Gluten-Free Apple Crumble

Name: Gluten-Free Apple Crumble
Total time: 1 h 30 min
Yield: 6 to 8 servings
Ingredients: 2 pounds/900 grams apples, diced into 3/4-inch pieces; 2 to 3 tablespoons/ 30 to 45 milliliters lemon juice, to taste; 2 tablespoons/25 grams granulated sugar; 1 tablespoon/10 grams white rice flour; 1 cup/100 grams finely chopped walnuts; 1/2 cup/100 grams firmly packed light brown sugar; 1/2 cup/100 grams granulated sugar; 2/3 cup/100 grams white rice flour; 1/4 cup/25 grams oat flour; 1/4 teaspoon fine sea salt; 1/4 teaspoon ground nutmeg; 1 1/4 teaspoons/9 grams ground cinnamon; 6 tablespoons/85 grams unsalted butter, melted

Recipe from Alice Medrich

Adapted by Melissa Clark

Updated June 23, 2023

Gluten-Free Apple Crumble — Andrew Scrivani for The New York Times

Total Time: 1 hour 30 minutes
Rating: 4(239)
Comments: Read comments

In this unusual recipe by Alice Medrich, adapted from her gluten-free cookbook "Flavor Flours" (Artisan 2014), a combination of white rice flour and oat flour make for an apple crumble with a distinct crunch and butterscotch-like flavor. Ms. Medrich also uses an interesting technique with the apples, baking them halfway through before adding the crumble mixture, which keeps the walnuts from becoming too dark. She also doesn’t peel the apples, though you may if you’d rather. If you can’t find oat flour, you can make your own by grinding rolled oats in a food processor or blender until powdery. —Melissa Clark

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Ingredients

Yield:6 to 8 servings

For the Apples

2pounds/900 grams apples, diced into ¾-inch pieces
2 to 3tablespoons/ 30 to 45 milliliters lemon juice, to taste
2tablespoons/25 grams granulated sugar
1tablespoon/10 grams white rice flour

For the Topping

1cup/100 grams finely chopped walnuts
½cup/100 grams firmly packed light brown sugar
½cup/100 grams granulated sugar
⅔cup/100 grams white rice flour
¼cup/25 grams oat flour
¼teaspoon fine sea salt
¼teaspoon ground nutmeg
1¼teaspoons/9 grams ground cinnamon
6tablespoons/85 grams unsalted butter, melted

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 400 degrees. In a 2-quart baking dish, toss together apples, lemon juice, sugar, rice flour and ¼ cup/60 milliliters water. Place dish on a rimmed baking sheet and bake for 15 minutes. Stir and bake for another 15 to 20 minutes, until juices are bubbling at the edges of the dish.
Step 2
While apples bake, prepare the topping: In a bowl, stir together nuts, sugars, rice flour, oat flour, salt and spices. Add melted butter and mix well.
Step 3
When apples are ready, spoon topping over them. Bake for 15 to 20 minutes more, until topping is browned and apples are tender and bubbling in the center of the dish.
Step 4
Cool for at least 20 minutes. Serve warm or at room temperature.

Ratings

4 out of 5

239 user ratings

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Comments

Don McDonald7 years ago

Used Xyla in place of sugar and cashews in place of walnuts. Used a mix of Apples and Blueberrys as the fruit. Also added a pinch of cayenne pepper.

Scott7 years ago

Nice recipe. Topping was a little sweet for my taste (my preferences are for the less-sweet) so I'd cut the sugar back to 1/3 cup, maybe for both sugars, certainly at least for one of them.

AMB5 years ago

Did not add white sugar and it was sweet enough, even using Granny Smith apples. Used corn starch instead of rice flour (which we did not have) in the topping. Enjoyed greatly and will make again.

Jane in NC6 months ago

Great recipe; made ‘as is’ but used pecans and brown rice flour as that’s what was on hand; thanks for an excellent GF recipe using oat flour!

Dee8 months ago

This was delicious. Followed the recipe with just 2 modifications: reduced sugar in the topping by doing 1/3 granulated and 1/3 Brown sugar instead of 1/2 each. Also subbed Bob's red mill 1-1 baking for the oat flour. Still plenty sweet and delicious.

Peggy1 year ago

This is a great recipe. I decided to use some frozen plums that I had as the main fruit and added diced apples (from two medium apples). I cut the amount of white sugar in half and liked the slight tartness. I served it with vanilla ice cream. Definitely a keeper!!

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