I can not believe I don’t have a basic gluten-free apple crumble recipe on this blog. It is one dessert that Nick and I always agree on, especially just after we’ve picked our fresh apples in the fall. We both love a good slice of pie or a bowl of cobbler, but nothing beats the sweet crunch and soft, saucy fruit of a classic crumble. So after our 10-pound apple adventure, I decided it was about time to create a classic crispy crumble for our fresh picked fruit.
There is nothing too out of the ordinary about this crumble, aside from it being gluten-free. I add some coconut to the crumble mixture but that is only a personal preference, it can be easily left out. Other than that, we enjoy this crumble best with a scoop of vanilla bean ice cream- or even, dare I say it- the next day for breakfast, over some Mediterranean-style yogurt. Oh yes, I did.
Gluten-free Apple Crumble
Serves 4-6 as a dessert
6 medium apples, cored and sliced thin
1 tbsp arrowroot starch
1/2 tsp cinnamon
1/4 cup honey
1 cup gluten-free rolled oats
1/2 cup gluten-free all purpose flour or brown rice flour
1/2 cup coconut sugar or organic brown sugar
1/4 cup coconut
1 tsp baking powder
1/2 tsp baking soda
pinch sea salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup melted butter (or coconut oil)
1. Preheat oven to 350 degrees. Toss apples with arrowroot and cinnamon and stir together apple mixture and honey. Place in the bottom of an 8×8” square pan (glass is preferred).
2. Mix together oats, flour, sugar, coconut, baking powder and baking soda, sea salt and spices. Add butter and mix well. Crumble on top of apple mixture.
3. Bake in preheated oven for 45 minutes. Let cool slightly before serving.