refrigerate.
- When ready to finish, bring the dish to room temperature while you preheat the oven, prepare the topping, then add the topping and bake as directed.
Recipe Tips
- Slice apples uniformly so they cook evenly.
- Arrange the apple slices in the baking dish first, then pour any remaining juices over the top to keep them moist while baking.
- Pre‑bake the apples before adding the topping; this prevents the top layer from drying out and ensures a tender filling.
Recipe Substitutions
- Swap arrowroot powder for an equal amount of cornstarch.
- To make the recipe dairy‑free or vegan, replace melted butter with coconut oil or vegan butter.
- Add about 1/4 cup chopped nuts—pecans or almonds—to the topping for extra crunch.
- For a spicier note, add 1/4 tsp ground ginger to the apple mixture.
If you try this gluten free almond flour apple crisp, please rate the recipe and share how it turned out in the comments.
Cozy One-Bowl Gluten Free Apple Crisp
Equipment
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A large sharp knife
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A cutting board
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A large bowl
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Measuring spoons
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Measuring cups
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A large spoon
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An 8×8 baking dish
Ingredients
Filling
- 2 lbs apples I used Fuji
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅓ cup maple syrup
- 1 tbsp lemon juice juice from half a large lemon
- 1 tsp arrowroot powder
Topping
- 1.5 cup oats
- ⅓ cup fine almond flour
- ¼ tsp ground cinnamon
- ¼ cup maple syrup
- ⅓ cup melted butter
Instructions
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Preheat oven to 350°F.
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Cut apples into thin slices: halve, quarter, remove the core, then slice each quarter about 1/8″ thick. Place slices in a large bowl.
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Add cinnamon, nutmeg, maple syrup, lemon juice, and arrowroot powder to the apples. Toss to coat and spread into an 8×8 baking dish. Cover with foil and bake 20 minutes.
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While apples bake, mix oats, almond flour, cinnamon, maple syrup, and melted butter until combined. Set aside.
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Remove foil and stir the apples to distribute juices. Spoon the topping over the apples, then bake 40 minutes more, rotating halfway, until golden.
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Let cool 5–10 minutes before serving. Enjoy warm.
Notes
- Slice apples to a similar thickness so they bake evenly.
- Arrange apples in the dish first, then pour leftover juices over the top to help them steam while baking.
- Pre‑baking the apples prevents the topping from drying out and ensures a tender filling.
- Make it dairy‑free by substituting coconut oil for butter.
- Store cooled crisp in an airtight container in the fridge for 3–4 days.
- To reheat and restore crunch, warm in a 350°F oven for about 10 minutes.