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This Easy Apple Crisp Recipe is a simple, crowd-pleasing dessert perfect for fall and winter! A sweet, spiced apple filling is layered with a golden oat crumble topping and baked to perfection. Served warm with coconut whip or ice cream it always disappears fast!
Virtually failproof, this gluten free apple crisp is also dairy-free, nut-free, and refined sugar-free, making it the perfect option for everything from Fall weeknight treats to holiday feasts!
The Best Easy Apple Crisp Recipe
I’m all about eating seasonally and try to do so as much as possible in order to get the most bang for my buck in terms of nutrients and help keep my grocery costs low. As a result, I use a lot of apples in the fall and winter months with healthy apple recipes like my gluten free apple muffins, apple cinnamon baked oatmeal, and apple, sweet potato and kale quinoa salad.
However, I also like to sneak them into sweet treats, too, and this easy apple crisp recipe is one of my all-time favorite desserts! A true American classic, it has all the warm, sweet flavor and soft, crisp texture you love in traditional crisps with slightly better-for-you ingredients.
Plus, it’s quick to make with just 15 minutes of prep time, letting the oven do all the work. The only hard part is waiting for it to bake! Try it out, and I guarantee it will be an instant favorite and highly requested during the holidays.
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
Crisp Topping
- Oat Flour and Rolled Oats: This combination helps give the topping structure while creating a crumbly consistency that browns nicely. You can easily make your own oat flour, or grab a bag at the store! Make sure to use certified gluten-free oats if you need to keep this easy apple crisp recipe gluten-free.
- Sweetener: We use coconut sugar or maple sugar to create a sweet flavor and a slightly caramelized effect.
- Spices: Ground cinnamon, ground nutmeg, and fine sea salt add the perfect touch of warmth.
- Chopped Nuts: These are optional, but we love the subtle crunch of walnuts or pecans.
- Cold Butter: Make sure to use unsalted butter to prevent the topping from being too salty!
- Vanilla Extract: This adds extra depth and ties the vanilla flavor of the filling in with the topping. Use store-bought vanilla, or make homemade vanilla extract instead!
Filling
- Fresh Apples: Use any apples that you like best! Just make sure they’re peeled and sliced before you begin.
- Vanilla Extract: Again, this adds rich vanilla flavor and creates a cohesive-tasting dessert.
- Sweetener: Use maple syrup or honey for a touch of natural sweetness.
- Lemon Juice: This adds a bright, refreshing taste balancing out some of the sweetness. Freshly squeezed is best, but bottled lemon juice will also work!
- Arrowroot Flour: This helps thicken the filling without the need for appl-purpose flour, keeping it gluten-free. Tapioca flour will also work.
- Ground Cinnamon: Adds warmth, tying in with the flavor of the topping.
What Oats Do I Buy?
- Organic
- Certified gluten-free (if needed)
- Non-GMO
- Glyphosate-free (probably the most important label to me as oats are a heavily sprayed crop here in the US)
My favorite brand is One Degree Organic Foods!
At the very least, I recommend looking for oats that are glyphosate-free. Glyphosate is a toxic pesticide that can be harmful when ingested. Whether your oats are gluten-free or not is totally up to you.
How to Make Apple Crisp
- Prepare: Before you begin, be sure to preheat your oven to 350ºF.
- Combine the filling: Add all the filling ingredients to a large bowl, and stir to combine.
- Prepare the topping: In a second large bowl, mix all the topping ingredients with your fingers or a fork until they’re well combined and crumbly.
- Layer: Pour the apple mixture and any juices into a square baking dish. Then, sprinkle the crumble mixture evenly on top.
- Bake: Transfer the dish to the oven, and bake until the juices are bubbling and the apples are tender.
- Cool and serve: Allow your gluten free apple crisp to cool slightly. Then, serve it warm topped with coconut whipped cream, a scoop of vanilla ice cream, and/or a drizzle of caramel sauce!
