Our Gluten-Free Crumble topping is super easy to make. Use it in place of traditional crumble, to top fruit fillings and pies.

Gluten free crumble on top of a fruit filling.

Prep Time: 15 mins
Total Time: 15 mins
Servings: 12

Gluten Free Crumble Ingredients:

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

arrowroot flour, coconut flour, unsweetened shredded coconut, sliced almonds, salt, coconut oil, brown surge, cinnamon on the counter

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 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.

coconut flour, arrowroot flour, sugar, cinnamon, salt, almonds, shredded coconut in a bowl.

Step 2: Pour 1/4 cup of the melted coconut oil at a time into the flour mixture. Using the wooden spoon combine together forming pea-sized lumps. Slowly add the rest of the coconut oil, 1/4 cup at a time and mix together.

coconut flour, arrowroot flour, almonds, shredded coconut, cinnamon, sugar and coconut oil in a bowl getting mixed together.

Step 3: 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.

gluten free crumble being applied to a fruit filling in a baking dish.

Gluten Free Crumble Topping

My Gluten-Free Crumble topping is super easy to make. Use it in place of traditional crumble, to top fruit fillings and pies.

Tara

Prep Time 15

Total Time 15

Servings

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 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.
Pour 1/4 cup of the melted coconut oil at a time into the flour mixture. Using the wooden spoon combine together forming pea-sized lumps. Slowly add the rest of the coconut oil, 1/4 cup at a time and mix together.
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.