Apple Pie Crumble


Apple Pie Crumble

Some of your favorite Fall flavors in a hearty, easy and delicious crumble!
Servings 5



  • 4 small or 3 large red apples chopped into 3/4" pieces(Approx 4-4 1/2 cups; I use Pink Lady or Honeycrisp)*
  • 6 large or 9 small medjool dates pitted & diced into 1/4" pieces(Approx a packed 1/2 cup)
  • 3/4 teaspoon ground cinnamon
  • 2 tablespoons fresh lemon juice Approx 1 medium lemon
  • 1 1/2 tablespoons arrowroot starch sub cornstarch
  • 1/4 cup coconut sugar


  • 4 tbsp unsalted butter melted (sub melted coconut oil)
  • 1/2 cup plain/unsweetened applesauce sub another 4 oz melted butter or coconut oil
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup blanched & fine ground almond flour
  • 1 1/2 cups rolled oats
  • 1/4 cup coconut sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt


  • Preheat oven to 325 and make sure rack is situated in the middle of the oven. Line an 8x8 or similar-sized baking dish with nonstick parchment paper, using binder clips to hold parchment to the sides.
  • Combine all filling ingredients in a large mixing bowl and toss to coat. You may need to use your fingers to break up the date pieces so they’re dispersed throughout. Add filling to your baking dish and spread in an even layer.
  • Using the same mixing bowl (no need to clean it!), combine all crumble ingredients and stir until evenly incorporated. Spread evenly over apple mixture.
  • Bake crumble for 45-50 minutes, until the edges are golden-brown and apples are fork-tender. Allow to cool 15 minutes before enjoying. Leftover crumble will keep tightly sealed (once cooled completely) in the fridge for 5 days or frozen 4-6 months.


*try to be exacting about the apple-piece-size, because we want to make sure they’ll cook enough and evenly.
Course: baked goods, Breakfast, Dessert
Cuisine: American
Keyword: apple crisp, apple crumble, Dairy Free, fall recipes, Gluten Free, grain free, spiced, Vegetarian

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