Simple Gluten-Free Apple Crisp
This wholesome, honey-sweetened apple crisp is covered in an irresistible oat, almond meal and pecan topping. Everyone will love this dessert!
Updated by Kathryne Taylor on August 29, 2024
What’s better than apple pie and a whole lot easier to make? Apple crisp! This apple crisp recipe is gooey on the inside, and tender but crisp on top. It’s made with wholesome ingredients, like old-fashioned oats, almond meal, pecans, honey, and of course, lots of fresh apples.
On a cool fall day, there’s nothing better the smell of this apple crisp baking in the oven. This homemade dessert would also be the perfect ending to your Thanksgiving supper.
This is my favorite apple crisp recipe, and it just happens to be gluten free and healthier than the rest. This recipe is made with significantly less sugar than most apple crisps, but tastes just as good. In fact, I’d say it’s even better!
This crisp turned out great for me when I made it a few years ago, but I heard that it didn’t turn out as well for some of you. This stuff keeps me up at night.
I’ve retested and tweaked this recipe, and it’s now better than ever. I’m so pleased to hear that with these updates, this crisp has been turning out perfectly in your kitchens.
How to Make the Best Apple Crisp
Apples take a long time to release their moisture, so my original crisp recipe was a little dry. To remedy this, I switched from using 1-inch chunks of apple to thinly sliced, which take less time to get juicy and cook through. I also added some liquid to the filling to the get the ball rolling, and reduced the amount of starch.
To ensure that the topping doesn’t get too crisp, you’re going to bake the apples for 20 minutes and then add the topping. This is actually pretty convenient, because it means that your crisp can start baking while you are still mixing together the topping.
That’s it! You’ve just made an apple dessert that rivals apple pie in flavor and comfort-food factor, but it’s so much easier.
Watch How to Make Apple Crisp
Healthy Apple Crisp Ingredients
The recipe is flexible. You can easily make it dairy free, vegan or nut free. See the recipe notes for details.
- Granny Smith Apples: Fresh and thinly sliced. No need to peel your apples—the skin softens up so much in the oven, you’ll hardly notice it’s there. You could also use Honeycrisp apples, or a combination of Granny Smith and Honeycrisp.
- Old-Fashioned Oats: Oats form the base of the topping. Once baked, they are perfectly crisp-tender. Be sure to use certified gluten-free oats for gluten-free apple crisp.
- Almond Meal or Almond Flour: Almond meal (or flour) lends some irresistible richness and flavor. You can use regular flour in place of the almond meal, if you prefer (see nut-free recipe note).
- Pecans or Walnuts: Chopped pecans or walnuts are technically optional in the filling, but I never leave them out. I love those little bites of nutty goodness.
- Honey or Maple Syrup: We’ll use one of these natural sweeteners in the filling instead of plain sugar. As a bonus, they impart some additional flavor that tastes so nice.
- Coconut Sugar or Brown Sugar: We’ll use some sugar in the topping, since liquid sweeteners would interfere with the texture. I like to use coconut sugar since it’s less refined, but brown sugar works just as well.
- Butter: This topping calls for a reasonable amount of melted butter, and I promise, you won’t regret it.
- Greek Yogurt: We’ll use some Greek yogurt in place of some additional butter (though you can totally go all in on the butter if you’d like). I love that the yogurt imparts a subtle tang.
- Liquid (Water, Bourbon, Apple Cider, Etc.): A little bit of liquid helps the apples break down. Additional options include brandy or apple juice. I love to use equal parts water and bourbon so the bourbon flavor is subtle. I think it’s just right!
- Lemon Juice: A squeeze of lemon juice brightens up the flavor of the filling.
- Starch: You can use arrowroot starch or cornstarch. The starch helps the filling come together so it’s not watery.
- Cinnamon and Allspice: No apple crisp recipe would be complete without some warming spices.
