Gluten-Free Apple Crumble Breakfast Bake
Transform a classic dessert into a nutritious morning meal with this Gluten-Free Apple Crumble Breakfast Bake. With warming spices, tender baked apples, and a crunchy gluten-free topping, this recipe is perfect for meal prep and family breakfasts alike.
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Cooling Time 10 minutes mins
Total Time 50 minutes mins
Course Breakfast
Cuisine American
Servings 6 servings
Calories 320 kcal
8x8-inch baking dish
Mixing Bowls
Apple Base
- 4 large apples Honeycrisp or Granny Smith work best, cored and thinly sliced
- 1 tablespoon fresh lemon juice
- 2 tablespoons maple syrup or honey
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch or arrowroot powder
- 1 teaspoon vanilla extract
Crumble Topping
- 1 1/2 cups gluten-free rolled oats
- 1/2 cup almond flour sub oat flour for nut allergies
- 1/3 cup coconut sugar or brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup coconut oil melted (or unsalted butter)
- 2 tablespoons maple syrup
- 1/2 cup pecans or walnuts chopped (optional)
Preheat your oven to 350°F (175°C) and lightly grease an 8x8 inch baking dish with coconut oil or your preferred cooking spray.
Core and slice the apples into thin, even pieces (about ¼ inch thick). Toss the apple slices with lemon juice immediately to prevent browning.
In a large bowl, combine the sliced apples with maple syrup, cinnamon, nutmeg, cornstarch, and vanilla extract. Toss until every slice is evenly coated.
In a separate bowl, mix the gluten-free rolled oats, almond flour, coconut sugar, cinnamon, and salt. Pour in the melted coconut oil and maple syrup, then stir until the mixture is moistened and crumbly. Fold in the chopped nuts if using.
Transfer the apple mixture to your prepared baking dish, spreading it evenly. Sprinkle the crumble topping over the apples, covering them completely.
Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the apples are bubbling around the edges.
Allow the breakfast bake to cool for 10 minutes before serving.
This breakfast bake stays fresh in the refrigerator for up to 5 days, making it ideal for weekly meal prep.
For longer storage, individual portions can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat in a 300°F oven for 10-15 minutes to restore the crisp topping.
For a lower sugar option, reduce coconut sugar to ¼ cup and replace maple syrup with monk fruit sweetener.
To increase protein, add ¼ cup of hemp seeds or collagen powder to the crumble mixture. Calories: 320kcalCarbohydrates: 42gProtein: 4gFat: 16gSaturated Fat: 9gSodium: 85mgPotassium: 210mgFiber: 6gSugar: 23g
Keyword Apple Crumble, Gluten-Free Breakfast, Healthy Breakfast, Meal Prep