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
8 tablespoons (113g) butter melted

For the Apple Filling:

2 ½ pounds Granny Smith apples peeled, cored, and sliced or diced into bite sized pieces (about 6 to 7 cups)
⅓ cup (67g) granulated sugar
1 ½ tablespoons lemon juice
2 tablespoons cornstarch
1 teaspoon ground cinnamon
½ teaspoon kosher salt

Instructions

Make the Apple Filling:

Preheat the oven to 375°F. Lightly spray an 8 or 9-inch baking dish with cooking spray and set aside.
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.

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.
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

To Make-Ahead: If short-term, prep the filling and crumble, then store them in separate containers in the fridge. Assemble and bake when ready to serve so the crumble. For long-term, follow the freezing instructions.

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 in foil and plastic wrap, then freeze for up to 2 months. Thaw it overnight in the refrigerator before baking.

Dairy-Free: Use Earth Balance Buttery Sticks in place of the butter.

Reduced 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 any kind you like!

Make it Mini: This apple crumble can also be baked in individual ramekins. Reduce the baking time by 10 minutes.

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