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Almond Apple Crisp served in tea cups with cranberry ice cream

Awesome Almond Apple Crisp

This apple crisp can be in the oven in less than 30 minutes and emerges bubbling, crisp and the perfect landing place for a scoop of ice cream. My topping typically has rolled oats, but this time I wanted the toasted almonds to be the clear star, so I used oat flour instead of the old fashioned oats and all-purpose flour, making this crisp entirely gluten-free (and vegan).


Almond Crisp Topping

  • 1 cup (100g) oat flour you can use all-purpose flour
  • 1 cup (225g) brown sugar
  • 1/4 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup (113g) unsalted butter, cold, cut into small pieces you can use solid coconut oil to make it dairy free
  • 1 cup (140g) whole almonds, toasted and crushed into small pieces use a food processor or a mortar and pestle

Apple Filling

  • 8 apples peeled, cored and thinly sliced
  • 1/2 cup raw sugar brown sugar will also do
  • 2 tbsp cornstarch arrowroot, tapioca starch or flour will also work
  • 1/2 tsp ground cinnamon


  • Preheat oven to 350°F. In a large bowl, mix together the oat flour, brown sugar, salt, cinnamon and butter.
  • Using a pastry blender, cut the butter into the flour mixture until it resembles cornmeal (it will stick together when squeezed in your hand). Mix in crushed almonds.
  • In a large bowl, toss together the apples, sugar, cornstarch and cinnamon.
  • Arrange the apples in a baking dish. I used an 8-inch Round Pan (measured along the bottom), but this will also fit in a 9-inch square baking dish. Cover loosely with the almond crisp topping and bake for about 1 hour or until bubbling on the sides and the apples are tender when poked with a knife. This will take more or less time, depending on the pan you use.
  • Serve with ice cream, if desired! I served mine with cranberry swirl ice cream.