A homemade cider caramel sauce makes this gluten-free and paleo apple crumble the perfect finish to an autumn meal.
Crumbles don’t always get the attention they deserve. I think everyone should have at least one good crumble recipe in their repertoire because it’s a no-fuss dessert that works for almost any occasion and is always a crowd-pleaser. You really can’t go wrong with a fruit crumble for dessert especially an apple crumble this time of year.
It doesn’t get much cozier than a warm apple crumble fresh from the oven on a cool autumn day. There’s just something special about an apple crumble. Easier than a pie, yet just as delicious, the wonderful scent of baked apples envelops the house and instantly creates a cozy and comforting feeling.
This apple crumble has a secret weapon; a quick homemade cider caramel sauce that’s folded into the apples before being topped and baked. The caramel gives the crumble a whole new flavor, that’s a departure from the cinnamon laced apple desserts we’ve come to expect.
How to make a paleo apple crumble:
- Much like last week’s caramel dip, this sauce gets its flavor from fresh pressed apple cider, this time boiled down until syrupy, then whisked together with coconut cream to create a rich caramel with a hint of tartness that’s the perfect complement to the apple filling.
- I like to use a mixture of sweet and tart apples (like Fuji s and Granny Smiths) for the filling. The apples are thinly sliced and tossed with the cider caramel before being topped with the crumble which bakes up crisp and golden.
- You’ll know your crumble is ready when the topping starts to brown and the filling is juicy and bubbling.
In the fraction of the time it would take to make a pie, you’ll have a caramel filled crumble that’s just as welcome at your Thanksgiving table as it is any other meal. In fact leftover crumble for breakfast with a generous dollop of yogurt on the side is one of my favorite fall treats.
Enjoy!
More apple desserts:

Paleo Apple Crumble
A homemade cider caramel sauce makes this gluten-free and paleo apple crumble the perfect finish to an autumn meal.
Ingredients
For the cider caramel:
- 1 cup/240ml fresh pressed apple cider
- ¼ cup/60ml maple syrup or coconut nectar
- ¼ cup + 2 Tablespoons / 90ml coconut cream
- Pinch of sea salt
For the crumble topping:
- ½ cup/42g tapioca flour
- ¾ cup/ 84g almond flour
- ½ tsp grain-free baking powder
- ⅛th teaspoon fine sea salt
- 2 Tablespoons/30ml maple syrup
- 2 Tablespoons/28 g palm shortening
- ½ teaspoon vanilla extract
For the crumble:
- 3 medium apples (a mix of sweet and tart like fujis and granny smiths), cored, peeled and thinly sliced
- 1 teaspoon/5ml fresh lemon juice
- 1 teaspoon/ 4g tapioca flour
- cider caramel
- crumble topping
Instructions
- Preheat oven to 375°F.
- Grease an 8-inch cast-iron skillet.
Make the cider caramel:
- Place cider in a medium skillet. Simmer on medium heat until reduced to about ¼ cup and syrupy, (about 10 minutes). Remove from heat and add maple syrup or coconut nectar, a ¼ cup of the coconut cream and a pinch of salt. Cook while whisking occasionally until sauce thickens slightly and becomes syrupy again, (about 3 minutes longer). Turn off heat and stir in remaining coconut cream. Set aside. (Can be made ahead of time. Transfer to small container, cover and chill.)
Make the crumble topping:
- To make the crumble topping, place the flours, baking powder and salt in a large bowl and whisk together. Add maple syrup, palm shortening and vanilla extract and cut into the flour with a fork until it comes together in large clumps. Set aside. (Can be made ahead of time and kept covered in the fridge until need.)
Make the crumble:
- Place the sliced apples in a large bowl and add lemon juice and cider caramel; toss gently to combine. Transfer the mixture to greased 8-inch cast-iron skillet (or other similarly-sized oven proof casserole).
- Using your fingers gently break the crumble mixture evenly into clumps over the apples. Bake for 20-25 minutes, or until crumble is golden and the apples are soft. Transfer to wire rack to cool slightly before serving. Serve warm or at room temperature.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 255Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 13mgSodium: 270mgCarbohydrates: 33gFiber: 3gSugar: 25gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Kaitlyn Huff says
Can I use whole wheat or oat flour instead of tapioca?
Sylvie says
I haven't tested either substitution so unfortunately I can't say for sure.
Lindsey Dietz says
I. Want. That. Entire. Skillet. Please. Thankyouverymuch. That crumble topping has me all googly eyed!
Raia Todd says
I love it when recipes are able to be eaten for either breakfast or dessert. 😉 This looks delicious!
Danijela says
This is perfect!!!
eileen says
I would like to make this recipe
What could I substitute the coconut cream with
Thank You for your response
Sylvie says
You can substitute heavy cream if desired.