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A black skillet from above with diced apples in caramel sauce, crumble topping and 2 scoops of yellow ice cream. 2 small whie bowls is filled with the apple crumble hence there is a part missing in the skillet.

Gluten-free Caramel Apple Crumble

Imagine a juicy cinnamon-caramel sauce mixed with tangy diced apple topped with a fluffy and light gluten-free crumble topping. Do you want to know the secret to make perfectly even crumbles? Grate the dough with a large hole cheese grater. It will be perfect.
Course Dessert
Cuisine Dairy-free, Egg-free, Gluten-free, International, Soy-free, Vegan, Vegetarian
Keyword apple crumble pie, caramel apple filling, gluten-free apple crumble
Prep Time 10 minutes
Cook Time 10 minutes
Baking time 30 minutes
Total Time 50 minutes
Servings 8 servings
Calories 310kcal


Gluten-free crumble topping

Caramel apple filling


Make the crumble topping

  • Take a food processor and pulse all ingredients to mix them throughly: buckwheat flour, rice flour, tapioca starch, cane sugar, cold water and dairy-free butter.
  • Place it in the freezer for 30 minutes. If you want to leave it in the freezer overnight or longer, then thaw it a bit on the kitchen counter before grating. Otherwise, it will be too hard to grate.

Make the caramel apple filling

  • Wash, peel, core and slice the apples. For a fast finish, I use my handy easy-to-use apple corer* that also cuts the apple into 8. Then I just diced the parts evenly.
  • Take a large saucepan or in this case I used our UnoCasa cast-iron skillet* and pre-heat over medium heat.
  • Add the diced apples, lemon juice, coconut sugar, cinnamon, and molasses. Stir until combined. Cook it over medium heat for 5 minutes.
  • When apples are cooked but not mushy, take a small bowl and mix corn starch with water.Add the mixture to the cooked apples and mix rigorously. Try to scoot the apple slices over, so the starch mix hits the liquid part immediately. It will thicken within a minute!
    Important tip: Don’t add the starch directly (aka without dissolving in water in advance) to the cooked apple filling as you will get lumps!

Bake the caramel apple crumble

  • Pre-heat the oven to 350 Fahrenheit (180 degrees Celsius).
  • If you used a saucepan, transfer the cooked apples to an oven-safe dish. If you used a skillet, proceed with that.
  • Take the gluten-free crumble dough out of the freezer when the filling is ready and grate it on top of it. Gently spread it if needed, don’t pat it down.
  • Place your complete apple crumble in the oven and bake for 20-30 minutes. It is ready, when the crumble is crunchy and light brown. Gluten-free flours get golden or dark brown really slowly. Usually when they do, you are too far gone. The crumble will be too dry and hard.
  • Serve it with a scoop of ice cream or two. Absolutely delicious!



Choose your apples - The only thing you need to keep in mind when choosing your apples is that tart apples tend to be harder so they need a longer baking time to soften. While sweet apples tend to get mushy sooner so if you bake them long you end up with apple sauce pie. I usually go with Granny Smith, Jonagold or Jonathan. 


Serving: 1serving | Calories: 310kcal | Carbohydrates: 52g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 117mg | Potassium: 220mg | Fiber: 4g | Sugar: 23g | Vitamin A: 52IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg