This Almond Flour Apple Pecan Crisp features tender, juicy apples tossed with warm cinnamon and nutmeg, baked beneath a thick, crunchy, buttery topping. Naturally gluten-free, the topping combines old-fashioned oats, almond flour and chopped pecans. Melted butter gives the topping extra crunch and a satisfyingly golden finish. Baked in a 9×13 pan, this crisp is ideal for fall gatherings and easily made vegan by swapping in plant-based butter.
This recipe grew from my almond flour peach crisp bars; after updating that topping, I adapted it to work with apples. The result is a non-traditional gluten-free crisp topping with nearly equal parts oats and almond flour, plus a touch of baking powder and cornstarch for structure. Using melted butter instead of cutting in cold cubes speeds assembly and helps the topping bake extra crunchy.
Key ingredients and substitutions
Below are highlights for several key ingredients. The recipe card at the end lists full ingredient quantities.
- Apples: You’ll need about 3 pounds of apples (roughly 8 cups chopped or 8 medium apples). Gala apples are a good choice — sweet, hold their shape and widely available. For a tarter bite use Honeycrisp or Granny Smith; you may want to add a little extra sugar for those varieties.
- Almond flour: Fine blanched almond flour is recommended for a smooth texture, though almond meal (coarser) will also work.
- Oats: Use old-fashioned rolled oats (large flake) for the best texture. If you need the crisp to be gluten-free, choose oats labeled certified gluten-free.
- Cornstarch: Cornstarch helps thicken the apple filling as it bakes and also helps the topping remain tender while staying crunchy.
- Pecans: The recipe calls for chopped raw pecans for crunch. Chopped raw walnuts or almonds can be substituted. Avoid roasted or salted nuts, which can burn during baking.
How to make gluten-free apple crisp with almond flour
Here is an overview of the method—refer to the recipe card below for exact measurements and detailed steps.
A note on measuring ingredients
The recipe card includes US cup measures for convenience, but also lists weight (grams) and volume (milliliters) where useful. For the most consistent results use a kitchen scale when grams are provided and a liquid measuring cup for milliliters. Small amounts are listed in teaspoons and tablespoons.
Tips for making the best almond flour apple crisp
- Cut apples evenly. Uniform pieces cook at the same rate. I like 1-inch chunks; smaller pieces will cook faster and may require less baking time.
- Cover with foil. The topping browns quickly and nuts can burn, so tent the crisp with foil partway through baking to prevent over-browning.
- Let it rest. Allow the crisp to cool 15–20 minutes after baking so the filling sets before serving.
Recipe FAQs
Peeling is optional, but I prefer to peel them because the skin can become a bit chewy in the filling.
Swap the butter for a plant-based butter to make the crisp vegan.
This yields a large crisp best suited to a 9×13 baking dish. For an 8- or 9-inch square pan or pie dish, halve the recipe.
Store leftovers in an airtight container in the refrigerator; the topping stays crisp for 3–4 days. Reheat portions in the oven or microwave (45–60 seconds). Freezing is possible, but the topping and apples may lose some texture after thawing and reheating.
More apple recipes
- Almond Flour Apple Cake
- Air Fryer Baked Apples
- Apple Spice Cake with Buttercream Frosting
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📖 Recipe
Almond Flour Apple Pecan Crisp (Gluten-Free)
Ingredients
For the crisp topping:
- 1 ¾ cups (198 g) old fashioned rolled oats
- 1 ¼ cups (130 g) fine blanched almond flour
- 1 cup (130 g) chopped raw pecans
- ¾ cup (170 g) light brown sugar, packed
- 2 tablespoons (15 g) cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- ¾ cup (170 g) unsalted butter, melted (or plant-based butter)
For the apple filling:
- 3 pounds apples (about 8 medium), peeled, cored and cut into 1-inch chunks (about 8 cups)
- ⅓ cup (80 g) light brown sugar, packed
- 2 tablespoons (15 g) cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon fine sea salt
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, whisk together oats, almond flour, pecans, brown sugar, cornstarch, cinnamon, baking powder and salt.
- Add melted butter and vanilla, stirring until combined. Chill the topping while you prepare the apples.
- In a large bowl, combine chopped apples, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg and salt. Toss to coat.
- Pour the apple mixture into the prepared dish and spread the oat topping evenly over the apples.
- Bake 20–25 minutes until the topping is golden. Remove from oven, carefully tent with foil and bake another 15–20 minutes until the filling bubbles at the edges.
- Let cool 15–20 minutes before serving.
Notes
- I used Gala apples for their sweetness and texture. Honeycrisp or Granny Smith can be used for a tarter flavor; adjust sugar as needed.
- Cut apples into even pieces for uniform cooking. I prefer 1-inch chunks; smaller pieces cook faster.
- The topping browns quickly and pecans can burn, so tent with foil midway through baking.
- To keep this dish gluten-free, use certified gluten-free oats.
Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate and will vary with substitutions and brands used.
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