Easy Gluten-Free Apple Crumble

Gluten-free apple crumble on a plate with a spoon next to it and a scoop of ice cream on top

Meaningful Eats

Easy Gluten-Free Apple Crumble

8 servings

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!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 25

Cook Time 35

Total Time 1

Author Erin Collins

Ingredients

For the Crumble Topping:

1 cup (150g) gluten-free measure-for-measure flour
3/4 cup (160g) brown sugar
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon kosher salt
½ cup (113g) butter, melted

For the Apple Filling:

2 ½ pounds (1kg) apples peeled, cored, and diced into bite sized pieces (about 6 to 7 cups), I like to use Pink Lady or Granny Smith apples!
1/3 cup (67g) granulated sugar
1 ½ tablespoons lemon juice
2 tablespoons cornstarch
1 teaspoon ground cinnamon
½ teaspoon kosher salt

Instructions

Preheat the oven to 375°F. Spray a 9×9-inch baking pan with cooking spray.
FOR THE APPLE FILLING: In a large bowl, add the apples, sugar, lemon juice, cornstarch, cinnamon and salt. Stir to evenly combine. Pour the filling into the prepared baking pan and spread into an even layer.
FOR THE CRUMBLE TOPPING: In a medium bowl, whisk together the gluten-free flour, brown sugar, baking powder, cinnamon and salt until evenly combined. Pour in the melted butter and stir with a fork until pea-sized pieces form.
Sprinkle the crumble mixture evenly over the filling.
Bake for 35-45 minutes, until the topping is golden brown and the filling is bubbling around the edges.
Remove from the oven and let cool for 15 minutes before serving.

Notes

Gluten-Free: This recipe uses a little gluten-free measure-for-measure flour that contains xanthan gum for the crumble topping.

Dairy-Free: You can make this one dairy-free by using dairy-free butter in the topping!

To Make-Ahead: One option is to prep the filling and crumble, then store them in separate containers in the fridge for up to 1 day. You can then assemble the crumble right before baking and serving. For a long-term make-ahead option, I recommend freezing it.

To Store: Place leftovers in an airtight container or cover the baking dish with plastic wrap. Store in the refrigerator for up to 5 days.

To Freeze: Assemble the apple crumble, but don't bake it yet. Wrap it tightly and freeze it for up to 2 months. Thaw it overnight in the refrigerator, then bake and enjoy!

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