This Gluten-Free Vegan Apple Crumble with Caramel Sauce is an easy and healthy recipe made with clean, real food ingredients. It's the perfect plant-based dessert that goes great with homemade ice cream and is dairy-free and egg-free!
Gluten-Free Vegan Apple Crumble with Caramel Sauce
This plant-based dessert is the perfect recipe to make with fresh summer apples.
I make it with diced apples (I've used both Fuji and Braeburn apples) tossed with a little lemon juice and ground cinnamon.
Then, it's topped with a flourless gluten-free crumble that's sweetened with coconut sugar.
The best part though, and what gives this dessert it's sweetness, is the homemade Caramel Sauce that is drizzled over the top.
Want to make it even irresistible?
Add a scoop of homemade vanilla bean ice cream on top!
You can have this ready in under 45 minutes and can even substitute the apples with another fruit, like in my Blueberry and Chia Seed Cobbler recipe.
Traditional apple crumble recipes have the typical ingredients used in baked goods:
S.A.D. (Standard American Diet) Apple Crumble Typical Ingredients: White Sugar (Refined), Butter, White Flour, Brown Sugar
My healthier plant-based version is vegan, gluten-free, dairy-free, egg-free, paleo-friendly, contains no refined sugar and is Medical Medium compliant.
Want More Healthy Plant-Based Dessert Recipes?
Check out these:
- No-Bake Chocolate Peanut Butter Oat Bars
- Brownie Bottom Turtle Cheesecake
- Pineapple Protein Chia Seed Pudding
- or my CLEAN EATING Cookbook with 75+ plant-based recipes made with clean, real food ingredients just like this one that you will love!
Gluten-Free Vegan Apple Crumble with Caramel Sauce
Ingredients
For the apple filling:
- 3 cups organic apples (unpeeled and diced small)
- 1 teaspoon organic ground cinnamon
- ½ teaspoon organic lemon juice (freshly squeezed)
- ¼ teaspoon organic ground vanilla bean powder
For the flax egg:
- 1 tablespoon organic ground flax seeds
- 2 tablespoons water, filtered/purified
For the crumble layer:
- 2 cups almond flour
- ¼ cup organic coconut sugar
- 1 tablespoon 100% pure avocado oil
- ½ teaspoon organic ground cinnamon
- ⅛ teaspoon organic ground vanilla bean powder
- 1 pinch Himalayan pink salt
For the caramel topping:
- ½ cup organic almond butter
- ½ cup organic refined coconut oil (melted/liquid)
- ½ cup organic maple syrup
- ½ teaspoon organic ground vanilla bean powder
- ⅛ teaspoon Himalayan pink salt
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Prepare an 8 x 8 baking dish lined with parchment paper and set aside.
Prepare the flax egg:
- Add all ingredients for the flax egg to a small bowl and whisk until well combined. Set aside to thicken while you prepare the rest of the recipe.
Prepare the caramel topping:
- Add all ingredients for the caramel topping to a small bowl and stir until smooth and well combined then set aside.
Prepare the apple filling:
- Cut the unpeeled apples into small diced pieces.
- Add to a medium-size bowl with the remaining ingredients for the apple filling and toss everything together until all the ingredients are well combined then set aside.
Prepare the crumble layer:
- Add all ingredients for the crumble layer to a medium-size mixing bowl.
- Re-whisk the flax egg, add it to the mixing bowl and stir until everything is well combined.
Assembly:
- Add the apple filling mixture to the prepared baking dish and spread it evenly.
- Take a handful of the crumb mixture out at a time and crumble it on top of the apple filling until the apple filling is completely covered with the topping.
- Pat the topping down lightly on top of the apple filling.
- Bake at 350 degrees for approximately 20-25 minutes, taking care to not over bake.
- Serve warm with the caramel topping drizzled over the top.
Recipe Notes
Nutrition Information
Copyright Notice
The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.
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