Sometimes, all you need is something warm, sweet, and deeply comforting, right? That’s why I love baking, but I know gluten-free changes the game when it comes to texture. Trust me, you don’t need complicated ingredients or hours in the kitchen to get that perfect snap on top and gooey fruit underneath. I’m Emma Laurent, and I promise you this Gluten-Free Apple Crumble is my absolute go-to when I need dessert in under an hour. It’s reliable, it uses standard pantry items, and it tastes exactly like the cozy fall dessert you’re dreaming of—no funny textures needed!
Why This Gluten-Free Apple Crumble is a Family Favorite
Honestly, getting a good crumble texture without gluten can be tricky—often the topping ends up sandy or just melts away! But that’s where my research paid off. This recipe creates one of the Best Gluten Free Desserts because it’s just so dependable. You get incredible flavor without any fuss.
- It’s truly one of those Gluten Free Easy Desserts—prep is fast!
- The topping gets wonderfully crisp and golden brown every time.
- It’s a stellar example of Simple Gluten Free Desserts perfect for weeknights.
If I can manage this after a long day, trust me, anyone can! Click here to see more easy gluten-free baking on the site.
Gathering Ingredients for Your Gluten-Free Apple Crumble
Okay, ingredient gathering is my favorite part. Getting the right stuff organized first means the actual assembly is like smooth sailing! Because we are working with gluten-free flour, we have to be a little more precise with our dry components to make sure that topping has the body it needs to crisp up nicely. Don’t worry, though, measuring everything out beforehand makes this super straightforward.
Crumble Topping Components
For the topping, you’re going to need your gluten-free flour blend—and this is where you check that bag! If it already lists xanthan gum, skip adding the extra; otherwise, we need that little boost. We combine that with your certified gluten-free rolled oats, which are vital for that traditional crumble texture. Then come the sugars, cinnamon, nutmeg, and salt. The magic binder here is the butter, which you must melt and then let cool down a bit before mixing. If it’s hot, it’ll just melt the sugars and you won’t get that crumbly texture we want!
Tender Apple Filling Ingredients
For the filling, you absolutely need firm, tart apples. I always grab Granny Smiths because they hold their shape beautifully when baked. Peel, core, and slice about six large apples—aim for a quarter-inch thickness. Anything too thick won’t soften enough, and too thin and they turn into mush! We coat those apples in a little bit of gum-free gluten-free flour blend or tapioca starch to thicken up their natural juices, along with some light brown sugar and just a touch more cinnamon for warmth.
Oh, and don’t forget those nuts! Roughly chopped pecans or almonds sprinkled over the top before the final layer goes on adds such a great little crunch. It’s a simple step, but it really elevates the whole dessert.
Step-by-Step Instructions for the Perfect Gluten-Free Apple Crumble
Alright, let’s get this crumble into the oven! This is where the magic happens, and honestly, it’s mostly just mixing things in bowls. First things first: get that oven heated up to 350°F right now. You’ll also want to butter or grease that 13×9 inch baking dish so we’re ready for action. We’re tackling the topping first because—and this is my personal secret for the best texture—it needs a quick chill break!
Preparing the Crisp Topping and Chilling
In a bowl, whisk together all those dry topping bits: the GF flour, the oats, the sugars, cinnamon, nutmeg, and salt. Now, pour in that melted, slightly cooled butter. Mix it up; it will look thick and shaggy, which is perfect. Don’t overmix it! Now, take that bowl and pop it into the fridge for about 10 minutes, or even the freezer for 5 if you’re impatient like me. Chilling the melting agent (the butter) is what ensures the topping stays crumbly when it bakes instead of just melting into a dense, buttery sheet. It helps us get a proper crisp!
Assembling the Apple Filling and Baking
While that topping is firming up, toss your sliced apples with the thinner GF flour blend (or starch), the brown sugar for the filling, and that last teaspoon of cinnamon. Spread those coated apples evenly into your prepared dish. Scatter your chopped nuts right over the apples—don’t forget them! Then, grab that chilled topping, and use a fork to break it into big, lovely chunks over the fruit. Gently press those chunks down just a tiny bit so they stick to the apples.
Cover the whole thing tightly with foil and slide it into the hot oven. You bake it covered for 25 minutes. This steams the apples perfectly. After that, pull the foil off! Let it keep baking uncovered for about 20 more minutes until that topping is beautifully golden brown and you can smell pure happiness in your kitchen. If you want to see how I get my cookies this crisp, check out that post; the principles of chilling fat are similar!
Ingredient Notes and Substitutions for Your Gluten-Free Apple Crumble
I get so many questions when I post this recipe because we’re working with gluten-free bases, and people worry about texture! Let’s clear up a couple of things right away so you know this is safe for all my friends who need specific dietary fits. Remember, the goal is always comfort food, no matter the requirements!
