This simple and delicious gluten-free apple crisp is lightly sweet, with a warm hint of cinnamon and a crunchy nut topping!
Autumn is in the air where I live—mornings are crisp and cool, and school is back in session. With apples in season, I wanted to make a gluten-free apple crisp that tastes every bit as comforting as the traditional version. This recipe delivered: it’s easy to prepare, subtly sweet, and fragrant with cinnamon.
I truly enjoyed this gluten-free apple crisp. The combination of tender, cinnamon-scented apples and a crunchy nut-and-almond-flour topping is irresistible. I’m not usually a big pecan fan, but in this dessert they blended so well with the almond flour, honey, and coconut oil that I barely noticed them—and that just made it harder to stop eating!
The recipe is straightforward and elegant. The filling is simple: peeled, thinly sliced apples tossed with lemon juice, brown sugar, and cinnamon. The topping—almond flour, chopped pecans, a pinch of salt, honey, and melted coconut oil—bakes up crisp and golden. The honey and coconut oil help create a nicely browned, crunchy texture that contrasts beautifully with the soft apples.
This crisp is a great year-round dessert, but it feels especially right in the fall. I recommend serving it warm with a generous scoop of vanilla ice cream—pure perfection. I can’t wait to make it again for my gluten-free sister-in-law; I know she’ll love it.
Gluten-Free Apple Crisp
Ingredients
- 4 medium-large apples, peeled and sliced 1/4-inch thin (about 4 cups of slices)
- 1 Tbsp lemon juice
- ¼ cup (50 g) brown sugar, gently packed
- 2 tsp ground cinnamon
Topping:
- 1 ½ cups (180 g) almond flour, (stir, spoon, & level)
- 1 cup (112 g) pecans, chopped
- ¼ tsp salt
- ¼ cup (84 g) honey
- ¼ cup (57 g) coconut oil, melted
Instructions
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Preheat the oven to 350°F (175°C).
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Peel and slice the apples about 1/4-inch thick. Toss the slices with lemon juice, brown sugar, and cinnamon. Arrange the apples in a deep 9-inch pie dish or a 9×9-inch square baking dish that has been greased.
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Combine the almond flour, chopped pecans, salt, honey, and melted coconut oil in a bowl. Mix until evenly combined, then sprinkle the topping over the apples. Cover the dish with foil.
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Bake at 350°F for 45–50 minutes, until the center is bubbling and the apples are tender. Remove the foil for the last 5–10 minutes of baking to allow the topping to brown.
Notes
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*If your apples look paler than mine in the photos, I accidentally added the topping before mixing the apples with the brown sugar and cinnamon. I recommend stirring the apples with the sugar and cinnamon first so the flavors are evenly distributed.