Apple Crumble
This recipe is a dessert dream—it features cinnamon-infused apples plus a sweet and crispy topping studded with whole grain goodness.
It’s also gluten-free and provides protein and fiber along with loads of deliciousness. If you happen to have any leftovers, stash ’em in the fridge and reheat single portions in the microwave when you’re ready to dig in. Based on my taste-testing research, you should be able to scoop up the perfect apple-to-crumble ratio with each and every bite.
Try these Apple Protein Pancakes!
Apple Crumble
This recipe is a dessert dream—it features cinnamon-infused apples plus a sweet and crispy topping studded with whole grain goodness.
Ingredients
For the Apples:
- 6 to 8 medium apples, ~3 pounds, cored and sliced thinly with skin on*
- 2 teaspoons lemon juice
- ¾ teaspoon ground cinnamon or apple pie spice blend
For the crumble:
- 1 cup blanched almond flour
- ¾ cup old-fashioned rolled oats**
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon or apple pie spice blend
- ¼ to ½ teaspoon kosher salt
- ¼ cup maple syrup
- 2 tablespoons melted butter***, or go dairy-free and use coconut, canola or grapeseed oil
Instructions
- Preheat the oven to 350˚. Mist a 9- x 13-inch (3-quart) baking dish with nonstick oil spray and set aside.
- In a large bowl, mix the apples with lemon juice and ¾ teaspoon cinnamon until well combined (use your hands to toss everything). Pour the apple mixture into the prepared baking dish and set aside.
- Prepare the crumble: Mix all of the ingredients together in a medium bowl and stir to combine. The mixture should be wet and clumpy.
- Using your hands, sprinkle the crumble over the apple mixture to create an even layer on top. Wrap tightly with foil and bake for 45 minutes on the middle rack. Remove the foil and bake for an additional 15 minutes. The apples should be hot and bubbly, and the crumble topping should be golden brown throughout.
- Remove from the oven and allow to cool for 10 minutes before serving. Serve warm with the option of ice cream, whipped topping, or a dollop yogurt on top of on the side.
Nutrition Information per serving
Calories: 220Carbohydrates: 33gProtein: 4gTotal Fat: 9g— Unsaturated Fat: 7g— Saturated Fat: 2gCholesterol: 0mgSodium: 65mgPotassium: 445mgFiber: 6gTotal Sugar: 21g— Natural Sugar: 15g— Added Sugar: 6gVitamin C: 12mgIron: 1.5mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
I haven’t tried this recipe yet simply because I’m wondering if I can replace Almond flour with Coconut flour. I have kidney stones so I no longer eat or use almonds.
Hi Kay! You can swap 1 cup almond flour for either 1 cup oat flour (perfect compliment for the rolled oats) or 1 cup all-purpose flour. For the AP flour, you “may” need a bit more liquid, if you think that’s the case, add an extra Tbsp melted butter or a dash of extra maple syrup. I cannot recommend coconut flour because it’s more absorbent and will require definite tweaks on the liquid, which I do not know offhand. If I experiment with it in the future, I will be sure to let you know how to incorporate it into this recipe. In the meantime, I’m hoping you love it with one of the first two flour swaps!
All the best,
Joy
Good morning ~ We have enjoyed several of your excellent recipes!
I would like to make the Apple Crumble in an 8 x 8 dish – and find the information for “halving” the recipe.
Would I make any changes to the oven temperature or the bake time?
Thank you so much!
Hi Trisha, Joy hasn’t tried this recipe in an 8×8-inch pan yet, but she thinks it should work. Note that the end result will be thicker, so you may need a slightly longer cook time. You can check after about 50 minutes to see if the apples are soft and tender, and the top has turned a nice golden brown color. If not, put it back in the oven for a few more minutes, until the apples have softened and the top has browned up nicely.
You can also halve the ingredients by simply clicking the ‘½’ button to the right of ingredients (there are three options; ½, 1, or 2—this feature will automatically do all the calculations for you for half the recipe, the full recipe or double). However, the end result will be a much thinner crumble if you end up cutting it in half and baking it in an 8×8 baking dish.
Please let us know how the recipe turns out for you—we’d love to hear your thoughts!
—Donna