This easy Gluten Free Apple Crisp is based on the recipe of Ina Garten. It's baked with citrus infused apples and a streusel crumble topping.
My recipe for Ina Garten Apple Crisp first appeared on Sunday Supper where I am a contributor.
This Gluten Free Apple Crisp is a great recipe to have on hand throughout the fall holiday baking season!
We enjoyed the first snowfall of the season yesterday which means that we can retrieve our baking sheets and rolling pins from the back of the cupboard because it's baking season!
I’m not a baker by nature but my goal this year is to fine-tune my skills. I purchased a baking scale and an assortment of flours with which to experiment.
I figured if I was going to learn more about baking I should look to one of the masters – Ina Garten, The Barefoot Contessa. I started out with a fall staple – Her Old Fashioned Apple Crisp. It’s classic Ina Garten recipe – Rustic and classy at the same time. And of course it’s totally mouthwatering.
The only adaption I made to this recipe was to use gluten free flour which makes the whole thing gluten free. It's perfect for Thanksgiving dessert, or anytime, really.
Jump to:
- How To Make Gluten Free Apple Crisp
- How To Make Streusel Topping
- How Long Do I Bake Apple Crisp?
- How To Tell When Apple Crisp Is Done
- What To Serve With Apple Crisp
- Can I Still Make This Recipe Even If I'm Not Gluten Free?
- How Long Does It Last In The Fridge?
- Gluten Free Apple Crisp (Ina Garten Recipe)
How To Make Gluten Free Apple Crisp
The key to any fall apple dessert are the apples themselves. This gluten free apple crisp recipe uses an apple variety I’d never tried before – McIntosh.
I’m accustomed to combining a few different varieties of apples - usually Braeburn and Granny Smith - in my baked goods in order to achieve the right sweet and sour balance but these McIntosh apples themselves are totally balanced. It was a happy discovery. I definitely recommend using them if you can find them.
If you can't find McIntosh apples I recommend a mixture of 2 Granny Smith apples and a few of a sweeter variety such as Braeburn, Jonagold, Honeycrisp, Pink Lady, or Gala.
- Peel and core 5 lbs. of McIntosh apples. Cut the apples into wedges or chunks and place them in a large bowl.
- Add the zest of 1 lemon, 2 Tbsp. lemon juice, the zest of 1 orange, 2 Tbsp. orange juice, ½ cup granulated sugar, 2 tsp. cinnamon, and 1 tsp. nutmeg in the bowl with the apples.
- Stir the apples until they are evenly coated in the sugar and spices.
How To Make Streusel Topping
The next step is to make the streusel topping. I have to admit that I’m a big fan of streusel topping. I love the buttery crunch and chunks of oatmeal – It really doesn’t get any better.
To make this topping it's best to use a Kitchen Aid or stand mixer using the paddle attachment.
- In a stand mixer, combine 1 ½ gluten free flour blend (I used Bob's Red Mill 1 to 1 flour), ¾ cup granulated sugar, ¾ packed cup light brown sugar, 1 cup gluten free oats (I used Bob's Red Mill GF Old Fashioned Rolled Oats), ½ lb. diced cold butter, and ½ tsp. kosher salt.
- Mix the ingredients using the paddle attachment until everything is combined and roughly the size of small peas.
A Quick Note: Make sure to dice the butter before adding it to the mixer. I added the sticks whole, switched on the mixer, and poof – Streusel ingredients all over the counter and floor!
How Long Do I Bake Apple Crisp?
Heat the oven to 350 degrees and butter a baking dish. Ina’s recipe calls for an oval 9 x 14 x 2 inch baking dish so by all means use that if you have one but my baking vessels are pretty basic so I went with a 9 x 13 inch cake pan and it seemed to work just fine.
- Pour the apples into the pan and spread evenly across the bottom.
- Pour the streusel topping evenly over the apples until they are totally covered.
- Place the pan in preheated oven and bake for an hour.
- Remove the apple crisp when it has finished baking.
- Allow to cool slightly before serving.
How To Tell When Apple Crisp Is Done
The streusel topping on the apple crisp will become golden brown and the apples will get nice and bubbly as they cook. The sugars in the dish caramelize as it bakes creating a nice color and candy-like appearance around the edges.
The apples should be easily pierced with a fork or knife when they are finished baking. They should be soft but not mushy.
This Gluten Free Apple Crisp smells amazing as it bakes. It will definitely feel like Thanksgiving once you pop this baby in the oven!
