Gluten-Free Apple Crumble

This gluten-free and vegan apple crumble is filled with sweet apples, warm cinnamon caramel and a crispy crumble topping.  The perfect fall dessert!

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 a gluten-free 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.  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.

What’s the Difference Between a Crumble and a Crisp?

Crumbles and crisps are very similar; the main difference is in the topping.

A crumble is a dessert made with fruit sprinkled with a crumbly topping (hence the name) then baked until golden and bubbly.  They can also contain nuts in the topping.

A crisp is similar to a crumble in that it is also a baked dessert made with fruit and a crumbly topping except that crisps are generally made with oats and crumbles are not. It’s the oats that crisp up as they bake that give a crisp its name.  So a crisp is just a crumble with oats.

This apple crumble has a secret weapon; a quick homemade cider caramel sauce that’s folded into the apples before being topped and baked. 

Ingredient Notes:

(Here are a few notes about the ingredients you’ll need for this recipe.  As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)

• Apple Cider – Either fresh pressed apple cider (non-alcoholic) or unfiltered apple juice will work.
• Maple Syrup – Maple syrup is the sweetener for both the apple filling and crumble topping.
• Coconut Cream – Coconut cream makes the caramel cider rich and creamy without the need for dairy.
• Flour - Tapioca and almond flour create a shortbread-like crumble topping.
• Baking Powder – Baking powder adds a bit of lift and lightness.
• Palm Shortening – Palm shortening or vegan butter keeps this apple crumble vegan but you can also use regular butter for a non-vegan version.
• Vanilla and Cinnamon – Vanilla and cinnamon flavor the caramel that the apples are baked in.
• Apples - A mix of sweet and tart apples like Fujis and Granny Smiths are best.

More Apple Desserts:

• Vegan Baked Apples
• Date Caramel with Apple Slices
• Cinnamon Poached Apples

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Yield: 6 Servings

Gluten-Free Apple Crumble

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

This gluten-free and vegan apple crumble is filled with sweet apples, warm cinnamon caramel and a crispy crumble topping.  The perfect fall dessert!

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Ingredients

For the Caramel:

• 1 cup/240ml fresh pressed apple cider or apple juice
• ¼ cup/60ml maple syrup
• ½ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• ½ cup /120ml coconut cream
• ½ teaspoon tapioca flour
• Pinch of sea salt

For the Crumble Topping:

• ½ cup/48g tapioca flour
• ¾ cup/ 84g almond flour
• ½ tsp grain-free baking powder
• ⅛th teaspoon fine sea salt
• 2 Tablespoons/30ml maple syrup
• 3 Tablespoons/45g palm shortening, vegan butter or regular butter for non-vegan version
• ½ teaspoon vanilla extract

For the Crumble:

• 4 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

Instructions

1. Preheat oven to 375°F. Grease an 8-inch cast-iron skillet.

Make the caramel:

1. Place cider in a medium skillet. Simmer on medium heat until reduced to about ¼ cup and syrupy, (about 5-7 minutes).
2. Meanwhile whisk together the maple syrup, coconut cream, vanilla, cinnamon tapioca and salt.
3. Stir coconut cream mixture slowly into cider and continue to cook while whisking until sauce thickens slightly and becomes syrupy again, (about 2-3 minutes longer). Turn off heat and set aside. (Can be made ahead of time. Transfer to small container, cover and chill.)

Make the crumble topping:

1. To make the crumble topping, place the flours, baking powder and salt in a large bowl and whisk together. 
2. Add maple syrup, palm shortening or butter 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:

1. 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). 
2. 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. 
3. Serve warm or at room temperature.

Notes

Variations:

• Use a variety of apples such as Honeycrisp, Pink Lady, Fujis and Granny Smiths
• Omit cinnamon and use only vanilla to flavor the caramel.
• Add sliced almonds or chopped walnuts to the crumble topping before baking.
• Use butter instead of palm shortening for a non-vegan version.

Storage:

Store leftovers in an airtight container in the fridge for up to 5 days. Can be re-heated before serving if desired.

Dietary Info:

Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lodge Cast Iron Skillet with Red Mini Silicone Hot Handle Holder, 8-inch
• 
  Nutiva Organic Shortening, Original, 15 oz
• 
  Native Forest Organic Premium Coconut Cream Unsweetened, 5.4 Fl Oz (Pack of 12)

Nutrition Information:

Yield:

6

Serving Size:

1
Amount 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

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.