Healthy Apple Almond Crumble {vegan + gluten free}

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I felt like this work week has gone by so fast – not quite as fast as last week’s three day work week, but still quick! I have a feeling that’s how the entire month of December is going to feel.


I don’t know about you guys, but I always get in sweet tooth + baking moods on the weekends – especially in the fall and winter when it gets cooler out. One way that I satisfy it without getting off track with my daily macro and calorie goals? Baking healthy of course!


A few of my healthy swaps are using fruit and cinnamon to naturally sweeten baked goods up, using oats instead of white flour, and including sweeteners like maple syrup instead of refined sugar. Today’s recipe includes all of those tricks!

I first made this apple almond crumble a few months ago. The next time I made it, I tweaked a few ingredients to reach baking perfection…but for some reason I’ve been sitting on the recipe for a solid month. So here I am finally sharing it today!


This crumble makes for a great healthy dessert or breakfast. It’d be perfect to make for family brunches this holiday season – and with no refined sugar, no dairy, and no gluten, it’s suitable for a variety of dietary preferences!


Healthy Apple Almond Crumble {vegan + gluten free}


  • 3 Granny Smith apples, peeled and thinly sliced
  • 1 cup dry oats (I use old fashioned)
  • ½ cup almond meal
  • ¼ cup sliced almonds
  • 2 TBSP creamy almond butter
  • 2 TBSP coconut oil
  • 2 TSP cinnamon, divided
  • 6 TBSP maple syrup, divided into 2 TBSP and ¼ cup
  • ½ TBSP vanilla
  • 1 TSP fresh lemon juice
  • ¼ TSP salt
  1. Preheat oven to 350 degrees. Arrange apple slices in a pie pan.
  2. Warm the vanilla, lemon juice, 2 TBSP of the maple syrup, and 1 TSP of the cinnamon in a small saucepan, stirring to combine. Pour the mixture over the apples.
  3. Place the oats, almonds, almond meal, salt and remaining 1 TSP of cinnamon in the same saucepan to dry roast for 5 minutes, tossing a few times. Transfer to a bowl.
  4. Heat the coconut oil, remaining maple syrup and almond butter in the same saucepan over medium low until smooth and combined well. Pour the mixture over the oats and stir with a wooden spoon.
  5. Crumble the oat topping over the apples. Cover with foil and bake for 20 minutes.
  6. Remove the foil and bake for about another 10 minutes, or until the crumble looks golden brown and the apples are tender.
  7. Enjoy while it’s warm!

Serving size: ⅙ of crumble, Calories: 310, Fat: 17 g, Saturated fat: 5 g, Carbohydrates: 38 g, Sugar: 23 g, Fiber: 6 g, Protein: 7 g


Tell me… What are your favorite healthy swaps when baking?