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Gluten-free Apple Crumble (without oats) | Fall | Baking | Healthy | Topping | Crisp |

Gluten-free Apple Crumble (without oats)

Prep Time: 15 mins
Cook Time: 1 hr
Course: Dessert
Cuisine: Chinese
Servings: 8 servings
Author: Maggie Zhu


Baked apple

  • 2 pounds (900 grams) apples (about 5 medium sized apples)
  • 3 tablespoons maple syrup
  • 3 tablespoons lemon juice
  • 1 tablespoon cornstarch


  • 1 cup (100 grams) almond flour
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (70 grams) superfine brown rice flour
  • 2 tablespoons tapioca starch (or cornstarch)
  • 1/8 teaspoon salt
  • 1 stick (100 grams) unsalted butter at room temperature, chopped
  • 3/4 cup (80 grams) slivered blanched almonds
  • 2 tablespoons finely minced candied ginger (Optional)
  • Whipped cream
  • 1 cup heavy cream , chilled


  • Preheat oven to 350 degrees F (180 C). Adjust two oven racks, one at the top third, and the other one on the bottom third of the oven. Prepare a 9x9 baking dish and lightly grease with butter.
  • Prepare crumbles
  • Add almond flour, sugar, brown rice flour, tapioca starch, and salt into a large bowl. Add the chopped butter. Crumble the butter into the dry ingredients with your hands.
  • Add the slivered almonds and candied ginger. Toss to mix well.
  • Spread the crumble into a thin layer on a large baking sheet lined with parchment paper. Freeze for 20 minutes. Transfer half of the crumble and freeze it in an airtight container, up to a month (*Footnote 1).
  • Bake the rest of the crumbles for 12 to 15 minutes (*Footnote 2), until golden brown. Set aside to cool.
  • Bake apple
  • Prepare the apple while the crumbs are in the freezer.
  • Halve the apples, remove the corn, and sliced the apples to 1/8-inch (3-mm) thick pieces.
  • Add apple, maple syrup, lemon juice and cornstarch to a large bowl. Toss to coat well. Transfer to the prepared dish.
  • Bake until the apple turns tender, 45 to 50 minutes.
  • Assemble
  • Add the cream into a tall bowl. Mix with a hand blender on high speed until soft peaks form.
  • To serve, portion the baked apple into serving plate, top with the crumbles, with a scoop of whipped cream on the side (*Footnote 3).


  1. Aran recommended double batch cooking the crumbles so you can freeze half and use later. I totally agree. Next time when you’re cooking the same recipe, you can simply top the frozen crumbles onto the apple and bake them together. No thawing needed!
  2. The crumble will take a longer time to bake if you use a baking pan that is too small and do not spread the crumble into a thin layer (I’ve made that mistake). In this case, stir the crumbles 2 to 3 times during baking, and the baking time might take 30 minutes or longer.
  3. To serve the apple warm, place the whipped cream in a small bowl and serve on the side, so the apple won’t melt the cream immediately and you have great presentation.


Serving: 1of 8 servings, Calories: 241kcal, Carbohydrates: 24.3g, Protein: 2.5g, Fat: 15.5g, Cholesterol: 36mg, Sodium: 46mg, Fiber: 2.4g, Sugar: 16.7g, Calcium: 16mg