Apple Crumble

Cinnamon and oats in the crumble topping, yummy apple slices – awesome apple crumble topped with whatever your heart desires!

Growing up I always loved apple crumble (both Mum & Dad can confirm the many times I used to make single servings of apple crumble, and eat most of the crumble before actually cooking it with the apples).  The crumble I used then was pretty basic – flour, butter and brown sugar … yes, those lumps of butter just had to be eaten, rather than combined into the crumble!  But, I wanted to find a recipe that was a little more than just the plain one … and this one has definitely fit the bill.

Adapted from Sally’s Baking Addiction, and similar to my peaches and cream slice, this recipe always goes down a treat with the family.  I’ve made it and adapted it many times, but below is what works every single time.

Couple of things to note:

• Make this grain free by substituting the oats for coconut flakes and the flour with a combination of almond and tapioca flour (measurements in the notes)
• Depending on the size of your pan, feel free to layer half the crumble with half the apple mixture first, before topping off with the other half of the apples and crumble.
• Serve either warm or cold – and with dairy-free ice cream, or yogurt, or even a chia pudding!

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Apple Crumble

(Gluten-free, dairy-free, can be Paleo and refined sugar free)

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 8

Ingredients

For the filling

• 4 Granny Smith apples cored and cut into small chunks
• 1/2 C granulated sugar 100g
• 1 tbs gluten-free all-purpose flour 8g
• 1 tsp cinnamon

For the crumble

• 1 C all-purpose gluten-free flour 125g
• 1/2 C gluten-free rolled oats 42g
• 1/3 C brown sugar 67g
• 1 tsp ground cinnamon
• 150 g butter or dairy-free margarine cold and cubed
• 1/2 C pecans or walnuts

Instructions

1. Preheat oven to 350F. Spray baking pan with non-stick spray.

For the crumble

1. In a large bowl, whisk the flour, oats, brown sugar and cinnamon together until combined. Cut in the cold butter/margarine until it reaches coarse, pea-sized crumbs. Add the nuts and mix well. Set aside.

For the filling

1. Add the chopped apples, sugar and cinnamon to a small saucepan with approximately 1/2 cup water.  Heat on a medium heat, stirring occasionally, until the apples have softened.

2. Add the flour to the apple mixture and continue to stir until the liquid has thickened into a syrup.

3. Pour the apple mixture into the baking pan and layer with crumble topping.

4. Bake for 20-25 minutes, or until the apples have reached the desired texture. Allow to cool for 10 minutes before serving.

5. Serve warm with cream or other toppings of choice.

Recipe Notes

To make this grain-free:

For the apples - use tapioca starch instead of the all purpose flour and dissolve in  2 tbs hot water prior to adding to the apple mixture.

For the crumble - use coconut flakes instead of the oats, 3/4 cup almond flour and 1/4 cup tapioca starch instead of the all purpose flour and coconut sugar instead of brown sugar.