Best Gluten-Free Apple Crisp without Oats
This gluten-free apple crisp is so good it may take away any craving for apple pie. This recipe uses the perfect baking apples and has a delicious crumble topping with almond flour, pecans, brown sugar, and butter. The apple filling is not too sweet and the slightly sweetened topping perfectly compliments the apples. Let’s get into what makes this the perfect gluten-free apple crisp without oats.
Best Apples for Apple Crisp
Apple season is one of my favorite times of the year. Mainly when I lived in a state where apples were grown. Unfortunately, apples do not grow in Florida so we don’t get quality fresh apples. But that doesn’t stop me from making apple desserts. It’s important to use the correct apples when baking. Some of the apples listed below are sweet apples and some are more so tart apples. Here’s a list of apples that taste fabulous in apple crisp and hold up well texturally.
- Opal apples – If you can find these then make sure to buy them. You might mistake them for another yellow apple except they are not tart. According to Opalapples.com, they are tangy, sweet, and crunchy. Somehow, these apples do not brown when cut open. I found them to hold their shape and texture very well in the apple crisp.
- Golden Delicious apples – These are probably the most common apples for baking, pies, and crisps. They are moderately sweet and hold up well in baking.
- Braeburn apples – Braeburns are good all-purpose apples that hold up well when baked. They have a zesty flavor and a crisp texture.
- Pink Lady – This variety is more tart than sweet and has a nice crisp texture.
- Honeycrisp apples – This variety has been growing in popularity but if it’s not in your budget, don’t spend the extra money on these apples. The reason for the popularity is the taste, it’s on the sweeter side hence the name. It is crisp and has a honey flavor. It holds its shape during baking and gives delicious juices.
Do Not Use These Apples for Baking
- Granny Smith apples – Do not use them unless you like your apples to turn to mush after 40 minutes in the oven.
- Fuji – This variety is much better for snacking. You don’t want a watery apple crisp.
- Red Delicious – DO NOT USE!
What You Need
Apples – use any of the apples listed above. You can mismatch or use just one variety. You cannot go wrong with any apple mixture.
Granulated sugar – I use a little bit of sugar to add a little sweetness to the apple filling. If you prefer a sweeter filling, add a couple more tablespoons of sugar. If you don’t want to spike your sugar level you can add maple syrup or coconut sugar instead.
Corn starch – The corn starch in the apple filling is to thicken the juices that are released by the apples.
Cinnamon – Cinnamon and apples are a match made in heaven. Add a little more or less based on your tastes.
Lemon juice and lemon zest – the acidity of the lemon juice brings out the sweetness of the apples. It’s a balancing act.
Vanilla extract – vanilla adds warmth to the apples and it’s another perfect combination.
Almond Flour – almond flour adds a richness to the crumble topping that you won’t get from gluten-free oats or flour. However, if you don’t have almond flour you can substitute gluten-free flour.
Gluten-Free Flour Blend – the purpose of the flour is to help it combine the crisp topping.
Corn Starch – the corn starch helps with browning the crumble topping.
Toasted Walnuts or Pecans – these nuts add flavor and crunch to the topping.
Brown sugar – brown sugar adds a caramelized flavor to the topping and adds another dimension of flavor.
Cinnamon – Adds a little more cinnamon flavor and compliments the apple filling.
Salt – salt brings out the flavor in any dish and that goes for desserts too. Add a little bit to elevate the crumble topping.
Butter – brings the topping together and adds a rich flavor. If you don’t have the tools or arm strength to work the butter into the almond flour mixture you can add melted butter.
How to Make Gluten-Free Apple Crisp Without Oats
Preheat the oven to 350F and evenly spray oil or rub butter into an 8 x 8-inch baking dish.
Place the sliced apples into a large bowl and toss with the lemon juice and vanilla extract.
In a small bowl, whisk to combine the sugar, cornstarch, cinnamon, and lemon zest. Pour the sugar mixture onto the apples and toss. Set aside.
In another large bowl combine ingredients to make the topping. Add the almond flour, corn starch, toasted pecans, brown sugar, cinnamon, and salt.
Using a pastry blender of fork, cut the cold butter into the almond flour mixture. It will look like a paste once it is fully combined.
Add the apple mixture to the greased baking dish. Evenly distribute the apples in the dish.
Sprinkle the almond flour topping evenly over the apples.
Place the baking dish in the oven and bake for 40 to 50 minutes. You’ll know it’s done when a paring knife easily pierces the apples.
Let sit in the baking dish for 15 minutes before serving.
Serve with vanilla ice cream.
Does apple crisp need to be refrigerated?
It can stay out at room temperature for a couple days since it doesn’t have any dairy products. Put it in the fridge if you don’t consume it in 2 days. It will stay good in the fridge for 5 days.
Is apple crisp gluten free?
Traditionally, no. The crisp topping uses all-purpose wheat flour. To make it gluten-free, substitute gluten-free flour.
Does apple crisp freeze well?
Yes, you can freeze it unbaked or baked. To freeze, wrap tightly with plastic wrap and then with aluminum foil. Keeps in the freezer for 3 months. The consistency will be better if you freeze it unbaked. Remove plastic wrap and defrost before baking.
Can apple crisp be reheated?
Yes, place on the center rack in a preheated 350F oven for 15 to 20 minutes. Watch carefully and loosely tent with foil if the topping is browning too quickly.
Gluten-Free Apple Crisp Without Oats
Equipment
- 1 8 x 8-inch baking dish
Ingredients
- 2 pounds apples peeled, cut around the core, and sliced 1/4 inch thick
- 2 tablespoons sugar
- 2 1/4 teaspoon corn starch
- 1/4 teaspoon ground cinnamon
- 1 teaspoon lemon juice and 1/2 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/4 cup gluten-free flour blend
- 1 teaspoon corn starch
- 1/2 cup toasted walnuts or pecans chopped
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons cold butter
- Vanilla ice cream dairy or dairy fre
Instructions
- Preheat oven to 350F and place the oven rack in the center.
- Butter or spray oil into an 8 x 8-inch baking dish.
- Place sliced apples in a large bowl and pour over the lemon juice, lemon zest, and vanilla. Stir to combine.
- Combine sugar, cornstarch, cinnamon, and lemon zest and whisk until incorporated. Pour over apples and combine with a spoon or by hand. Set aside.
- In a large bowl, combine the almond flour, gluten-free flour, corn starch, chopped toasted pecans, brown sugar, cinnamon, and salt.
- Using a pastry blender or fork, cut the cold butter into the almond flour mixture. Working it until it is like a paste.
- Pour the cinnamon apple mixture into the prepared baking dish and level. Evenly sprinkle the almond flour butter over the apples for the crisp topping.
- Place in the oven and bake for 40 to 50 minutes. Test with a paring knife. Let sit for 15 minutes.
- Serve with a scoop of ice cream.
