Medium | Servings: 8 | Ready In: 60 minutes | Yield: one 9 x 9 pan
Full of warming spices and rich flavor, this gluten-free Apple Crumble recipe will satisfy your craving for sweet comfort food. Vegan, oil-free, and naturally sweetened with dats, you can enjoy this classic dish guilt-free. Great for a dinner party and easy enough for a weeknight dinner, this is a crowd pleaser for all.
For the Filling:
- 5 Sweet, crisp apples (gala or Fuji), peeled
- 1 teaspoon ground cinnamon
- 2 tablespoons brown rice flour
- 2 tbsp. currants
- 1 teaspoon lemon juice
For the Pecan Crumble Topping:
- 1/4 cup chopped dates or date pieces
- 2 tablespoons pecan pieces
- 2 tablespoons cashew butter
- 1/4 cup brown rice flour
- Dash of Salt
How It’s Done
Preheat your oven to 350 F.
To make the Apple Cinnamon filling: Core and dice the apples into bite-sized pieces. Heat a wide pan over medium heat. Add the apples and cinnamon and cover. When the apples have started to brown and are releasing their juices, add the 2 tablespoons brown rice flour and a 1/2 cup of water. Stir well and cook until water is mostly absorbed, about 5-7 minutes.
The apple mixture should be golden but still have some texture when ready. While the apples are cooking, you can make your crumble topping.
To make the Pecan Crumble topping: If needed, roughly chop the dates and pecans into small bite-sized pieces. In a medium bowl, combine the chopped dates and pecans with the cashew butter, 1/4 cup brown rice flour, and salt. Use your hands to combine. You want a crumbly mixture.
To assemble the Apple Cinnamon Pecan Crumble: When the apples are done cooking, add the currants and lemon juice to the apples. Pour the apple currant mixture into a 9×9 baking dish, or 8 individual baking dishes. For single-serve, use a small pie tin or individual ramekin.
Sprinkle the Pecan Crumble mixture over the apples.
Bake at 350F for 35-45 minutes, or until slightly golden on top.
When crumble is golden brown, remove from the oven. Let cool for 5 minutes and serve.
Chef Katie’s Tips
Sweet, Crisp Apples: Use any sweet, crisp apples for this recipe. Fuji, Gala, and Braeburn are some of my favorites!
Make Extra Streusel Topping: The Pecan Streusel topping can be used for Sweet Potato Pineapple Casserole, Blueberry Crisp, and even Pumpkin Pie Custard. Make extras and store in the freezer. You can crumble over any leftover fruit or custard for an easy, satisfying dessert.
Gluten-Free? All of the ingredients for this recipe are naturally gluten-free. However, if you have a severe sensitivity, be sure to purchase “Certified Gluten-Free” nuts, dates, and brown rice flour. Sometimes these items are produced in facilities along with wheat, which can cause cross-contamination.
No Refined Sugars or Syrups: I’m on a mission to avoid using sugar, maple syrup, and other refined sweeteners. These ingredients leave you feeling hungry and can spike a sweet-tooth craving that pushes you to overeat. For this recipe, whole foods, natural sweetness comes from the roasted sweet potatoes, the pineapple, and dates.
Serving size: 1/8 of a recipe (3.8 ounces).
Calories From Fat (23%) 31
% Daily Value
- Total Fat 3.7g 6%
- Saturated Fat 0.57g 3%
- Cholesterol 0mg 0%
- Sodium 21.8mg <1%
- Potassium 205.41mg 6%
- Total Carbohydrates 25.38g 8%
- Fiber 3.47g 14%
- Sugar 14.43g
- Protein 1.89g 4%
- Calcium 4.39mg <1%
- Iron 16.77mg 93%
- Vitamin A 51.11IU 1%
- Vitamin C 0.05mg <1
Shopping and Gear List
- Sincerely Nuts Chopped Dates – One Lb. Bag
- Vör Pure Cashew Butter 12oz Jar
- Medium Pecan Pieces – 1lb Reclosable Bag
- Kirkland Saigon Cinnamon 10.7 Oz Bottles( Pack of 2) – 21.4 Oz Total