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    Home » Recipes » Gluten Free Pies & Tarts

    Gluten Free Oatmeal Apple Crisp Recipe

    Modified: Sep 26, 2024 · Published: Aug 17, 2015 by Nicole Spiridakis

    Jump to Recipe Print Recipe

    Two layers of buttery oats sandwich tender apples in this gluten free oatmeal apple crisp recipe that takes minutes to put together and makes a rustic, homey dessert.

    A spoon in a bowl of apple crisp with ice cream.

    Cinnamon, ginger, almond flour, gluten free oats, and good butter all come out to play in this sweet take on a gluten free apple crisp. The secret to its success is the double crust - if you can't get enough of the topping on fruit crisps, you've come to the right place. That crispy, chewy, buttery layer you know and love is on both the top and the bottom of this oatmeal apple crisp recipe. Like my gluten free apple crisp with blackberries and gluten free cranberry apple crisp recipes, this easy crisp is naturally gluten free.

    Jump to:
    • Apple Crisp Highlights
    • Ingredient Notes
    • Variations
    • Instructions
    • Baking Tip
    • Tips & Substitution Suggestions
    • Serving Suggestions
    • Storage
    • More Gluten Free Apple Recipes
    • Gluten Free Oatmeal Apple Crisp

    Apple Crisp Highlights

    • Double the crisp = double the deliciousness - I love that there are TWO layers of buttery crispy yumminess in this apple crisp!
    • Use any apples you like - What apples are good for baking? Great question. Depending on the recipe, you can use firm, tart, or extra-sweet apples. A bonus of this crisp is that you can use ANY apples you have on hand and it will always turn out well.
    • So simple - A crisp or crumble is pretty much the definition of a simple dessert and this one is no exception. You will need about 10 minutes or less to throw this together.

    Ingredient Notes

    • Oats - Use certified gluten free oats if needed (are you wondering are oats gluten free? The answer is: yes! But not everyone who keeps gluten free can eat oats. If you can't tolerate oats, you can use a gluten free flour of choice, such as brown rice flour, for the oats.).
    • Almond flour - Fine ground almond flour or almond meal will work here, or substitute oat flour or teff flour.
    • Brown sugar - Either dark or light brown sugar works.
    • Ground spices - Cinnamon and ginger.
    • Salt - I use fine sea salt to balance the sweetness of the crisp.
    • Butter - Unsalted butter is best here, or use non-dairy butter to make this crisp dairy-free.
    • Apples - Use your apples of choice (I used Golden Delicious apples from our tree). You may need to adjust the amount of sugar depending on how sweet your apples are.

    See the recipe card at the end of this post for the full ingredient amounts.

    Variations

    You can try other fruit in place of the apples, or experiment with some flavor additions, such as:

    • Other fruit - Use the crisp recipe and fill it with any fruit of your choice! Pears are a lovely swap for apples, or make it in summer with stone fruit like cherries or peaches, or fill it with berries like strawberries, blueberries, raspberries, or a mix.
    • Add nuts - Scatter some sliced almonds on top of the apples before you add the top layer.
    • Drizzle with maple syrup or vanilla - For a little extra flavor note, drizzle the apple filling with 1-2 teaspoons of maple syrup or pure vanilla extract.

    Get inspiration for a summery crisp rendition with my recipe for gluten free blueberry crisp!

    Instructions

    Here's a look at how you will make this gluten free oatmeal apple crisp. Find the detailed instructions in the recipe card at the end of this post.

    Make crisp topping: Butter an 8×8-inch square pan, then combine the oats, almond flour, brown sugar, ground cinnamon and ginger, and salt.

    Add butter: Rub in the butter with your hands.

    Add to pan: Press half of the crisp mixture into the bottom of the prepared pan.

    Add apples: Cover with the chopped apples.

    Finish: Sprinkle the remaining crisp mixture on top of the apples.

    Bake: Bake at 375℉ for about 45 minutes.

    Baking Tip

    Note that the crisp will bake up a bit darker than you may be used to. This is due to the almond flour, which tends to darken more quickly in the oven. If you don't want the crisp to be overly dark, you can cover it with foil after about 30 minutes.

    A bowl of oatmeal apple crisp.

    Tips & Substitution Suggestions

    • Let it rest: In the recipe instructions, I advise letting the crisp cool to room temperature after baking to allow the crisp filling to solidify a bit. You can gently rewarm it in the oven before serving or just serve it at room temperature.
    • Add nuts - Instead of the 1 cup of rolled oats, substitute 1 cup of sliced almonds (you can toast them lightly or leave them untoasted). Or, add ½ cup of chopped walnuts to the topping and leave in the oats.
    • Oats and almond flour substitute - Use 2 ½ cups of your favorite 1:1 gluten free flour blend instead of the oats and almond flour.
    • Make it dairy-free - Substitute your favorite non-dairy butter for the butter to make this oatmeal apple crisp dairy-free.
    • Adjust the sugar - Depending on your apples, you can add more or less sugar to taste. For example, you may want to add more sugar if you use Granny Smith apples because they are more tart.
    Ice cream tops apple crisp.