Making a Dairy-Free Gluten-Free Apple Crumble
This is so easy to turn into a fantastic easy dairy free dessert! The only component we need to swap out is the butter. You can absolutely use a good quality, solid vegan butter alternative. Look for one that you know holds its temperature well; avoid those that are too soft at room temperature. When you melt and chill it just like the original recipe calls for, you’ll get the exact same crumbly texture. It’s perfect for readers looking for reliable Dairy Free Recipes Dessert options!
Apple Choices and Flour Blends in Gluten-Free Apple Crumble
I rely on Granny Smith, but honestly, any tart, firm apple works beautifully here—think Honeycrisp or even a Braeburn if you like a little less tartness. The key is firmness so they don’t dissolve into sauce! As for the flour, if you are using what the bag calls a “1-to-1” or “all-purpose” gluten-free blend, you are golden. If it has xanthan gum listed in its ingredients, just skip adding the extra spoonful we list separately. We just want that binder to give the topping some structure!
Tips for Success When Making Gluten-Free Apple Crumble
Even though this is one of my simplest recipes, I’ve learned over the years that a couple of little extra steps make the difference between an *okay* crumble and one everyone asks for the recipe for. These are the non-negotiables in my kitchen!
First, let’s talk apple uniformity. When you slice those firm apples, try hard to keep them all roughly the same thickness—that quarter-inch I mentioned. If some slices are paper-thin and others are chunky wedges, the thin ones will turn to applesauce before the thick ones are even soft. Trust me, consistency is key here for that lovely, tender texture in the filling.
Second, don’t fuss with that topping mixture once the butter is in! Once you have that shaggy, thick texture, stop mixing. If you keep working it to make it smooth, you’re just overdeveloping the starches in the GF flour, and it will lead to a hard, hard crust instead of that light, crisp topping we’re aiming for. Remember, we want it to break apart into big, beautiful chunks when we scatter it on top.
And finally, for doneness: you can’t just look at the topping color. You have to check the apples. Poke a knife or fork gently into the middle, right through the topping. Your apples should slice easily; they should not offer resistance. If they fight you even a little bit, cover the dish back up with the foil and give it another 5 to 10 minutes. We roast enough to get that golden top, but we need those apples absolutely tender. If you want to read about another fun take on apples, you might love my post on apple fritter waffle donuts!
Serving Suggestions for Your Gluten-Free Apple Crumble
There is simply no better smell than an apple crumble fresh out of the oven! We wait until it’s piping hot, but let it sit for maybe five minutes—just long enough so you don’t absolutely burn your tongue off, haha. The crumble is perfect on its own, truly, but it’s even better when you pair it with something cold and creamy.
Of course, the classic move is a big scoop of really good vanilla ice cream. The contrast between the hot, spiced apples underneath and the melting cold vanilla is just heaven. If you happen to be dairy-free, don’t even sweat it! I love making this happen with a generous dollop of slightly softened coconut whipped cream—it’s rich and fluffy and just melts perfectly into the warm fruit bits. Or, if you’re looking for something a little fancier, try a drizzle of warm caramel sauce over the ice cream. Don’t forget to check out my recipe for Raspberry Ice Cream Cake if you love cold desserts too!
The secret to serving it beautifully is to serve it right away from the pan! Let folks dig right in so they can see the layers of crisp topping and tender apples. It looks rustic and welcoming, which is exactly what a good crumble should be!
Storage and Reheating for Leftover Gluten-Free Apple Crumble
Now, if you manage to have any leftovers—which is a feat in itself when this is around—storage is easy! Cover the baking dish tightly with plastic wrap or foil, or transfer any remaining crumble into an airtight container. If you’re eating it within the first day, room temperature is fine, especially if you used a good, firm apple variety.
For longer storage, definitely keep it in the fridge for three or four days. But here’s the trick for reheating, especially if you want that topping crisp again: skip the microwave entirely! Microwaving turns the topping soggy. Instead, spread a serving onto a baking sheet and pop it back into a 350°F oven for about 5 to 8 minutes until it’s warm through and the topping has that familiar crunch back. It brings it right back to life!
Frequently Asked Questions About Gluten-Free Apple Crumble
I always get so many great questions every time this recipe pops up, and I love chatting about ways to customize it! Getting the texture right when you’re working gluten-free takes a little know-how, which is why I’m listing some common concerns here. This crumble is easily one of my top Gluten Free Dessert Ideas around here because it handles variations so well.
Can I make this Gluten-Free Apple Crumble ahead of time?