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What To Serve With Apple Crisp
You can serve this dish while it's still warm. I found it to be delicious on its own, but I imagine a scoop of whipped cream, crème anglaise, or ice cream would take it over the top.
A drizzle of caramel sauce, maple syrup, honey, sorghum, or any other sweetener would be a tasty addition.
And, of course, you can't serve apple desserts without a cup of coffee.
The addition of orange and lemon zest gives this recipe a bright and vibrant flavor. It’s unlike any apple crisp I’ve tried and found it to be a lovely change. The citrus in this dessert really pops!
It doesn’t feel heavy like many fall desserts but still retains that richness that we crave this time of year.
Looking for more fall desserts? Don't miss these!
- Crustless Pumpkin Cheesecake
- Caramel Pumpkin Bread Pudding
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In the words of Ina Garten herself, 'How easy is that'? Seriously, this recipe is really easy and so delicious!
Can I Still Make This Recipe Even If I'm Not Gluten Free?
Absolutely!
It doesn't need to be made gluten free - Simply use All Purpose flour and regular oats if gluten isn't an issue for you. This apple crisp is definitely a dessert that we should all enjoy!
I love it because it's easier than a pie but still has that comforting dessert factor that we all love this time of year.
How Long Does It Last In The Fridge?
This apple crisp should last 3-4 days stored in an airtight container in the fridge.
Love apples? Check out these recipes!
- Cast Iron Skillet Apple Crisp
- Gluten Free Apple Pie
- Gluten Free Apple Galette
- Buttermilk Apple Cake
- Sour Cream Apple Muffins
Looking For More Apple Desserts? Don't Miss These!
Swedish Apple Pie
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Gluten Free Apple Crisp (Ina Garten Recipe)
Ingredients
For The Streusel Topping:
- 1 ½ cups gluten free flour blend or AP flour if not gluten free
- ¾ cup sugar
- ¾ packed cup light brown sugar
- 1 cup gluten free old fashioned rolled oats or regular old fashioned rolled oats in not GF
- ½ lb. butter
- ½ tsp. kosher salt
Instructions
- Heat the oven to 350 degrees.
- Butter a 9 x 14 x 2 inch oval baking dish or a 9 x 13 inch cake pan.
- Peel 5 lbs. McIntosh or Macoun apples. Cut the apples into wedges or large chunks and place into a large bowl.
- Zest 1 lemon and add to the apples along with 2 Tbsp. lemon juice. Zest 1 orange and add to the apples along with 2 Tbsp. orange juice.
- Add ½ cup granulated sugar, 2 tsp. cinnamon, and 1 tsp. nutmeg to the apples. Stir the apples until they are completely coated in the sugar, spices, and citrus.
For The Streusel Topping:
- Dice ½ lb. (2 sticks) of cold butter into chunks and add them to a mixing bowl. Add 1 ½ cups gluten free flour blend, ¾ cup sugar, ¾ packed cup light brown sugar, 1 cup gluten free old fashioned rolled oats, and ½ tsp. kosher salt to the bowl. Mix using the paddle attachment of a stand mixer until the mixture is the size of small peas.
- Pour the apples into the buttered pan and spread evenly across the bottom. Pour the streusel topping on top of the apples and coat them evenly.
- Place the pan in the oven and bake for 1 hour. The top should get golden brown and the apples bubbly.
- Remove pan from oven and allow to cool slightly before serving.
- Serve warm with whipped cream or ice cream (optional).
Kate Hackworthy
Such a lovely looking apple crisp - and great that it's gluten free too!
wilhelmina
I am so ready for Fall and this is exactly what I've been craving! So delicious and easy!
Leslie
WOW!! I made this yesterday!! Super impressed! Super tasty. I even screwed it up. And still tasty. Crowd pleaser. . I accidentally did one stick of butter. I realized it just before putting it in the oven when I was reviewing the ingredients. My two nephews who are foodies and bake more than I do said to cut up the butter and we did so and then with our fingers we took little pieces and put it all over on the top. It still tasted absolutely delicious. I used Bobs Redmill 1 to 1. Just like recipe asked. I also used juice from lemon I zested as well as juice from small zested orange. Squeezed each into bowl and measured out required amount of course. I used Macintosh Apples! So good ! I further forgot that glass cooks faster. But it was good! And I look forward to making it again!
Christine
Awesome - I'm so glad it worked out and that everyone enjoyed it! Thank you for sharing! 🙂