Today I want to share my Gluten-Free Apple Crisp Recipe with you because, to be honest, apple crisp is pure perfection.

What says fall more than apples, cinnamon, and maple syrup? Please don’t say pumpkin spice lattes. Apples are the O.G. Nature has delivered an abundance of apples for far longer than coffee chains have delivered fancy drinks. (But if you do love pumpkin spice, you can actually sprinkle some into your apple crisp topping. Everyone wins!)

The method is simple: toss about 1 1/2 pounds of sliced tart apples with lemon, maple syrup and warm spices, and give them a 15-minute head start in a 350°F oven. Then sprinkle on a crumbly almond flour, oat and pecan topping and bake about 40 minutes more, until it’s bubbling around the edges. That’s about 55 minutes in the oven total, with no regular flour and no fuss.

Why You’ll Love This Gluten-Free Apple Crisp

• Seasonal & Budget-Friendly: Great any time of year, but especially in fall and winter when apples are fresh and affordable.
• Easy to Make Ahead: Keeps in the fridge for up to 5 days. (Dessert all week? Yes please.)
• Simple & Forgiving: Much easier than pie but still fills your home with that cozy, cinnamon-apple aroma.
• Crowd-Pleaser: It’s just as good at a holiday gathering as it is on a Tuesday night. Everyone loves apple crisp.
• Gluten-Free & Dairy-Free: Made with almond flour and oats, this healthier apple crisp is naturally gluten-free, dairy-free, and vegan.

Tip: If you love almond flour recipes, check out my Almond Flour Scones, Almond Flour Bread, and Almond Flour Cookies. They’re some of the most popular recipes on my site for a reason!

Gluten-Free Apple Crisp Ingredients

This healthy apple crisp recipe is gluten-free, dairy-free, and vegan (if you use coconut oil or vegan butter). You’ll need an 8×8-inch baking dish.

For the apple layer:

• 4 firm tart apples (about 1 1/2 pounds)
• Orange zest (optional) and lemon zest
• 2 tablespoons fresh lemon juice and 2 tablespoons water
• 2 teaspoons arrowroot starch
• Ground cinnamon and nutmeg (or pumpkin pie spice)
• Vanilla extract and a big pinch of fine sea salt
• 1/2 cup real maple syrup

For the topping:

• 1 cup almond flour
• 1 cup whole rolled oats (certified gluten-free)
• 1/2 cup chopped pecans
• 1/3 cup real maple syrup and 1/3 cup coconut sugar
• Cinnamon and fine sea salt
• 3 tablespoons cold butter, vegan butter or coconut oil

See the printable recipe card below for the full recipe.

Ingredient Notes

Apples

Choose firm, tart apples such as Granny Smith, McIntosh, or Pink Lady. Honeycrisp, Braeburn, and Jonagold are also excellent choices, and a mix of tart and sweet apples gives the best flavor. Organic is best since apples are high on the Dirty Dozen™ list, but if you use non-organic, peel them before baking. With organic apples, I like to peel about half and leave the skin on the rest for extra texture.

Citrus Zest and Lemon Juice

Lemon zest adds brightness, and a little orange zest is optional but highly recommended (it’s Ina Garten’s trick). Fresh lemon juice balances the sweetness and keeps the apples from tasting flat. Zest the lemon before you juice it.

Arrowroot Starch

Arrowroot thickens the juices as the apples bake so the filling isn’t watery. If you don’t have it, use 1 tablespoon of a gluten-free flour blend or cornstarch.

Maple Syrup and Coconut Sugar

Maple syrup (or honey) sweetens the apples, and maple syrup plus coconut sugar sweeten the topping. Regular white sugar or brown sugar also works in the topping. And don’t forget the salt! Salt makes sweeter things taste sweeter and balances the flavors.

Almond Flour and Oats

These are the base of the topping. Almond flour keeps it gluten-free and nutty, while rolled oats give the crisp its classic chewy texture. Use certified gluten-free oats if needed. If you’re wondering which almond product to buy, here’s the difference between almond flour and almond meal.

Pecans

They’re optional but add a lovely crunch. Omit them for a nut-free version and use extra oats instead.

Butter or Coconut Oil

Cold butter creates a crumbly topping; coconut oil or vegan butter works perfectly if you want it dairy-free.

How to Make Gluten-Free Apple Crisp

1. Prep the dish: Preheat the oven to 350°F. Lightly grease an 8×8-inch baking dish with butter, coconut oil, or your favorite oil spray.
2. Slice the apples: Peel and slice the apples into thin (about ⅛-inch) slices.
3. Mix the filling: In a large bowl, toss the apples with the orange zest, lemon zest, lemon juice, water, arrowroot, cinnamon, nutmeg, vanilla, salt and maple syrup until evenly coated.
4. First bake: Transfer the apples to the baking dish and bake uncovered for 15 minutes so they start releasing their juices.
5. Make the topping: Meanwhile, stir together the almond flour, oats, pecans, maple syrup, coconut sugar, cinnamon and salt. Work in the cold butter or coconut oil with your fingers or a fork until the mixture forms large crumbles.
6. Second bake: Sprinkle the topping evenly over the hot apples and bake about 40 minutes more, until the topping is golden brown and the filling is bubbling around the edges. Check after 30 minutes; if the topping is browning too quickly, cover it loosely with foil.
7. Cool and serve: Let it cool for 15 minutes before serving so the juices thicken.

