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.
- Crumble - 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.
- Crisp - 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.
How to Make a Gluten-Free Vegan Apple Crumble:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- Start with the cider caramel. The cider is first simmered until syrupy then the maple syrup coconut cream and a bit of tapioca starch are whisked in and the mixture is cooked until it thickens.
- Next is the crumble topping which is made by placing the flours, baking powder and salt in a large bowl then adding the maple syrup, palm shortening, vanilla and cinnamon and mixing with a fork until the dough comes together in large clumps.
- Now place the sliced apples in a large bowl add a little lemon juice, fold in the cider caramel and transfer everything to a greased 8-inch cast-iron skillet.
- Using your fingers gently break the crumble mixture evenly into clumps over the apples and bake for 20-25 minutes, or until crumble is golden and the apples are soft. 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.
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.
More Apple Desserts:
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!
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
- Preheat oven to 375°F. Grease an 8-inch cast-iron skillet.
Make the caramel:
- Place cider in a medium skillet. Simmer on medium heat until reduced to about ¼ cup and syrupy, (about 5-7 minutes).
- Meanwhile whisk together the maple syrup, coconut cream, vanilla, cinnamon tapioca and salt.
- 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:
- To make the crumble topping, place the flours, baking powder and salt in a large bowl and whisk together.
- 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:
- 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.
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
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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.
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.
Betty says
I have made this crumble several times as per written. It is absolutely delicious! Thank you, Sylvie.
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.