Name: Gluten-Free Apple-Pear Crumble
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 cup coconut oil ((melted)); 1 cup coconut flour; 1 cup arrowroot flour; 1/2 cup light brown sugar; 1 tsp cinnamon; 1/4 tsp salt; 1/4 cup cold water (**let water sit in a bowl with ice cubes before using to make cold); 1/4 cup unsweetened shredded coconut; 1/4 cup sliced almonds; 3 apples (chopped into bite-sized pieces); 3 pears (chopped into bite-sized pieces); 1 cup dried cranberries ((optional)); 1/4 cup coconut oil ((melted)); 1/2 of a lemon juiced; 1 tsp cinnamon

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As the cooler months draw near, I can’t wait to whip up a delightful warm dessert with the apples and pears from my fridge! This cozy treat is not only heavenly but also easily made gluten-free making it perfect for everyone. Pair it with a scoop of vanilla ice cream for an extra touch of joy. Enjoy this tasty experience!

Prep Time: 20 mins
Bake Time: 30-35 mins
Total Time: 50-55 mins, plus cooking
Servings: 8

Gluten-Free Crumble Ingredients

1 cup coconut oil (melted)
1 cup coconut flour
1 cup arrowroot flour
½ cup light brown sugar
1 tsp cinnamon
¼ cup unsweetened shredded coconut
¼ cup sliced almonds
¼ tsp salt
¼ cup cold water

Ingredients for Apple-Pear Crumble, including apples, pears, dried cranberries, almonds, cinnamon, coconut flour, arrowroot flour, coconut oil and brown sugar.

Filling Ingredients

3 apples chopped into bite-sized pieces
3 pears chopped into bite-sized pieces
1 cup dried cranberries
¼ cup coconut oil (melted)
½ cup lemon
1 tsp cinnamon

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Instructions

Step 1: Preheat the oven to 350°F. Lightly grease a 9 × 9-inch baking dish. Melt the coconut oil in a microwave-safe bowl for 50–60 seconds, then let it cool slightly. It should be warm, not hot. In a medium bowl, combine the coconut flour, arrowroot flour, brown sugar, cinnamon, salt, sliced almonds and shredded coconut. Gradually add the melted coconut oil, ¼ cup at a time, stirring with a wooden spoon until pea-sized crumbs form.

Add the cold water and mix gently. Avoid overmixing—the topping should remain crumbly and chunky rather than forming a dough. Refrigerate until ready to use.

Flours, cinnamon, salt, brown sugar, sliced almonds, and shredded coconut in a bowl.

Melted coconut oil in flour mixture in a large mixing bowl

Step 2: Add the prepared apples, pears, dried cranberries, lemon juice, melted coconut oil and cinnamon to a large bowl. Stir until evenly combined. Transfer the filling to the prepared 9×9-inch baking dish and spread the chosen crumble topping evenly over the fruit.

apples, pears, dried cranberries, lemon juice, coconut oil and cinnamon in 9x9 baking pan

A 9x9 inch baking pan with half of the crumble covering the fruit filling.

Fruit filling covered with crumble-ready to be baked in a baking pan

Step 3: Bake for 30–35 minutes, or until the fruit is bubbling and the topping is lightly browned. Let the crumble cool for 10–15 minutes before serving warm.

For a traditional crumble topping: Combine the flour, brown sugar and cinnamon in a bowl. Add the butter 2 tablespoons at a time, using a fork to work it into the dry ingredients until coarse crumbs form. Refrigerate the topping until you’re ready to assemble the crumble.

🍋 Simply Made Swaps

Use peaches instead of apples and pears.
Omit sliced almonds altogether.
Substitute chopped walnuts or pecans for the sliced almonds.
Substitute coconut sugar for brown sugar.
Keep it gluten-free. Check that every packaged ingredient is labeled gluten-free and has been processed without cross-contact if you are serving someone with celiac disease or a serious gluten sensitivity.

🍐 Before You Go…

Still craving something cozy? Browse our easy apple recipes for more desserts, breakfast ideas, cocktails, and savory ways to use apples.

Gluten-Free Apple-Pear Crumble

This warm Apple-Pear Crumble combines tender apples, pears and dried cranberries with a crisp coconut-almond topping. It can be prepared with the gluten-free topping or a traditional flour-and-butter crumble. Serve it warm with vanilla ice cream for an easy fall dessert.

Tara

Prep Time 20

Cook Time 35

Total Time 55

Servings people

Equipment

9×9 baking pan
medium bowl
large bowl
knife

Ingredients

Gluten Free Crumble Topping

1 cup coconut oil (melted)
1 cup coconut flour
1 cup arrowroot flour
1/2 cup light brown sugar
1 tsp cinnamon
1/4 tsp salt
1/4 cup cold water **let water sit in a bowl with ice cubes before using to make cold
1/4 cup unsweetened shredded coconut
1/4 cup sliced almonds

Filling

3 apples chopped into bite-sized pieces
3 pears chopped into bite-sized pieces
1 cup dried cranberries (optional)
1/4 cup coconut oil (melted)
1/2 of a lemon juiced
1 tsp cinnamon

Instructions

Preheat the oven to 350°F. Lightly grease a 9×9-inch baking dish.
Melt the coconut oil in a microwave-safe dish for 50-60 seconds. Let cool slightly before using. Coconut oil temperature should be warm, not hot to the touch.
In a medium bowl, combine the coconut flour, arrowroot flour, brown sugar, cinnamon, salt, sliced almonds, and the shredded coconut. Mix together with a wooden spoon.
Next, pour only 1/4 cup of the melted coconut oil at a time into the flour mixture.
Using the wooden spoon, combine them to form pea-sized lumps. Slowly add the rest of the coconut oil, 1/4 cup at a time, and mix together.
Lastly, add the cold water and gently mix. You want the crumble topping to stay chunky and not turn into a dough. Chill in the fridge until ready to use.
Add the prepared apples, pears, dried cranberries, lemon juice, melted coconut oil and cinnamon to a large bowl. Stir until evenly combined. Transfer the filling to the prepared baking dish and spread the chosen crumble topping evenly over the fruit.
Bake for 30–35 minutes, or until the fruit is bubbling and the topping is lightly browned. Let the crumble cool for 10–15 minutes before serving warm.

Notes

Nutritional values are based on gluten free recipe.
For a traditional crumble topping: Combine the flour, brown sugar and cinnamon in a bowl. Add the butter 2 tablespoons at a time, using a fork to work it into the dry ingredients until coarse crumbs form. Refrigerate the topping until you’re ready to assemble the crumble.