There’s something deeply comforting about the smell of apples and cinnamon baking in the oven. This Gluten-Free Apple Crumble is the perfect dessert when you want something warm, cozy, and satisfying without loading up on sugar or carbs.
Made with almond flour instead of regular wheat flour, this crumble is naturally gluten-free, lower in carbs, and packed with flavor. The nuttiness of almonds pairs beautifully with the tartness of Granny Smith apples, while the warm spices of cinnamon and nutmeg bring everything together into a golden, fragrant treat.
The best part? You can enjoy this crumble not only as a dessert but also as a brunch dish or even as a slightly indulgent breakfast. And if you decide to serve it with a scoop of vanilla ice cream or whipped cream, it transforms into the ultimate crowd-pleasing dessert!
This Gluten-Free Almond Apple Crumble is proof that healthier desserts can still be comforting, aromatic, and absolutely delicious. It’s an easy way to enjoy the classic flavors of apple crumble without the heavy flour or sugar. Whether you serve it at the end of a dinner party, during a cozy brunch, or as a sweet breakfast treat, this recipe is sure to become a favorite in your kitchen.
Why You’ll Love This Recipe
- Gluten-free and low in carbs – Perfect for those avoiding wheat or keeping sugar intake low.
- Easy to make – Just a few ingredients and simple steps.
- Versatile – Works as dessert, brunch, or breakfast.
- Cozy & comforting – Your kitchen will be filled with the irresistible aroma of apples, cinnamon, and toasted almonds.
Keeping This Dessert Low Carb
Traditional apple crumble is made with wheat flour and regular sugar, which makes it high in both gluten and carbs. To give this dessert a lighter, low-carb twist, we swap those ingredients for almond flour and a keto-friendly sweetener such as erythritol. Almond flour not only reduces the carb count but also adds a rich, nutty flavor that pairs beautifully with apples and spices.
That said, it’s important to note that apples themselves are not particularly low in carbs. While this recipe is much lighter than the classic version, it can’t technically be called a “keto crumble” because the natural sugars in the fruit still increase the carb content. Think of it instead as a gluten-free, lower-carb alternative to the traditional apple crumble—perfect for those who want a balanced dessert that feels indulgent but lighter than the original.
Gluten-Free Apple Crumble Ingredients
For the crumble topping:
- 240 g (2 cups / 8.5 oz) almond flour
- 55 g (1/4 cup / 2 oz) Lakanto Monk Fruit Sweetener With Erythritol (or preferred low-carb sweetener)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 110 g (1/2 cup / 4 oz) coconut oil, melted
- 1 teaspoon almond extract
For the filling:
- 5 Granny Smith apples, peeled and diced
- 40 g (1/3 cup / 1.4 oz) chopped almonds
How to Make the Low Carb Apple Crumble
Preheat the oven – Start by preheating your oven to 180 °C (ca. 356 °F). While it warms up, take a 25 cm (10-inch) baking dish—round or square works equally well—and lightly grease it with a bit of butter or coconut oil, so the crumble won’t stick.
Prepare the dry mixture – Next, let’s prepare the dry ingredients. In a medium mixing bowl, combine the almond flour, erythritol, cinnamon, nutmeg, and a pinch of salt (1). Give everything a good whisk, so the spices are evenly distributed through the flour.
Mix the wet ingredients – In a separate small bowl, mix together the wet ingredients: melted coconut oil and almond extract. This fragrant mixture will bring the crumble topping together.
Assemble – Pour the wet mixture into the bowl with the almond flour blend. Use a fork to gently stir until the mixture starts to clump into a sandy, crumbly texture (2). When you press it between your fingers, it should hold together just a little before breaking apart—that’s exactly what you want.
Spread the diced Granny Smith apples evenly across the bottom of your prepared dish. Sprinkle the chopped almonds on top of the apples to add an extra layer of crunch (3). Then, scatter the topping over the apples. Don’t press it down too firmly—leaving it loose and crumbly gives you that wonderful crisp texture once it’s baked.
Bake and Garnish – Cover the dish with foil and bake for 45–50 minutes, until the apples are soft, and you can see little bubbles forming around the edges. After that, remove the foil and bake for another 10 minutes or so, just until the topping turns a beautiful golden brown (4).
Finally, take the crumble out of the oven and let it cool for 10–15 minutes before serving. This short rest helps the juices thicken slightly and makes each portion easier to scoop without falling apart. Sprinkle with extra toasted almonds or a dusting of cinnamon just before serving.
Meal Prep Tip: Bake the crumble in individual ramekins for easy single-serve portions you can store and reheat throughout the week.
Serving Suggestions
Serve your low-carb apple crumble warm on its own for a light, wholesome dessert, or pair it with unsweetened whipped cream or Greek yogurt for a creamy touch. For a more indulgent option, add a scoop of vanilla ice cream (though that will add extra sugar and carbs!).
How To Store The Gluten-free Apple Crumble
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 160 °C (325 °F) for 10–15 minutes to bring back the crisp texture.
You can also freeze the crumble (either baked or unbaked) for up to 2 months. If freezing unbaked, assemble the dish, wrap it well, and bake directly from frozen—just add 10–15 minutes to the baking time.
Do you like low carb dessert? Try these easy recipes:
This 5-Minute Keto Lemon Dessert Is the Guilt-Free Treat You’ll Love (Microwave or Oven)
Keto Valentine’s Day Donuts: A Romantic, Gluten-Free Treat for Valentine’s Morning (or Any Sweet Moment)
Easy Keto Snowball Cookies: Best Low-Carb Holiday Treat Recipe
Gluten-Free Apple Crumble
Ingredients
- 240 g almond flour
- 55 g monk fruit sweetener or preferred low-carb sweetener
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 110 g coconut oil melted
- 1 teaspoon almond extract (optional)
- 5 Granny Smith apples peeled and diced
- 40 g chopped almonds
Instructions
- Set your oven to 180 °C (350 °F). While it heats, lightly grease a 25 cm (10-inch) baking dish—either round or square—with a little butter or coconut oil.
- In a medium bowl, whisk together the almond flour, erythritol, cinnamon, nutmeg, and a pinch of salt until everything is well combined.
- In a smaller bowl, stir the melted coconut oil with the almond extract. This fragrant mixture will help bring the crumble topping together.
- Pour the wet mixture into the dry ingredients. Using a fork, gently stir until the mixture takes on a sandy, crumbly texture. When pressed lightly, it should hold together a little before breaking apart.
- Spread the diced Granny Smith apples evenly across the bottom of your baking dish. Sprinkle the chopped almonds on top for extra crunch.
- Scatter the prepared topping over the apples, making sure to cover them completely. Keep the texture loose and crumbly without pressing it down too much.
- Place a sheet of foil over the dish and bake for 45–50 minutes, or until the apples are tender and bubbling around the edges.
- Remove the foil and bake for another 10 minutes, just until the topping turns golden brown and crisp.
- Let the crumble rest for 10–15 minutes before serving. This allows the juices to thicken slightly, making it easier to scoop and enjoy.
