Apple Oat Crisp

Ground oats replace flour in this delicious gluten-free dessert.

  • Prep:
  • Total Time:
  • Servings: 4
Apple Oat Crisp

Photography: John Kernick

Source: Martha Stewart Living, November 2013



  • 1 cup old-fashioned rolled oats
  • 1/4 cup light-brown sugar
  • 1/8 teaspoon coarse salt
  • 1/2 stick unsalted butter, melted


  • 2 pounds sweet apples (about 5), such as Braeburn, McIntosh, or Gala, peeled, cored, and cut into 1/2-inch slices
  • 1/4 cup light-brown sugar
  • 1/4 cup dried cherries
  • 1/4 teaspoon ground cinnamon


  1. Topping: Preheat oven to 375 degrees. Pulse 1/2 cup oats in a food processor until coarsely ground. Transfer to a bowl and add remaining 1/2 cup oats, brown sugar, salt, and butter. Stir until combined.

  2. Filling: Toss together filling ingredients in a bowl and transfer to a 9-inch-square baking dish. Sprinkle with topping. Cover with parchment-lined foil and bake 30 minutes. Remove foil and continue baking until apples are tender and topping is golden brown, about 30 minutes more. Let cool slightly before serving.


Be the first to comment!