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Gluten-Free

Gluten-Free Baked Apples

Easy gluten-free baked apples stuffed with buttery streusel topping. These tender apples are baked with a crispy brown sugar oat filling and taste like individual apple crisps. Serve warm with vanilla ice cream!

  • Prep10 min
  • Cook50 min
  • Total1 hr
  • Yield6 servings

24 Oct 2020

Gluten-Free Baked Apples
A photo of baked apple topped with ice cream and gluten-free streusel on a plate.

These gluten-free baked stuffed apples taste like individual apple crisps without the work of making a full pie. The apples are halved, cored, and stuffed with a buttery streusel topping that bakes up golden and crisp.

I slice the apples in half instead of keeping them whole because you get way more streusel per apple. Serve them warm with vanilla ice cream for an easy fall dessert that works for weeknight dinners or entertaining.

Why You’ll Love this Recipe

  • Simple and quick. Ready in about an hour with minimal hands-on time. Perfect for using up extra apples.
  • Perfectly portioned. Each apple half is an individual serving, making these ideal for parties or dinner guests.
  • Gluten-free. Made with gluten-free flour and certified oats, safe for celiac disease.

Ingredients

An overhead shot of ingredients labeled to make gluten-free baked stuffed apples.

Ingredient Notes

  • Apples – Choose firm, crisp varieties like Honeycrisp or Granny Smith. These hold their shape when baked and won’t turn mushy.
  • Gluten-Free Flour Blend – Use a 1-to-1 gluten-free flour blend like Bob’s Red Mill or King Arthur Measure for Measure. These are designed to substitute cup-for-cup for all-purpose flour.
  • Gluten-Free Certified Oats – Ensure that your oats are certified gluten-free to avoid cross-contamination with wheat. Purity protocol oats, which are grown in fields free of gluten for a specified period, are the best choice.
  • Unsalted Butter – Use cold butter cut into small cubes. For dairy-free, use vegan butter like Earth Balance. The butter creates pockets in the streusel that make it crispy.
  • Water – Adding water to the baking dish helps keep the apples moist during baking and prevents them from drying out.

Use purity protocol oats

Regular oats are contaminated with wheat during growing and processing. Purity protocol oats are grown in dedicated gluten-free fields and never come in contact with wheat during growing or processing. I use the brand, Gluten-Free Prairie, which follows purity protocol standards and is safer for people with celiac disease.

How to Make Gluten-Free Baked Apples

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

An overhead photo of a bowl with brown sugar, gluten-free oats, gluten-free flour, cinnamon, nutmeg, and salt. Add the gluten-free flour, gluten-free certified oats, brown sugar, ground cinnamon, ground nutmeg and salt to a mixing bowl. Whisk to combine. A bowl of gluten-free streusel ingredients with chunks of butter in it. Then, add in the butter. A bowl of gluten-free streusel mixed together. Mix together until combined. You’ll still want to see some clumps of butter in the mixture. An overhead photo of apple halves stuffed with gluten-free streusel. Add the apple halves to the baking dish. Stuff each half with the gluten-free streusel. A photo of a baked apple stuffed with gluten-free streusel. Add 1/2 cup of water to the bottom of the baking dish. Bake at for 45-50 minutes, until tender. A baked stuffed apple half topped with vanilla ice cream and crumbly streusel sits on a white plate, with a fork and crumbs nearby. A whole apple, yellow-checked cloth, and baking dish are in the background. Serve with a scoop of ice cream and enjoy! An overhead photo of baked apple with gluten-free streusel.

FAQs

What if I can’t tolerate oats?

Yes, if you can’t tolerate oats you can substitute them with additional gluten-free flour or even some nuts or oat-free granola.

What gluten-free flour blend can I use?

I’ve successfully used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, King Arthur Flour Gluten-Free Flour Blend, and Namaste Gluten-Free Flour Blend. Use any gluten-free flour that is meant to be substituted cup-for-cup with all-purpose flour.

Can I double this recipe?

Yes! Double all ingredients and use a 9×13-inch baking dish to fit all the apple halves.

Is the water necessary to add?

The water helps so that the apples stay really moist and don’t dry out. They also help the apple soften. You can leave the water out if you’d like, just know your apples will be a little firmer.

Expert Tips

  • Core the apples carefully to create a well for the stuffing. Remove the entire core but leave the bottom intact so the streusel doesn’t fall through.
  • Keep some butter chunks visible in the streusel. Don’t overmix. Pea-sized pieces of butter create the crispy, crumbly texture you want.
  • Start checking for doneness at 30 minutes. Ovens vary, and you want the apples tender when pierced with a fork but not falling apart. The streusel should be golden brown.
  • Serve warm with vanilla ice cream. The contrast of hot apples and cold ice cream is what makes this dessert special.
A photo of an apple stuffed with gluten-free streusel and topped with a scoop of ice cream.

Storage Instructions

  • Storage: Store any leftover baked stuffed apples in an airtight container in the refrigerator. They can be kept for up to 3-4 days.
  • Reheat: To reheat, place refrigerated baked apples on a baking sheet and bake at 350°F (175°C) for 10-15 minutes until warmed through. You can also reheat individual servings in the microwave on a microwave-safe plate for about 1-2 minutes, depending on your microwave’s power.

Serving Suggestions

These baked stuffed apples are perfect on their own with vanilla ice cream, but they’re also great as part of a fall dessert spread.

If you’re serving these for Thanksgiving or a fall gathering, pair them with my gluten-free pumpkin pie or gluten-free apple crisp for variety.

For more easy apple recipes, try my brown sugar bacon wrapped apples for a savory-sweet appetizer or apple cider donuts for breakfast.

More gluten-free Fall recipes to try

All Fall

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

Method

  1. 1

    Preheat and prep. Preheat oven to 350°F. Core 3 large apples and slice in half lengthwise. Use a spoon or melon baller to scoop out the core, creating a well in each apple half. Place cut side up in an oven-safe baking dish.

  2. 2

    Make the streusel. In a medium bowl, combine ½ cup brown sugar, ¼ cup gluten-free flour blend, ¼ cup gluten-free certified oats, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon salt. Whisk together.

  3. 3

    Cut in the butter. Add the cold ¼ cup unsalted butter cubes to the bowl. Using your hands or a pastry cutter, work the butter into the dry ingredients until the mixture is crumbly with pea-sized pieces of butter still visible. Don't overmix, those butter chunks create the crispy texture.

  4. 4

    Stuff the apples. Spoon the streusel mixture into each apple half, pressing gently to pack it in. Divide the mixture evenly among all the apple halves.

  5. 5

    Add water and bake. Pour ½ cup water into the bottom of the baking dish (not over the apples). Bake at 350°F for 45-50 minutes, until the apples are tender when pierced with a fork and the streusel is golden brown. Start checking at 30 minutes if your oven runs hot.

  6. 6

    Cool and serve. Let cool for 5 minutes before serving. Serve warm with vanilla ice cream if desired.

Filed under

Gluten-Free Dairy-Free Gluten-Free Desserts Holiday Fall Vegan Special Diets Thanksgiving Season Pies & Tarts

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