Gluten Free Apple Crumble -

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Gluten Free Apple Crumble

A crisp, buttery brown sugar streusel tops tender, soft-baked apples in this beautifully homey gluten free apple crumble.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 309kcal

Author: Nicole Spiridakis

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

US Customary - Metric

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!

Nutrition