Looking for a comforting dessert that’s naturally gluten-free and easy to throw together? This sheet pan apple crisp offers a quick, no-fuss recipe. Fresh sliced apples are tossed with spices and lemon, then topped with a buttery walnut-almond crumble that crisps up beautifully in the oven. Whether you’re baking for a casual family night or prepping ahead for guests, this crisp is a simple yet elegant dessert!
Ingredients4 servings
Crumble Topping
- 1/2 cup walnuts, chopped
- 1/4 cup almond flour
- 3 tbsp butter, melted and slightly cooled
- 2 tbsp gluten free rolled oats
- 1 tbsp maple syrup
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Filling
- 5 medium apples, sliced 1/4 inch thick
- 1 lemon, juiced and zested
- 2 tbsp maple syrup
- 1 tbsp tapioca flour
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp nutmeg
Directions
1
In a food processor, pulse walnuts, almond flour, oats, maple syrup, cinnamon, nutmeg, and salt until crumbly. Transfer to a bowl and add melted butter. Mix until butter is incorporated. Transfer to refrigerator.
2
Preheat oven to 350°F. In a large bowl, combine sliced apples with cinnamon, nutmeg, maple syrup, lemon juice, lemon zest, vanilla, and tapioca flour. Toss to coat each apple slice well. Transfer slices to a rimmed half sheet pan and spread into an even layer.
3
Remove crumble topping from fridge and crumble over apples to cover. Transfer to oven and bake 30-35 minutes until apples are tender. Allow to cool slightly then serve warm.
Note: If tapioca flour is not available, 1 tbsp of cornstarch can be used instead.
Happy cooking 🥰 ☀️
