Juicy chunks of apple, a thick crumb topping, and gooey caramel are what make these gluten free apple crumb bars so special. You get a delicious burst of flavor in every bite. Top them with vanilla ice cream and hot caramel; this gluten free dessert is so easy to make!!
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My love for apples in gluten free desserts has no end…and I seem to be on a quest to create even more desserts with my favorite fruit! Apples are sweet, tart, and so full of flavor! Just check out this gluten free creamy apple cake recipe. These bars taste as if they were made in a bakery!
I have been trying to stock up more on my Costco runs lately. This week, I bought two giant containers of apples.
Why we can’t get enough of this gluten-free apple crumble bar recipe:
- This is an easy, fruity gluten free dessert that doesn’t taste gluten free. Nobody will be able to tell!
- If you have a lot of apples in your refrigerator and you are looking for a fun new gluten-free apple recipe, this is a winner!
- We love apples and cinnamon even more when they are topped with a thick crumb topping.
I added almond flour, but I used an 8×8″ dish. (Added golden raisins and chopped walnuts mixed in with the apples.) It turned out really good and was enjoyed by all.
joan, blog comment
Allergen Information:
This homemade apple crumb bar recipe is gluten-free, nut-free, oat-free, and soy-free.
- To make this recipe dairy-free, use plant-based butter. I tested this recipe using Earth Balance.
- You can swap canned apple pie filling for the apples, cinnamon, and brown sugar.
- If you can’t have xanthan or guar gum, make this gum-free recipe using my DIY Gluten Free Flour Blend. It uses psyllium husk instead of gums as a binder.
My mantra for this simple apple crumb bars recipe is more juicy apple chunks = more apple flavor. This recipe uses five apples and bakes up beautifully. If you love apples as much as we do, don’t forget to check out all of my mouthwatering gluten free apple recipes!
Ingredients Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe with King Arthur Measure for Measure Flour blend. Other blends should work, but you may need to adjust the moisture level of the dough.
- Xanthan Gum – If your gluten free flour blend doesn’t contain a binder like xanthan gum or guar gum, please add 1 teaspoon. See the substitutions section below for a gum-free alternative.
- Apples – There are so many great apples for baking and so many that will make your desserts incredible! My favorites include Fuji, Granny Smith, Jonagold, and Macintosh.
- Brown Sugar – You can also use coconut sugar if you prefer.
- Baking Powder – Use aluminum-free
- Butter – Use unsalted butter.
- Egg – Size large.
Step-By-Step Photos and Directions:
Step 1: Peel your apples. You can use a vegetable peeler, or apple corer to do this. Place the peeled apple onto a cutting board and cut the apple into small pieces. Put them into a
You can leave the peels on if you prefer. This will add extra fiber to this dessert.
Step 2: Pour the diced apples into a large mixing bowl. Add the brown sugar and cinnamon, mixing well to coat all of the apples.
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Step 3: Add the dry ingredients to a large bowl and whisk to blend them. Add the cold butter and use a pastry blender to cut it in so that you have a crumby mixture.
🔑 Sandi says: You can also freeze the butter and use a large grater to grate the frozen butter into small bits. I put the grater over the bowl of dry ingredients so that the butter shreds go straight into the bowl.
Step 4: Mix the egg and water into a soft dough. Your crust dough will look like the photo above.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 5: Dump 2/3 of the crust mixture into a parchment paper-lined 8×8 baking tin. Use a spoon or your hand to press the crust down firmly so that it is flat.
Step 6: Pour the diced apple mixture over the crust and spread the apples evenly over it.
Step 7: Add the remaining 1/3 of the crumble mixture on top of the apple layer. You are now ready to bake!
Step 8: Bake at 350º F for 25-30 minutes. The actual baking time may vary depending on the size pan you use. You will know these gluten free apple crumb bars are finished baking when the apple bits are soft, and your house smells like cinnamon.
Try these tasty flavor variations!
- Feel free to change things up! You can add chopped nuts, raisins, or other fruit like blueberries and certified gluten-free oats to the crumb topping!
- Use other fruits like peaches or strawberries.
Frequently Asked Questions:
These gluten-free apple crumble bars will stay fresh in the refrigerator for up to 4 days. Store them in an airtight container.
These bars can easily be frozen. To thaw them, defrost them on the counter or in the oven at 300 degrees F.
You can easily make this recipe up to 2 days ahead, then bake it before you are ready to serve it.
More Gluten Free Apple Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Apple Crumble Bars
Ingredients
- ½ cup cold unsalted butter
- 2 cups gluten free flour blend * see note
- ½ cup cane sugar
- ¼ cup brown sugar
- ¼ teaspoon baking powder aluminum-free
- 1 large egg
- 5 medium sized apples * see note
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 3 tablespoons water
- dash salt
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Instructions
- Peel the 5 medium sized apples and dice into small pieces. Place the diced apples in a large mixing bowl.
- Preheat the oven to 350º F. Set the oven rack to the middle position in the oven.
- Sprinkle 1/4 cup brown sugar, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg over the apples.
- In a large bowl, combine 2 cups gluten free flour blend, 1/4 teaspoon baking powder, 1/2 cup cane sugar, and dash salt. Whisk to blend.
- Cut the 1/2 cup cold unsalted butter into chunks and add them to the dry ingredients.
- Use a pastry blender to cut the butter into the flour. There is a photo in the post to show you what this crust mixture will look like. You can also freeze the butter and use a large cheese grater to grate the butter into tiny bits.
- In a small bowl, scramble 1 large egg with 3 tablespoons water. Add to the crust mixture.
- Take a greased 8×8 baking pan and pour 2/3 of the crust mixture into the pan. Use your fingers or a large spoon to press the mixture flat to cover the bottom.
- Pour the apple mixture over the bottom crust.
- Add the remaining crust mixture to the top and spread out lightly to keep the crumbled shape.
- Bake at 350º F for 25-30 minutes until done. The actual baking time may vary depending on the size pan and what the pan is made from. Metal may cook the bars quicker than a glass dish.
- Top with vanilla ice cream and caramel sauce.
Notes
- I have tested this recipe with King Arthur Measure for Measure. Other flour blends should also work well.
- If you would like this recipe to be dairy-free, use vegan butter.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- These cookies will keep up to 4 days in an airtight container in the refrigerator or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This recipe was updated from an older June 2020 recipe with more recipe details.
I made this recipe with blueberries. I don’t want to share these with anybody. they are ALL MINE! I love your recipes and this one is now my favorite. I made it exactly as written. I might have added some frosting and I might be regretting that choice as I step on the bathroom scale.
LOL, I often say that when I bake. I am so glad you loved this crumble bar recipe, Sandy. Thank you.
Since I never received an answer to my comment, I made it my way.
I did use almond flour but I used an 8×8″ dish. (added golden raisins and chopped walnuts mixed in with the apples) It turned out really good and was enjoyed by all.
Hi Joan, if you scroll through the comments, I did respond. Did you check the box for an email notification when I responded? Either way, I am really glad you were able to adapt the recipe and that you enjoyed it :-).
Can I use almond four and a springform pan? Looking forward to your reply.
Hi Joan. Do you mean using only almond flour? You would need something to hold it all together. Let me know what you are planning and I can try to help.