Gluten Free Apple Crumble features a warm, cinnamon apple filling and a crumbly, crunchy topping. It's the perfect fall dessert!
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Which dessert lover are you? If you were to be able to eat anything you wanted for dessert at any restaurant, what would it be? When I used to go out to dinner (rather often, honestly) I would immediately pick an apple dessert over anything else. Even chocolate. Don't get me wrong. I haven't actually turned down any kind of dessert before. But apple anything (pie, crisp, cobbler, cake) has always been at the top of my list.
This gluten free apple crumble is one such dessert that I can't resist. The cinnamon-y apples get all soft and warm and gooey, while the crunchy crumble topping is the perfect yin to the apples' yang. Add a scoop of vanilla ice on top? Forgettaboudit!!
Here's what you'll need
- Apples - if you know me by now, you know there's only ONE baking apple for me - ROME beauty. My grandma used them, my mom used them, and I use them. They are sooooooo much better than Granny Smith for baking (prove me wrong). Sadly, Rome beauty apples have a short growing season. So do what I do: order a whole bushel, peel and cut them, and freeze them! It works like a dream!!
- Cinnamon - bring on the warm spice!
- Lemon juice - brightens the apple filling.
Let's make easy apple crumble
- Step 1: Toss together cubed apples, lemon juice, cinnamon, sugar, and tapioca starch in a large bowl.
- Step 2: Mix all crumble ingredients together until crumbly; set aside.
- Step 3: Dump apples into baking dish and scatter crumbles on top.
- Step 4: Bake at 375 degrees F for 35-45 minutes, or until bubbly and apples are soft.
Gluten free apple crumble FAQs
A crumble has a crunchy topping usually made with butter, flour, sugar, and a rising agent. A crisp has those same ingredients, but also has oatmeal added.
No, the apples can be raw. If they are diced instead of sliced, they will cook much faster, but the crumble is in the oven long enough for them to cook until done (especially if you use the right apple and not Granny Smith).
Leftover apple crumble can be refrigerated for up to 5 days. It may also be frozen (baked or unbaked) for up to 3 months.
More gluten free apple recipes
- Gluten free apple cider donuts
- Gluten free apple turnovers
- Gluten free apple dumplings (an old family recipe!)
- Gluten free apple crumb pie
- Gluten free apple crumb muffins
- Gluten free Dutch apple cheesecake
- Gluten free apple cheesecake bars
- Gluten free apple bundt cake
- The BEST gluten free apple pie (a family favorite!)
- Bakery style gluten free apple fritters
- Easy homemade caramel apples (can be made in the microwave!)
Go make this Gluten Free Apple Crumble to get you in the fall spirit. It's comforting, warm, and the perfect mix of soft apples and crunchy crumble.
Gluten Free Apple Crumble
Ingredients
Fruit
- 6 cups (about 2 lbs) peeled and diced apples (I always use Rome Beauty apples for baking)
- 1 teaspoon ground cinnamon
- 2 tbsp (16g) tapioca starch
- 2 tbsp (25g) granulated sugar
- the juice of one small lemon
Crumble
- 1 cup (140g) Kim's gluten free all purpose flour blend (a store bought blend may be substituted, but hasn't been tested)
- ½ cup (100g) packed light brown sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (113g) butter, cubed and cold
Instructions
Make the fruit filling
- Preheat the oven to 375° F. Spray a baking dish (9 by 13 or anything that's at least 2 inches deep) with baking spray and set aside.
- Place the apples in a large bowl and add the cinnamon, tapioca starch, sugar, and lemon juice. Mix to combine. Dump the fruit mixture into the prepared pan and set aside.
Make the crumble
- Whisk together the flour, cinnamon, baking powder, brown sugar, and salt in a medium bowl. Add the cubed butter and, using a pastry cutter, a fork, or your fingers, (or a stand mixer) work it into the dry ingredients until a crumbly dough forms.
- Break up this dough into big and small pieces all over the top of the apples. Place the pan on a larger baking sheet (to catch any drips) and bake the fruit crumble for 35-45 minutes, or until the crumble is golden brown and the juices are bubbling (for the tapioca to properly thicken the fruit, it must be bubbling). If using frozen apples, bake 10-15 minutes longer. Test for doneness with a butter knife or skewer into the apples.
- Remove from the oven and serve warm with vanilla ice cream, if desired.
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