Healthy Apple Crumble Gluten Free with Oats and Almond Flour
Some recipes just feel like a warm hug, and this healthy apple crumble gluten free version is exactly that. Built for anyone who wants a genuinely nourishing dessert without sacrificing that golden, crunchy topping and soft, cinnamon-spiced apple filling underneath, this crumble hits every note you want from a classic bake. It is gluten free from start to finish, uses no refined sugar, and comes together in under an hour. Weeknight baking has never felt so rewarding. If you have been searching for a pudding that works for coeliac guests, health-conscious family members or simply your own desire to eat a little better without missing out, this recipe was made with you in mind.
The filling starts with Bramley or Granny Smith apples, which bring a natural tartness that balances the sweetness perfectly. A modest drizzle of pure maple syrup adds depth without loading up the sugar count, while ground cinnamon, a pinch of ground ginger and a tiny squeeze of fresh lemon juice lift the whole filling into something genuinely aromatic and complex. For the crumble topping, certified gluten free rolled oats form the base, giving that familiar hearty texture. Almond flour adds a subtle nuttiness alongside healthy fats and extra protein, making this far more satisfying than a traditional white flour crumble. A handful of pumpkin seeds brings crunch and a nice mineral boost. Coconut oil binds everything together and helps the topping turn that beautiful golden brown in the oven. The result is a topping that is crisp on the outside with a slightly chewy, oaty centre, which is honestly better than most traditional versions.
When this crumble comes out of the oven, the kitchen smells absolutely incredible. The apples bubble up around the edges, jammy and soft, while the topping stays wonderfully crunchy and golden. Let it sit for five minutes before serving so the filling thickens slightly. A generous spoonful of plain coconut yogurt on top works beautifully if you want to keep things dairy free, though a dollop of thick Greek yogurt is equally wonderful and adds extra protein. For a more indulgent moment, a small scoop of vanilla ice cream alongside a warm bowl of this crumble is hard to beat. It also reheats brilliantly the next day, making it a great option for batch cooking at the weekend.
From a nutritional standpoint, this recipe genuinely delivers where it counts. Each serving contains a solid amount of dietary fibre from the apples, oats and almond flour combined, which supports digestive health and helps you feel fuller for longer. The use of maple syrup instead of refined white sugar means a lower glycaemic impact, and coconut oil provides medium-chain triglycerides that the body processes differently to longer-chain fats. Almond flour contributes vitamin E, magnesium and healthy monounsaturated fats, making the crumble topping far more nutritionally dense than a standard all-purpose flour version. With around 210 calories per serving and a meaningful fibre contribution, this is a dessert you can enjoy without the guilt spiral that sometimes follows a more traditional pud. Gluten free, refined sugar free and easily made dairy free and vegan, this crumble fits comfortably into a wide range of eating styles.
Ingredients
- 700 g Bramley or Granny Smith apples (peeled, cored and sliced into 5mm pieces, roughly 5 medium apples)
- 2 tbsp pure maple syrup (for the filling)
- 1 tsp ground cinnamon (for the filling)
- 0.3 tsp ground ginger (for the filling)
- 1 tbsp fresh lemon juice (about half a lemon)
- 1 tbsp arrowroot powder or cornflour (helps thicken the apple juices)
- 120 g certified gluten free rolled oats (not instant oats)
- 60 g almond flour (also called ground almonds)
- 30 g pumpkin seeds (adds crunch and minerals)
- 3 tbsp pure maple syrup (for the crumble topping)
- 3 tbsp coconut oil (melted and slightly cooled)
- 1 tsp ground cinnamon (for the crumble topping)
- 0.3 tsp fine sea salt
- 0.5 tsp vanilla extract (for the crumble topping)
Instructions
- 1
Preheat your oven to 180 degrees Celsius, or 160 degrees fan. Lightly grease a 20cm square or round baking dish with a little coconut oil.
A ceramic or glass dish works best here as it distributes heat more evenly than metal, giving the apples a gentler, more even cook.
- 2
Peel, core and slice the apples into pieces roughly 5mm thick. Add them to a large mixing bowl along with the 2 tablespoons of maple syrup, 1 teaspoon of cinnamon, ground ginger, lemon juice and arrowroot powder. Toss everything together until every apple slice is coated.
Do not skip the arrowroot. It absorbs the juice released during baking and turns the filling into a lightly thickened, glossy sauce rather than a watery puddle.
- 3
Tip the apple mixture into your prepared baking dish and spread it out into an even layer. Set aside while you make the topping.
