Gluten-Free Apple Crumble With Oat Topping – Cozy, Comforting, and Easy

Warm, golden, and fragranced with cinnamon, this gluten-free apple crumble is the kind of dessert that makes a kitchen feel welcoming. It’s simple to make, easy to customize, and wonderfully satisfying without being heavy. The oat topping bakes up crisp and toasty, while the apples become soft and jammy underneath.

You don’t need any special skills—just a bowl, a baking dish, and about 15 minutes of prep. Add a scoop of vanilla ice cream or a dollop of yogurt, and you’ve got a dessert that’s just right for any night of the week.

Gluten-Free Apple Crumble With Oat Topping – Cozy, Comforting, and Easy

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 6 servings

Ingredients

  

• Apples (6–7 medium; about 2 to 2 1/2 pounds) – Honeycrisp, Pink Lady, or a mix
• Lemon juice (1 tablespoon)
• Brown sugar (1/4 cup for filling, 1/3 cup for topping)
• Maple syrup (2 tablespoons)
• Ground cinnamon (2 teaspoons, divided)
• Ground nutmeg (1/4 teaspoon)
• Vanilla extract (1 teaspoon)
• Gluten-free rolled oats (1 1/2 cups; certified GF)
• Almond flour (3/4 cup)
• Chopped pecans or walnuts (optional, 1/2 cup)
• Salt (1/4 teaspoon)
• Unsalted butter (6 tablespoons), cold and cubed; or coconut oil for dairy-free
• Cornstarch or arrowroot (1 1/2 tablespoons) to thicken the apple juices
• Optional add-ins: Raisins (1/4 cup), ginger (1/4 teaspoon), orange zest (1 teaspoon)

Instructions

 

• Preheat and prep: Heat the oven to 350°F (175°C). Lightly grease a 9-inch square or 2-quart baking dish.
• Slice the apples: Peel if you like (peels add texture), then core and slice into 1/4-inch wedges. Aim for even slices so they bake uniformly.
• Toss the filling: In a large bowl, combine apples, lemon juice, 1/4 cup brown sugar, maple syrup, 1 teaspoon cinnamon, nutmeg, vanilla, and cornstarch. Mix until the apples are coated and glossy. Spread evenly in the baking dish.
• Make the topping: In another bowl, stir oats, almond flour, remaining 1 teaspoon cinnamon, 1/3 cup brown sugar, salt, and nuts if using. Add cold butter cubes. Use your fingers or a pastry cutter to work the butter into pea-sized bits. The mixture should clump when squeezed.
• Assemble: Sprinkle the topping evenly over the apples. Don’t press it down too firmly—light packing keeps it crisp.
• Bake: Place the dish on a baking sheet to catch drips. Bake for 40–50 minutes, until the topping is deep golden and the apple juices are bubbling around the edges.
• Rest: Let the crumble sit for 10–15 minutes. This helps the juices thicken so each scoop holds together.
• Serve: Enjoy warm with vanilla ice cream, whipped cream, or Greek yogurt. A drizzle of extra maple syrup doesn’t hurt either.

What Makes This Recipe So Good

• Naturally gluten-free: Uses certified gluten-free oats and almond flour for a crisp, buttery crumble without wheat.
• Balanced sweetness: Sweetened with a mix of brown sugar and maple syrup so the apples still shine.
• Great texture: Tender apples under a crunchy, nutty topping—comforting and satisfying.
• Flexible: Works with many apple varieties and welcomes add-ins like nuts, berries, or spices.
• Make-ahead friendly: Assemble in advance, bake later, and it reheats beautifully.

Shopping List

• Apples (6–7 medium; about 2 to 2 1/2 pounds) – Honeycrisp, Pink Lady, or a mix
• Lemon juice (1 tablespoon)
• Brown sugar (1/4 cup for filling, 1/3 cup for topping)
• Maple syrup (2 tablespoons)
• Ground cinnamon (2 teaspoons, divided)
• Ground nutmeg (1/4 teaspoon)
• Vanilla extract (1 teaspoon)
• Gluten-free rolled oats (1 1/2 cups; certified GF)
• Almond flour (3/4 cup)
• Chopped pecans or walnuts (optional, 1/2 cup)
• Salt (1/4 teaspoon)
• Unsalted butter (6 tablespoons), cold and cubed; or coconut oil for dairy-free
• Cornstarch or arrowroot (1 1/2 tablespoons) to thicken the apple juices
• Optional add-ins: Raisins (1/4 cup), ginger (1/4 teaspoon), orange zest (1 teaspoon)

How to Make It

1. Preheat and prep: Heat the oven to 350°F (175°C). Lightly grease a 9-inch square or 2-quart baking dish.
2. Slice the apples: Peel if you like (peels add texture), then core and slice into 1/4-inch wedges.

   Aim for even slices so they bake uniformly.

3. Toss the filling: In a large bowl, combine apples, lemon juice, 1/4 cup brown sugar, maple syrup, 1 teaspoon cinnamon, nutmeg, vanilla, and cornstarch. Mix until the apples are coated and glossy. Spread evenly in the baking dish.
4. Make the topping: In another bowl, stir oats, almond flour, remaining 1 teaspoon cinnamon, 1/3 cup brown sugar, salt, and nuts if using.

