This gluten-free caramel apple crisp is a delicious fall dessert. It is made with sliced apples and a gluten-free oat and almond flour topping. There’s also a special ingredient that makes this crisp taste even better. Crispy, sugary apples on top of a flourless, grain-free crisp. And no gluten! Its the perfect way to end dinner. Or lunch. You can make this apple crisp so many ways. Use it as a healthy snack or dessert any time of day!
Gluten-Free Caramel Apple Crisp
SERVINGS 6 +
Make a great gluten-free caramel apple crisp in minutes!
Prep Time 10 MINS
Cook Time 45 MINS
Total Time 55 MINS
- 1 Can Caramel Apple Pie Filling
- 1/2 Tsp Ground Nutmeg
- 1/2 Tsp Ground Cinnamon
- 1 Cup Gluten-Free Quick Oats
- 1 Cup Gluten-Free All Purpose Flour
- 1 Cup Packed Brown Sugar
- 1/4 Tsp Baking Powder
- 1/4 Tsp Baking Soda
- 1/2 Cup Butter Melted
- Vanilla Ice Cream Optional
- Preheat the oven to 350*.
- Spray a 9-inch round pan with non-sticking baking spray.
- Evenly place the apples in the pan and top with the nutmeg and cinnamon.
- In a small bowl combine the oats, flour, brown sugar, baking powder, baking soda, and butter. Mix this well until it is a crumb mixture.
- Evenly top the mixture over the apples.
- Bake for 45 minutes or until browned.
- Serve warm with ice cream.
Serving: 6+ | Calories: 485kcal | Carbohydrates: 71g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 305mg | Fiber: 3g | Sugar: 43g
How to Make Homemade Caramel Sauce
Start by making the homemade caramel sauce. I have yet to find a gluten-free jarred caramel sauce so I turned to the interwebs to find an easy corn syrup-free recipe. Ree Drummond’s popped up and, just as the name implies, it was super easy to make. No thermometers involved, no hard ball/soft ball stage to look out for – simply combine 1 cup brown sugar with 1/2 cup half & half, 4 Tablespoons butter, and a dash of salt in a small, heavy-bottomed saucepan over medium-low heat.
Cook the sauce while stirring gently until thickened, 8-10 minutes, then add 1 Tablespoon vanilla extract and cook until thickened again, another minute or two. Honest to goodness it is the easiest caramel sauce you will ever make. So yummy!
How to Make the Crisp Topping
Put the caramel sauce off to the side to cool a bit (you can make it several days in advance – just store in the refrigerator in a mason jar until ready to use,) then make the crisp topping.
Add 3/4 cup certified gluten-free old fashioned oats, 1/3 cup brown sugar, 1/4 cup gluten-free flour baking blend, 1/2 cup chopped Fisher Nuts pecans, and 6 Tablespoons butter to a bowl then use your finger tips to combine and set aside. Or, make the crisp topping a day ahead of time and store in the refrigerator until ready to use.
Final steps! Peel then slice 4 Granny Smith Apples and toss with 4 teaspoons gluten-free flour baking blend and 1 teaspoon cinnamon, then add to a nonstick-sprayed baking dish and drizzle 1/2 of the Easy Homemade Caramel Sauce on top (about 1/2 cup.) You can use whatever apples you have on hand, but I like tart Granny Smith’s to balance out the sweetness of the caramel sauce.
Sprinkle the crisp topping on top then bake at 375 degrees for 30 minutes, or until the apples are tender and caramel is bubbly. If your crisp starts to brown too early, gently place a sheet of foil on top and keep baking. I had to do this around the 10 minute mark, but every oven is a little bit different.
Let the crisp cool anywhere from 20 minutes to an hour, then scoop into dishes, drizzle the reserved caramel sauce on top, and d-e-v-o-u-r.
Since the caramel sauce is super sweet, I backed off on the sugar in the crisp topping, so this dessert isn’t tooth-achingly sweet. Don’t get me wrong, it’s a DESSERT, but the crunchy, roasty nuts and oats really help balance out all the flavors. If you went apple picking recently, or have plans to go this weekend, be certain to save some of your pickings for this fabulous fall treat!
Caramel Apple Crisp with Easy Caramel Sauce
- 4 Granny Smith apples, peeled then thinly sliced
- 4 teaspoons + 1/4 cup gluten-free flour baking blend, divided
- 1 teaspoon cinnamon
- 3/4 cup certified gluten-free old fashioned oats
- 1/3 cup brown sugar
- 1/2 cup chopped Fisher Nuts Pecans
- dash of salt
- 6 Tablespoons butter, cut into pats
- For the Easy Caramel Sauce (makes 1 cup):
- 1 cup brown sugar
- 1/2 cup half and half
- 4 Tablespoons butter
- dash of salt
- 1 Tablespoon vanilla
- For the Easy Caramel Sauce: Combine all ingredients except vanilla in a small, heavy-bottomed saucepan over medium-low heat. Stir slowly until caramel has thickened, 8-10 minutes, then add vanilla and stir until thickened again, 1 more minute. Remove from heat then let cool slightly. Can be done ahead of time – cool caramel sauce slightly then pour into a mason jar using a funnel and store in the refrigerator. Warm for 30 seconds in the microwave before using.
- Preheat oven to 375 degrees then spray a medium-sized baking dish (like 8×8″ or 10×7″) with nonstick spray. Add apple slices to a large bowl then toss with cinnamon and 4 teaspoons flour until well coated. Transfer to prepared baking dish then drizzle 1/2 cup Easy Caramel Sauce on top.
- Combine oats, brown sugar, chopped pecans, remaining 1/4 cup flour, salt, and butter in the bowl then use your fingers to combine mixture until crumbly. Top caramel apples with crisp then bake for 30-40 minutes or until apples are tender and caramel is bubbly. NOTE: If crisp topping begins to brown before apples are tender, gently place a piece of foil on top and continue baking.
- Allow Caramel Apple Crisp to cool for 20 minutes-1 hour before scooping into bowls then topping with reserved Easy Caramel Sauce.