Easy Gluten-Free Apple Crumble

Gluten Free Apple Crumble in serving dish in front of apple, jug of custard, serving spoon and bowl of crumble

5 from 2 votes

Easy Gluten-Free Apple Crumble

Gluten-Free Apple Crumble is a classic dessert which is always a total crowd pleaser. This easy recipe combines a juicy and tender apple filling with a crisp topping that has a slight chew.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: British

Servings: people

Calories: 403kcal

Author: Georgina Hartley

Equipment

Equipment: 23cm pie dish

Ingredients

Apple Filling

600-700 g apples peeled, cored, and cut into chunks*
1 lemon juice only (about 2 tablespoons)
55 g brown sugar 4 tablespoons
2 teaspoons oat flour
1 teaspoon vanilla extract

Crumble Topping

100 g almond flour
120 g oat flour
60 g caster sugar
55 g soft light brown sugar
150 g unsalted cold butter cut into small cubes
½ teaspoon salt

Streusel Topping

1 tablespoon rolled oats
1 tablespoon demerara sugar

Metric - US Customary

Instructions

Preheat your oven to 190°C / 170°C fan oven / gas mark 5 / 375°F.
Grease a 23cm round baking dish with butter.
In a large bowl, whisk together the lemon juice, brown sugar, oat flour and vanilla extract until smooth.
Toss in the apples and stir until they are well coated. Transfer the apple mixture to the greased baking dish and spread it out evenly.
In a separate bowl, prepare the crumble topping. Whisk together the almond flour, oat flour, caster sugar, brown sugar and salt until well combined.
Add the cold butter cubes. Using your fingers or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs. Some larger and smaller clumps are desirable for texture.
Sprinkle the crumble topping evenly over the apple filling in the baking dish.
Sprinkle the oats and demerara sugar over the top of the crumble if you are using.
Place the baking dish in the pre-heated oven and bake for 40 minutes or until the topping is golden brown and the apples are tender.
Once baked, remove the apple crumble from the oven and allow it to cool slightly. Serve warm with ice cream or warm vanilla custard.

Video

Notes

This recipe was tested with 400g Granny Smiths and 250g Braeburns.
Weight for apples is prior to peeling and coring.
You can swap the oat flour for sorghum flour. (although use cornflour/starch for the apple filling)
You can swap the almond flour for soy flour.
Ensure the butter is cold when making the crumble topping to achieve a crisp texture.
Allow the apple crumble to cool slightly (at least 20 minutes) before serving.

How to store: Store it in an airtight container in the refrigerator for up to 3 days.

How to freeze: Place the crumble in a freezer-safe container or wrap it tightly in plastic wrap or aluminium foil.

How to re-heat: If your crumble is frozen then transfer it to the refrigerator to thaw overnight. To reheat, you can warm it in a preheated oven at a low temperature until heated through or use the microwave in short intervals, stirring occasionally, until warmed.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 serving of apple crumble, assuming the crumble is portioned into 8 servings.

Nutrition