Apple-Chestnut Cream Crumble
This gluten-free Apple-Chestnut Cream Crumble combines sweet apples with rich chestnut purée for an autumnal fruit crumble that’s easy, elegant, and irresistible.
You know that moment when fall arrives and you just need something warm and comforting from the oven? That’s exactly how this Apple-Chestnut Cream Crumble came into my life. I was craving something cozy but didn’t want to spend hours in the kitchen—because, let’s be real, who has time for that on a Tuesday evening?
This 5-ingredient gourmet dessert feels fancy enough for Thanksgiving but simple enough for a random weeknight. The combination of tender apples and silky chestnut purée creates this incredible autumnal fruit crumble that tastes like you’ve been baking all day. Spoiler alert: you haven’t.
What I love most about this gluten-free dessert is how the almond powder creates that perfect sandy crumble topping without any fuss. No special flours, no xanthan gum, no stress. Just five simple ingredients and about 45 minutes until you’re enjoying warm, bubbling, golden perfection straight from the oven.
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| Golden or Reinette apples | 4 medium-sized |
| Chestnut cream (chestnut purée) | 200 grams (about ¾ cup) |
| Almond powder | 100 grams (1 cup) |
| Corn starch | 50 grams (⅓ cup) |
| Cold butter | 80 grams (⅓ cup) |
Optional: 2 tablespoons sugar if your chestnut cream isn’t sweetened
Instructions
Step 1: Start by preheating your oven to 180°C (350°F). While it heats, peel your apples and cut them into small, even cubes—about ½-inch pieces work perfectly. This ensures your Apple-Chestnut Cream Crumble cooks evenly, and nobody gets a crunchy surprise alongside their tender bites.
Step 2: Arrange the apple pieces in a buttered gratin dish or 8×8-inch baking pan. Dollop the chestnut purée in small spoonfuls across the entire surface, then gently fold it into the apples. You’re not looking for a smooth mixture here—those lovely ribbons of chestnut cream add visual appeal and pockets of rich flavor.
Step 3: In a medium bowl, combine the almond powder, cornstarch, and sugar (if using). Add the cold butter cut into small cubes, then work it in with your fingertips until you get a coarse, sandy texture. The mixture should resemble wet sand at the beach—that’s your perfect autumnal fruit crumble topping taking shape.
Step 4: Crumble this mixture evenly over the fruit layer, letting it fall naturally into peaks and valleys. Bake for 35 to 40 minutes, until the top turns golden brown and smells absolutely heavenly. You’ll know this 5-ingredient gourmet dessert is ready when the top feels crisp and you see apple juices bubbling happily around the edges.
Substitutions
For the apples: Granny Smith works beautifully if you prefer a tart bite, while Honeycrisp or Fuji add extra sweetness to your Apple-Chestnut Cream Crumble. Just choose firm apples that hold their shape when baked—mushy varieties won’t give you that satisfying texture contrast.
For chestnut cream: Can’t find chestnut purée at your local store? Pumpkin purée mixed with a tablespoon of maple syrup creates a similar creamy sweetness in this autumnal fruit crumble. Sweet potato purée also works in a pinch, though the flavor profile shifts slightly.
For almond powder: Swap in hazelnut meal for a nuttier depth, or use a combination of half almond and half coconut flour. If you’re working with nut allergies, sunflower seed flour creates a similar texture in your crumble topping.
For butter: Coconut oil (solid, not melted) works perfectly for a dairy-free version of this 5-ingredient gourmet treat. Use the same amount and work it in the same way—your fingertips are the best tool here.
The beauty of this autumnal fruit crumble is its versatility—it works equally well for a casual Sunday dessert or dressed up for holiday entertaining. Plus, if you’re looking for more seasonal gluten-free inspiration, you’ll love our naturally gluten-free rhubarb crisp for spring or this colorful spiral ratatouille that makes vegetables feel special.
Troubleshooting
Crumble topping too dry? Your butter might’ve been too cold or you overworked the mixture. Add a teaspoon of cold water and gently mix—it should clump slightly when squeezed. The texture improves as it bakes anyway.
Apples releasing too much liquid? This happens with super juicy varieties. Next time, toss your apple cubes with an extra tablespoon of cornstarch before assembling your Apple-Chestnut Cream Crumble. The cornstarch acts as a natural thickener and prevents a soggy bottom.
Top browning too quickly? Tent your dish loosely with aluminum foil after 25 minutes. This allows the apples to finish cooking while protecting that beautiful golden crust from becoming too dark.
Chestnut cream seems clumpy? Warm it slightly in the microwave for 10-15 seconds before dotting it over the apples. Room temperature chestnut purée spreads more easily throughout your autumnal fruit crumble.
Storage & Meal Prep
Store leftover Apple-Chestnut Cream Crumble covered in the refrigerator for up to 4 days. The flavors actually deepen overnight, making day-two crumble even more delicious. Reheat individual portions in the microwave for 30-45 seconds or warm the whole dish in a 150°C (300°F) oven for 15 minutes.
For meal prep magic, assemble this 5-ingredient gourmet dessert completely but hold off on baking. Cover tightly with plastic wrap and refrigerate for up to 24 hours, then bake as directed when you’re ready. You might need an extra 5 minutes since it’s starting cold, but otherwise, no changes needed.
