Gluten Free Apple Crisp

When I don't have time to make a gluten free apple pie, the answer is always apple crisp! A much more forgiving method, making a crisp takes so much less time yet still encompasses the essence of pie - juicy slices of fruit swirled with sugar (in this case, brown sugar) and spices and baked until soft and fragrant. An apple crisp is a classic, lovely served warm with a scoop of vanilla ice cream and just as delicious plain.

The topping is the star here: A sweet, oat-strewn crumble made with nutty almond flour to ensure that it remains gluten-free along with plenty of good butter for richness. I used Gravestein apples here, because our trees are always laden come late summer, but any apple with do. The beauty of a crisp is that you can mix and match fruit (see my any fruit crisp post for an in-depth look at crisp-making) or the variety of fruit (different kinds of apples, for example). You can scale it up or down, depending on what you have on hand or on the tree. And it's always well-received!

Why Crisps Make a Great Dessert Option

I love crisps because they can be thrown together quickly - how many times have I spontaneously invited friends over with just a few hours to prep?! Dessert is never optional, so when I'm pressed for time but want to serve something rustic yet sweetly satisfying, I always make a crisp. It's the sort of homey bake that makes the house smell delicious with the mingled scents of fruit and spice winding their way through each room. You can ajust the amount of sugar depending on how sweet the fruit is, make them dairy-free if needed, and so much more. My highlights:

• Crisps are easy. A handful of pantry basics plus fruit is all you'll need to put them together.
• Crisps make wonderfully simple desserts. Dress them up or down with ice cream or whipped cream, or a dollop of yogurt, or just dig in.
• Crisps are delicious! I dare you to find another dessert that features crisp, slightly caramelized oats twirled with butter and sugar!
• Crisps rival pies ... In my opinion! And this is "my hill" - give me a fruit crisp over a pie any day, even a gluten free Gravenstein apple pie. Not only are crisps super easy to assemble with no crust to deal with, they taste better!

Ingredients Needed

Here's my simple ingredients list for this crisp. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions.

• Almond flour - Or use another gluten-free flour like oat flour or brown rice, or a 1:1 gluten-free blend like my homemade gluten free flour blend.
• Oats - I always prefer old-fashioned (rolled) oats in my crisps to give the topping that lovely toasted texture. You can use instant oats, but note that they will perform a little differently. Use certified gluten-free oats if needed, or swap in more almond flour if you don't eat oats.
• Brown sugar - The best with apples! Either light or dark brown sugar may be used. You'll need it for both the topping and the filling.
• Butter - I use unsalted butter in the topping most of the time, but a non-dairy butter works beatiffully. I'll also make it with coconut oil with great results.
• Apples - Adjust the amount of apples upward if you want a super thick layer of apple filling.
• Spices - A mix of ground cinnamon and ground ginger.
• Salt - I use fine sea salt and table salt works, too.

Variations to Try

• Add nuts - Sliced almonds or chopped walnuts added to the topping will give it a bit of extra crunch.
• Berries - Like in my cranberry apple crisp or gluten free apple blackberry crisp recipes, berries pair nicely with apples. Give those posts a look for guidance, or add 1-2 cups of berries to the apples for a flavor twist.
• Lemon - For a tart punch of citrus, the juice of one lemon may be added to the filling, or zest the lemon into the topping.
• Pumpkin pie spice - For a seasonal nod, swap the cinnamon and ginger for the equivalent amount of pumpkin pie spice blend.

Tips & Substitution Suggestions

• Chill the topping. Place the topping in the fridge to chill while I make the filling. This lets the butter firm up slightly, making for a crisper topping later. If you find that the topping is too firm when you take it out of the fridge, break it up with your hands before scattering it over the filling.
• Let it rest. After removing the crisp from the oven, let it sit for at least 30 minutes so that the filling sets up a bit. I like to let my crisps rest even longer so that the filling can really gel (up to 1 or more hours).
• Enjoy at any temperature. Crisp tastes amazing warm (after it's set!), at room temperature, or even straight out of the fridge.
• Adjust the sweetness. You can add more or less of the amount of sugar specified in the recipe card, depending on your preference and how sweet the apples are.
• Try another sweetener. I love maple syrup in the filling (and the topping, too, come to think of it) as its dark sweetness plays off of the juicy natural sweetness of the apples. You could also use honey. For a naturally sweet option, try coconut sugar in the topping and filling, or coconut sugar in the topping and maple syrup in the filling.
• Dairy-free: As noted, non-dairy butter works great here. I also like melted coconut oil or a neutral oil such as avocado oil.
• To serve: Vanilla ice cream is my favorite finish to crisp, and whipped cream or a drizzle of salted caramel sauce is also lovely. Or enjoy crisp at breakfast with regular or Greek yogurt.

Can I Use Frozen Apples?

Yes - and I reccommend this option, particularly if you have a lot of apples and have exhausted yourself making apple jelly or applesauce and still have a glut to deal with. Save freezer space, and have sealable freezer bags handy. Then, peel, core, and slice apples, place them in the bag and store them in the fridge for up to 6 months (technically apples will keep for up to 1 year, but I find they taste better within that 6-month window). No need to defrost the apples before assembling the crisp, although you may wish to bake it for a few minutes longer when using frozen apple slices.

Proper Storage and Reheating Instructions

• To Reheat - Enjoy your crisp cold, or warm it in a preheated 350˚F oven until the topping is crisp and the filling is bubbly. Or heat portions in the microwave in 30-second increments until warm.
• Counter - Cover the crisp with a piece of plastic or foil and store it on the counter for up to 2 days.
• Fridge - Place leftover cooled 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 - Freeze the whole crisp by wrapping the baked and cooled crisp in a layer of plastic and a layer of foil, then store it in the freezer for up to one month. You can reheat the crisp directly from the freezer: Remove the plastic and foil, and place it in a preheated 350˚F oven and heat until it's hot all the way through.