Flourless Apple Crisp

There’s something incredibly comforting about a warm apple crisp fresh out of the oven — especially when it’s gluten-free and still every bit as buttery, golden, and cozy as the classic version. This one’s got tender maple-spiced apples tucked under a nutty oat and almond crumble, and let me tell you… once you start digging in, it’s hard to stop.

I first made this crisp for a friend who avoids gluten, and I remember nervously watching everyone’s reaction as they took that first bite. A few seconds later, there were nothing but empty dessert plates and happy sighs. That’s when I knew I had a winner — and it’s been a staple in my kitchen ever since.

What Makes This Apple Crisp So Good?

• Easy as it gets – You don’t need to pre-cook the apples or wait for anything to chill. Just layer, sprinkle, and bake.

• Full of cozy fall flavors – Think cinnamon, maple, and brown sugar melting together with juicy apples.

• No weird substitutes – Almond meal and oats step in for flour without compromising taste or texture.

• Totally crowd-approved – Gluten-free or not, everyone loves this. No one asks what’s missing — they’re too busy asking for seconds.

• Doubles like a charm – Great for dinner parties, potlucks, or just batch baking on a crisp weekend.

Between this and a scoop of vanilla ice cream, you’ve got yourself a no-fuss dessert that feels like a big warm hug.

The Apple Filling: Sweet, Spiced & Simple

Here’s what goes into the apple base and a few thoughts from my own kitchen:

• Apples – I usually use a mix: two Honeycrisp and two Granny Smiths. The contrast between tart and sweet keeps the flavor lively. About 4 medium apples chopped into bite-sized chunks will give you the perfect balance.

• Lemon Juice – Just a splash brightens up the whole dish. I once skipped it when I ran out, and the filling fell a little flat.

• Brown Sugar & Maple Syrup – These are the real magic. The maple adds a deep autumn warmth, while brown sugar brings that molasses richness that works so well with apples.

• Vanilla Extract – Just a dash, but it ties the flavors together like a charm.

• Cornstarch – This keeps things from turning watery. It helps the juices thicken into a lovely syrup as the crisp bakes.

• Spices – Cinnamon, nutmeg, and allspice. You can adjust the mix depending on what you’ve got — I’ve even thrown in a bit of clove or ginger on cold days when I want that extra kick.

Tip: Chop your apples into 1-inch chunks instead of slices. It’s so much easier to spoon out and avoids uneven cooking.

My Go-To Apple Picks for Crisp

If you’re standing in the grocery store unsure which apples to grab, here’s what I recommend based on experience:

• Tart Apples: Granny Smith, Braeburn, Jonathan — they hold their shape and balance the sweetness.

• Sweet Apples: Honeycrisp, Pink Lady, Jazz, or Fuji — they add juicy sweetness without getting mushy.

Mixing both gives you that perfect sweet-tart bite with every spoonful.

The Crisp Topping: Oaty, Buttery, and Irresistible

The topping is where the magic happens. It’s toasty, slightly chewy, and wonderfully buttery with a nice crunch around the edges. Here’s what goes in:

• Brown Sugar – Adds richness and helps that golden caramelization.

• Rolled Oats – Go for old-fashioned oats (and double-check they’re certified gluten-free). Quick oats tend to disappear into mush.

• Almond Meal – Adds a nutty texture and makes the topping gluten-free. You can make your own by pulsing almonds in a food processor with a spoonful of oats to prevent it from turning into almond butter.

• Cinnamon – Just a little extra warmth to echo the filling.

• Salt – A pinch is enough to round out the sweetness.

• Butter – Melted and mixed in until the topping forms soft clumps that scatter beautifully across the apples.

Tip: If you want to add a little crunch, stir in some chopped walnuts or pecans. I do that often when I’ve got extras lying around.

How To Put It All Together

1. Toss the chopped apples with lemon juice, maple syrup, brown sugar, spices, vanilla, and cornstarch.

2. Spread the mixture into a 9-inch baking dish or pie pan.

3. Mix the topping ingredients until crumbly and sprinkle generously over the apples.

4. Bake until bubbly and golden, about 35–40 minutes at 350°F.

5. Let it cool just a bit (if you can wait!), then serve warm with a scoop of vanilla ice cream.

Optional Garnish: A few fresh pomegranate seeds on top add a little pop of color and brightness. I do this around the holidays to make it look festive.

Can I Use Other Fruits?

