Easy, Gluten-free Apple Crumble

Apple crumble is the quintessential Fall & Winter dessert. Have you ever ordered 5 apples, and instead got 5 BAGS full of apples?

Such was our story in Santa Barbara – t’was the night before Christmas and we were stocking up on groceries. And well, we were blessed with the gift of way more Granny Smith apples than we knew what to do with.

Classic Apple Crumble recipe to the rescue! Because I used Granny Smith apples, the Crumble was not overly sweet. Baked Granny Smith apples combined with oats, brown sugar, cinnamon, butter & flour had the house smelling utterly divine. Move over scented candles, I come armed with Apple Crumble! This recipe is:

Tart
Sweet
Crumbly
Crunchy
Cinnamon-ny & brown sugar Ooey Gooey perfection
And yes, gluten-free

Top with ice-cream, if you want that contrast of hot crisp and cold ice-cream. Personally, we enjoyed it just as is: hot from the oven, crispy on top, followed by melted divine deliciousness.

If you make this recipe, I’d love to see your pictures! Tag us on Instagram with #findmymojyo to share your creations.

Easy, gluten-free Apple Crumble

Jyo Baked Granny Smith apples combined with oats, brown sugar, cinnamon, butter & flour had the house smelling utterly divine. Dessert apple crumble, apple crisp, dessert American Print This

Serves: 6-8 and adulation over cinnamon & apples Prep Time: 20 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

Filling

• 8 medium Granny Smith apples, cut into 1-inch chunks that are 1/4 – 1/2 inches
• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

Topping

• 3/4 cup all-purpose flour
• 3/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup melted unsalted butter
• 1 cup oats (you can used old fashioned or quick oats, I used gluten-free quick oats)

Instructions

1. Preheat oven to 350°F. 
2. Cut the apples, and mix all of the filling ingredients together in a large bowl, then spread into a 9x13 inch baking pan or even an 8x8 baking dish. 
3. To make the topping, whisk the melted butter, flour, brown sugar, and cinnamon together in a medium bowl. Stir in the oats. Take care to not overwhisk, you want to have a crumbly texture, like wet sand. Sprinkle on top of the filling.
4. Bake for 45 minutes or until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, and allow to cool for at least 10 minutes before serving.
5. Serve warm, room temperature. Enjoy it plain or topped with vanilla, pistachio or salted caramel ice cream. I personally found the ice cream takes away from the flavor richness. But if you like the contrast of hot apple crumble & cold ice cream - go for it!

 

Notes

This crumble also keeps well in the freezer, for up to 3 months. Thaw overnight in the refrigerator, then bake (covered) in a 350°F (177°C) for 30 minutes or until heated through.