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An aerial view of a bowl of gluten-free zucchini 'apple' crumble with a scoop of vanilla ice cream. It sits atop a white bench top in bright sunlight

Gluten free zucchini ‘apple’ crumble

Gluten free, fructose friendly, nut free, dairy free/vegan option
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Prep Time 20 minutes
Cook Time 40 minutes
Course Dessert
Servings 6 people

Ingredients
  

For the filling:

  • 1 kg zucchini weighed after peeling
  • 1/2 cup (125ml) fresh lemon juice (reserve 1/4 cup or 60ml for the corn starch slurry)
  • 1 cup (220g) white sugar
  • 2 teaspoons cinnamon
  • 3 tablespoons cornflour
  • Good pinch of fine salt

For the crumble:

  • 160 g (1 cup) white rice flour or sweet white sorghum flour
  • 100 g sugar white or light brown
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 125 g butter room temperature, cubed
  • 1/4 cup (60ml) milk of choice, optional
  • Good pinch of fine salt

Instructions
 

To make the filling:

  • Preheat the oven to 200C or 400F.
  • Finely slice the peeled zucchini into coins and then slice those into half moons. Place them in a large pot with half of the lemon juice, (1/4 cup or 60ml) the sugar and cinnamon. Cook over a medium heat until the zucchini is softened and juicy, about 5-10 minutes. The zucchini don’t soften too much more in the crumble, so aim for a texture you’d like to eat.
  • Whisk together the corn starch and remaining 1/4 cup (60ml) of lemon juice, then pour that into the zucchini mixture. Stir to thoroughly combine, then turn off the heat. The corn starch will be cooked again in the oven to thicken, so no need to cook it now.
  • Transfer the zucchini mixture, liquid and all, into a 30x20cm baking dish (I use a rectangular Le Creuset). Set aside while you make the crumble.

To make the crumble:

  • Whisk the dry ingredients together in a medium mixing bowl. Add the cubed butter and rub it into the flour using your fingertips until a course, moist crumble forms. If you prefer a drier crumble, add no milk or just a splash. If you prefer a spread, moist crumble, add the milk.
  • Sprinkle the crumble evenly over the zucchini apple. Place the baking dish on a sturdy baking tray to catch any drips, and then put your crumble in the oven for 30 minutes or until the crumble is browned and the filling is bubbling up through the crumble. This is a sign that your corn starch has done it’s work.
  • Serve with ice cream or custard while warm. The apple filling will thicken as it cools, particularly in the fridge overnight. Leftovers keep well for a number of days.

Notes

  • Use plant based butter and milk to keep this recipe vegan.
  • I haven’t tried a different starch for any corn allergies, but I would suggest trying potato starch. I find it to be the next best thickener – tapioca seems to produce a more gloopy result. It thickens things more than corn starch though, so use less to suit.
  • I recommend white sugar for the filling. Either white or light brown sugar works for the crumble, although your crumble will be darker using brown sugar (I used brown sugar for these photos)
Keyword gluten free, gluten free crumble, gluten free zucchini apple crumble, rice flour, zucchini apple crumble
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