A crisp, buttery brown sugar streusel tops tender, soft-baked apples in this beautiful, homey gluten free apple crumble. With plenty of cinnamon for warmth and a scoop of vanilla ice cream, you won't want to share this fall dessert.
When rhubarb season ends and I can't make any more gluten free rhubarb crumble (sob!), I immediately turn to making gluten free apple crumble! This easy and super apple-y (you need 4 pounds of apples!) dessert is humble and comforting, and just perfect with a drizzle of salted caramel sauce and a melty scoop of ice cream.
A note about the butter: Many crumble recipes call for using cold butter that's rubbed into the topping. Like in my gluten free apple crisp recipe, I prefer melted butter because chilling the topping in the fridge creates those gorgeous buttery pockets during baking.
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Why I Love This Homey Crumble
A generous sprinkle of cinnamon adds warmth and that quintessential fall vibe, though don't wait on this recipe til autumn - it's also lovely during late summer. I love serving apple crumble on the Thanksgiving table alongside a maple pumpkin pie and/or plate of fresh gluten free pumpkin chocolate chip cookies, and I equally love enjoying it in September on a sunny Indian Summer evening! Here are some highlights:
- So easy. Just a little peeling, chopping, mixing and sprinkling is all that's needed to assemble this crumble.
- Pure comfort food. The mix of tender apples, dash of spice, and toasty topping make this a simple, cozy indulgence.
- Delicious warm or cold. Yes, I love a heaping bowl of crumble served warm and topped with vanilla ice cream, but it's soooo yummy straight from the fridge, too. Add a spoonful of regular or Greek yogurt and call it breakfast!
- Beautifully gluten-free. Your choice of a gluten free flour blend or a single-origin whole grain gluten free flour in the topping plus arrowroot powder in the filling makes this crumble undetectably (and easily) gluten-free!
Ingredients Needed
Here's a look at the easy ingredients in this recipe. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions.
- Unsalted butter - I like unsalted butter here so that it doesn't compete with the sweetness of the topping.
- Gluten free flour - A bit of my homemade gluten free flour blend or a gluten-free 1:1 flour of your choice brings the crumble together. You could also use a whole-grain single-origin gluten-free flour such as oat, brown rice, or sorghum flour.
- Brown sugar - You'll need light or dark brown sugar in both the topping and the filling.
- Baking powder - To give the topping a little lift.
- Cinnamon - Or substitute ground ginger or an apple pie spice blend.
- Salt - I always use fine sea salt or table salt.
- Apples - A total of 4 pounds of apples works here. I used the Granny Smith apples my generous neighbor friend gifted me, and any good baking apple such as Granny Smith, Honeycrisp, or Pink Lady is great.
- Arrowroot - This helps to bind the filling. Cornstarch also works.
- Lemon juice - I used the freshly-squeezed juice of ½ of a lemon!
Step-by-Step Instructions
Here's an overview in photos of how to make a gluten free apple crumble:
1. Make topping: In a medium bowl, mix together the crumble ingredients then chill in the fridge for 20 minutes.
2. Make filling: Prep the apples, then toss them with brown sugar, arrowroot powder, and lemon juice.
3. Assemble: Spread the filling in a 9x3-inch pan and scatter the topping evenly over it.
4. Bake: Place in a 375F oven and bake for about 35 minutes. Cool before serving.
Baking Tip: Chill the Crumble Topping
The melted butter will create a topping that looks a bit wet - not to worry! A chill in the fridge will firm it up, making it easier to "crumble" over the apples.
A rest in the fridge also will help the gluten-free flour hydrate while the butter firms up a little, resulting in an even more tender and buttery topping after it's baked.
Tips & Recipe Notes
- Rest after baking. Make sure to rest the crumble for at least 20 minutes after it comes out of the oven. This allows the filling to gel a bit, so it's not goopy when you dig your spoon into it. You can also let it cool to warm room temperature for a few hours before serving.
