Easy Gluten-Free Apple Crisp with Oats Recipe

Ingredients

Classic Apple Filling
6 medium apples, peeled, cored, and cut into 3/4-inch cubes
3 tablespoons granulated sugar
1 tablespoon tapioca flour
1 tablespoon ground cinnamon
Dash of ground nutmeg
1 1/2 teaspoons fresh lemon juice

Apple Cranberry Filling Option
6 medium apples, peeled, cored, and cut into 3/4-inch cubes
1 cup fresh or frozen cranberries
3 tablespoons granulated sugar
1 tablespoon tapioca flour
1 tablespoon ground cinnamon
Dash of ground nutmeg
1 1/2 teaspoons fresh lemon juice

Gluten-Free Oat Crumble Topping
1 1/2 cups certified gluten-free rolled oats
1/3 cup oat flour
1/4 cup granulated sugar or packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1/2 cup unsalted butter, cold and cut into small cubes
1/2 cup coarsely chopped walnuts, pecans, or other nut of choice, optional

Individual Apple Cranberry Crisp Filling
1/3 cup granulated sugar
1 1/4 teaspoons cornstarch
3/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/8 teaspoon ground cloves
5 medium apples, peeled, cored, and cut into 3/4-inch cubes
1 cup fresh or frozen cranberries
1 tablespoon fresh lemon juice

Gluten-Free Pecan Crumble for Individual Crisps
1 cup gluten-free all-purpose flour
1 cup packed light brown sugar
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon freshly ground nutmeg
1/2 cup unsalted butter, cold and cubed
3/4 cup pecans, toasted and roughly chopped
Heavy cream, for serving, optional

Directions

Step 1: Preheat the Oven

Preheat the oven to 350°F. Lightly grease a 2-quart or 8 x 8-inch baking dish if making the classic Apple Crisp or Apple Cranberry Crisp.

For Individual Apple Cranberry Crisps, lightly grease about 6 oven-safe ramekins and arrange them on a rimmed baking sheet. The baking sheet makes the ramekins easier to transfer and catches any bubbling fruit juices.

Step 2: Prepare the Classic Apple Filling

For the classic version, place the cubed apples directly into the prepared baking dish. Add the granulated sugar, tapioca flour, cinnamon, nutmeg, and lemon juice.

Toss until the apples are evenly coated and the tapioca flour is distributed throughout the fruit. Spread the apples into an even layer.

Step 3: Make the Apple Cranberry Variation

To make the Apple Cranberry Crisp instead of the classic version, add 1 cup of fresh or frozen cranberries to the apple filling before tossing everything together.

There is no need to thaw frozen cranberries first. They can go directly into the baking dish. 

Because cranberries are naturally tart, taste preferences will vary. For a sweeter crisp, you can increase the granulated sugar slightly.

Step 4: Make the Gluten-Free Oat Crumble

In a medium bowl, combine the certified gluten-free rolled oats, oat flour, sugar, cinnamon, and salt.

Add the cold cubed butter. Use a pastry blender or your fingertips to work the butter into the dry ingredients until the mixture forms coarse, irregular crumbs. Some larger buttery pieces are desirable because they create a more textured topping as the crisp bakes.

Fold in the chopped walnuts, pecans, or other nuts if using. For a nut-free Apple Crisp, simply leave them out. No replacement is necessary.

Step 5: Assemble the Apple Crisp

Scatter the oat crumble evenly over the prepared apple filling. Avoid pressing the topping firmly against the fruit. Keeping it loosely distributed allows the edges and exposed pieces of oats to become crisp and golden.

Step 6: Bake Until Golden and Bubbling

Bake at 350°F for 35 to 45 minutes, or until the fruit is tender, the juices are visibly bubbling around the edges, and the oat topping is golden brown.

If the topping is browning more quickly than the apples are softening, loosely cover the baking dish with aluminum foil for the remaining baking time.