Kitchen Tools I Use
Tips for the Best Apple Crisp Recipe
- Slice thinly but not too thinly. You want the apple slices to be thin enough that they cook through, but not so thin that they break down too much and become soggy.
- Prevent browning. If the crisp topping browns too quickly in the oven, cover the dish with aluminum foil and continue to bake until the filling is bubbly and the apples are tender.
- Let it cool. After the crisp is baked, let it cool slightly or even overnight, to give the filling time to thicken. If you serve it right away, the filling will still be runny.
How to Store
Store leftover homemade apple crisp in an airtight container or covered with foil in the refrigerator for up to 2-3 days. Or, freeze leftovers for up to 3 months!
To serve, thaw frozen crisp in the fridge overnight. Then, reheat it in the oven at 350ºF for about 15 minutes or until warmed through. You can also microwave leftovers, but the topping won’t be as crisp.
FAQs
The primary difference is the topping. For instance, an apple crumble is made with a sweet apple filling like a crumble, but it has a more decadent streusel-like topping free from oats or nuts, which are common in crisp recipes.
Technically, any kind of apple will work for this recipe. However, I recommend using apples that hold their shape when baking to prevent an overly mushy filling. Some great options include Honeycrisp, Golden Delicious, Braeburn, Pink Lady, or Granny Smith apples.
I prefer to peel the apples for a smoother consistency, but you don’t have to!
The most common reasons are using too much butter or not baking the crisp long enough.
More Delicious Fruit Crisp Recipes
- Gluten-Free Cranberry Apple Crisp
- Raspberry Peach Crisp
- Vanilla Bean Pear Crisp
- Serve with Coconut Whipped Cream or ice cream and Paleo and Vegan Caramel
Watch The Video:
Easy Apple Crisp Recipe
Ingredients
CRISP FILLING:
- 6 apples peeled and sliced
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup or honey
- 1 teaspoon lemon juice
- 1 tablespoon arrowroot flour
- 1/2 teaspoon ground cinnamon
CRISP TOPPING:
- 1 cup oat flour
- 1/2 cup rolled oats gluten-free if needed
- 1/3 cup coconut sugar or maple sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Optional: 1/2 cup chopped nuts of choice omit for nut-free
- 1/4 cup unsalted butter melted
- 2 tablespoons maple syrup or honey
- 1/2 teaspoon vanilla extract
- Pinch of fine sea salt
Instructions
- Preheat oven to 350ºF.
- In a bowl combine the filling ingredients.1/4 teaspoon ground nutmeg, Optional: 1/2 cup chopped nuts of choice omit for nut-free, 1/4 cup unsalted butter melted, 2 tablespoons maple syrup or honey, 1/2 teaspoon vanilla extract, Pinch of fine sea salt
- Meanwhile, in a large bowl make topping: Using a fork of your fingers, mix together until the mixture is crumbly.6 apples, 1 teaspoon vanilla extract, 1/4 cup maple syrup or honey, 1 teaspoon lemon juice, 1 tablespoon arrowroot flour, 1/2 teaspoon ground cinnamon, 1 cup oat flour, 1/2 cup rolled oats gluten-free if needed, 1/3 cup coconut sugar or maple sugar
- Pour the fruit filling and any juices into a 9×9″ (or similar sized) baking dish. Crumble the crisp topping over the top and bake in the preheated oven for about 55 minutes, until the juice is bubbling and the pears are baked through. If the crisp topping is browning too fast, cover the dish with aluminum foil.
- Let cool slightly before serving. Serve as is, or with coconut whipped cream or ice cream and caramel if desired.
Notes
– Store leftover homemade apple crisp in an airtight container or covered with foil in the refrigerator for up to 2-3 days.
– Freeze leftovers for up to 3 months!
– To serve, thaw frozen crisp in the fridge overnight. Then, reheat it in the oven at 350ºF for about 15 minutes or until warmed through. You can also microwave leftovers, but the topping won’t be as crisp.
