Baking

Apple crumble

Name: Apple crumble
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Ingredients: 800 g cooking apples, peeled, cored and sliced; 50 g caster sugar; 2 tbsp water; 1 tsp ground cinnamon; 180 g gluten-free plain flour blend; 100 g cold butter, cubed; 80 g demerara sugar

Soft apples beneath a buttery, craggy gluten-free crumble topping.

From Nora’s kitchen · Recipe development

Free guide: thirty gluten-free dinners, with the shopping lists

AI-generated food illustration.

Soft apples beneath a buttery, craggy gluten-free crumble topping.

This recipe is in development. Record your ingredient brands and equipment during testing, and use the cooking checks alongside the suggested timings.

The recipe

Apple crumble

Prep: 20 min
Cook: 45 min
Total*: 65 min
Makes: 6 servings

*Estimated development timings. Allow 10 minutes standing after baking.

Ingredients

Tick things off as you go.

What you need

800 g cooking apples, peeled, cored and sliced
50 g caster sugar
2 tbsp water
1 tsp ground cinnamon
180 g gluten-free plain flour blend
100 g cold butter, cubed
80 g demerara sugar

Equipment

Saucepan
Mixing bowl
1.5-litre baking dish

Let’s make it.

01
Prepare the filling
Heat oven to 190°C / 170°C fan. Put apples, caster sugar, water and cinnamon in a saucepan. Cover and cook gently for 8–10 minutes, stirring, until starting to soften.
02
Make the crumble
Rub butter into flour with fingertips until you have a mixture of crumbs and small clumps. Stir in demerara sugar.
03
Assemble
Spoon apples and their juices into a roughly 1.5-litre ovenproof dish. Scatter the crumble over evenly without pressing it down.
04
Bake
Bake for 30–35 minutes until the topping is golden, the fruit is bubbling and apples are tender. Stand for 10 minutes before serving; the filling will be very hot.

Ingredient checks

Check every packaged ingredient for gluten-free suitability and other allergens, including stock, sauces, spices and seasoning blends. Use clean equipment and protect food from gluten cross-contamination.

Allergens: Milk; check flour.

Make it work for you

Keep the stated ingredient quantities for the first test. Substitutions need separate testing.

For another day

Cool leftovers promptly and refrigerate within 1–2 hours. Eat within 48 hours or freeze. Reheat only once until steaming hot throughout. Any recipe-specific freezing trial remains to be completed.

Exploding food

What goes in.

The ingredients, seen a little differently. This image is an illustration of the main ingredients; use the written recipe for the full list and quantities.

See the collection

Exploded ingredient illustration for apple crumble; the written recipe provides the full list and quantities.

The miniature kitchen

Tiny chefs.
Big ideas.

A playful look at the same familiar favourite. Meet the little team behind our food illustrations.

Explore the tiny kitchen

Miniature chefs preparing apple crumble in a warm cream kitchen.

Apple crumble