The Best Gluten-Free Apple Crisp

This gluten-free apple crisp is the kind of fall dessert I want straight from the skillet: tender cinnamon apples underneath a thick, golden oat topping with crisp, caramelized edges. A 10-inch cast iron skillet gives the filling plenty of room to bubble while helping the crumble brown evenly.

The recipe keeps the classic apple-crisp flavor and texture while using gluten-free oats and flour. Serve it warm on its own or add vanilla ice cream or Greek yogurt. For another cozy fall bake, try my gluten-free maple pumpkin muffins.

Why You'll Love This Gluten-Free Apple Crisp

• Big contrast in every bite: soft, saucy apples meet a crisp cinnamon-oat topping.
• Deep caramel flavor: dark brown sugar adds rich molasses notes to both the filling and crumble.
• Simple preparation: there is no crust to roll—mix the filling, make the topping, assemble, and bake.
• Made for sharing: the cast iron skillet goes from oven to table and keeps the crisp warm for serving.

Equipment for the Best Apple Crisp

A 10-inch cast iron skillet is ideal because it holds heat well and encourages browning around the edges. You will also need two mixing bowls and either a pastry cutter or your fingertips to work the cold butter into the oat mixture.

Ingredient Notes

Granny Smith apples: Their tart flavor balances the brown sugar, and their firm texture holds up well during baking. Cut the apples into similar-size pieces so they soften evenly.

Certified gluten-free oats: Use old-fashioned rolled oats labeled gluten-free when serving anyone who must avoid gluten. They give the topping its hearty texture.

Gluten-free all-purpose flour: Choose a 1:1 baking blend so it can thicken the apple juices and help bind the crumble.

Dark brown sugar: Its higher molasses content adds a deeper caramel flavor than light brown sugar.

Tools I Use for This Recipe

Lodge Pre-Seasoned 10.25-Inch Cast Iron Skillet

The wide cast-iron surface helps the apples caramelize while the oat topping stays crisp.

Bob's Red Mill Gluten Free Old Fashioned Rolled Oats

A suggested certified gluten-free oat option for building the crisp, textured topping; results may vary by brand.

OXO Good Grips Stainless Steel Dough Blender and Cutter

A suggested tool for cutting cold butter into the oat mixture without warming it; texture may vary with technique.

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How to Make Gluten-Free Apple Crisp

1. Preheat the Oven & Prep

Preheat your oven to 350°F (177°C). Lightly grease your 10-inch cast iron skillet with butter or oil.

2. Make the Apple Filling

In a large bowl, combine the chopped Granny Smith apples, dark brown sugar, GF flour, cinnamon, salt, vanilla extract, and lemon juice. Toss until every piece of apple is evenly coated and the mixture looks glossy. (There should be no dry flour visible—it will dissolve into a sauce as it bakes.)

3. Make the Topping

In a separate medium bowl, whisk together the oats, dark brown sugar, GF flour, cinnamon, and salt. Add the cold cubed butter. Use your hands or a pastry cutter to cut the butter into the dry ingredients until the mixture forms coarse crumbs with some larger, uneven clumps.

4. Assemble & Bake

Pour the apple mixture into the prepared skillet. Remove the topping from the fridge and sprinkle it evenly over the apples, covering the entire surface right up to the edges. Bake for 45–55 minutes, or until the topping is deep golden brown and the apples are bubbling heavily around the edges. (If the topping browns too fast, tent the skillet loosely with foil.)

5. Cool & Serve

Remove from the oven and let the apple crisp rest for 10–15 minutes. This essential cooling time allows the fruit juices to thicken, ensuring each scoop holds together with that perfect, saucy consistency. Serve warm with vanilla ice cream.

Pro Tips and FAQs

How do I keep the oat topping crisp?

Keep the butter cold and leave a few larger clumps when you cut it into the dry ingredients. Spread the topping evenly without packing it down, then bake until the apples are bubbling and the crumble is deeply golden.

Can I use a different apple?

Suggested substitution: You can replace part of the Granny Smith apples with another firm baking apple. Results may vary by variety; sweeter or juicier apples can change the filling's sweetness, moisture, and bake time.

Can I prepare apple crisp ahead?

