Now, Why This Recipe and What Makes It Special?

So this apple crumble recipe is one that I came up with because of the season we’re in. It’s Thanksgiving season, just about that time when cozy desserts take over your kitchen. I figured it was only right to create something that feels festive but still easy enough to make on a weeknight. Something you can share with your family or friends that’s gluten-free, gum-free, and honestly just delicious.

It comes together very quickly, similar to our Blueberry-Blackberry Skillet Schlumpf (our very-berry crumble recently shared here on the blog). The crust here is completely different though, you still get deep flavor, but the texture is its own thing. I tried something new with this one: flaxseed meal in the crust. And that very small addition made all the difference. It adds moisture, structure, and just a bit of nuttiness that works out just fine with the apples.

Of course, I brought in some cinnamon. Because can you really call it apple crumble without cinnamon? That warm spice enhances the flavors in this recipe and it also adds that classic fall taste.

You’d never guess this recipe is gluten-free. That’s kind of my mission here at the Brimly Test Kitchen, making things so good you wouldn’t even know they’re gluten-free, and all without xanthan gum, guar gum, or any gums at all. It’s what really sets our recipes apart.

I’m really proud of this one. You can easily halve it for a smaller batch just to test it out. But just know, once you taste it, you’ll wish you made the full version. I was completely sold after the first bite, it’s perfectly balanced.

I finish the crust with turbinado sugar for a gentle crunch, and if you’re cutting back on sugar, you can skip it or scale the sweetness down a bit. I love serving mine with a scoop of vanilla ice cream—the cold meets the warm crumble and it’s perfect. Whipped cream works too, but the ice cream does something extra. The crust came out so good!

Lessons Learned

When making the filling, I suggest peeling and coring your apples for the best texture. I used medium Honeycrisp apples, about nine in total, and they were more juicy, slightly tart, and not too soft.

The filling gets its flavor from lemon juice, dark brown sugar, cinnamon, salt, unsalted butter, and tapioca starch. Cooking the apples on the stove first makes a big difference. It softens them slightly and lets the butter and sugar caramelize, so the flavor deepens before it goes in the oven.

Here’s one thing I learned the hard way, go easy on the tapioca starch. Two tablespoons made the filling a bit too glossy for my taste. One tablespoon (or even half, if you like it saucier) gives just enough thickness without turning sticky.

For the crumble topping, I used almond flour, cornstarch, tapioca starch, flaxseed meal, kosher salt, maple syrup, vanilla, and shortening. The shortening keeps it from spreading too much, so your crumbles stay distinct instead of melting into the filling. I added two teaspoons of water to the mix since gluten-free flours need more moisture than usual. That small tweak gave the crumble the perfect balance.

Before baking, I drizzled a little maple syrup and sprinkled turbinado sugar on top. Totally optional, but it does make a difference. The syrup gives a light sheen, and the sugar caramelizes crunchy.

How to Make It Your Own

If you want a lighter sweetness, do coconut sugar or even half brown, half white sugar.
If you prefer honey, go for it, just know honey gives a slightly softer texture.
If you don’t have shortening, coconut oil can work too, but the crumble will spread a little more.

As for apples, Honeycrisp was my choice, but Pink Lady, Fuji, or Gala would all bake beautifully. You could even mix a tart and sweet variety, that would be tasty as well.

For serving, nothing beats vanilla ice cream, but if you’re keeping it dairy-free, a creamy oat-based or coconut ice cream works perfectly. A dollop of whipped cream on the side also works great.

Pro Tip:
For that golden sparkle, sprinkle turbinado sugar right before baking. It adds crunch and a light caramel flavor that brings the whole thing together.

Summary Notes:

This Apple Pie Crumble is everything you want on your thanksgiving menu and more. It’s buttery, and full of that caramelized apple flavor. The flaxseed meal gives the crust structure without drying it out, and the balance of almond flour and starches makes it tender and golden.

It’s one of those bakes that feels effortless and comforting, it’s a recipe you can make quickly before dinner but still serve proudly at a holiday table. You’ll never miss the gluten, or the gums.

Tried it? Let us know how it went in the comments below.