Step 7: Cool Before Serving

Remove the Apple Crisp from the oven and allow it to cool for at least 10 minutes. This short resting period allows the bubbling fruit juices to settle and thicken slightly.

Serve warm on its own or with vanilla ice cream, whipped cream, or a drizzle of heavy cream.

Step 8: Prepare the Individual Apple Cranberry Crisp Filling

For the individual variation, combine the granulated sugar, cornstarch, cinnamon, kosher salt, and cloves in a large bowl.

Add the peeled and cubed apples, cranberries, and lemon juice. Toss thoroughly until the fruit is evenly coated with the sugar and spice mixture.

Divide the filling evenly among the prepared ramekins, leaving a little room at the top for the crumble and bubbling fruit juices.

Step 9: Make the Gluten-Free Pecan Crumble

In a medium bowl, combine the gluten-free all-purpose flour, brown sugar, salt, cinnamon, ginger, and nutmeg.

Add the cold cubed butter and work it into the flour mixture with a pastry blender or your fingertips until coarse crumbs form.

Fold in the toasted pecans.

For a nut-free version, omit the pecans. The crumble can be baked without them, although the texture will be slightly softer and less crunchy.

Step 10: Top the Individual Crisps

Divide the pecan crumble evenly among the ramekins. Scatter it loosely over the apple-cranberry filling rather than packing it down.

Step 11: Bake the Individual Apple Cranberry Crisps

Bake the ramekins at 350°F for approximately 30 to 40 minutes, or until the fruit is tender and bubbling and the crumble is golden brown.

Because ramekin size and depth can vary, begin checking the crisps around the 30-minute mark.

Step 12: Rest and Serve

Allow the Individual Apple Cranberry Crisps to cool for at least 10 minutes before serving. The ramekins and fruit filling will remain very hot after they leave the oven.

Serve warm with a small drizzle of heavy cream, whipped cream, or vanilla ice cream if desired.

Notes

For the best Apple Crisp, choose apples that hold their shape reasonably well during baking. 

Granny Smith provides a pleasantly tart flavor, while Honeycrisp, Pink Lady, Braeburn, and Fuji offer varying levels of sweetness. Combining a tart apple with a sweeter variety gives the filling additional depth.

Certified gluten-free rolled oats should be used when preparing this dessert for someone following a gluten-free diet because ordinary oats can be exposed to gluten-containing grains during growing, transportation, or processing.

The classic oat crumble is naturally easy to adapt. Use granulated sugar for a lighter, cleaner sweetness or light brown sugar for a deeper caramel flavor. Walnuts and pecans both complement apples particularly well, but the nuts are completely optional.

For the Individual Apple Cranberry Crisps, use a gluten-free all-purpose flour blend intended as a cup-for-cup replacement for conventional all-purpose flour. If the blend does not contain xanthan gum, it is not essential for this loose crumble topping.

Fresh and frozen cranberries both work well. Frozen cranberries do not need to be thawed before baking. The cranberry variation has a noticeably tarter flavor than the classic Apple Crisp, which creates a pleasant contrast with the sweet crumble topping.

Keep the butter cold until you are ready to make the crumble. Cold butter helps produce distinct crumbs rather than a greasy or paste-like topping.

If you prefer a completely nut-free dessert, omit the walnuts or pecans and verify that the remaining ingredients were processed in facilities appropriate for your dietary needs. The crisp does not require a nut substitute.

For an extra-crisp oat topping, allow the finished dessert to rest uncovered rather than covering it immediately after baking. Trapped steam can soften the crumble.

Store leftover Apple Crisp covered in the refrigerator for up to 4 days. Reheat individual portions in a 350°F oven until warmed through. An oven or toaster oven will restore more of the topping’s texture than a microwave.

The classic Apple Crisp and Apple Cranberry Crisp are excellent served with vanilla ice cream, cinnamon ice cream, softly whipped cream, or a drizzle of cold heavy cream. The individual cranberry version is particularly good with heavy cream because its richness balances the tart cranberries.