This Gluten-Free Apple Crisp is proof that healthier desserts don’t have to be boring. Made of melty apples under a crisp gluten-free topping of ground almond, oats and pecans, this rustic dessert is pure comfort. I love how it’s a snap to prepare, it doesn’t have to look perfect and it’s a delicious crowd pleaser.
A Crisp or a crumble – do you know the difference?
In France, I grew up preparing and eating what we call in French “crumbles” – and that was the only name I ever knew. I have always loved the combination of soft fruit filling against the crunch of the topping. This dessert is very popular in France, and I remember making it very often during my University years as it’s simple, affordable and always pleases your company.
When moving to Canada, I started to hear about “crisps” and “crumbles”, and assumed these were basically two different words for the same dessert. But as I did more research I learned that “crumble” designates a dessert made of fruit filling topped with a crumble of flour, sugar and butter. While a “crisp” is topped with a crumble of flour, sugar, butter and oats. A crisp topping is typically less dense and more crisp (hence the name), while a crumble tends to be more “cakey”.
Choose the Right Apples
This rule applies to any baking project that includes apples: choose baking apples. Compared to eating apples, baking apples aren’t as juicy and won’t turn mushy once baked. Good baking varieties I recommend are:
You can opt for one single variety or a mix. For instance, you can combine tart and tangy Granny Smith apples with sweet Honey Crisp apples for a nice balance of textures and flavors.
More cooking notes:
- Make sure you use Gluten-free old-fashioned oats, such as Bob’s Red Mill.
- For the ground almonds, blanched or un-blanched both work
- For slicing the apples, use a very sharp kitchen knife or a mandolin.
- I love pecans in this crisp topping. The taste and texture pairs perfectly with the apples and cinnamon. Walnuts would work perfectly too if you prefer.
- The baking dish I used for these photos is 8”x11” and it was perfectly sized.
I hope you’ll love this Gluten-Free Apple Crisp recipe as much as I do! If you have any questions, please feel free to leave a comment.
You may also like:
- Apple Breton Pound Cake
- Apple Cinnamon Galette
- Classic French Apple Cake
- Orange Yogurt Cake
- Salted Butter Breton Sables
8 comments
Hello Audrey,
Are the ground almonds done in a foodprocessor so they are courser and mealy or is store bought almond flour used? I assume blanched or natural are acceptable with natural being the more traditional?
Hello, Den. While either could defintely be used, I prefer a more course ground almond texture, over almond flour. Ground almond can either be purchased or done in your food processor (to a consistency you prefer). Blanched or natural both acceptable, but I prefer natural.
Happy baking and stay safe!
Hi Audrey,
I was looking for a gluten free crisp recipe to make a peach crisp now while the peaches are in season here in Ontario.
I used your recipe for apple crisp and substituted the apples for peaches. It turned out to be delicious.
All the recipes I try from your blog are always a big hit.
Thank you, Audrey!
Great to hear, Suzanne, I appreciate the feedback! I’m sure this crisp would go great with a multitude of fruits, but peaches would for sure be among the top substitutes. Glad you’re getting to enjoy peach season, it’s a wonderful time of year 🙂
Can this dessert be made in baking cups instead of a casserole dish? Would it get too dry?
Hi, Robyn. Do you mean baking them in muffin tins? I think that could absolutely work, but the baking time would definitely need to be adjusted. I can’t say for sure how long they’d take, but I’d definitely start checking then around the 20min mark and just keep on eye for the topping to turn golden. Enjoy!
Excellent apple crisp. Just a note to say that I never peel the apples, as the peels have great flavour and lots of nutrients, especially fibre, as well as turning the apple flesh pink. I find that I merely cut the apple slices very thin. If the apples are really sweet, I sometimes add leftover cranberry sauce or just some frozen cranberries to provide a little tartness and top it with a bit of yogurt or very good French vanilla ice cream. (Our local grocery chain has stopped carrying creme fraiche, much to my chagrin.) Thanks again for a delightful dessert!
I’m typically a peel on type of girl too, Roxanne! I love the extra crunch it gives, the flavor and the nutrients. So glad you enjoyed the crisp, it’s such a comforting bite, isn’t it?
As for the lack of creme fraiche, I wonder what happened!? I thought it was gaining more and more popularity over in North America. Perhaps a cost issue?