Simple prep and a slow bake make this traditional dessert a chef's favorite. Create a caramelly glaze by sauteeing apples with butter, vanilla, and spices until tender. Liberally sprinkle on a sweet topping of walnuts, pecans, and oats and bake your Gluten Free Apple Crisp until golden. For best results, and clean bowls, serve warm with vanilla ice cream.
Position a rack in the center of the oven and heat to 350°F. Spray a 9x13” casserole dish with cooking spray.
Make the topping. Combine the oats, walnuts, pecans, and brown sugar in the bowl of a food processor. Pulse until a coarsely chopped. Add the butter and pulse briefly, just until the butter is incorporated. Place the topping in the fridge to chill while the filling cooks.
Heat a 12” skillet over medium high heat. Add the butter and heat until it melts. Add the apples, toss to coat in the fat, and simmer until the fruit releases its juice and the apples soften, 8-10 minutes.
Combine the maple syrup, cornstarch, vanilla extract, vanilla and nutmeg in a 1-cup measuring cup or small bowl; whisk until smooth. Pour into the apples, then toss to evenly coat. Simmer 1-2 minutes more, or until the sauce thickens.
Scrape the apples into the prepared casserole dish, then sprinkle the topping evenly over the filling.
Transfer to the oven and bake 20-25 minutes, or until the filling is bubbling around the edges and the topping is golden brown. Serve warm, topped with vanilla ice cream.
Double-check your oats to ensure they're labeled "gluten free"
Use old-fashioned oats, not steel cut or quick-cooking
Storage: cover leftovers with plastic wrap and store in the fridge for up to 3 days; reheat in the microwave.
Make-ahead: apple crisp can be made up to 1 day in advance; to reheat, cover with foil and heat in a 350°F oven until warmed through.