A gluten-free dutch oven apple crisp that is so delicious and the only way to make an apple crisp! Sweet and tart apples cooked in a buttery, cinnamon-laced sauce. Topped with a crunchy, sweet oat topping and baked until crispy and caramelized. A dessert recipe your family will love!
I have mentioned this before, but I am not a big dessert person. I typically prefer savory flavors over sweet. But there is one dessert I will always get if it is on the menu, APPLE CRISP! It is just so good, and I CANNOT resist it. This Gluten-Free Dutch Oven Apple Crisp has everything! Plus, it is effortless to make, which is my main goal for any recipe I create.
My family went nuts for this, which is good since I made it 3 times in one week to get it perfect! Well worth the effort.
Caramelized apples, cooked in a buttery, slightly sweet sauce flavored with cinnamon and nutmeg, topped with a gluten-free crumble to top all crumbles. Then baked until oozy and saucy. Top with a few scoops of vanilla ice cream and give your friends some spoons and go at it. Really the only way to eat this, haha!
What to expect from this incredible recipe
- Easy to make and comes together quickly
- A perfect combo of apples that are tart and sweet – Granny Smith and Honey Crisp
- The right balance of sweetness that I just LOVE!
- The BEST gluten-free oat topping that is everything in this recipe!
- A shareable and fun dessert that everyone can enjoy!
How to make this Gluten-Free Dutch Oven Apple Crisp
Start with the apples – I used a combo of Granny Smith and honey crisp apples. Cortland apples also work perfectly in an apple crisp. Place the apples into a large bowl and sprinkle them with lemon juice. Add in some coconut sugar, cinnamon, nutmeg, and a little bit of maple syrup for that extra fall flavor. Toss to coat the apples.
Make the filling – Heat a dutch oven to medium-high heat. Add in the butter, some vanilla, cinnamon, and nutmeg. Stir and let cook for a few minutes, so it gets sweet and caramelized. Then add in the apples and toss them in the sauce. I also added in some soaked, dried cranberries for extra color and flavor. Let that simmer for a few minutes. It smells so good!
Mix up the crumble topping – Add some gluten-free all-purpose flour, old fashioned oats, chopped pecans, brown sugar, cinnamon, nutmeg, and a pinch of salt to a small mixing bowl and whisk lightly to combine. Add in cold, butter cut into small cubes. Use your hands to mix the butter in, breaking it up as you mix it.
Top and bake – You can either cook this apple crisp entirely in the dutch oven or transfer the apple filling to a cast-iron pan. Either way, add the topping to the apple filling and spread it evenly over the apples. Then bake for about 25-30 minutes, until the top is nice and golden brown and the edges are bubbly.
So simple and fantastic! Top with some vanilla ice cream and a drizzle of caramel and dig in!
Tips for making this apple crisp
- Use a mix of different types of apples – This is essential for bringing a delicate balance of sweet and tart flavors to this recipe. I used a combo of Granny Smith and honey crisp apples. Cortland apples also work great in an apple crisp.
- Combine the flour with oats and nuts for added texture – This made all of the difference in the topping! I opted for gluten-free all-purpose flour (make your own), old fashioned oats, and chopped pecans. Chopped walnuts also work!
- Use COLD BUTTER! SO essential and necessary in this recipe. I tried using coconut oil, but it just wasn’t the same. You can use vegan butter if you want to make this a little healthier.
- Use a dutch oven or cast-iron pan – An element that makes this recipe more accessible, and simply incredible! The flavors really come to life when you cook them in a dutch oven or cast-iron pan. You could even make this over a campfire!
If you like this recipe then here are some other healthy desserts you may also enjoy!
I hope you try this recipe! If you do, please leave a comment and rating below.
Gluten Free Dutch Oven Apple Crisp
- Cast iron pan or dutch oven
For the apple filling
- 6 large apples peeled, cored, and sliced I used a combo of granny smith and honey crisp apples
- the juice of 1 lemon about 2 tablespoons
- 1/2 cup coconut sugar
- 1 tbsp maple syrup
- 2 tsps ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 cup butter
- 1 tsp vanilla extract
For the gluten-free crumble topping
- 3/4 cup all-purpose gluten-free flour
- 3/4 cup old fashioned oats
- 1/2 cup packed light brown sugar
- 1/2 cup chopped pecans
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- pinch of salt
- 1/2 cup cold butter cut into small cubes
- Preheat the oven to 350 degrees F.
- Make the apple filling. Place the apples into a mixing bowl and drizzle on the lemon juice. This will prevent them from browning. Add the 1/2 cup of coconut sugar, 1 tablespoon maple syrup, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg to the apples and toss to coat. Place a dutch oven pot on the stovetop and heat it to medium-high heat. Add the 1/4 cup butter, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Stir and cook for about 2-3 minutes. Add in the apples and toss to coat them in the sauce. Sprinkle in the soaked cranberries if using. Cook for 6-8 minutes, until the apples, are nice and tender (soft).
- Make the gluten-free crumble topping. Add the 3/4 cup gluten-free flour, 3/4 cup oats, 1/2 cup packed brown sugar, 1/2 cup chopped pecans, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and a pinch of salt and mix. Add in the cold, cubed butter, and using your hands or two forks, mix it in, breaking it up into small pieces.
- Add the topping to the apples and bake. You can either leave the apples in the dutch oven, top with the crumble and bake uncovered or transfer the apple filling to a cast iron pan, top them evenly with the crumble and bake. Bake for 25-30 minutes, until the top is nice and golden brown and the edges are bubbly. I added a few extra plump cranberries to the top for color.
- Serve. This is best if eaten warm, right out of the oven, cooled for a few minutes, and topped with vanilla ice cream and a drizzle of caramel sauce.
- Use a mix of different varieties of apples – I used Granny Smith and honey crisp apples. Cortland apples would also be perfect in this recipe. Mixing in different kinds of apples provides both tart and sweet apple flavors that bring any apple crisp to a whole new level of tastiness.
- Use all-purpose gluten-free flour, oats, and nuts (pecans in this recipe) to add more texture and crunchiness. Marrying these ingredients together in this crumble was everything in my book!
- You MUST use cold butter! I tried this with coconut oil and it just wasn’t the same. You can use vegan butter if you want to make it even healthier, but do not leave out the butter. It gives the crumble a golden, crunchy taste that makes this apple crisp shine!
- This is best if eaten the day it is made. It stores pretty good but will get slightly soggy. To reheat, warm it up in a 350 degree F oven in a cast iron pan for about 5-7 minutes. This will help crisp the topping.