Easy Gluten-Free Apple Crumble Recipe Anyone Can Make

Craving an apple treat for fall? Learn how to make your very own apple crumble with this easy to follow recipe! This video shows you how to make a classic apple crumble gluten free.

Recipe: https://www.letthemeatgfcake.com/gluten-free-apple-crumble/

Hey y’all. Today I’m going to show you how to make gluten-free apple crumble. Without a doubt, apple desserts are my absolute favorite. Apple pie, apple cake, apple crisp, but of course, this apple crumble, apple crumble is so perfect for fall. The warm cinnamony apples are just so inviting. And then that crumbly crunchy topping is like the yin to the soft apples yang. and a big old scoop of vanilla ice cream on top. And it is irresistible. So, let’s get into it and I’ll show you how to make it. This is so easy, y’all. You just won’t believe it. I’ll start with the crumble topping. And I’m actually going to do this in my smaller mixer bowl here, but you can make it in a regular bowl with a pastry blender, with two forks, or even your hands. I’m adding 1 cup or 140 gram of my gluten-free allpurpose flour blend to the bowl as well as a teaspoon of baking powder and 1/4 teaspoon of salt. And then this is a half a cup or 100 g of light brown sugar. And then a half a cup or 113 g of butter that’s been cut into cubes and is cold. If your KitchenAid has a pastry cutter blade like this one, use it. Otherwise, you can just use the regular blade that came with your mixer. When I recently replaced my KitchenAid, this cool blade came with it, and it’s really useful for stuff like this. I’ve used it several times, and I love it. And I’ll just let this go for a few minutes until that butter has been broken up. And when it’s done, it’s going to look like this. Nice and crumbly, just like its name says. So, I’ll put this aside for now, and I’ll toss together the apples. Before I mix this up, I want to show y’all my frozen apple cubes. I froze these last season when I bought a bushel of my favorite baking apple, which is Rome Beauty. And these are still frozen. And I’ll just dump them into my bowl after I cut off the the bag here. It was a lot of work at the time when I got these apples because there were just a ton of them and I had to uh peel them all and cut them all up. Some I cut into cubes, some I sliced for like apple pies. But I do this because I will only ever use Rome apples for baking. And it’s sometimes hard to find them and they have a very short growing season. But no other apple compares, at least in my opinion. My grandma used them, my mom uses them, and now I use them in everything apple, like baked apple, unless it’s like caramel apples, in which case I will use Granny Smith, but Granny Smith have no business in any baked apple thing at all. Just saying. They’re just too hard and crunchy. That’s the hill I will die on. I’ll add the juice of one small lemon to the apples. And then I’ll add about a teaspoon or so of cinnamon, maybe a little more, as well as 2 tbsp of granulated sugar and 2 tbsp of tapioca starch. And that’s the filling, y’all. It’s just so simple. I’ll just toss all of this together. And of course, I picked a bowl that’s too small. poet. I will never learn, will I? I’ll dump the apples into my baking dish here. I think this one is like 7 by 11 or something like that, but you can use a 9 by13 or anything that you have that’s at least a couple of inches deep. And then I’ll just take the crumbles and I kind of like to squeeze some of it in my hands to get like larger chunks to break off. And then I’ll just leave some as smaller little pieces. So there’s a good variety in there. And this is going to go into a 375F oven for 35 to 45 minutes or until like a knife inserted into the apples gives no resistance. And you can also tent it with foil if the topping is getting too brown before it’s fully baked. Is this not a thing of beauty, y’all? Just look at those juicy apples bubbling away. I’d let it cool slightly, but it’s still really warm because, you know, crumbles and crisps are best served warm, especially with a big old scoop of vanilla ice cream. Like I said, apple desserts are my favorite, and this one is no exception. It’s so comforting and warm. Those apples are perfectly cooked with not a crunchy apple in sight, thanks to Rome Beauty apples. And the crumbly topping is the perfect partner to those juicy soft apples. I’m having a hard time letting summer go, y’all. But if it has to be fall, at least we get to bake all the apple things, right? Enjoy.