What better way to celebrate Fall than with this gluten-free & refined sugar-free apple crumble!? I made this last week for my family and there wasn’t a bite to spare. It was a huge hit and will be my go-to dessert this season! It’s made with simple, nutritious ingredients that you likely already have on hand and comes together really quickly and easily. Top it with your favorite vanilla ice cream and you’ll be in heaven! Also highly recommend enjoying the leftovers cold over some vanilla yogurt or Greek yogurt for breakfast — so good. To see the step-by-step reel of how I made this recipe, click here.
Ingredients
5 apples, peeled & chopped into bite-sized pieces (I used honey crisp)
Juice from 1/2 lemon
3 tbsp pure maple syrup
1 tbsp cinnamon
1 tbsp arrowroot flour
1 tbsp vanilla extract
Topping:
3/4 cup blanched almond flour
1/2 cup gf rolled oats
1/2 cup chopped pecans
1 tsp cinnamon
1/4 cup coconut sugar
1 tbsp arrowroot flour
1/4 cup + 1 tbsp melted coconut oil
Pinch of salt
Instructions
- Preheat oven to 350 F. Spray or grease a pie dish or casserole pan with avocado oil spray, coconut oil, or butter.
- Spray or grease a pie dish or casserole pan with avocado oil spray, coconut oil, or butter.
- In a large bowl, mix the chopped apples with lemon juice, maple syrup, cinnamon, arrowroot flour, and vanilla extract. Toss to coat the apples evenly.
- Pour the apple mixture into the greased pan.
- In a separate bowl, mix topping ingredients.
- Pour the topping over the apples, making sure all the apples are covered.
- Bake for 45-50 minutes or until apples are tender.
- Serve with your favorite ice cream. Enjoy!
