Medium |Â Servings: 8 |Â Ready In: 60 minutes |Â 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 dates, 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.
Ingredients
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. Â Pour the apple currant mixture into a 9×9 baking dish, or 8 individual baking dishes. Â 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. Â 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. Â Make extras and store in the freezer. Â 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.
Learn More:
Nutrition Facts
Serving size: 1/8 of a recipe (3.8 ounces).
Calories 132.21
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
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