    Serving Suggestions

    • Ice cream: Top warm bowls of gluten free oatmeal apple crisp with big scoops of vanilla ice cream for the perfect finish!
    • Whipped cream: I also like a dollop or two of softly whipped cream.
    • With yogurt: You can also eat crisp for breakfast - in fact, I encourage it. Add plain or vanilla yogurt to your portion of crisp, or try Greek yogurt.
    • Add dessert sauce: Drizzle homemade salted caramel sauce over the crisp when serving for a punch of sweet-salty.
    • Warm, room temperature, or cold: Trust me when I say oatmeal apple crisp tastes amazing warm, at room temp, or even straight out of the fridge. It's up to you.

    Storage

    Save leftovers on the counter or in the fridge, or even freeze them! Here's how to do it:

    • Counter - Cover the crisp with plastic or foil and store it on the counter for up to 2 days.
    • Fridge – Place leftover blueberry crisp in an airtight container or leave it in the baking pan, cover it tightly, and store it in the fridge for up to 5 days. 
    • Freezer – This crisp freezes well! You can freeze it whole, by wrapping the baked and cooled crisp in a layer of plastic, and a layer of foil, and then storing it in the freezer for up to one month. And, you can reheat the crisp directly from the freezer: Place it in a preheated 350˚F oven until it’s hot all the way through. Or, place individual portions in freezer-safe containers and freeze them for up to 3 months. Defrost the crisp in the fridge before reheating or serving.
    • To Reheat – Enjoy your crisp cold, or warm it up in a preheated 350˚F oven until the topping is crisp and the filling is bubbly. Or pop it in the microwave to heat in 30-second increments until warm.
    A pan of oatmeal apple crisp with a bowl of crisp.

    More Gluten Free Apple Recipes

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    • A piece of gluten free Gravenstein apple pie on a plate with the pie to the right and a cup of black coffee to the left.
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    • Apple muffins with one on a plate.
      Gluten Free Apple Muffins
    • A top down shot of an apple galette.
      Gluten Free Apple Galette

    If you tried this Gluten Free Oatmeal Apple Crisp or any other recipe on my website, please let me know how it went in the comments below! And I always appreciate a star rating if you loved it ❤️

    A bowl of apple crisp with ice cream.
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    Gluten Free Oatmeal Apple Crisp

    Nicole Spiridakis
    Two layers of buttery oats sandwich tender apples in this gluten free oatmeal apple crisp recipe for a rustic, homey dessert.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr
    Course Dessert
    Cuisine American
    Servings 8 servings
    Calories 403 kcal

    Ingredients
     
     

    • 1 ¼ cup gluten-free oats (140 grams)
    • 1 cup almond flour (120 grams)
    • ¾ cup dark brown sugar
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon fine sea salt
    • 10 tablespoons unsalted butter , cut into 1-inch pieces
    • 6 apples , peeled and roughly chopped, or more as needed

    Instructions
     

    • Heat oven to 375℉ and butter an 8×8-inch square pan.
    • In a large bowl, combine the oats, almond flour, brown sugar, ground cinnamon and ginger, and salt. Whisk and stir together to combine. Rub in the butter with your hands, working it in until the mixture resembles a very coarse meal.
    • Spread half the butter and oat mixture evenly in the bottom of the pan, pressing it in lightly. Cover with the chopped apples. Sprinkle the remaining crisp mixture on top of the apples and spread it to cover the fruit as evenly as possible.
    • Place in the oven and bake for about 40-50 minutes, until fruit is bubbling a bit and the topping is crisp. Remove from oven and let cool to room temperature. Serve with vanilla ice cream.

    Nutrition

    Calories: 403kcalCarbohydrates: 51gProtein: 5gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 38mgSodium: 83mgPotassium: 226mgFiber: 6gSugar: 35gVitamin A: 511IUVitamin C: 6mgCalcium: 67mgIron: 1mg
    Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
    Did you make this recipe?Let me know in the comments how it went!

    More Gluten-Free Pies & Tarts

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    Comments

    1. Alex says

      June 02, 2025 at 12:09 pm

      Hello Nicole,
      Is there a substitute for almond flour - any other flour I can use instead of a nut or seed flour? I can only have oat, garbanzo, white or brown rice flour and nixtamalized corn flours. Would any of these or any combinations of these work? No other flours or starches or flax, unfortunately.

      Reply
      • Nicole Spiridakis says

        June 04, 2025 at 9:57 am

        Yes! You could use oat flour or brown rice flour instead of the almond flour.

        Reply
    5 from 1 vote (1 rating without comment)

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    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer, and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

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