The Best Apples for Apple Crisp
Granny Smith apples are the perfect apple for crisps. They retain their shape but become wonderfully tender in the oven, whereas other apple varieties turn to mush. Their tart flavor mellows and sweetens in the oven, but doesn’t turn overtly sweet. Some contrast is key!
Another great option, albeit more expensive, would be Honeycrisp apples. They possess similar qualities and have become widely available in recent years. You could even use a combination of the two!
More Apple Recipes to Enjoy
Craving more apple deliciousness? Check out these recipes:
- Applesauce
- Apple Steel-Cut Oatmeal
- Favorite Green Salad with Apples, Cranberries and Pepitas
- Gluten-Free Apple Tart
- Healthy Apple Muffins
- Homemade Bircher Muesli
Please let me know how this crisp turns out for you in the comments! I hope it’s your new favorite fall dessert.
Gluten-Free Apple Crisp
This wholesome, honey-sweetened apple crisp is covered in an irresistible oat, almond meal and pecan topping. This dessert is perfect for the holidays! This recipe yields about 8 modest servings.
Ingredients
Apple filling
- 2 ¼ pounds Granny Smith apples (about 5 large or 7 small), cored and sliced into ¼” thick wedges
- ⅓ cup honey or maple syrup
- ¼ cup water, or bourbon or brandy, or apple cider or apple juice (I like 2 tablespoons bourbon and 2 tablespoons water)
- 1 tablespoon lemon juice
- 2 teaspoons arrowroot starch or 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice or nutmeg
Oat, almond meal and pecan topping
- 1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
- ½ cup firmly packed almond meal or almond flour
- ½ cup chopped pecans or walnuts (optional but recommended)
- ⅓ cup lightly packed coconut sugar or brown sugar
- ¼ teaspoon fine sea salt
- 4 tablespoons unsalted butter, melted
- ¼ cup plain yogurt (Greek or regular)
Don’t forget vanilla ice cream, for serving!
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Place the sliced apples in a 9-inch square baking dish. In a liquid measuring cup, whisk together the honey and water until combined. Add the lemon juice, starch, cinnamon and allspice, and whisk to combine. Pour the mixture over the apples and toss to combine. Bake for 20 minutes.
- Meanwhile, in a medium mixing bowl, stir together the oats, almond meal, pecans, coconut sugar and salt. Mix in the melted butter and the yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
- Once the apples have baked for 20 minutes, give them a stir and redistribute them evenly in the baker. Dollop small spoonfuls of the oat mixture evenly over the filling (see photos; no need to pack it down). Return the baker to the oven and bake for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is nice and golden.
- Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, I insist. Leftovers keep well in the refrigerator, covered, for about 5 days.
Notes
Recipe adapted from my pear cranberry crisp.
Make it nut free: To make this recipe nut free, omit the walnuts and use ¾ cup whole wheat flour and ¾ cup oats instead of the almond meal and oats specified above. It will no longer be gluten free. If you want to keep it gluten free, I suspect that you could replace the almond meal with certified gluten-free oat flour or gluten-free all-purpose flour.
Make it vegan: In the topping, use non-dairy yogurt and coconut oil in place of the butter. In the filling, use maple syrup instead of honey.
Make it dairy free: Use non-dairy yogurt and coconut oil in place of the butter.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This has become the only apple crisp recipe that I use. The only change i have ever made is adding blueberries when I have them, they pair beautifully with the maple syrup
Recipe is perfect for fall! Can you use regular flour instead of almond flour?
Yep! See my notes under “make it nut free” for instructions.
I was out of yogurt but had ricotta in the fridge. I threw caution to the wind, tried it, and it was amaaaazing. Not sure how it compares to the yogurt but it is how I will make it from now on!
Oh yum! I’m glad that worked!
Made this, loved it so much, we ate the WHOLE thing in one sitting!!! I used coconut oil instead of butter and blended a half cup of oats instead of the almond flour. Used a bit more apples just because I love them! ; )
thank you, this is now my favorite apple crisp recipe!
I’m so glad to hear it! Thank you, Nadia!
I love this recipe! I made very few tweaks (used 5 tablespoons of coconut oil and the cream off the top of full fat coconut milk to moisten the oats, excluded the nuts, and used a few drops of grade A organic lemon oil instead of juice (didn’t have any, and it turned out deeelicious! Thank you for the recipe, keep them coming!
Hi Kate! I made this for the second time and o.m.g. i think I’ve perfected for our tastes!!! Thank you so much! I ran out of almond flour so I used oat flour (which i purchased to make your oat waffles). I made 1.5 times the topping because I’m in love with it. I did add all spice and cinnamon to the crumble. This last time I added a handful of reduced sugar craisins…it didn’t really add anything spectacular except color in my opinion. And of course I didn’t have vanilla ice cream so I used Edys coffee ice cream which went amazing with the pecans. I adore all of your recipes and the versatility they have when you’re out of something. I took a pic but I don’t use instagram. Keep em coming!
Thank you, Tiffany! Your version sounds awesome. So glad you’re enjoying the recipe.
Hi! Thank you for this recipe!! I made it using coconut oil instead of butter and yogurt and coconut palm sugar instead of brown sugar. It is wonderful!! I noticed two things with using coconut oil. One is that the topping stays loose, not necessarily a bad thing when it comes to sprinkling it on top. And two is that you can just slightly pick up on an oily taste/texture. The flavor is quite good and it not at all off putting, but it’s not as smooth as I imagine butter and yogurt would be. I will definitely make this again!! Thank you again!!!
Yay!!! they loved it!!!!
Didn’t tell them just how healthy this one was until it was all gone. My husband & one teenage daughter was shocked!!!!
From the mouth of my husband – the best apple crisp he’s ever had. With bags of apples from apple picking, I’ve made it twice in less than a week. And it will be the only one I make from on – delicious!! Next is pumpkin bread with one of the many pie pumpkins from our local market – I know it will be good as we love your banana and zucchini bread. Thank you!!
Can you omit the brown sugar from this? Also, could you use coconut oil instead of butter? Thank you for your hard work!
Question: In the pictures, the apples are not peeled, but the instructions say to peel them. Since I’m cooking 5 other dishes on T-day, I’d prefer to not have to peel them. Thoughts on whether they do need to be peeled, and how this will affect the recipe?
I never peel them, and whether cubed or sliced, it will be delicious. The baking and juices make the skin super tender, so I don’t think it affects the recipe at all- plus you save time and get added nutrients! Slicing in a food processor is my go-to because it’s so easy.
I love this recipe.. every time I have an abundance of apples I’ve been out of almond flour so I’ve substituted 1/2 brown rice flour and 1/2 coconut flour. This time I mixed in a jar of organic whole cherry pie filling with the apple mixture. Absolutely delicious. Thank you for this amazing yet simple recipe.
Hi Kate, I was planning on making this for a stingy household for thanksgiving that’s against eating healthy, so I want this to be amazing! I have a few questions- can I use regular whole wheat flour in this recipe instead of almond flour? And what would be a healthier alternative to brown sugar? Thank you for all you do!
Almond flour tastes more like white flour in a dish like this than whole wheat flour. Love it :-)
Forgot to take a picture, but I pretty much followed the recipe exactly. It was absolutely delicious! Definitely saving this recipe and making it again. Was surprised by the yogurt in the topping, but it was the best topping I’ve ever made.
Do we really need photos of cut up apples to understand what cut up apples are?
You know, there will be a revolution when the first so-called food maven breaks from the pack and just jots down the bare basics of a dedenr recipe – no photos, no gushing, no unnecessary descriptions. A la Elizabeth David.
My 2 cents, probably driven a bit by jetlagged
Hi Peter, I suggest leaving comments when you’re not jetlagged. I include prep photos to help people visualize the process.
I made this crisp and it was absolutely so
delicious! I plan on making it again for a dinner party. I have 2 questions: If you double the recipe, what size pan might you recommend using and also can you make the crisp a day in advance, refrigerate and then just warm it up for company the following day?
Made it twice! First time followed recipe, I found it a bit dry. The second time I didn’t use any starch and it turned out great!
That works!
Fabulous recipe. My grown son and I loved it and I continue to add it to my breakfast yogurt. I was looking for a recipe using almond meal and was so happy it was also gluten free. I had already cut sliced apples so next time I will make apple cubes. I will add more yogurt and butter.
So happy you both enjoy it, Lynn!
Hey!
my name is Kashvi Vora, I am from India. I am architecture student and much later did I realise my interest or would rather call love for cooking. I must tell you, I have tried some of your gluten free desserts which have turned out to be very tasty and my family also loved it. As I am vegetarian I do not eat eggs, so would like to know what other substitute is there for eggs.
Thanks
I’m so glad my blog has been helpful for your GF needs, Kashvi! If you don’t eat eggs, you could try a couple of these substitutes and see what works for you!
I made this a few nights ago and it was so amazing I think I’m making it again tonight! My husband was licking the pan and grieving once it was all gone…
Haha! He sounds a little dramatic, but I loved the imagery. I’m so glad you both loved it, Melissa!
Great recipe! My husband and I really loved it. I used sour cream instead of Greek yogurt (all I had on hand), and it still turned out great! And we really appreciated that it wasn’t overly sweet. :)
Great! Happy it turned out so well, Ginger.
Had a huge strawberry crop. Mashed about 2 cups worth and mixed with the apple mixture. Added some honey to them and was able to skip the sugar and use just the berries and some maple syrup. Also skipped the yogurt and used some “fake butter” to make the recipe dairy free.
Yum! This sounds wonderful with strawberries, Beth.
Made this with Granny Smith apples and maple syrup for a dinner party where one of the guests was gluten free. Everyone raved about it. Served it with homemade maple ice cream and it was delicious.
Oh my goodness, that sounds amazing, Sherri! Homemade maple ice cream would be the perfect companion for this crisp.
This recipe is delicous. A friend of mine made this with golden delicious & red apples. It was amazing. I’ve made it twice and is now my favorite go to recipe. Thank you Kate for sharing!
Yum! That sounds wonderful, Luul.
Love this recipe and will make it again! It’s delicious with ice cream. Thank you for sharing this recipe and gluten free options!
Yum! You’re welcome, Sakuna. :)
Made just the topping portion for a berry crisp, good but a little moist upon cooling, would omit or decrease greek yogurt next time. Pecans are fabulous throughout, would recommend keeping those.
Thanks for the notes, Christin!
I never make crumble because I always – always! – end up being disappointed by the topping! :( I should try yours, with yogurt! I didn’t know that it was possible to use it as part of the topping. I assume the role of the starch is to absorb any excess of juice from the apples?
Yes, it’s to prevent them from getting soggy!
Hi!
It’s cooking in the oven now!
We’re looking forward to trying this recipe out!
I noted in the pictures that the apples still had skin on them however, the instructions read to peel and core. Just an observation!
Which method do you typically do?
Thank you!
Made this tonight. As I only had coconut sugar that’s what I used in place of brown sugar, as well as subbing the butter (as suggested) for half coconut oil (2tbsp) and half apple sauce. Also used 4 gala apples and did everything as instructed.. it was phenomenal!!! Recipe is a keeper in the books and will now become my go-to! Thank you!!!
Hooray! So glad this is now on rotation, Brooke.
I’m with one John on this one.
Delicious!
Can i use tapioca starch instead?
2 tablespoons arrowroot starch or 3 tablespoons cornstarch (for a gooier crisp, use half of these amounts!)
I know the nutritional value is estimated but what is the serving size? It’s not listed!
Thanks,
MT
Yogurt was an interesting addition. If you ARE a medical celiac sufferer though, use only certified gf oats. I used Quakers and was sorry. But good recipe.
Sorry about that! The recipe serves 8, so the amounts listed are for 1/8th of the recipe.
Could I substitute the almond meal for a gf flour blend? And coconut oil for the butter?
Probably, but I haven’t tried!
Love your recipes! I am tagging this onto my blog!
That is great! Thanks so much, Lee. You can share this recipe on your blog, I just ask that you follow my linking policy here.
Oh Kate…Seriously? I had to actually go to the Goodreads site. Sign up with my email address. Go BACK into email. Verify my address. Etc. All in an effort to vote for your cookbook…And I’d do it all over again hundreds of times if I could! For all the great recipes you’ve shared, magical mouthfuls and healthy delights, I thank you, and voting was the very least I could do to return your kindness. FOLKS: if you haven’t voted for Kate’s cookbook yet, what in the world are you waiting for?? GIDDY-UP!!!!
You are so sweet, Rose! Thanks for going through the process. I truly appreciate your support :)
Dear Kate, I voted with love, Jen.
Thank you!
Looks great and will definitely try this out. … Very yummy. in fact.
Not so fond these days on the granny’s. However I’m sure the variety does not really matters? Not to me, anyhoo. I don’t mind apples in any shape.
Nice one!
Thank you, Jamie! I prefer granny apples for this as they make great cooking apples. But, you can try another variety. Johnathan apples are also good cooking apples. Enjoy!
Haven’t made this recipe yet but can’t wait to next week. Just went and voted on Good Reads – you SOOOOO deserve to win!
Love, love, love Cookie and Kate! Healthy, delicious, REAL food and canine companions That is what life is about :) Over the past couple of years I have been trying your recipes off of the blog and Pinterest and have NEVER had a new meal that I didn’t love. Even with some of my favorite food bloggers there is always at least one miss and yet not with you… I would guess we have tried at least 30 or more recipes and not ONE time have we said, “I won’t make that again!”
My husband, who lives with two vegetarians, said, “her recipes have changed our lives!” and he is right! We have generally cooked healthy meals but now we have reduced the number of “pasta” meals and amped up flavor profiles. We just had to buy your cookbook and unsurprisingly it did NOT disappoint. Love the layers of flavor, sauces/dressings, and making real food that is both nutritious and delicious! Now we just want you to go on a Food Network show to become the next Food Network Star. In our home you are already a star! Keep on rocking it Kate!
This makes me so happy to hear! I appreciate your kind words. I want to make eating healthy and vegetarian approachable, fun and full of flavor. I am glad my blog and cookbook have had a positive impact in your home :) Thanks so much.
Made it already tonight & the whole family enjoyed dessert before dinner! Excellent recipe as always, Kate I voted too, good luck!
Thanks so much, Stephanie! I really appreciate. If you would want to leave a star review for this recipe, that would be great :)
I thought I did! Must have not saved… trying again :-)
Seems so tasty. Feel like having it for breakfast :)
You got my vote! I love your cookbook and your recipes. Tried and true.
Thanks so much, Rachael!
This recipe was fabulous! I used vegan cream cheese instead of yogurt and it turned out great!
Great to hear how you made it vegan, Anne! Thank you for your review.
What a yummy crisp! Congratulations on the book nomination! Just voted for you <3
Thank you, Cassie for your vote!
There’s nothing better than an apple crisp during the holidays!!
I agree! It is simple yet so good :)
Happy to vote for you! I’m enjoying your cookbook.
Thank you!
I made this tonight and WOW! So good! Definitely recommend the bourbon over water. Thanks for the great recipe!
You are welcome! If you would want to leave a star review, I would really appreciate it :)
this recipe looks amazing! i love the ingredient list… can’t wait to try it out!
Let me know what you think when you give it a try!
I see these recipes looks very different and healthy for my body.so i would try these recipes in some days.
Great recipe ! A warm apple crisp is always the best during a cold winter afternoon, will definitely try it.
That it is, Audrey! I agree with you. Let me know what you think when you try it.