- 4
In the same mixing bowl, combine the gluten free rolled oats, almond flour, pumpkin seeds, cinnamon, sea salt and vanilla extract. Stir to combine. Add the melted coconut oil and 3 tablespoons of maple syrup, then mix until everything is evenly coated and the mixture starts to clump together slightly.
If the mixture feels too dry, add another half teaspoon of coconut oil. The topping should hold together when you press a small amount between your fingers.
- 5
Scatter the crumble topping evenly over the apple layer, pressing it down very gently in places to create some texture variation. Some loose bits and some clumped bits give the best crunch.
- 6
Bake in the preheated oven for 35 to 38 minutes, until the topping is deeply golden brown and the apple filling is bubbling up around the edges. If the topping starts to brown too quickly before the 30 minute mark, loosely cover with foil and continue baking.
The bubbling around the edges is your cue that the apples are fully cooked through and the filling has thickened. Do not pull it out early.
- 7
Remove from the oven and allow to cool for at least 5 minutes before serving. This rest time lets the filling settle and thicken up beautifully. Serve warm with coconut yogurt, Greek yogurt or a small scoop of vanilla ice cream.
Nutrition per serving
212kcal
Calories
5g
Protein
27g
Carbs
10g
Fat
4g
Fibre
13g
Sugar
82mg
Sodium
Pro Tips
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Use a mix of tart and sweet apples, such as one Bramley and two Galas, for a more complex flavour in the filling.
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Make sure your oats are labelled certified gluten free. Regular oats are often processed in facilities that also handle wheat and can trigger reactions in those with coeliac disease.
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Toast the pumpkin seeds in a dry pan for two minutes before adding them to the topping for an even deeper, nuttier flavour.
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The crumble topping can be made up to three days ahead and stored in an airtight container in the fridge until needed.
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For extra fibre, leave the apple skin on and slice slightly thicker. The skin softens beautifully during baking and you will barely notice it.
Frequently Asked Questions
Variations
- •
Pear and Ginger Crumble
Replace the apples with ripe but firm pears and increase the ground ginger to half a teaspoon in the filling. Add a tablespoon of finely grated fresh ginger for an extra warming kick. The pears cook slightly faster so check for bubbling at the 30 minute mark.
- •
Apple and Blackberry Crumble
Scatter 150g of fresh or frozen blackberries over the apple layer before adding the crumble topping. The berries add a vibrant tartness and a gorgeous purple-tinged filling. No need to thaw frozen blackberries first, just add a couple of extra minutes to the bake time.
- •
Spiced Apple and Pecan Crumble
Swap the pumpkin seeds for roughly chopped pecans and add a pinch of ground cardamom and ground nutmeg to the topping alongside the cinnamon. The pecans get wonderfully toasted during baking and add a rich, buttery depth to every mouthful.
- •
Nut Free Version
Replace the almond flour with certified gluten free oat flour and swap the pumpkin seeds for sunflower seeds. The topping will be slightly lighter in flavour but still wonderfully crunchy and completely nut free, making it suitable for school lunchboxes or guests with nut allergies.
Substitutions
- •maple syrup → raw honey (Use the same quantity. Honey adds a slightly floral note and a touch more sweetness, so you may want to reduce it by half a tablespoon if your apples are already quite sweet.)
- •almond flour → gluten free oat flour (Use the same quantity for a nut free version. The topping will be slightly less rich and more oaty in flavour, which is still delicious. Check the oat flour is certified gluten free.)
- •coconut oil → unsalted butter (Use the same quantity, melted. This makes the recipe non-vegan and non-dairy free but adds a classic buttery richness to the topping.)
- •arrowroot powder → cornflour (Use the same quantity. Both act as thickeners for the apple filling. Cornflour is more widely available and works just as well.)
- •pumpkin seeds → sunflower seeds or chopped walnuts (Both work well in the topping. Sunflower seeds keep it nut free while walnuts add omega-3 fatty acids and a slightly bitter, earthy crunch.)
🧊 Storage
Store leftovers covered in the baking dish or transferred to an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave for 90 seconds or in the oven at 160 degrees Celsius for 10 minutes. The topping stays crunchier when reheated in the oven.
📅 Make Ahead
The crumble topping can be mixed and stored in an airtight container in the fridge for up to 3 days before baking. The apple filling can also be prepped and stored in the baking dish, covered, for up to 24 hours in the fridge. Simply scatter the topping over the cold filling and bake as directed, adding 5 extra minutes to the cook time.
