Bake: Gluten-Free Caramel Apple Crisp


Anything more delicious than biting into something creamy, gooey and rich all at once? Not really! If that sounds like something you might be interested in than caramel is the flavor for you. And this recipe is the one for you.

That being said, crisps have always been on the top of my dessert list because 1) They are very simple to make 2) Most of the ingredients are readily found in a well-stocked pantry, and 3) You can use whatever fruit is on hand. In short, crisps are the bomb!

I can’t believe this was the first time I tried incorporating caramel into my apple crisp and now it seems so obvious, why didn’t I do it earlier? How many apple crisps have I eaten happily oblivious to another way, a better way? I don’t even want to talk about it. Those days are over!

Beautifully spiced, warm, tender caramel apples with a toasted, crunchy topping. Classic comfort food…with a twist.

With everyone enjoying this sweet treat there will be no time for the age old debate of whether it’s pronounced Car-a-mel or Car-mel?

P.S. My vote is Car-a-mel, three syllables. :)




  • 4 baking apples (like Jonagolds or Granny Smith), peeled and thinly sliced
  • 1 tsp ground cinnamon
  • 4 tsps + 1/4 cup gluten-free flour
  • 1/2 cup caramel sauce + extra for drizzling (I highly recommend George’s Mill Farm goat’s milk caramel sauce, find it here).
  • 3/4 cup gluten-free old fashioned rolled oats
  • 1/3 cup brown sugar
  • 1/2 cup pecans, chopped
  • Pinch of salt
  • 6 tbsp butter substitute, cut into cubes


  1. Preheat oven to 375 degrees Fahrenheit then oil 10x7” glass baking dish.
  2. In a large mixing bowl combine apple slices with cinnamon and 4 teaspoons gluten-free flour, tossing until well coated.
  3. Evenly spread apple mixture in bottom of the prepared baking dish and drizzle the caramel sauce over the top.
  4. In a medium mixing bowl combine oats, brown sugar, pecans, remaining 1/4 cup gluten-free flour, salt, and butter with your fingers until crumbly.
  5. Spread the mixture atop the caramel apples in the baking dish.
  6. Gently place a piece of foil on top of the crisp to prevent the topping from browning before the apples are ready.
  7. Bake 30-40 minutes or until apples are tender.
  8. Allow the crisp to cool for at least 20 minutes before serving.

*Best enjoyed with an extra drizzle of caramel sauce and a scoop of vanilla ice cream (like So Delicious Dairy Free Coconut Milk Vanilla Frozen Dessert).