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–+ servings
Small cast iron skillet filled with warm apple crisp, topped with oat crumble, styled with green apples and a blue cloth.

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.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 387
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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

10-inch cast iron skillet
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.
    Overhead view of apple crisp ingredients including Granny Smith apples, oats, dark brown sugar, flour, cinnamon, butter, vanilla, lemon juice, and salt.
  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
    Bowl of Granny Smith apples mixed with cinnamon, dark brown sugar, vanilla, flour, and lemon juice for apple crisp.
  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
    Granny Smith apple filling packed into a 10-inch cast iron skillet, coated in cinnamon and dark brown sugar.
  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
    Dark brown sugar oat crumble mixture in a bowl, ready to be added on top of the apple filling.
  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
    Close-up image of the dark brown sugar oat crumble topping packed into a cast iron skillet for apple crisp.
  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.
    Overhead photo of unbaked apple crisp in a 10-inch cast iron skillet, filled with Granny Smith apples and a dark brown sugar oat crumble.
  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.
    Overhead image of apple crisp in a mini cast iron skillet next to sliced green apples on a wooden table.

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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