Crisp Rice Apple Crumble
Serves: 8 servings
  • ¾ cup coconut sugar
  • 1 stick (1/2 cup) butter cut into ½ inch cubes
  • 1½ cups crisp brown rice cereal
  • 1 cup chopped walnuts
  • ½ cup gluten-free rolled oats
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • 3 large apples peeled, cored, and chopped into ½ inch pieces (should yield 5 cups)
  1. Preheat the oven to 350 degrees.
  2. Combine the coconut sugar with the butter in a medium bowl and, using a pastry blender or two knives, cut the butter into the sugar until it resembles small pebbles. Add the remaining topping ingredients and combine thoroughly.
  3. Place the apples in a 10-inch round pie plate or tart pan. Cover with 3 cups of the topping, spreading it evenly over the apples. (You’ll have some topping leftover.) Place on a baking sheet (to catch any juices), and bake on the bottom rack of the oven for 30 minutes.
Note: Store leftover topping in the freezer and use it to make individual fruit or berry crumbles. Reduce baking time by 5 minutes.
Recipe by Queen of My Kitchen at