Super Simple Apple Crumble

As I was at Brianna’s doing some recipe development (and tasting) the other day, I couldn’t help but notice the overflowing bowl of apples on her counter. She had picked them a week before at a local orchard, and as we finished off our main course, we decided they would make the perfect main ingredient for our dessert. We debated: Stewed apples? Apple cake? Baked apple rings? But the winner was apple crumble. This apple crumble is similar to the traditional, with a healthy twist as its gluten free, dairy free and refined sugar free (sweetened with maple syrup). And if you are feeling extra adventurous, a super simple coconut whipped topping is perfect to add that light creamy texture.

Apple Crumble
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

A healthy version of apple crumble, with a buttery, nutty, spicy and grain free topping for a cozy autumn dessert, or event breakfast! 

Course: Breakfast, Dessert, Side Dish
Cuisine: Dairy Free, Gluten free
Servings: 8
Apple Filling
  • 6 large apples diced with peel on
  • 1/2 medium lemon juiced
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp vanilla powder (or tsp of extract)
  • 2-3 tbsp maple syrup
  • 1 pinch sea salt
Crunchy Topping
  • 3/4 cup almond flour (or ground almonds)
  • 1 tbsp coconut flour
  • 2 tsp ground cinnamon
  • 3 tbsp coconut oil (room temp, not melted)
  • 2-3 tbsp maple syrup
  • 1 pinch sea salt
  • 1 cup chopped pecans or walnuts
  • 1 can coconut milk (full fat)
  1. Preheat the oven to 350°F and get out an 8"x8" (20cmx20cm) pan

  2. Mix the maple syrup, lemon juice, cinnamon, nutmeg, and salt together in a large bowl

  3. Add in diced apples and mix until coated. Place filling into the pan (no need to grease the pan)

  4. In a medium mixing bowl, stir together the almond flour, coconut flour and cinnamon. Then add the coconut oil, maple syrup and salt and mix until combined

  5. Pulse the nuts in a food processor or chip by hand. Stir the nuts into the topping mixture. 

  6. Spread the topping evening on the apple filling and place into the oven. 

  7. Bake for 40-50 minutes or until the topping is brown and crisp and the apples are bubbling. 

  8. Let cool for 10 minutes and serve. If not serving immediately, once cool, loosely cover with a piece of plastic wrap (so the topping doesn't go soft). If storing overnight, properly cover the crisp with plastic wrap.

  9. To make the cocowhip topping, simply place the coconut milk in the fridge to set. Blend the cooled milk in a blender until smooth and fluffy. Scoop onto apple crumble and enjoy! 

Recipe Notes

You will need a food processor, 8"x8" pan and two mixing bowls. 


For even more apple love, check out our gluten-free apple bread recipe.


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Jane Ready-Webster is a holistic nutritionist and yoga instructor with a BA in Women and Gender studies. She is energized by movement, nature and finding ways to make living and eating holistically exciting, accessible and approachable. Jane is building her practice around hosting yoga and wellness retreats, leading workshops and helping others empower themselves with nourishing food and vibrant lifestyles.


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