Gluten-Free Buttery Apple Crumble

Gluten-Free Buttery Apple Crumble

The Spruce / Sonia Bozzo

Prep: 30 mins
Cook: 60 mins
Total: 90 mins
Servings: 8 servings
Nutrition Facts (per serving)
311 Calories
13g Fat
50g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 8
Amount per serving
Calories 311
% Daily Value*
Total Fat 13g 16%
Saturated Fat 7g 37%
Cholesterol 31mg 10%
Sodium 173mg 8%
Total Carbohydrate 50g 18%
Dietary Fiber 5g 18%
Total Sugars 36g
Protein 2g
Vitamin C 13mg 64%
Calcium 24mg 2%
Iron 1mg 4%
Potassium 225mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Is there anything better in the summer than spooning a pile of warm, fruit crumble into a bowl and top with a scoop of cold vanilla ice cream? Summer bliss.

Fruit crumbles are one of my favorite desserts to make in the summer (well, any time of year, really). Apple Crumble is how we hang onto summer as we start to make that slide into fall around late August. 

This buttery-rich gluten-free apple crumble is a delicious, easy alternative to apple pie. It's just as flavorful, but without the fuss of making gluten-free pie crust (because honestly, sometimes we just can't be bothered!)

Serve with vanilla ice cream or dairy-free ice cream over top for an extra dreamy treat. 

This recipe was adapted to gluten-free diets from a recipe which appears in the cookbook Cooking Light - Holiday Cookbook, Buttery Apple Crumble.

Ingredients

For the Filling:

  • 10 cups apples, peeled, cored, and sliced

  • 2 teaspoons gluten-free vanilla extract, divided

  • 1/2 cup orange juice or apple cider

  • 1/4 cup granulated cane sugar

  • 1 1/2 teaspoons arrowroot powder or cornstarch

For the Topping:

  • 1 1/4 cups certified gluten-free oats

  • 3/4 cup gluten-free all-purpose baking mix, preferably without added xanthan or guar gum

  • 1/2 cup packed brown cane sugar

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon kosher salt

  • 1/2 cup butter, melted

Steps to Make It

  1. Gather the ingredients.

    Gluten-Free Buttery Apple Crumble ingredients

    The Spruce / Sonia Bozzo

  2. Preheat oven to 375 F. Butter or coat a 9x13-inch baking pan with cooking spray.

    greased baking pan

    The Spruce / Sonia Bozzo

  3. Place apples in a large bowl and add 1 teaspoon of the vanilla extract, juice or cider, granulated sugar, and arrowroot powder or cornstarch. Stir to thoroughly coat apples.

    apple slices, vanilla extract, juice, granulated sugar, and arrowroot powder in a bowl

    The Spruce / Sonia Bozzo

  4. Combine gluten-free all-purpose baking mix, gluten-free oats, brown cane sugar, cinnamon, and salt in a separate bowl to make crumble mixture.

    all-purpose baking mix, gluten-free oats, brown cane sugar, cinnamon, and salt in a bowl

    The Spruce / Sonia Bozzo

  5. Add melted butter and remaining teaspoon vanilla extract. Stir to blend mixture.

    add melted butter to the crumble mixture in a bowl

    The Spruce / Sonia Bozzo

  6. Spoon apples into prepared baking pan. Sprinkle crumble mixture evenly over apples.

    Spoon apples into prepared baking pan with a crumble on top

    The Spruce / Sonia Bozzo

  7. Cover with foil and bake for 30 minutes.

    Gluten-Free Buttery Apple Crumble covered with aluminum foil

    The Spruce / Sonia Bozzo

  8. Remove foil and bake additional 30 minutes, or until top is golden and bubbling.

    Gluten-Free Buttery Apple Crumble in a baking dish covered with aluminum foil

    The Spruce / Sonia Bozzo

  9. Remove crumble from oven and let cool for at least 15 minutes.

    baked Gluten-Free Buttery Apple Crumble in a baking dish

    The Spruce / Sonia Bozzo

  10. Serve warm with a scoop of vanilla ice cream or dairy-free ice cream over top. 

    Gluten-Free Buttery Apple Crumble in a bowl with ice cream on top

    The Spruce / Sonia Bozzo