How to Serve Apple Crisp

Unlike apple pie, there’s no crust to fuss with, and the almond flour and oats create a hearty, nutty topping that gets perfectly crisp while the apples soften underneath. Serve it warm with a scoop of vanilla ice cream, perhaps a drizzle of my 3-ingredient caramel sauce, or coconut whipped cream for a dessert that always pleases a crowd.

For a dairy-free scoop, try my Banana Ice Cream or, in the fall, my Healthy Pumpkin Spice Ice Cream.

Storage, Make-Ahead & Reheating

• Refrigerator: Let the crisp cool completely, then cover the baking dish with a lid or tightly with plastic wrap or foil. Store in the fridge for up to 5 days.
• Make ahead: Bake it a day ahead, keep it covered in the fridge, and rewarm it in a 300°F oven before serving.
• Freezer: Bake the apple crisp fully, cool completely, then wrap tightly or transfer to an airtight container. Freeze for up to 3 months. Reheat from frozen, covered with foil, until hot and bubbling.
• Reheat: Warm in a 300°F oven until heated through and the topping crisps up again. You can also microwave individual portions, though the topping will soften.

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Gluten-Free Apple Crisp FAQ

Is apple crisp gluten-free?

Not usually. Most apple crisp toppings are made with all-purpose flour. This one uses almond flour and rolled oats instead, so it’s gluten-free as long as you buy oats that are certified gluten-free.

What’s the difference between apple crisp and apple crumble?

They’re very close cousins. A crisp topping usually has oats in it, which bake up crunchy and golden, while a classic crumble topping is mostly flour, sugar and butter. This one has oats and pecans, so it’s definitely a crisp.

Can I make this Gluten-Free Apple Crisp nut-free?

To make this apple crisp nut-free, simply replace the almond flour with an extra cup of certified gluten-free rolled oats. Omit the pecans and keep the rest of the topping ingredients the same. The result will still be golden, crisp, and delicious without nuts. This is a great option if you’re baking for someone with a nut allergy.

Can I make this apple crisp without sugar?

For a no-sugar-added version, leave out the maple syrup and coconut sugar. The apples themselves will still release natural sweetness, especially if you use a mix of tart and sweet apple varieties. The flavor will be less sweet but still very satisfying.

Do I need to peel the apples for apple crisp?

It’s up to you! You can peel all, none, or half of the apples. Leaving some skin on adds extra fiber, color, and texture to the crisp. If you’re using organic apples, you can safely leave the peel on. If you’re using non-organic, it’s best to peel them, since apples are high on the Environmental Working Group’s Dirty Dozen™ list.

What can I use instead of arrowroot starch?

Arrowroot starch is used to thicken the apple filling, but if you don’t have it, you can substitute it with 1 tablespoon of a gluten-free flour blend or regular all-purpose flour. Avoid nut flours or oat flour, as they won’t thicken the filling properly.

Can I add alcohol to apple crisp?

For a refined adult twist, replace the 2 tablespoons of water in the filling with bourbon or brandy. The alcohol cooks off in the oven, leaving a warm, complex flavor that pairs beautifully with apples, cinnamon, and nutmeg.

Can I make this recipe dairy-free or vegan?

Use coconut oil or vegan butter instead of dairy butter in the topping. The result is just as crispy and golden. If you tolerate dairy, grass-fed butter is a flavorful option.

What apples are best for apple crisp?

Tart, firm apples hold up best when baked. Granny Smith, McIntosh, and Pink Lady are all excellent choices. You can also mix apple varieties to balance tartness and sweetness, which creates a more complex flavor in the finished crisp.

Can I mix other fruits with the apples?

Pears are the most common addition. Try making this recipe with half apples and half pears for a fun variation. Berries can also be added in small amounts, though they release more juice, so you may need an extra teaspoon of arrowroot starch to keep the filling from getting too watery. In the summer, try my Peach Crisp.

Can you freeze apple crisp?

It freezes well. Bake the crisp fully, cool it completely, then freeze it in an airtight container for up to 3 months. Reheat it from frozen, covered with foil, in a 300°F oven until hot and bubbly, then uncover it for the last few minutes so the topping crisps back up.

How long do you bake apple crisp at 350°F?

About 55 minutes total: 15 minutes for the apples on their own, then about 40 minutes with the topping. It’s ready when the topping is golden brown and the filling is bubbling around the edges of the dish. If the topping browns too quickly, cover the dish loosely with foil and continue baking until the fruit is tender and juicy.

More Fall Recipes to Try:

If you make this gluten-free apple crisp, let me know how you liked it and leave a star rating in the comments!