Absolutely! This crisp is super flexible. Here are a few swaps I’ve tested:

• Pears or cherries – Work great in place of apples.

• Blueberries or peaches – Just reduce the maple syrup in the filling to 3 tablespoons, since these fruits are naturally juicier.

• Apple-cranberry mix – Use 4 cups apples + 1 cup fresh cranberries for a tangy twist.

Adjust the spices to suit the fruit — for example, I like adding a bit of ginger when using pears.

Serving Suggestions

• Vanilla ice cream – Always.

• Whipped cream – A dollop never hurts.

• Yogurt – For breakfast, yes! This crisp makes a great morning treat with plain Greek yogurt and a sprinkle of cinnamon.

And don’t wait for guests to make this — I’ve baked it just for myself on chilly evenings when I wanted something cozy after dinner.

Leftovers & Storage Tips

• Fridge – Store in an airtight container for up to 4 days. Reheat in the oven or microwave until warm.

• Freezer – Freeze baked crisp in a covered dish for up to 2 months. Let it thaw overnight in the fridge and reheat before serving.

• Make ahead – You can assemble everything (filling + topping) and refrigerate it unbaked for up to 1 day in advance. Bake fresh when ready.

Tip: I always bake a double batch and freeze one. It’s the best surprise dessert to pull out when friends drop by.

Questions You Might Have

Do I have to peel the apples?
Nope. I usually do, especially if the skins are tough, but if you don’t mind a little texture, feel free to leave them on.

Can I make this dairy-free?
Yes. Swap the butter with coconut oil or a vegan butter. It still gets beautifully crisp on top.

What’s the difference between almond meal and almond flour?
Almond meal is slightly coarser and made with whole almonds. Almond flour is finer and often made with blanched almonds. Both work here, but I prefer almond meal for a bit more texture.

Can I use quick oats?
I’ve tried it in a pinch, but they tend to get soft and less crumbly. If you can, stick to rolled oats.

Yield: 6

Flourless Apple Crisp

Print

Nothing celebrates cozy, homey baking quite like a warm pan of Gluten-Free Apple Crisp.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 1 cup (85g) old-fashioned rolled oats (certified gluten free)
• 1/2 cup (50g) almond meal or almond flour
• 1/3 cup (67g) packed light or dark brown sugar (for topping)
• 1/3 cup (67g) packed light or dark brown sugar (for filling)
• 5 cups (about 600g) apples, peeled and chopped
• 1/3 cup (80ml) pure maple syrup
• 1/3 cup (71g, about 5 Tbsp) unsalted butter, melted
• 2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 tablespoons cornstarch
• 1 teaspoon ground cinnamon (plus 1/2 tsp for topping)
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• Optional: 2 tablespoons sliced or slivered almonds, vanilla ice cream, pomegranate arils

Instructions

1. Preheat your oven to 350°F (177°C) and lightly grease a 9-inch pie dish, cake pan, or square baking pan.
2. In a large mixing bowl, toss apples with lemon juice, brown sugar, maple syrup, vanilla, cornstarch, cinnamon, allspice, and nutmeg—making sure every piece is well coated. Spread this apple mixture evenly into your prepared dish.
3. Grab another bowl and whisk together oats, almond meal, brown sugar, extra cinnamon, and salt. Pour in the melted butter and stir until the mixture forms a crumbly, delicious topping.
4. Sprinkle the crisp topping over the apples, finishing with a handful of slivered almonds if you like a little extra crunch.
5. Bake for about 35–40 minutes, until the apples are bubbling and tender, and the topping is deeply golden. If it browns too quickly, cover with foil halfway through.
6. Let your apple crisp cool for 5–10 minutes before diving in. Finish with a scoop of vanilla ice cream or a sprinkle of pomegranate arils for a bright, festive touch.

Notes

• Leftovers keep nicely in the fridge for up to 5 days—if you can resist finishing it all in one go!

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 254Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 11mgSodium 68mgCarbohydrates 27gFiber 6gSugar 14gProtein 7g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Let me know if you give this gluten-free apple crisp a try. It’s one of those back-pocket recipes that never fails — comforting, adaptable, and so simple you’ll find yourself making it all year long.

Try other Crisp recipes:

• Iced Apple Crisp Oatmilk Shaken Espresso
• Iced Apple Crisp Oatmilk Macchiato
• Homemade Starbucks Apple Crisp Macchiato