Gluten-Free Crumble Topping
This Gluten-Free Crumble Topping is made with coconut flour, arrowroot, almonds and shredded coconut. Use it to add a crisp, golden topping to apple, pear, peach or berry fillings—no all-purpose flour required.
- Prep Time: 15 mins
- Total Time: 15 mins, plus chilling and baking
- Servings: 12
Gluten Free Crumble 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 cup unsweetened shredded coconut
- 1/4 cup sliced almonds
- 1/4 tsp salt
- 1/4 cup cold water
Get the full printable instructions with measurements at the bottom of the post in the recipe card
- Prep Time: 15 mins
- Total Time: 15 mins
- Servings: 12
Gluten Free Crumble 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 cup unsweetened shredded coconut
- 1/4 cup sliced almonds
- 1/4 tsp salt
- 1/4 cup cold water
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step 1: Melt the coconut oil in a microwave-safe bowl for 50–60 seconds, then let it cool slightly. It should be warm, not hot.
Step 2: In a medium bowl, combine the coconut flour, arrowroot flour, brown sugar, cinnamon, salt, sliced almonds and shredded coconut.
Step 3: Gradually add the melted coconut oil, ¼ cup at a time, stirring with a wooden spoon until pea-sized crumbs form.
Step 4: Add the cold water and mix gently. Avoid overmixing—the topping should remain crumbly rather than forming a dough. Refrigerate until ready to use.
Step 5: Sprinkle the topping evenly over the prepared fruit filling and bake according to your dessert recipe’s directions.
🍋 Simply Made Tips
- Sprinkle the crumble evenly over the prepared fruit filling. Bake at 350°F for 30–35 minutes, or until the fruit is bubbling and the topping is lightly browned.
- Yields: Enough topping for one 9 × 13-inch fruit crumble.
- Check the labels. If you are preparing this for someone with celiac disease or a serious gluten sensitivity, confirm that every packaged ingredient is certified gluten-free and processed without cross-contact.
🥥 Before You Go …
Put this topping to work in our Gluten-Free Apple-Pear Crumble, made with tender fruit and dried cranberries.
Gluten Free Crumble Topping
Ingredients
- 1 cup coconut oil melted
- 1 cup coconut flour
- 1 cup arrowroot flour
- 1 cup light brown sugar
- 1 tsp cinnamon
- 1/4 cup of unsweetened shredded coconut optional
- 1/4 cup sliced almonds optional
- 1/4 tsp salt
- 1/4 cup cold water -let water sit in a bowl with ice cubes before using to make cold
Instructions
- 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 rather than forming a dough. Refrigerate until ready to use.
- Sprinkle the topping evenly over the prepared fruit filling and bake according to your dessert recipe’s directions.
Notes
- Sprinkle the crumble evenly over the prepared fruit filling. Bake at 350°F for 30–35 minutes, or until the fruit is bubbling and the topping is lightly browned.
- Yields: Enough topping for one 9 × 13-inch fruit crumble
- Check the labels. If you are preparing this for someone with celiac disease or a serious gluten sensitivity, confirm that every packaged ingredient is certified gluten-free and processed without cross-contact.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
