This gluten-free apple crumble is a fall essential! It’s full of tart, tender apple filling, warm spices, and a buttery, crisp topping. Add a scoop of vanilla ice cream for the easiest, most comforting fall dessert!
2 ½poundsGranny Smith apples peeledcored, and sliced or diced into bite sized pieces (about 6 to 7 cups)
⅓cupgranulated sugar65 grams
1 ½tablespoonslemon juice
2tablespoonscornstarch
1teaspoonground cinnamon
½teaspoonsalt
Instructions
Preheat the oven to 375°F. Lightly spray an 8 or 9-inch baking dish with cooking spray and set aside.
Make the Crumble Topping:
In a medium bowl, whisk together the gluten-free 1:1 baking flour, brown sugar, baking powder, cinnamon and salt until evenly combined. Pour in the melted butter and stir with a fork until crumbly.
Make the Apple Filling:
In a large bowl, add the apples, granulated sugar, lemon juice, cornstarch, cinnamon and salt. Mix to evenly combine then pour into the prepared baking dish and spread into an even layer.
Sprinkle the crumble mixture in pea-sized pieces evenly over the top of the filling.
Bake for 35-45 minutes, until bubbling and golden brown on top.
Let cool for 15 minutes before serving. Top with ice cream if desired and enjoy!
Notes
MAKE IT DAIRY-FREE: Use Earth Balance Buttery Sticks in place of the butter.LESS SUGAR? Reduce the amount of sugar in the filling by 1/2. APPLES - Feel free to use the season’s best apples for this recipe. I like to use Granny Smith apples, but you can use a variety of apples!MAKE IT MINI! This apple crumble can also be baked in individual ramekins. Reduce the bake time by 10 minutes.