This gluten-free apple crumble is a little different to the more traditional version. But there is no missing out on flavour and texture.
The topping is made from a combination of organic gluten-free oats combined with ground almonds and desiccated coconut. I use a little coconut oil and maple syrup to bring it together. It is then topped with flaked almonds for extra crunch. It is honestly delicious!
You can use any combo of fruit for the filling. I’ve gone for the traditional apple but feel free to go with your favourites.
I hope you enjoy the recipe! Let me know in the comments what you think.
Nutritional Highlights
✅Rich in fibre: the combination of oats, apples and almonds means this crumble has 5g of fibre per portion.
✅Naturally sweetened: adding maple syrup means it’s refined sugar free.
✅Healthy fats: almonds and coconut provide unsaturated fats.
✅Packed with antioxidants – apples are full of vitamin C and polyphenols.
Recipe Tips
- Use any combination of fruits for the filling. Berries work well, as does rhubarb.
- Adding cinnamon into the apple mixture adds a lovely spiciness and warmth. Add 1-2 tsp when you are mixing the apples together.
- I precook the mini crumbles for about 15 mins and store in the freezer once cool. They can then be reheated (with the foil on) for about 15 mins in a 180C/350C oven.
If you liked this Gluten free apple crumble, why not try:
Peach and Raspberry Fruit Cups
Gluten Free Apple Crumble
Ingredients
- 6-7 apples
- 2 tbsp maple syrup
- 2 cups ground almonds (200g)
- 1¼ cups gluten-free porridge oats (100g)
- 3 tbsp desiccated coconut
- Pinch sea salt
- 3 tbsp melted coconut oil
- 3 tbsp maple syrup
- 1 cup flaked almonds for the top (100g)
Instructions
- Preheat the oven to 180C/350F.
- Peel and chop the apples into bite size pieces. Add to your crumble dish with 2 tbsp of maple syrup and mix to combine.
- In a separate bowl, mix the ground almonds, oats, desiccated coconut and salt together. Stir in the melted coconut oil and 3 tbsp of maple syrup until fully combined.
- Cover the apples with the crumble topping. Scatter over the flaked almonds.
- Cover with foil and bake for 25 mins.
- After 25 mins, take off the foil and bake for a further 5-10 mins (until the almonds are toasted and the apple is soft).
Notes
- I made one big crumble plus 4 little ones for the freezer, so feel free to do that too (very handy when you need a quick pud). Alternatively, you can just make one slighter bigger one.
- I used some recycled glass pudding pots for the mini ones. For the larger crumble I used a 24cm pie dish.
- The nutritional content is based on the full recipe divided by 8. The main one serves 4 and there are 4 minis but feel free to make one large one.
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