Gluten-Free Raspberry Apple Crumble | Nourish Real Food | Sara Bradford

Gluten-Free Raspberry Apple Crumble

The perfect combination for the perfect dessert: Gluten-free raspberry apple crumble. The tartness of the berry and the sweetness of the apple are really a match made in heaven. Who am I to deny them their glory together?

I find the apples also balance the tartness of the raspberry out for little ones. And they get to enjoy it all with us. I’ve made this three times now — with the expectation of sending it in the lunchbox. It never makes it that long. So maybe this time it will — I’ll pack it up ahead.

No child / teenager / spouse will ever have a clue its gluten-free — the oats taste the same. And the oat flour tends to thicken as flour would.

You can find gluten-free oats from Bob’s Red Mill. If you don’t need it to be gluten-free then use regular oats.

This is not a sweet dessert if you’re used to super sugary versions. But I find it TOTALLY sweet. So much so…I often reduce the sugar even more than listed here. Feel free to do the same. But don’t eliminate it completely.

If you’re ALSO dairy-free, feel free to sub in coconut oil for the butter. And serve it with homemade coconut whipped cream.

OTHERWISE…be sure to serve this with something heavenly and creamy. We always ate it with fresh, raw cream as kids. But it is also fab with vanilla ice cream or regular whipping cream.

THE Gluten-Free Raspberry Apple Crumble RECIPE BELOW is a celebration of fruit. Yum.

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  • 1. Combine sliced apples, coconut sugar, 2 Tbsp oat flour, 2 tsp cinnamon. Add to a casserole-type dish. Gently fold in the raspberries.
  • 2. Combine 1/2 tsp cinnamon, 1/2 cup oat flour, whole oats, brown sugar and salt. Add cold butter and, using a pasty butter, knife or your fingers, cut into the oat combo until it resembles breadcrumbs — but don’t combine TOO much. Add this topping mixture to the casserole dish.
  • 3. Bake at 350 F for 55 minutes, or until you see bubbling.

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