This warm Crunchy and Gluten-free Apple Crumble recipe can be enjoyed as a healthy breakfast, brunch, or dessert when topped with your favorite ice or whipped cream.
You are going to love this healthy and crunchy apple crumble. It can quickly satisfy a large family or group of people. So, if you have guests coming over the weekend, then this is a great recipe to make. It is healthy, deliciously sweet, and satisfying! Have any leftovers? Store it in the fridge for weekday morning meals. This Apple Crumble easily reheats in the microwave or for a couple of minutes over the stove. And Voila, breakfast is served!
It stays fresh in the refrigerator for up to one week. For more extended storage freeze your crumble whole or in portions—I never freeze it though, it always is gone before the end of the week.
A HEALTHY APPLE CRUMBLE
There are a couple of layers that you have to prep separately. But everything comes together rather quickly, and then it just goes into the oven.
- Raw pecans are my favorite toppings for this healthy crumble because they add a warm and almost buttery flavor when baked.
- I prefer apples that are sweet and sour like Arkansas Black or the green Granny Smith apples. They are juicy, and their lemon-like acidity will balance out the sweet flavors.
- The steel-cut oats give this healthy Apple Crumble an incredible crunchy bite. Toast them first with some maple syrup, cinnamon, and salt over the stove. The oats will become perfectly light, subtly sweet and smell amazing.
- The gelatin powder will just slightly bind the apples and I love adding an excellent source of protein. It makes this breakfast complete and more filling! My favorite brand is the Great Lakes Gelatin (Pure Unflavored protein Porcine Gelatin).
ADD YOUR TOUCH TO THIS APPLE CRUMBLE
This recipe is also incredibly adaptive! You can swap certain ingredients with what you already have in the fridge. For example:
- Feel free to swap the coconut oil for butter;
- The maple extract for vanilla extract;
- The nuts for roasted seeds, raisins or your favorite nut topping;
- Coconut sugar for date sugar;
- Apples for peaches, or pears
Enjoy! Have questions? Comment below or send me a message!
MORE BREAKFAST, BRUNCH RECIPES YOU MIGHT LIKE
- 2 tablespoons collagen protein powder (unflavored gelatin powder)
- 1 ⅔ cups orange juice, with (⅓ cup separated)
- 4 tablespoons coconut oil, divided
- 8 Granny Smith or Black Arkansas apples, cored and thinly sliced (half moons)
- 2 tablespoons coconut sugar or date sugar
- ½ teaspoon maple flavor extract or vanilla extract
- 5 cups steel-cut oats (gluten-free)
- 1 teaspoon cinnamon powder
- 1 pinch salt
- 1 cup maple syrup
- 1 cup raw pecan pieces
- Preheat oven to 350 degrees.
- In a small bowl, combine the gelatin powder with ⅓ cup orange juice. Let it sit for a couple of minutes; reserve.
- Place two tablespoons of coconut oil in a large skillet, large enough to hold the apple slices, and heat over medium heat. Place the apple slices in the skillet. Cook and stir for 5 minutes, then divide two tablespoons of coconut sugar over the apples. Cook and stir for five more minutes or until the apples are slightly softened. Transfer everything to the baking dish.
- Place 1 ⅓ cups of orange juice in a small saucepan and warm over low heat. Whisked in the hardened and reserved gelatin. Stir for about one minute or until the gelatin is completely dissolved. Remove the pan from heat and stir in the maple flavor. Pour the liquid evenly over the apples in the baking dish.
- In the same saucepan, melt two tablespoons of coconut oil over medium heat. Stir in the oats and add the cinnamon and salt. Cook and stir for about 5 minutes; then add the maple syrup. Cook and stir for another five minutes or until the oats are lightly toasted. Divide the oats equally over the apples in the baking dish. Garnish with pecans.
- Cover the baking dish and place in the center of the oven. Bake for 30 minutes; then uncover and bake for another 25 to 30 minutes or until the top is crunchy and the bottom is bubbling. Remove from the oven and let cool a little before serving.
Equipment: 1 (4-quart) rectangular baking dish (2 ½ inches deep).