Cooler days and longer evenings inevitably seem to lead to cravings for warm, comforting desserts, such as an apple crumble, with tender apples and a crisp, buttery topping.  This one is grain-free, using only almond flour and walnuts for the topping base.

If I’m buying apples with the intention of making a crumble or pie, I’ll usually choose Granny Smith, because that one is tart and keeps its shape when cooked, and is usually readily available.  However, if you are lucky enough to come across some Cox Orange Pippin or Russet apples, their more complex flavour makes a delicious crumble.  Otherwise, I just use whatever is handy in the fridge…today’s crumble is made with Sweet Tango apples.  If you purchase Granny Smith apples that are particularly tart, you can leave out the lemon juice.

Apple Crumble {grain-free}

For the Topping:
1 cup almond flour or almond meal
1 cup walnuts
1/4 cup coconut sugar
6 tablespoons butter (dairy or non-dairy)
1/4 teaspoon sea salt

For the Apple Filling:
5 medium-sized apples
1/3 cup coconut sugar
1 teaspoon lemon juice (unless apples are very tart)
sprinkling of cinnamon, if desired

To make the topping, measure almond flour, walnuts, sugar, butter and sea salt into the food processor.

Pulse a few times until it’s blended into a coarse crumb.

Note: If you don’t have almond flour, you can make your own by grinding the same amount of almonds in the food processor first, then add the other ingredients, and proceed with the recipe in the same way you would if you were using almond flour.

Peel apples and slice to about 1/4″ thickness.

Add to a 9 inch pie plate that’s at least 2 inches deep, or a baking dish, then sprinkle the sugar and lemon juice over the top, and add a bit of cinnamon if you like. Distribute the nut topping evenly over the apples.

Bake in preheated 350°F oven for about 45 minutes, until the apples are bubbling hot and the topping is golden brown.  Serve warm, or at room temperature (with whipped cream or custard for an extra treat).

Printable version:

Apple Crumble {Grain-Free}

Print Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Author Samantha

Equipment

• 1 9" diameter, 2" deep (or deeper) pie plate or baking dish
• Food Processor

Ingredients

For Topping

• 1 cup almond flour or almond meal
• 1 cup walnuts
• ¼ cup coconut sugar
• 6 tbsp cold butter (dairy or dairy-free)
• ¼ tsp sea salt

For Apple Filling

• 5 medium apples
• ⅓ cup coconut sugar
• 1 tsp lemon juice
• sprinkle cinnamon

Instructions

• Preheat oven to 350°F.
• Add almond flour, walnuts, butter, sugar and salt to food processor.
• Pulse until coarsely blended. Set aside.
• Peel apples and cut into 1/4" chunks. Add to 9" pie plate or baking dish.
• Sprinkle sugar, lemon juice and cinnamon over the top of the apples.
• Distribute topping evenly over the apples.
• Bake for 45 minutes, until apples are bubbling hot and topping is golden brown.
• Serve warm, or at room temperature, with whipped cream or custard, if desired.