Gluten Free Apple Crumble Slices - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-apple-crumble-slices

Posted On: 3rd November 2025

Nothing screams autumn like caramel and apple. Bring the two together in this simple gluten free caramel apple tray bake. A gluten free shortbread base, topped with a homemade sweet caramel and finely sliced apple, finished with a spiced gluten free crumble. The most autumnal, simple bake you can make. The hardest part is waiting for the caramel to cool down to a safe eating temperature!

Ingredients

Shortbread Base
150g margarine
62g caster sugar
220g gluten free plain flour
1.5tsp ground cinnamon

Apple & Caramel
1 can condensed milk (397g)
150g unsalted butter
150g dark brown sugar
1 large Granny Smith apple

Crumble Topping
130g gluten free plain flour
60g dark brown sugar
60g margarine
1tsp cinnamon

Preparation Time: 20 Mins
Cooking Time: 50 Mins

This recipe contains

Dairy

Method

1. Place the margarine, sugar, gluten free flour and cinnamon in a bowl and crumble together with your hands, as it combines it will start to come together in a ball which is what we want, it should come together as a nice dough.

2. Grease and line a 8x8 inch square cake tin and press the dough in with your fingers. Bake your gluten free shortbread on gas 4/180c for 15 mins until starting to go golden. Remove from the oven.

3. To make the caramel, break the butter into a pan and add the sugar, place on a low heat and melt together until all dissolved and combined together.

4. Pour in the condensed milk, stirring continuously, bring to a boil and allow to boil for 1 minute. Remove from the heat and let cool slightly.

5. Thinly slice your apple, I find it best to use a mandolin to get them as thin as possible.

6. Pour 1/3 of the caramel onto the shortbread and spread over, add a layer of apple on top, add another 1/3 of the caramel and more apple, finish with the last of the caramel.

7. Place the crumble ingredients in a bowl and rub together with your fingers to get a nice crumb, scatter on the top of the caramel and turn the tray back to the oven for 25 mins on gas 6/200c

8. Remove from the oven and let cool, when room temp place in the fridge to let the caramel fully set, best to leave overnight to be sure it is fully set and cooled! Slice into 16 pieces and serve!

This recipe makes 16 slices
Nutritional info per slice