Gluten-Free Toffee Apple Crumble
This is a gluten-free apple crumble with a bit of a twist! Toffee apples were a treat I used to enjoy as a child, often munching on them standing around a bonfire; that brittle layer of toffee coating a juicy apple, the sweet caramel flavour being the perfect pairing for the slightly tart apple.
So warming and comforting, a bowl of this steaming apple crumble served fresh from the oven with a scoop of cold vanilla ice cream or lashings of custard is always delicious on a cold Autumn or winter day!
I love traditional apple crumble, but sometimes it feels as though gluten-free baking and desserts get a little bit forgotten about with different flavour combinations, so I wanted to create something a little different.
In this crumble recipe, tender spiced apples are cooked with butter, then topped with a gluten-free crumble topping made from buckwheat flour and almond meal / ground almonds.
The dark brown sugar adds the 'toffee' element here; however use normal soft brown sugar if you want a less pronounced flavour.
Spices: if you want a slight background warming spice flavour then add a small pinch of ground nutmeg and allspice; otherwise use a larger pinch for a Christmassy spiced crumble.
Ingredients
- 40 g butter
- 900 g apples peeled, cored
- 40 g dark brown sugar
- 1 lemon zest and juice
- ½ teaspoon ground cinnamon
- pinch nutmeg
- pinch allspice
- 2 tablespoons water
- 120 g buckwheat flour
- 120 g almond meal (ground almonds)
- 110 g dark brown sugar
- 75 g butter
- 1 teaspoon gluten-free baking powder
- 1 tablespoon water
- pinch salt
Method
- Preheat the oven to 180℃ fan / 200℃ / 392℉
- Slice the apples into wedges – slice each apple into quarters and then each quarter in to 3.
- Melt the butter in a large heavy based pan and when it starts to foam add the apple wedges.
- Cook the apple on a medium high heat for 5 minutes, until starting to soften, then add the brown sugar, lemon zest and juice, ground cinnamon, nutmeg, allspice, and water, and stir.
- Cook gently until the sugar has dissolved – around 5 minutes.
- Whilst the apples are cooking, make the crumble topping.
- Place the buckwheat flour and almond meal (ground almonds) in large mixing bowl with the baking powder then rub in the butter until it looks like breadcrumbs.
- Add the sugar and mix to combine. Stir in the water.
- Tip the apples in to a 20 x 30cm baking dish and sprinkle over the crumble topping.
- Place in the preheated oven and bake for 30-40 minutes until the topping is golden and bubbling.
- Serve with ice cream, cream or custard.
- Store any leftover crumble in the fridge, covered, for up to 3 days.
Notes
Nutrition
Private Notes
Ingredients
- 40 g butter
- 900 g apples peeled, cored
- 40 g dark brown sugar
- 1 lemon zest and juice
- ½ teaspoon ground cinnamon
- pinch nutmeg
- pinch allspice
- 2 tablespoons water
- 120 g buckwheat flour
- 120 g almond meal (ground almonds)
- 110 g dark brown sugar
- 75 g butter
- 1 teaspoon gluten-free baking powder
- 1 tablespoon water
- pinch salt
Method
- Preheat the oven to 180℃ fan / 200℃ / 392℉
- Slice the apples into wedges – slice each apple into quarters and then each quarter in to 3.
- Melt the butter in a large heavy based pan and when it starts to foam add the apple wedges.
- Cook the apple on a medium high heat for 5 minutes, until starting to soften, then add the brown sugar, lemon zest and juice, ground cinnamon, nutmeg, allspice, and water, and stir.
- Cook gently until the sugar has dissolved – around 5 minutes.
- Whilst the apples are cooking, make the crumble topping.
- Place the buckwheat flour and almond meal (ground almonds) in large mixing bowl with the baking powder then rub in the butter until it looks like breadcrumbs.
- Add the sugar and mix to combine. Stir in the water.
- Tip the apples in to a 20 x 30cm baking dish and sprinkle over the crumble topping.
- Place in the preheated oven and bake for 30-40 minutes until the topping is golden and bubbling.
- Serve with ice cream, cream or custard.
- Store any leftover crumble in the fridge, covered, for up to 3 days.
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