Life, Studio and Gallery: 78, Fall Cooking, Gluten Free Apple Crisp Recipe

This is a tasty Fall recipe of Apple Crisp.  The nice thing about this recipe is that it is also gluten free.  I have altered it using two different favorite recipes.  One by Maria Lichty and the Holland Michigan Welfare League cookbook.  I used Bob’s Red Mill Gluten-Free Oats and Gluten-Free All Purpose Baking Flour. I found both products at our local grocery market, they were easy to find and worked like a dream in my crisp. The crisp is sweet, tart, and has a nice crunchy topping. My guests gave the gluten-free crisp two thumbs up! This crisp is easy to make and a great dessert for this Fall and Thanksgiving.


Fruit base:

  • 8 large Granny Smith apples – peeled cored, and sliced
  • 1/4 cup granulated sugar
  • 4 teaspoons lemon zest
  • 6 tablespoons fresh lemon juice


Crisp topping:

  • 1 1/4 cup Gluten-Free Oats
  • 1 Gluten-Free All-Purpose Baking Flour (I use Red Mill)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon all nutmeg
  • 1/4 tsp salt
  • 1/2 cup packed light brown sugar
  • 12 tablespoons butter cut into pieces (room temperature)
  • 1/3 cup chopped pecans (optional)


1. Preheat the oven to 350 degrees F. Butter an 8 by 10 baking dish and set aside.
2. In a large bowl, mix together apples, sugar, zest, and lemon juice. Set aside.
3. In a medium bowl, combine oats, flour, spices, and brown sugar. Stir. Mix in butter with your hands, until crumbly.
4. Place fruit mixture in prepared baking dish. Spoon crisp topping over the fruit. Bake for 30 minutes covered with foil.  Then, uncover and bake another 30 minutes until the crisp is bubbling and apples are tender.
5. Remove from oven and let cool on wire rack for 10 minutes. Serve warm.
  • *Note-if you don’t need the dessert to be gluten-free you can use regular oats and flour. Serve with vanilla ice cream.

I will make this crisp again.  Send me a picture if you make it for your friends and family.

Take care, Cyndi

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