Gluten Free Apple Crumble with Almond Flour

gluten free apple crumble in a white baking dish.

Gluten Free Apple Crumble with Almond Flour

This Gluten‑Free Apple Crumble features juicy cinnamon‑spiced apples topped with almond flour crumble topping. Made without oats, it is vegan, dairy-free, low-carb, and makes a healthy apple dessert for fall!

Course Dessert

Cuisine American

Keyword apple crumble, gluten free apple crumble

Prep Time 10

Cook Time 35

Total Time 45

Servings Servings

Calories 315kcal

Author Maria Doss

Ingredients

Topping

1 cup almond flour
¾ cup sliced almonds
¼ cup light brown sugar not packed
1 teaspoon ground cinnamon
⅛ teaspoon baking powder
6 tablespoons coconut oil solid

Filling

2 pounds apples (6 cups peeled and chopped)
2 tablespoons white sugar
1 tablespoon lemon juice
½ teaspoon ground cinnamon
1 pinch salt

Instructions

Make topping

In a medium bowl, combine all topping ingredients (except coconut oil) and stir until evenly combined.
Add the coconut oil to the almond flour mixture. Using the back of a spoon, mix well until the almond flour is evenly coated with the oil.
Place the bowl in the refrigerator while you prepare the filling. Chilling the mixture helps the coconut oil solidify, resulting in a crunchier topping when baked.

Filling

Preheat oven to 350°F (177°C). Lightly spray an 8 or 9-inch baking dish with cooking spray.
Peel, core, and chop the apples into approximately ½-inch chunks. Place them into the prepared baking dish. Add lemon juice, granulated sugar, and a pinch of salt. Toss the mixture gently to ensure the apples are evenly coated.
Spread the crumble over the apples, crumbling with fingers if required to get that crumbly texture.
Bake for 35 to 45 minutes or the topping is deep golden in color. Allow the crumble to cool for about 15 minutes before serving.
Serve warm with a scoop of vanilla ice cream or a dollop of sweetened Greek yogurt.

Notes

Not into coconut oil? Use cold butter instead — it works well.

Try switching up the nuts: chopped walnuts or toasted pecans make great alternatives to sliced almonds.

To store leftovers: cover the pan tightly with foil or plastic wrap and refrigerate for 2–3 days.

To reheat: remove the foil or wrap, then place in a preheated 400°F oven for 5–8 minutes (or until warmed through) to revive that crisp topping.

The best apples for apple crumble include Braeburn, Honeycrisp, Granny Smith, Jonagold, Gala, Fuji, or Golden Delicious — all of which hold up well in the oven and balance sweet and tart flavors. You can also mix different varieties to get a more complex flavor and texture.

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