Gluten-Free Apple Crumble
- Total Time: 40 mins
- Yield: 4 1x
Description
You can swap in all purpose flour if you don’t have a gluten allergy, but the almond flour’s subtle nutty flavor is a nice compliment to the apples.
Ingredients
- 3 Granny Smith Apples- peeled,cored and sliced
- Ground Cinnamon-1 tbsp (15 ml)
- Brown Sugar-1 tbsp
For the topping
- Almond Flour-1 cup (240 ml)
- Chilled butter (cubed)-2 tbsp (30 ml)
- Packed Brown Sugar -2 tbsp
Instructions
- Mix the apples,cinnamon and brown sugar and place in individual ramekins.
- Mix the topping ingredients by hand or in a food processor until crumbly.
- Cover the apples with the topping and bake in a preheated oven at 375 degrees for 25 minutes until the topping is slightly golden.
- Serve with whipped cream or ice cream!
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 190
If You Liked This Recipe, You’ll Love These
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- Gluten Free Edition: Seven Layer Bars
- Paleo Chocolate Soufflé (Dairy and Gluten Free) from the Chef at Montage Beverly Hills
- Gluten Free Italian Dunking Cookies
Frequently Asked Questions
Can I use all-purpose flour instead of almond flour in the topping?
Yes. The excerpt notes you can swap in all-purpose flour if you don’t have a gluten allergy, though it adds that the almond flour’s subtle nutty flavor is a nice complement to the apples. If you do use all-purpose flour, the crumble will be crispier and less fragrant.
Why bake in individual ramekins rather than a single dish?
The recipe layers the cinnamon-and-brown-sugar apple slices directly into individual ramekins before topping and baking at 375°F for 25 minutes. Ramekins give everyone their own crumble and make it easy to serve directly from the oven, and the smaller volume also ensures the topping turns golden evenly across all portions. 
