94% would make again
Gluten-Free Apple Crisp
This crisp is sure to be the apple of your eye! What could be better than warm, thinly sliced apples baked with a crunchy cinnamon brown sugar streusel topping? Your guests won’t even guess it’s gluten-free. Don’t forget to serve it with a scoop of vanilla ice cream for an extra-sweet spoonful.
Tasty Team
Total Time
19 hr
19 hr
Prep Time
15 hr
15 hr
Cook Time
12 hr
12 hr
Total Time
19 hr
19 hr
Prep Time
15 hr
15 hr
Cook Time
12 hr
12 hr
Ingredients
for 8 servings
Topping
- 1 cup almond meal (95 g)
- ½ cup brown sugar (110 g)
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 cup gluten-free rolled oats (80 g)
- 1 stick unsalted butter, cubed and chilled
- ½ cup almond (70 g), sliced
Apple Filling
- ½ cup granulated sugar (100 g)
- ½ cup brown sugar (110 g)
- 2 teaspoons cornstarch
- ½ teaspoon ground cinnamon
- 4 granny smith apples, cored and thinly sliced
- 2 tablespoons lemon juice
For Serving
- vanilla ice cream
Nutrition Info
- Calories 390
- Fat 14g
- Carbs 63g
- Fiber 8g
- Sugar 41g
- Protein 8g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 375°F (190°C).
- Make the topping: In a medium bowl, mix together the almond meal, brown sugar, cinnamon, salt, and oats with a fork until combined.
- Add the butter and use your hands to work it into the dry ingredients, leaving large chunks. Add the sliced almonds and lightly toss to combine. Set aside.
- Make the apple filling: In a small bowl, combine the granulated sugar, brown sugar, cornstarch, and cinnamon.
- In a large bowl, sprinkle the lemon juice over the sliced apples. Toss until coated. Add the sugar mixture and toss until well distributed.
- Transfer the mixture to a an 11-inch (27.5 cm) gratin pan or a 9-inch (22.5 cm) square glass baking dish. Sprinkle the crumb topping evenly over the apples.
- Bake the crisp for 45–50 minutes, until the edges are carmelized. Cover with foil after 30 minutes if the topping is browning too quickly. Remove from the oven and let cool for at least 30 minutes.
- Serve the crisp with vanilla ice cream.
- Enjoy!
Ingredients
for 8 servings
Topping
- 1 cup almond meal (95 g)
- ½ cup brown sugar (110 g)
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 cup gluten-free rolled oats (80 g)
- 1 stick unsalted butter, cubed and chilled
- ½ cup almond (70 g), sliced
Apple Filling
- ½ cup granulated sugar (100 g)
- ½ cup brown sugar (110 g)
- 2 teaspoons cornstarch
- ½ teaspoon ground cinnamon
- 4 granny smith apples, cored and thinly sliced
- 2 tablespoons lemon juice
For Serving
- vanilla ice cream
Nutrition Info
- Calories 390
- Fat 14g
- Carbs 63g
- Fiber 8g
- Sugar 41g
- Protein 8g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 375°F (190°C).
- Make the topping: In a medium bowl, mix together the almond meal, brown sugar, cinnamon, salt, and oats with a fork until combined.
- Add the butter and use your hands to work it into the dry ingredients, leaving large chunks. Add the sliced almonds and lightly toss to combine. Set aside.
- Make the apple filling: In a small bowl, combine the granulated sugar, brown sugar, cornstarch, and cinnamon.
- In a large bowl, sprinkle the lemon juice over the sliced apples. Toss until coated. Add the sugar mixture and toss until well distributed.
- Transfer the mixture to a an 11-inch (27.5 cm) gratin pan or a 9-inch (22.5 cm) square glass baking dish. Sprinkle the crumb topping evenly over the apples.
- Bake the crisp for 45–50 minutes, until the edges are carmelized. Cover with foil after 30 minutes if the topping is browning too quickly. Remove from the oven and let cool for at least 30 minutes.
- Serve the crisp with vanilla ice cream.
- Enjoy!
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