Can I make this dessert without a food processor?

Yes, you can make this apple crumble without a food processor. Refer to the Expert Tips & Tricks section to learn how to make the topping by hand.

What are the best apples to use in this recipe?

Any apples will work, I suggest you use what you like! I used Granny Smiths. Honeycrisps, Braeburns, and Gala apples are all great options. You can even use two or more varieties and mix tarter apples with sweeter kinds for a sweet-tart balance.

Can I store the unbaked apple crumble in the fridge or freezer to bake later?

For best results, I don't recommend storing the unbaked crumble assembled or storing the filling and topping separately.

Can I make this dessert ahead of time?

Yes, you can store the cooled crumble in the fridge, covered with plastic wrap until ready to serve. Remember to reheat it in the microwave before serving.

How do I know when the apple crumble is ready?

Since the unrefined sugar and spices in the crumble topping might not look much different when baked to golden brown, you can also test the filling to ensure doneness. The apples should be fork-tender, and the filling should be fragrant and slightly bubbly.

Gluten-Free Apple Crumble (No Oats, Vegan) • Heal Me Delicious

Description

This perfectly sweetened and spiced vegan and Gluten-Free Apple Crumble is made without oats, dairy, or refined sugars. Fork-tender cinnamon apple bites are topped with a crispy, apple spiced crumble. A perfect Fall dessert!

Ingredients

Units Scale

Topping:

3/4 cup cassava flour
1–2 tsp arrowroot starch
3 TBSP coconut sugar
1.5 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg (mace for AIP)
1/4 tsp sea salt
1 tsp vanilla
1/2 cup + 1 tbsp palm shortening
1/4 – 1/2 cup cold water*

Filling:

1 3/4 lbs apples (any variety) peeled, cored, and sliced or diced into bite-sized pieces
1/4 cup lemon juice
1/4 cup coconut sugar
1 tsp cinnamon
1/2 tsp salt

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Instructions

Preheat the oven to 375F. Lightly grease an 8 or 9 inch square baking dish with palm shortening or coconut oil and set aside.
In a food processor*, combine cassava flour, arrowroot starch, coconut sugar, cinnamon, ginger, nutmeg, and sea salt.
Then add vanilla, palm shortening, and cold water, and pulse until evenly combined.**
In a large bowl, add apples, lemon juice, coconut sugar, cinnamon, and salt. Mix to combine.
Add the apple filling mixture to the prepared baking dish and press into an even layer.
Sprinkle the crumble mixture evenly over the filling.
Bake for 25-30 minutes, until the crumble is golden brown.
Let cool for 5-10 minutes before serving.
Top with dairy-free ice cream or whipped coconut cream if desired.

Notes

*Or combine the dry ingredients with vanilla and water then cut in the palm shortening with a pastry cutter. Refer to the Tips & Tricks section to learn how to make the topping by hand.

**Depending on your climate/attitude or the brand of cassava flour that you use, you might need to use more or less water. Start with 1/4 cup water and if you need to add more, do so 1 TBSP at a time until the mixture comes together easily. Use your discretion to determine how much is needed so the dough comes together.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Desserts
Method: Baked
Cuisine: American