This almond apple crumble is oh-so comforting and delicious. Tender apples, crisp crumbly topping, mildly sweet, gluten-free...it's the perfect fall dessert, especially when topped with fresh whipped cream or a dollop of vanilla nice cream! This recipe makes the perfect amount for sharing with someone...or you may want to enjoy it all by yourself!
Course Desserts
Cuisine Western
Keyword apple crisp, easy desserts, fall desserts, gluten-free
Combine almond flour, brown rice flour, brown sugar, cinnamon and salt in a bowl.
Pour in melted butter and mix.
Stir in sliced almonds.
Apples:
Combine sliced apples, water, and lemon juice in a small pan and cook over medium heat, stirring regularly. Cook until apples are softened and slightly limp, but not mush. Add more water, a tablespoon at a time, as necessary for apples to achieve the right level of doneness.
Transfer apples to baking dish, packing down slightly.
Top stewed apples with almond crumble topping.
Place baking dish on a larger pan for easier handling and bake for 25 minutes.
Let cool slightly. Serve warm with fresh whipped cream or ice cream!
Or let cool completely, cover, and place in fridge for eating later. Warm in a 350F/180C oven for 10 minutes.
Notes
Unit Conversions:
2 tablespoons butter
22 grams almond flour = ¼ cup
22 grams brown or white rice flour = 2 ½ tablespoons
1 teaspoon packed brown sugar = 3 grams
The crispness of the raw apple will determine the texture of the finished apple crumble. I like using Gala because they are slightly softer and they also stew faster. Crisper apples like Envy or Granny Smith will take longer to stew and will also remain a bit more crisp.
Chop the apples if you don't care about the slices.
If you prefer a sweeter apple crumble, add some sugar to the apple while they are stewing, according to your taste.
If you are not gluten-free, substitute the brown rice flour with regular all-purpose flour.