Some desserts dress up to impress. They stack layers, whip foams, and drizzle sauces with tweezers. But does the apple crumble? It just shows up – humble, honest, and warm. No fancy layers, no glossy finish. Just soft, caramelized apples and a golden, buttery topping that knows exactly what it’s doing.

This isn’t the kind of recipe you stress over. It’s the one you make when you want something that feels like home. It also happens to be gluten free. And dairy free. And, if you’re leaning plant-based, you can pull it off completely vegan without losing any of the charm.

It’s the kind of thing you throw together while music plays and the house already smells like cinnamon before the oven’s even on.

Active Time: 15 minutes
Total Time: 45 minutes
Servings: 6 – or 4 if no one’s feeling polite

Ingredients

Nothing weird. Nothing complicated. Just a handful of pantry things that happen to work together beautifully.

Apple base:

• 5 apples (I go for Granny Smith or Honeycrisp – they hold up)
• 2 tbsp maple syrup or honey
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• ½ tsp ginger (not essential, but adds warmth)

Crumble topping:

• 1 cup rolled oats (make sure they’re gluten-free if needed)
• ½ cup almond flour
• ¼ cup chopped walnuts or pecans
• ¼ cup coconut oil (or a vegan butter if that’s what you’ve got)
• 3 tbsp maple syrup
• 1 tsp vanilla
• Tiny pinch of salt

Instructions

Preparation

Turn the oven on – 350°F (175°C). First things first.

Peel and slice the apples. Not too thin, not too thick – somewhere in the middle. Toss them in a bowl with the lemon juice, cinnamon, ginger, and your sweetener. Stir until everything’s coated and fragrant.

Spread the apple mixture into a baking dish. Not too deep. You want the topping to hit the apples, not float above them.

In another bowl, stir together oats, almond flour, nuts, and salt. Add melted coconut oil, maple syrup, and vanilla. Mix until it clumps. Crumbly but slightly sticky is what you’re after.

Cooking

Sprinkle the crumble generously over the apples. Try not to press it down. It needs to stay loose so it crisps as it bakes.

Pop it into the oven and forget about it for 30–35 minutes. Check for golden tops and bubbling fruit around the edges. If the topping looks pale, give it five more minutes.

Serving

Let it rest for 10 minutes before digging in. That pause matters. Everything thickens up. The top firms into crunchy perfection.

Serve as-is or go extra:

• Scoop of dairy-free vanilla ice cream
• Spoonful of whipped coconut cream
• Extra drizzle of maple syrup if you’re feeling it

Nutritional Value Per One Serving

Nutrition Facts

• Calories: 260
• Total Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 0mg
• Sodium: 50mg
• Total Carbohydrates: 33g
• Dietary Fiber: 5g
• Sugars: 18g
• Protein: 3g

Tips and Variations

A recipe like this doesn’t lock you in. It’s more of a starting point – here’s how I play with it:

• Add berries – A handful of blueberries or raspberries makes the filling brighter
• Skip the nuts – Sunflower seeds or pumpkin seeds work if you’re nut-free
• Make it crispier – Add a tablespoon of coconut sugar on top before baking

This version of apple crumble gluten free dairy free is flexible. You don’t need perfection. You just need fruit, oats, and a bit of trust.

Conclusion

This is the dessert you make when your brain’s tired, but your tastebuds still want something decent. It doesn’t need decorating. It doesn’t pretend to be elegant.

It just tastes good. It feels good. It fills the kitchen with the kind of smell that makes people show up before you even say it’s ready.

And when a dessert does that? You hold onto the recipe. You make it again. You stop worrying about whether it’s fancy enough.

Because this apple crumble recipe isn’t trying to be fancy. It’s just trying to be unforgettable – and honestly, it is.

For more irresistible dessert ideas, don’t miss our full collection.