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A slice of gluten free apple crumble bar on a small white plate.

Gluten Free Apple Crumble Bars

Sandi Gaertner
Delicious gluten free apple crumble bars. Top them with vanilla ice cream and caramel sauce.
5 from 8 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12
Calories 229 kcal

Ingredients
  

  • ½ cup unsalted butter cold
  • 2 cups gluten free flour blend * see note
  • ½ cup 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

Instructions
 

  • Peel the 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 the brown sugar, cinnamon, and nutmeg over the apples.
  • In a large bowl, combine the gluten free flour, baking powder, sugar, and dash of salt. Whisk to blend.
  • Cut the cold 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 the egg with the water. Add to the crust mixture.
  • Take a greased 8x8 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

  1. I have tested this recipe with King Arthur Measure for Measure. Other flour blends should also work well.
  2. If you would like this recipe to be dairy-free, use vegan butter.
  3. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  4. These cookies will keep up to 4 days in an airtight container in the refrigerator or up to 4 months in the freezer.
A note on apples - I like to bake with more tart apples like a pink lady or granny smith. Any apple variety will work.

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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 229kcalCarbohydrates: 38gProtein: 3gFat: 9gSaturated Fat: 5gTrans Fat: 1gCholesterol: 34mgSodium: 75mgPotassium: 104mgFiber: 4gSugar: 21gVitamin A: 297IUVitamin C: 3mgCalcium: 31mgIron: 1mg
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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.