   Add cold butter cubes. Use your fingers or a pastry cutter to work the butter into pea-sized bits. The mixture should clump when squeezed.

5. Assemble: Sprinkle the topping evenly over the apples.

   Don’t press it down too firmly—light packing keeps it crisp.

6. Bake: Place the dish on a baking sheet to catch drips. Bake for 40–50 minutes, until the topping is deep golden and the apple juices are bubbling around the edges.
7. Rest: Let the crumble sit for 10–15 minutes. This helps the juices thicken so each scoop holds together.
8. Serve: Enjoy warm with vanilla ice cream, whipped cream, or Greek yogurt.

   A drizzle of extra maple syrup doesn’t hurt either.

Storage Instructions

• Room temperature: Keep loosely covered for up to 1 day if your kitchen is cool.
• Refrigerator: Store in an airtight container for 4–5 days. The topping will soften but can be re-crisped.
• Reheat: Warm individual portions in the microwave for 30–60 seconds, or reheat the whole dish at 325°F (165°C) for 10–15 minutes to crisp the topping.
• Freezer: Freeze the unbaked crumble (wrapped well) for up to 3 months. Bake from frozen at 350°F (175°C) for 55–65 minutes.

  If already baked, freeze in portions and reheat at 350°F until hot.

Health Benefits

• Fiber-rich: Apples and oats bring soluble and insoluble fiber, which supports digestion and helps you feel full.
• Whole-food fats: Almond flour and nuts add healthy fats and a bit of protein, giving the dessert staying power.
• More control over sugar: Using maple syrup and a modest amount of brown sugar keeps sweetness in check without sacrificing flavor.
• Naturally gluten-free: Ideal for those avoiding gluten, as long as you choose certified GF oats to prevent cross-contact.
• Spices with benefits: Cinnamon may help support healthy blood sugar responses and adds intense flavor without extra calories.

Common Mistakes to Avoid

• Skipping certified gluten-free oats: Regular oats can be contaminated with gluten. Look for the certified label.
• Cutting apples too thick or unevenly: Thick chunks stay firm while thin slices overcook. Aim for even 1/4-inch slices.
• Forgetting a thickener: Without cornstarch or arrowroot, the filling can turn soupy.
• Overpacking the topping: Pressing it down tightly prevents crisping.

  Keep it loose and craggy.

• Undercooking: If the topping isn’t golden and the edges aren’t bubbling, give it more time. Color equals flavor.

Variations You Can Try

• Berry-Apple Crumble: Fold 1 cup blueberries or raspberries into the apple mixture. Add 1 extra teaspoon cornstarch for the extra juice.
• Ginger and Orange: Add 1 teaspoon orange zest and 1/2 teaspoon ground ginger to the filling for a bright, cozy twist.
• Dairy-Free: Use coconut oil or vegan butter instead of butter.

  Add a pinch more salt for balance.

• No-Nut Topping: Skip the nuts and add 2 tablespoons sunflower seeds or extra oats for crunch.
• Lower Sugar: Reduce brown sugar by one-third in both filling and topping; rely on sweeter apple varieties like Fuji.
• Cardamom Crumble: Swap half the cinnamon for cardamom. It’s floral and pairs beautifully with apples.

FAQ

Can I use quick oats instead of rolled oats?

Yes, but the texture will be softer. Rolled oats give the best crunch.

If using quick oats, reduce the amount by a couple of tablespoons to prevent a powdery topping.

What are the best apples for crumble?

A mix of sweet-tart and firm apples is ideal. Try Honeycrisp, Pink Lady, Granny Smith, or Braeburn. Combining two varieties adds depth and keeps the filling from turning mushy.

Is almond flour required?

No.

You can substitute with an all-purpose gluten-free flour blend. Start with 1/2 cup and add 1–2 tablespoons more if the topping seems too wet.

How do I make this refined sugar-free?

Use all maple syrup or honey in the filling and sweeten the topping with coconut sugar or a touch more maple syrup. If using liquid sweetener in the topping, add a bit more almond flour to keep it crumbly.

Do I have to peel the apples?

Not at all.

Peels add color and fiber. If you prefer a softer, more classic texture, peel them; otherwise, leave them on for a rustic feel.

Can I assemble it ahead of time?

Yes. Assemble the filling and topping separately and refrigerate for up to 24 hours.

Combine right before baking to keep the topping crisp.

Why is my topping not crisp?

It may be underbaked or too tightly packed. Bake until deep golden, and keep the topping loosely scattered. If needed, broil for 1–2 minutes at the end, watching closely.

Final Thoughts

This gluten-free apple crumble delivers all the cozy comfort of a classic dessert with simple, pantry-friendly ingredients.

The oat and almond topping offers great crunch, and the spiced apples bake into a luscious, spoonable filling. It’s an easy win for weeknights, holidays, or whenever you’ve got a fruit bowl full of apples. Keep the base recipe handy, then tweak the spices or add-ins to match your mood.

Warm, golden, and dependable—this is a crumble you’ll come back to again and again.