Serving Suggestions
Serve your Apple-Chestnut Cream Crumble warm with a generous scoop of vanilla ice cream melting into those crispy corners. The temperature contrast is absolutely divine. A dollop of whipped cream or crème fraîche adds elegant richness without overwhelming the delicate chestnut flavor.
For a cozy breakfast twist (yes, really!), enjoy leftovers cold with Greek yogurt and a drizzle of honey. The autumnal fruit crumble transforms into something almost parfait-like. Pair with strong coffee or spiced chai tea for the ultimate fall morning moment.
Variations
Kid-friendly version: Reduce the chestnut cream to 100 grams and mix in 2 tablespoons of brown sugar with the apples. Kids sometimes find chestnut purée too earthy, but this ratio keeps them happy while introducing sophisticated flavors gradually.
Dairy-free Apple-Chestnut Cream Crumble: Simply swap the butter for solid coconut oil as mentioned in substitutions. Everything else remains the same, and honestly, nobody will taste the difference in this autumnal fruit crumble.
Boozy grown-up edition: Toss the apple cubes with 2 tablespoons of bourbon or Calvados before adding the chestnut cream. Well… it’s basically autumn in dessert form at that point, and your dinner guests will be begging for the recipe.
Protein-boosted version: Stir 2 tablespoons of your favorite vanilla protein powder into the crumble topping mixture. This turns your 5-ingredient gourmet treat into a more substantial breakfast option without compromising texture.
FAQs About Apple-Chestnut Cream Crumble
Can I use gluten-free self-raising flour for crumble?
You absolutely can, though this Apple-Chestnut Cream Crumble doesn’t need it. The combination of almond powder and cornstarch already creates that perfect crumbly texture naturally. If you do use gluten-free self-raising flour, skip the cornstarch entirely and use 150 grams of the flour instead.
Should you cook apples before putting them in a crumble?
Not for this recipe! Raw apples work perfectly because they release their natural juices while baking, creating that gorgeous bubbling effect. Pre-cooking would make them mushy in your autumnal fruit crumble, and nobody wants that.
What can I use instead of flour in apple crumble?
Almond powder is your best friend here—it’s what makes this 5-ingredient gourmet dessert so wonderfully gluten-free. You can also try ground oats (certified gluten-free), coconut flour mixed with extra butter, or according to trusted gluten-free baking resources, even crushed gluten-free cookies for an indulgent twist.
Can I make gluten-free crumble with cornflour?
Cornstarch alone won’t give you the right texture for a crumble topping. It needs a partner! This Apple-Chestnut Cream Crumble uses cornstarch combined with almond powder to achieve that sandy, crispy texture we all love. The cornstarch adds structure while the almonds provide richness.
What is a gluten-free substitute for flour as a thickener?
Cornstarch is brilliant for thickening fruit juices in crumbles without gluten. Arrowroot powder works similarly if you have it on hand. Both create that lovely glossy finish in your autumnal fruit crumble without any gummy texture.
How do I prevent a soggy bottom in my crumble?
Make sure your oven is fully preheated before baking. Toss juicy apples with that tablespoon of extra cornstarch mentioned earlier, and don’t overcrowd your baking dish. A wider, shallower dish allows moisture to evaporate better than a deep one.
Final Thoughts
This Apple-Chestnut Cream Crumble proves that gluten-free baking doesn’t need to be complicated or require a pantry full of specialty ingredients. Five simple components, one baking dish, and less than an hour gets you something that tastes like you attended culinary school.
Whether you’re new to gluten-free cooking or a seasoned pro, this 5-ingredient gourmet dessert deserves a spot in your regular rotation. Trust me—once you taste that first warm, crispy-topped, chestnut-kissed bite, you’ll understand why simple can absolutely be spectacular.
Apple-Chestnut Cream Crumble
Equipment
- Gratin dish or 8×8-inch baking pan
- Mixing bowl
- Peeler
- Knife
- Cutting board
Ingredients
- 4 medium Golden or Reinette apples
- 200 grams Chestnut cream (chestnut purée) about ¾ cup
- 100 grams Almond powder 1 cup
- 50 grams Corn starch ⅓ cup
- 80 grams Cold butter ⅓ cup
- 2 tablespoons Sugar optional, if chestnut cream isn’t sweetened
Instructions
- Start by preheating your oven to 180°C (350°F). While it heats, peel your apples and cut them into small, even cubes—about ½-inch pieces work perfectly. This ensures your Apple-Chestnut Cream Crumble cooks evenly, and nobody gets a crunchy surprise alongside their tender bites.
- Arrange the apple pieces in a buttered gratin dish or 8×8-inch baking pan. Dollop the chestnut purée in small spoonfuls across the entire surface, then gently fold it into the apples. You’re not looking for a smooth mixture here—those lovely ribbons of chestnut cream add visual appeal and pockets of rich flavor.
- In a medium bowl, combine the almond powder, cornstarch, and sugar (if using). Add the cold butter cut into small cubes, then work it in with your fingertips until you get a coarse, sandy texture. The mixture should resemble wet sand at the beach—that’s your perfect autumnal fruit crumble topping taking shape.
- Crumble this mixture evenly over the fruit layer, letting it fall naturally into peaks and valleys. Bake for 35 to 40 minutes, until the top turns golden brown and smells absolutely heavenly. You’ll know this 5-ingredient gourmet dessert is ready when the top feels crisp and you see apple juices bubbling happily around the edges.
