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 (instructions included below), 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
Cook Time: 30 mins
Total Time: 50 mins
Servings: 8

Gluten-Free Crumble Ingredients:

coconut oil
coconut flour
arrowroot flour
light brown sugar
cinnamon
unsweetened shredded coconut
sliced almonds
salt
cold water

Crumble Ingredients:

all-purpose flour
light brown sugar
cinnamon
butter
sliced almond
unsweetened shredded coconut

Filling Ingredients:

apples
pears,
dried cranberries
coconut oil
lemon
cinnamon

Ingredients for gluten free crumble and filling, Dried cranberries, 3 apples, 3 pears, sliced almonds, cinnamon, arrowroot, coconut flour, coconut oil, brown sugar on the. counter

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

Step 1: Preheat the oven to 350F.

Step 1: (Crumble Recipe) Combine flour, sugar, and cinnamon in a bowl. Add butter 2 tbsp at a time. Stir the ingredients with a fork, making crumbs. Store in the fridge until ready to use.

(Gluten-Free Crumble Recipe) 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 shredded coconut. Mix with a wooden spoon. Next, pour 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. Lastly, add the cold water and gently mix. You want the crumble topping to stay chunky and not turn into dough. Chill in the fridge 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: In a large bowl, combine the bite-sized apples, pears, dried cranberries, lemon juice, coconut oil, and cinnamon. Mix together. Place in a 9×9 or a 9×13-inch baking dish and cover with the crumble topping. For a thinner topping, use only half of the crumble.

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, until lightly browned on top. Remove from the oven and let cool slightly before serving warm.

*Caution-fruit crumble will be hot when removing from the oven.

***Nutritional Values of this recipe are based on Gluten-Free Crumble Recipe.

Tips:

Use peaches instead of apples and pears.
Omit sliced almonds altogether.
Substitute walnuts or pecans.
Substitute coconut sugar for brown sugar.

Apple Pear Crumble

Serve this heavenly fruit crumble with a scoop of vanilla ice cream!

Tara

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Equipment

9×9 or 9×13 baking pan
medium bowl
large bowl
knife

Ingredients

Crumble Recipe

1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 tsp cinnamon
6-8 tbsp butter (room temperature)
1/4 cup unsweetened shredded coconut (optional)
1/4 cup sliced almonds (optional)

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 350F.
(Crumble Recipe) In a bowl, combine flour, sugar, and the cinnamon. Add butter 2 tbsp at a time. Stir the ingredients with a fork until they form crumbs. Chill in the fridge until ready to use.
(Gluten Free Crumble Recipe) 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.
In a large bowl, combine the bite-sized apples, pears, dried cranberries, lemon juice, coconut oil, and cinnamon. Mix together. Place in a 9×9 or a 9×13 inch baking dish and cover with the crumble topping. For thinner topping use only 1/2 of the crumble.
Bake for 30-35 minutes, until lightly browned on top. Remove from the oven, and let cool slightly before serving warm.