- Make topping in advance. Consider making the topping in advance and freezing it in an airtight container for up to 2 months. Thaw the topping in the fridge before using. Or, prepare the topping up to 2 days in advance, and store it in an airtight container in the fridge.
- Other fruit. Use the topping ingredients and method with any kind of fruit you like, from cherries to peaches to plums to blackberries.
- Add vanilla. Stir in 1-2 teaspoons of pure vanilla extract or vanilla bean paste to the filling.
- Make it dairy-free. Use melted coconut oil or non-dairy butter instead of the butter.
- Try oat flour. You know I love gluten-free oat flour! Swap it in place of the gluten free flour (use the same amount in cups and by weight) in the topping for a totally whole-grain option.
- Serving options: With vanilla ice cream, lightly sweetened whipped cream, or a drizzle of salted caramel sauce!
How to Store and Reheat Extras
- Counter - Leave the crumble in the pan, cover it with foil, and store it on the counter for up to 2 days.
- Fridge - Tightly cover the pan of crumble or transfer the crumble to an airtight container, then store it in the fridge for up to 5 days.
- To Reheat - Crumble rewarms great in the microwave for 30 seconds per portion, or pop the pan in a 350°F oven for about 10 minutes.
More Gluten Free Apple Recipes
Happy baking! If you make this recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Gluten Free Apple Crumble
Ingredients
Topping
- 1 cup unsalted butter melted
- 2 ½ cups gluten free flour or oat flour
- 1 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
Filling
- 4 pounds apples such as Granny Smith, Honeycrisp, or Pink Lady
- ½ cup packed light brown sugar
- 4 tablespoons arrowroot or cornstarch
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon fine sea salt
Instructions
- Heat the oven to 375°F. Butter a 9x13-inch baking dish.
- In a large bowl, stir together the melted 1 cup unsalted butter, 2 ½ cups gluten free flour, 1 cup brown sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and ¼ teaspoon fine sea salt. The topping with thick and slightly wet. Place it in the fridge for 20 minutes.
- While the topping chills, make the filling: Peel, core, and cut the 4 pounds apples into ¼-inch-wide slices. Place the apples in a large bowl then stir in the ½ cup packed light brown sugar, 4 tablespoons arrowroot, 1 tablespoon freshly squeezed lemon juice, and ½ teaspoon fine sea salt.
- Spread the filling in an even layer in the baking dish. Remove the topping from the fridge and break the crumble topping into large clumps with your hands, then scatter it evenly over the filling.
- Place in the oven and bake until the juices are bubbling around the edges and the topping is golden-brown and firm to the touch, 40 to 45 minutes. Cool at least 15 minutes before serving.
Notes
- Chill topping.The melted butter will create a topping that looks a bit wet - not to worry! A chill in the fridge will firm it up, making it easier to "crumble" over the apples. This also will help the gluten-free flour hydrate while the butter firms up a little, resulting in an even more tender and buttery topping after it's baked.
- Rest after baking. Make sure to rest the crumble for at least 20 minutes after it comes out of the oven. This allows the filling to gel a bit, so it's not goopy when you dig your spoon into it. You can also let it cool to warm room temperature for a few hours before serving.
- Make topping in advance. Consider making the topping in advance and freezing it in an airtight container for up to 2 months. Thaw the topping in the fridge before using. Or, prepare the topping up to 2 days in advance, and store it in an airtight container in the fridge.
- Other fruit. Use the topping ingredients and method with any kind of fruit you like, from cherries to peaches to plums to blackberries.
- Add vanilla. Stir in 1-2 teaspoons of pure vanilla extract or vanilla bean paste to the filling.
- Make it dairy-free. Use melted coconut oil or non-dairy butter instead of the butter.
- Try oat flour. You know I love gluten-free oat flour! Swap it in place of the gluten free flour (use the same amount in cups and by weight) in the topping for a totally whole-grain option.
- Serving options: With vanilla ice cream, lightly sweetened whipped cream, or a drizzle of caramel sauce!
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