Gluten-free apple crumble needs no fanfare — it’s a comforting classic made lighter and quicker. I prepare the crumble topping separately from the fruit, so it crisps faster and you need less of it to finish the dessert.
For a festive twist, stir a couple of tablespoons of mincemeat through the cooked apples for a mincemeat-and-apple crumble — a brilliant way to use leftovers.
The story behind my gluten free apple crumble
This crumble is inspired by a recipe my mother made when I was young, but I adapted it to be faster and more practical for busy days or when the oven is already in use. The trick is simple: make the crumble topping separately, grill or bake it until crisp, then spoon it over warm, cooked apples. It saves oven space and time, and it’s perfect for unexpected guests.
At Christmas my mum would often add mincemeat into the apples for a seasonal version. I still love that variation — it brings warm, spiced notes to the fruit and works beautifully with this method.
You can prepare the crumble topping in advance and store it in an airtight container, and the cooked apples keep well in the fridge. When you’re ready to serve, warm the fruit and scatter the crunchy topping over it.
What you need to make this apple crumble
This gluten-free apple crumble is straightforward. You’ll need a gluten-free plain flour blend, butter (or dairy-free alternative), and a sweetener such as coconut sugar or brown sugar. Coconut sugar gives a lovely caramel note similar to American-style apple crisp, but brown sugar is an easy substitute.
For the filling, choose good cooking apples, a little water for stewing, and optional extras like mincemeat, mixed spice, or a handful of raisins. Adjust sweetness to taste.
Why the gluten-free flour matters
The flour you choose affects texture and flavour. I developed a wholegrain gluten-free blend without rice flour because many blends felt gritty and I wanted to avoid relying on rice. My blend is versatile for baking breads, cakes, pastry and more, and I use it in this crumble for a better, heartier texture.
How to make the crumble topping
Making the topping is quick. Combine the flour, butter (or dairy-free spread) and sugar in a food processor and pulse until the mixture resembles coarse breadcrumbs. If you don’t have a processor, rub the butter into the flour by hand until breadcrumb-like, then mix in the sugar.
Spread the mixture onto a lined baking tray and grill on high for about 7 minutes, stirring every minute so the topping forms golden clusters as the butter melts. Alternatively, bake at 180°C (160°C fan) for 10 minutes, stir, then bake a further 5 minutes until crisp and golden.
While the crumble is cooking, peel, core and chop the apples. Place them in a saucepan with about one cup of water, cover and cook over low heat for roughly 15 minutes, stirring occasionally and adding more water if needed. When the apples are smooth with no lumps, stir through the mincemeat, dried fruit or spices if using, and taste for sweetness — add sugar if necessary.
Transfer the apple mixture to a deep dish (around 24cm diameter) and scatter the crisp crumble topping over the fruit. Serve warm.
Make ahead and storage
You can make the crumble topping ahead and store it in an airtight container at room temperature for up to a week, or freeze it for longer. Cooked apple filling keeps in the fridge for up to a week, or freeze portions for future meals. Reheat the filling and add the crunchy topping just before serving.
Ingredients
- For the crumble:
- 225g plain gluten-free flour blend
- 115g butter or dairy-free alternative
- 85g coconut sugar or brown sugar
- For the filling:
- 450g cooking apples, peeled and cored
- 3 tbsp mincemeat (optional) or a handful of raisins, 1 tsp mixed spice and sugar to taste
Instructions
- Place the crumble ingredients in a food processor and pulse to a breadcrumb texture, or rub the butter into the flour by hand and mix in the sugar.
- Spread the mixture on a lined baking tray. Grill on high for about 7 minutes, stirring every minute until golden and crisp. Or bake at 180°C (160°C fan) for 10 minutes, stir, then bake 5 more minutes.
- Meanwhile, peel, core and chop the apples. Put them in a saucepan with about one cup of water, cover and cook on low until smooth (around 15 minutes), stirring and adding water if needed.
- When the apples are smooth, stir in mincemeat, dried fruit or spices if using, and adjust sweetness to taste.
- Transfer the apple mixture to a deep dish and scatter the cooled crumble topping over the apples. Serve warm.
Notes
Nutrition information is approximate and includes mincemeat where used. Adjust ingredients to dietary needs and preferences.
If you’d like to try a wholegrain, rice-free gluten-free flour, I use my own blend for this recipe and many others. It gives a more satisfying texture in bakes and pastries.
