Recipe: Mini Apple Crumble :: Easy Like A Sunday Morning

Recipe: Mini Apple Crumble :: Easy Like A Sunday Morning

Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.

I don’t often make dessert when it’s only the two of us in the house and when I do, it’s best not to make a full size dessert that’s big enough to feed six. Heaven knows, I might sit down and eat it all. Better to save the full size recipe for when the kids come to visit.

I had some apples that were starting to go soft. So I decided to use them in my baking. This mini Apple Crumble was the perfect size for just the two of us and there were no leftovers sitting around begging to get eaten.

Mini Apple Crumble

The oats are nice in this dessert. They make the crumble topping nice and crunchy. I’m wondering about using quinoa flakes instead of oats next time. That should work don’t you think? Might not be as crunchy but I bet it would still be good. Especially warm with a scoop of vanilla ice cream. Yum!

If you’re using oats, make sure they’re certified gluten free rolled oats. I like Bob’s Red Mill (affiliate link). Actually I don’t eat oats very often. Even the certified ones seem to bog down my system.

Mini Apple Crumble

Mini Apple Crumble
Prep time: 
Cook time: 
Total time: 
Gluten Free | Dairy Free | Egg Free | Refined Sugar Free | Vegan | Vegetarian
  • Always refer to packaging labels for the most up to date allergy information
  • 1 1/4 Cups apple, peeled and chopped (about 2-3 apples)
  • 1/4 Cup coconut palm sugar
  • 1/2 Cup certified gluten free rolled oats
  • 2 Tbsp all-purpose gluten free flour
  • 1/2 tsp cinnamon
  • 3 Tbsp butter, room temperature
  1. Preheat oven to 375ºF.
  2. Toss apples with sugar and place in a 6 inch ramekin baking dish.
  3. In a small bowl, combine rolled oats, GF flour and cinnamon. Cut in butter until topping forms pea size lumps. I use a pastry blender to get it started and then use my hands to break up larger lumps. Spoon mixture evenly over apples and bake 30-40 minutes until top is golden brown and apples are bubbly.
  4. Serve warm with ice cream.

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To see a text listing of Laureen’s gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitutions, click here


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Laureen Fox
Laureen is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in this Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.

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  1. Lori @ A Bright and Beautiful Life says:

    This sounds yummy. I’m always watching for dessert recipes that aren’t loaded with sugar and white flour. I’m definitely making this soon. Thanks for your recipe. Would you be willing to share this recipe post and any of your other great ones at our Making Monday link party? We would love it and think our readers will, too. Thanks. Have a fantastic day.

  2. Miz Helen says:

    I just love Apple Crisp, it looks delicious. Thanks so much for sharing your great recipe with Full Plate Thursday and enjoy your Thanksgiving week!
    Come Back Soon
    Miz Helen

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