Gluten-Free Apple Crisp and Apple Pie With Home Grown Apples

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Our Golden Delicious Apple Tree has been giving us delicious apples for weeks now. The squirrels have been enjoying them, too, and are kind enough to let us have a few. While there were still some to pick, we made apple pie and Gluten-Free Apple Crisp. See recipes below.

This apple tree has been bearing fruit for the family for decades. Each year we comment on how wonderful they taste and decide what we’re going to do with them this season. Sometimes, we made applesauce, apple juice, dehydrated apples and, of course, apple pie.

Gluten-Free Apple Crisp golden delicious apple tree

This year, as we do every year, we share the apples with friends who love to make similar things with theirs. Our friends also bring the apples that fell to the ground to a ranch and feed the horses. They LOVE ‘em!

So, recently I experimented with making an apple pie, which I hadn’t done in years. Unfortunately, I didn’t take any pictures as I made the pie, but I can tell you what I did.

A few days later, I followed a recipe that I found online to make a gluten-free apple crisp. This was a new recipe for me and was picked out among several that sounded good, too. I’ll be trying a few of the other recipes as long as the apples hold out. They’re coming to the end of their season soon so I will have to bake something in the next few days or weeks.

 Kevin had a great tip that his family did for years: In order to store the apples for a while (for instance, I’d love to bake an apple pie to bring to Thanksgiving dinner with family), we will pick the apples, wrap each one in newspaper and keep refrigerated for several weeks until I’m ready to use them. Otherwise, if we just picked them now, they wouldn’t last that long before rotting.

For the apple pie, I did not make my own crust but instead bought the Pillsbury package of two crusts. I also bought a new glass 9.5-inch pie dish because I knew I needed a deep dish to hold all the apples. My Mom was a wonderful baker, and her apple pies were always heaped high with apples and were soooo good! I wanted my pie to look like hers.

Kevin used this apple corer, slicer, peeler to prep the apples for me which was a big help. For the pie, I used 9 apples and mixed them with sugar, cinnamon, nutmeg, lemon juice, salt, and a little almond flour. I tossed that all together to coat the apples and poured on top of the bottom crust in the pie dish. A few dabs of butter on top of the apples, and then the top crust was lowered down with the edges fluted together with the bottom crust.

With five slits placed around the top of the crust in a pattern and strips of aluminum foil squeezed around the outer edge of the pie crust, it was ready to pop into the oven for about 40 minutes. Golden brown and still bubbling inside, out it came to cool until ready to enjoy! Very good!

For the Gluten-Free Apple Crisp recipe, Kevin helped me again to prep the apples using the same slicer/corer/peeler tool. We had this tool in the family for a long time, and I was surprised to see that it is still available on Amazon. You can buy it on Amazon by clicking here.

The recipe I decided to try is from  I happened to have all of the ingredients on hand, and it sounded delicious. It was. Didn’t last long, either.

Gluten-Free Apple Crisp apple crispWe used our golden delicious apples instead of the Granny Smith apples from the recipe. I thought that the golden delicious apples might be too juicy, but they were perfect. Just enough juice for flavor but not too much in the bottom of the pan to make it all soggy. The bottom crust was still recognizable as a crust and not mush.

Other than the apples being different, I followed her recipe pretty closely so I could judge next time if I wanted to change anything. Oh, I’m sure I added more chopped pecans than the recipe calls for because I really like nuts. Don’t tell Kevin, though, because he doesn’t like them nearly as much as I do. Although, he didn’t complain when he ate this.  🙂

Also, even though her recipe emphasizes serving it up with vanilla ice cream, which I know would be super-scrumptious, we didn’t have any and didn’t feel like making an emergency run to the grocery store to get some. So, we had it “naked”, and it was just fine.

I could’ve whipped up some fresh whipped cream, but we still decided to have it plain with no regrets.

Gluten-Free Apple Crisp serving apple crisp

Here’s the recipe:

Gluten-Free Apple Crisp

This wholesome, honey-sweetened apple crisp is covered in an irresistible oat, almond meal and pecan topping. This dessert is perfect for the holidays! This recipe yields about 8 modest servings.
Course Dessert
Cuisine American
Keyword Gluten Free Apple Crisp
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 People



Apple filling

  • 2 ¼ pounds Granny Smith apples about 5 large or 7 small, cored and sliced into ¼” thick wedges
  • 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
  • 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
  • Don’t forget vanilla ice cream for serving!



  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Place the sliced apples in a 9” square baking dish. In a liquid measuring cup, whisk together the honey and water until combined. Add the lemon juice, starch, cinnamon and allspice, and whisk to combine. Pour the mixture over the apples and toss to combine. Bake for 20 minutes.
  3. Meanwhile, in a medium mixing bowl, stir together the oats, almond meal, pecans, coconut sugar and salt. Mix in the melted butter and the yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
  4. Once the apples have baked for 20 minutes, give them a stir and redistribute them evenly in the baker. Dollop small spoonfuls of the oat mixture evenly over the filling (see photos, no need to pack it down). Return the baker to the oven and bake for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is nice and golden.
  5. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, I insist. Leftovers keep well in the refrigerator, covered, for about 5 days.

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