Simple Gluten-Free Apple Crisp Recipe

This healthy apple crisp is sweetened with honey and has a delicious topping of oats, almond meal, and pecans. This dessert is wonderful for the holiday season!

Apple filling – 2 ¼ pounds Granny Smith apples (about 5 large or 7 small), cored and sliced into ¼” thick wedge – ⅓ cup honey or maple syrup – ¼ cup water, or bourbon or brandy, or apple cider or apple juice (I like 2 tablespoons bourbon and 2 tablespoons water) – 1 tablespoon lemon juice – 2 teaspoons arrowroot starch or 1 tablespoon cornstarch – ½ teaspoon ground cinnamon – ¼ teaspoon ground allspice or nutmeg


Oat, almond meal and pecan topping – 1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp) – ½ cup firmly packed almond meal or almond flour – ½ cup chopped pecans or walnuts (optional but recommended) – ⅓ cup lightly packed coconut sugar or brown sugar – ¼ teaspoon fine sea salt – 4 tablespoons unsalted butter, melted – ¼ cup plain yogurt (Greek or regular)

Step 1


Heat the oven to 350°F. Slice apples and place in a 9" square baking dish. Mix honey and water in a liquid measuring cup.

Step 2

Mix the starch, cinnamon, allspice, and lemon juice together with a whisk. Put the apple mixture on top and mix it all together by tossing. Set the oven to 200°F.

Step 3

Mix the oats, almond meal, pecans, coconut sugar, and salt in a medium bowl. Stir in melted butter and yoghurt. Mix until all the flour is incorporated and moistened.

Step 4

Stir and redistribute the apples in the baker after 20 minutes. Drop small spoonfuls of the oat mixture over the filling (see photos, no need to pack it down).

Step 5

After taking it out of the oven, put it back in for another 25 to 30 minutes. Bake until the top is golden and the filling is bubbling around the edges.

Step 6

Serve the crisp after 5–10 minutes of resting. Please serve with vanilla ice cream. Covered leftovers last 5 days in the fridge.

See Also

Gingerbread Cake with Cream Cheese Frosting Recipe