How To Make The Crunchiest Flourless Apple Crumble

Written by: Ben Orkin

I don’t know about you, but to me a soggy crumble with an overdose of apple is just not my cup a tea.


You exactly know what I’m talking about. It’s when that crumble melts into the apple and becomes mushy and oily. I couldn’t think of much else I’d rather avoid eating. That’s why I came up with this customisable flourless apple crumble.

You basically make the apple and crumble separately and then when it comes time to serve, people can choose how much crumble or how apple they would like. In this case everyone is happy. I know that I like my crumble ratio to apple to be 2:1 (more crumble than apple), but what about lets say let’s say ‘Ronald’ who likes more apple than crumble or what if let’s say ‘Leslie’ is not in the mood for the crumble and would simply just like some soft apples. I can go on with different and more fascinating scenarios all day, but that not why I’m here. Luckily ‘Ronald’, ‘Leslie’ and I  all get what we want in the end.


Because the crumble is baked separate to the apples, it stays crunchy like a crumble should be. Believe it or not, the crumble in this recipe is flourless. I’ve replaced the flour with ground almonds and rolled oats. Besides for adding extra warm flavours, they provide the crumble with even more crunchy texture as they toast in the oven. It’s also so easy to make. All you do is combine all of the ingredients into a bowl and mix then bake, cool and crumble!

Another problem I have with apple crumbles is that they can be so sickly sweet and make me feel sick. That’s why this recipe includes very little sugar at all. In fact, the apples are free of refined sugar. I used agave syrup which is a natural sugar alternative harvested from tree sap. You could easily replace that with honey or maple syrup if you like. I’ve flavoured the apples with vanilla, lemon zest and a little bit rosemary. The rosemary provides a subtle warm flavour, which works very well together with the lemon. The lemon lifts and freshens the apples making them light and zingy.

Enjoy warm or at room temperature.


Flourless Apple Crumble

Makes enough for 4-6 people



  • 1 cup rolled oats
  • 1 cup ground almonds
  • ½ cup chilled butter
  • ½ cup castor sugar


  • 10 apples of your choice
  • ½ cup agave syrup or honey
  • 1 tsp vanilla exract
  • ½ tsp rosemary leaves
  • the zest of 1 lemon




Preheat the oven to 180 degrees Celsius and prepare a rectangular baking tray (size does not matter).

Place all of your crumble ingredients into a bowl and mix until crumbly dough forms.

Spread out across your prepared baking tin and place into the oven. Leave to bake for 10 minutes until light golden brown. Remove from the oven and leave to cool completely before breaking up into a crumble with a spoon or fork. Place into a bowl and leave to one side for the moment.


Peel and core your apples. Slice into bite size pieces.

Combine all of your apple ingredients into a saucepan over a medium heat. Leave to cook for 5-10 minutes, until the apples have softened slightly and the liquid has reduced to thick syrup. Stir occasionally.

Remove from the heat and serve together with the crumble.



Happy Baking!


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