Oh, absolutely! That’s one of the great things about a good, sturdy topping. You can assemble the entire dish—apples tossed, topping mixed, nuts sprinkled—and cover it tightly with plastic wrap. Keep it in the fridge for up to 24 hours. When you’re ready to bake, just pull it out about 30 minutes before so it’s not ice cold, and then bake it exactly as written. If you let it sit too long before baking after assembling, the topping might start to get a little damp from the apple juices, so I always recommend mixing the topping right before assembling if you can, but assembling the whole dish a day ahead is fine!
How can I make this a Gluten Free Sugar Free Dessert?
That’s a great challenge! If you are aiming for a Gluten Free Sugar Free Dessert, you can swap out the brown and granulated sugar quite easily. I’ve had success using a monk fruit blend or erythritol sweetener, specifically the brands that measure cup-for-cup like sugar. You’ll want to make sure you use a brand that browns nicely, especially in the topping, as simple stevia drops won’t give you that golden color we love. You’ll still need the small amount of GF flour/starch in the filling to help thicken the juices, but you can omit that if you are sticking strictly to zero sugar!
For those looking for Refined Sugar Free Desserts, using pure maple syrup or honey in the filling works wonderfully, though expect a slightly runnier filling since you are changing the volume of dry ingredients. If you want more tips on making festive treats that fit the bill, check out my thoughts on gluten-free holidays!
This recipe is a winner because it proves that gluten-free baking doesn’t have to mean compromising on texture. It’s certainly one of the Best Gluten Free Desserts I’ve developed!
Share Your Gluten-Free Apple Crumble Experience
Now that you know all my secrets for getting that perfect crisp topping and tender apple filling, it’s your turn! This is the part of baking I love the most—seeing how you take the recipe and make it your own. Don’t keep the deliciousness to yourself!
Please give this Gluten-Free Apple Crumble a star rating right here on the page if you made it. It helps other home cooks know this recipe is reliable when they are looking for Gluten Free Dessert Ideas.
I always read the comments, so let me know what you thought! Did you swap out the pecans for walnuts? Were you able to make a beautiful Sugar Free Dairy Free Desserts version? Share your tiny tweaks and photos in the comments section below. I truly want to hear about your experience!
Emma Laurent is the Founder & Creative Director de Sena Recipes, where she shares classics recomfortants revisités with modernité. Her accessible recipes inspire cooks to rediscover the joy of daily meals. You can connect with me further on my author page right here!
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Gluten-Free Apple Crumble
- Total Time: 65 min
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
Make this simple and comforting gluten-free apple crumble featuring tender apples and a crisp, buttery topping. This recipe is easy for any home cook.
Ingredients
- 1 1/2 cups (210 g) all purpose gluten free flour blend
- 3/4 teaspoon xanthan gum (omit if blend contains it)
- 1/2 cup (50 g) certified gluten free old-fashioned rolled oats
- 1/2 cup (109 g) packed light brown sugar
- 1/3 cup (67 g) granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon kosher salt
- 12 tablespoons (168 g) unsalted butter, melted and cooled
- 3 pounds, about 6 large Granny Smith apples (or other tart and firm apple), peeled, cored and sliced into 1/4-inch thick wedges
- 2 tablespoons (18 g) gum free gluten free flour blend or tapioca starch/flour
- 1 teaspoon ground cinnamon
- 1/3 cup (73 g) packed light brown sugar
- 1/3 cup (40 g) raw pecans and/or almonds, roughly chopped
- Vanilla ice cream, for serving (optional)
Instructions
- Preheat your oven to 350°F. Grease a 13 x 9-inch baking dish.
- Prepare the crumble topping: In a medium bowl, combine the gluten free flour blend, xanthan gum, oats, brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Whisk to combine.
- Add the melted butter to the dry ingredients and mix until well combined. The mixture will be thick. Chill the bowl in the refrigerator for about 10 minutes or in the freezer for about 5 minutes until firm.
- Make the filling: In a large bowl, combine the sliced apples, gum free gluten free flour blend, brown sugar, and cinnamon. Toss to coat the apples evenly.
- Transfer the apple mixture to the prepared baking dish and spread it into an even layer.
- Scatter the chopped nuts evenly over the top of the apple filling.
- Remove the crumble topping from the refrigerator and break it up into large chunks using a fork.
- Scatter the topping in an even layer over the apple filling. Press gently on the crumble topping to help it stick to the filling.
- Cover the baking dish with aluminum foil and place it in the center of the preheated oven.
- Bake for 25 minutes. Remove the foil and continue baking until the topping is golden brown and the apples are tender (about 20 more minutes).
- Remove from the oven and serve warm with optional vanilla ice cream.
Notes
- If your gluten free flour blend already contains xanthan gum, you can omit adding extra.
- You can substitute the pecans and almonds with other nuts or seeds you prefer.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 60mg
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