Gluten Free Apple Crisp • Recipe for Perfection (2024)

A traditional, delicious apple crisp that’s gluten free! This gluten free apple crisp recipe is easy to make with just a handful of simple ingredients.

This recipe was sponsored by Bob’s Red Mill. All opinions are my own.

Gluten Free Apple Crisp

One of my most popular recipes is for blackberry crumble. It’s such a favorite that I decided to make an apple version that’s gluten free. This gluten-free apple crisp is easy to make and uses just a few simple ingredients.

Watch the video to see how to make this gluten free apple crisp!

Today I’m using quality ingredients from Bob’s Red Mill. I love to use their baking products because they’re easy to use in a variety of applications.

For this apple crisp, I’ll use a combination of gluten free one-to-one baking flour and almond flour to substitute for the all purpose flour that typically appears in apple crisp recipes.

The combination of almond flour and gluten free one-to-one baking flour creates the proper texture of crispiness and softness.

When I served this gluten-free apple crisp to friends, they didn’t know that it was gluten free. They just thought it was a fabulous apple crisp.

I highly recommend that you serve it with a scoop of ice cream or a dollop of whipped cream, or at the very least with a glass of cold milk.

You can pick up Bob’s Red Mill Gluten Free 1-to-1 Baking Flour,Almond Flour, and Gluten Free Old Fashioned Oats on the Bob’s Red Mill website, or look for it in your local grocery store.

Their store locator is very handy, and will help you track down specific products near you.

Let’s talk about which apples to use.

I’ve tested many different types of baking apples. My favorites are Honeycrisp, especially when they’re in season. When an apple variety is in season, it’s fresher—which means it’s juicier. When an apple is juicier and you bake it, you will get more of the rich liqueur (the sweet, thick, apple-y liquid) at the bottom of the pan.

My second favorite is Pink Lady. Pink Lady apples have a pleasant acidity and a unique flavor that sets them apart from other varieties of apple.

Although many people like Granny Smith apples, they are not my favorite because many times they turn mushy when baked. There’s nothing worse than a mushy baked apple.

Avoid any type of apple that’s mealy or bland. Also, if an apple doesn’t have a bit of sourness, or acidity, the baked version will taste cloyingly sweet. You can offset that with a little lemon juice if you must, but it’s much better to start with a good apple than try fix a mediocre one.

If you have a favorite baking apple feel free to use it, and leave a comment to let me know what your favorite is. Don’t forget to check out Bob’s Red Mill for all your gluten free baking needs.

While you’re here, take a look at some of my other favorite gluten free recipes.

• Paleo Pancakes with Caramelized Bananas
• Decadent Flourless Brownies
• Fudgy Almond Flour Brownies