Prepare the apple filling and oat topping separately, cover both, and refrigerate them. Assemble the crisp shortly before baking so the topping stays dry and crumbly.

How should I store and reheat leftovers?

Cool the crisp, cover it, and refrigerate leftovers in an airtight container for up to four days. Reheat individual servings in the microwave, or warm a larger portion in the oven until heated through.

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The Best Gluten Free Apple Crisp

5 from 3 votes

This cast iron apple crisp is my go-to fall dessert—tart Granny Smith apples, a deep, toasty dark brown sugar oat topping, and that rustic texture you only get from baking in a 10-inch cast iron skillet.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Ingredients

  

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• 6 large Granny Smith apples, peeled and chopped
• 1 1/4 cup dark brown sugar for the filling
• 2 1/2 tablespoons all-purpose flour for the filling
• 2 1/2 teaspoons ground cinnamon for the filling
• 1/2 teaspoon salt for the filling
• 2 1/2 teaspoons vanilla extract
• 2 1/2 tablespoons lemon juice
• 1 1/4 cup old-fashioned rolled oats
• 1 1/4 cup dark brown sugar for the topping
• 3/4 cup all-purpose flour for the topping
• 2 1/2 teaspoons ground cinnamon for the topping
• 1/2 teaspoon salt for the topping
• 10 tablespoons cold butter, cubed

Equipment

• 1 10-inch cast iron skillet

Method

 

1. Preheat your oven to 350°F (177°C). Lightly grease a 10-inch cast iron skillet with butter or a light spray of oil.
   
2. In a large mixing bowl, combine the chopped Granny Smith apples, 1 1/4 cups dark brown sugar, 2 1/2 tablespoons flour, 2 1/2 teaspoons cinnamon, 1/2 teaspoon salt, vanilla extract, and lemon juice. Toss until every piece of apple is evenly coated and the mixture looks glossy and clumpy.
   6 large Granny Smith apples, peeled and chopped, 1 1/4 cup dark brown sugar, 2 1/2 tablespoons all-purpose flour, 2 1/2 teaspoons ground cinnamon, 1/2 teaspoon salt, 2 1/2 teaspoons vanilla extract, 2 1/2 tablespoons lemon juice
   
3. Pour the apple mixture into the prepared cast iron skillet and spread it into an even layer, making sure apples reach all the way to the edges.
   6 large Granny Smith apples, peeled and chopped
   
4. In a medium bowl, whisk together the oats, 1 1/4 cups dark brown sugar, 3/4 cup flour, 2 1/2 teaspoons cinnamon, and 1/2 teaspoon salt. Add the cold cubed butter. Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture forms coarse crumbs with some larger clumps.
   1 1/4 cup old-fashioned rolled oats, 1 1/4 cup dark brown sugar, 3/4 cup all-purpose flour, 2 1/2 teaspoons ground cinnamon, 1/2 teaspoon salt, 10 tablespoons cold butter, cubed
   
5. Sprinkle the oat mixture evenly over the apples, covering the entire surface. Gently press it down so it adheres, but do not pack it too tightly—this keeps the topping extra crisp.
   1 1/4 cup old-fashioned rolled oats, 1 1/4 cup dark brown sugar, 3/4 cup all-purpose flour, 2 1/2 teaspoons ground cinnamon, 1/2 teaspoon salt, 10 tablespoons cold butter, cubed
   
6. Bake for 45–55 minutes, or until the topping is deep golden brown, the apples are bubbling around the edges, and the center looks set. Cast iron holds heat well, so start checking at 45 minutes and continue baking as needed.
   
7. Remove from the oven and let the apple crisp rest for 10–15 minutes. This cooling time lets the juices thicken slightly so each scoop holds together. Serve warm straight from the skillet with vanilla ice cream or Greek yogurt, if desired.
   

Nutrition

Calories: 387kcalCarbohydrates: 74gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 25mgSodium: 284mgPotassium: 232mgFiber: 4gSugar: 56gVitamin A: 354IUVitamin C: 6mgCalcium: 62mgIron: 1mg

Notes

For a softer topping, tent the skillet loosely with foil for the first 20 minutes of baking, then remove the foil to let it brown. For extra texture, add a handful of chopped pecans or walnuts to the oat topping.

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