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This Apple and Strawberry Crumble is the perfect solution for that transitional time between summer and autumn. Jammy, late summer strawberries and tangy, autumnal apples sit underneath a golden, pecan-crusted crumble, perfect with custard or ice-cream.
Notes On This Apple and Strawberry Crumble Recipe
🍏 This easy gluten free crumble is one of the easiest, crowd-pleasing desserts you could make! Throw it together in under 15 minutes, using storecupboard staples.
🍓 Crumbles are not just for autumn! This is a great September recipe, perfect for using up the last of the summer strawberry crop, and the first of the apples.
🍏 Gluten free flour is naturally more crumbly than wheat flour, meaning it’s perfect for a crumble topping! And nobody will ever guess it’s coeliac-safe.
🍓 Updated for 2026: I first published this recipe in 2023, but now it’s had an upgrade with fresh new photos, ingredients shots (and substitution ideas) and step-by-step pictures to make it even easier to follow!
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for this gluten free apple and strawberry crumble recipe with the full quantities. But here are the main ingredients and ideas for any swaps.
- Apples: I prefer a tart apple like Bramley apples or Granny Smith.
- Strawberries: I use fresh but frozen would work out of season – defrost first.
- Sugar: I use caster sugar (baker’s sugar in the US) but you could swap for a light brown sugar for a sweeter, more toffee-like crumble.
- Butter: Use a vegan margarine to make this recipe dairy free too.
- Gluten Free Plain Flour: Use a plain or all purpose gluten free flour blend – I use the FREEE Gluten Free Plain Flour, but any supermarket blend will work fine.
- Gluten Free Oats: Optional, but they add a lovely texture. Find them in the free from aisle.
- Pecan Nuts: Again, these are optional. You could swap for chopped hazelnuts, walnuts, almonds, or any nuts of choice.
- Lemon Juice: Essential to get that gorgeous jammy texture in the filling.
- Cornflour: Or cornstarch in the US, to help prevent the filling going watery.
How to Make Apple and Strawberry Crumble
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free apple and strawberry crumble is to make.
Storing, Freezing and Making Ahead
TO MAKE AHEAD: Construct the crumble up to 24 hours in advance and refrigerate. Bake when ready to serve hot. You can also freeze the unbaked crumble – construct it in a foil tray then you can bake it from frozen.
TO STORE: Any leftovers can be stored in the fridge for up to 3 days – enjoy it cold or reheat in the oven or microwave to serve hot.
TO FREEZE: Leftovers can also be stored in the freezer and reheated to serve.
Love Gluten Free Crumble?
Gluten Free Apple and Strawberry Crumble Recipe
Equipment
Ingredients
For the crumble topping:
- 115 g caster sugar
- 115 g unsalted butter
- 230 g gluten free plain flour
- 50 g gluten free oats
- 35 g pecan nuts, chopped
For the filling:
- 250 g strawberries
- 650 g Bramley apples
- 1 tbsp cornflour, (cornstarch)
- 1 tbsp caster sugar
- Juice of 1 lemon
Instructions
- Preheat the oven to 180C / 160C Fan / Gas Mark 4. To make the crumble topping, add the gluten free plain flour and caster sugar to a large mixing bowl and stir to mix. Cut the cold butter into small cubes and add to the mixture.
- Using your fingertips, run the flour mix into the butter, until you have a breadcrumb-like consistency. Don't worry if you have a few smaller lumps. Add the oats and stir to mix them through evenly.
- To make the filling, peel and core the apples and chop into 2cm chunks. Hull the strawberries and cut into halves (or quarters if they are large strawberries) – you want them similar sizes to the apples.
- Take a large dish (I used a 23cm round dish) and add the fruit to this. Mix together well. Add the caster sugar, cornflour and lemon juice and mix well.
- Pour the crumble topping evenly over the fruit, covering it completely. Sprinkle over the chopped pecans and then place in the hot oven. Bake for 45-50 minutes until the topping is golden and the fruit underneath is bubbling. Serve hot with ice-cream or custard.
Notes
- Any leftovers of this crumble can be refrigerated for up to 3 days (or frozen) and reheated.
- To make ahead, construct the crumble up to 24 hours ahead of baking and refrigerate.
- To make dairy free, swap the butter for a vegan margarine.
Nutrition
More Gluten Free Crumble Recipes
If you like this gluten free apple and strawberry crumble recipe then make sure you check out these other gluten free crumble recipes too…
- Strawberry Crumble Bars
- Gluten Free Apple Crumble
- Apple Crumble Cupcakes
- Oaty Cherry Crumble Bars
- Plum and Amaretto Crumble
- Apple and Cinnamon Muffins (with a crumble topping)
Have you tried this recipe?
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Thank you for your Blog! But how do I translate the English amounts into US size? I want to make the Strawberry and Apple Crumble. TU
[email protected] from Kansas and gluten-free.
How do I translate the measurements into US equivalents?