GLUTEN-FREE APPLE, PEAR AND CRANBERRY PECAN CRUMBLE
This has moved to the top of my favorite crumbles list. I have made apple crumbles before, but I hadn't cooked the apples first in my other recipes. It makes a huge difference in the sweetness and comfort level of the dish. The pear also contributes to the overall sweetness of the dessert and I love the tangy flavor of the dried cranberries. I have used a gluten-free mix of certified oats (produced in a gluten-free facility) and millet flour, which makes a crumble topping that is truly crumbly. Both tender apples like McIntosh, Gala, Macoun and Cortland, as well as firmer apples like Braeburns and Fujis work well in this dish
Provided by Martha Rose Shulman
Categories brunch, dinner, snack, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 17
Steps:
- Make crumble topping first. Preheat oven to 350 degrees. Cover a baking sheet with parchment. Place oats, quinoa flour, sugar, salt and nutmeg in a food processor fitted with steel blade and pulse several times to combine. Add the butter and pulse until the butter is evenly distributed throughout the grain mix. The mixture should have a crumbly consistency. You can also combine ingredients in a standing mixer fitted with the paddle and mix at low speed until mixture has a crumbly consistency.
- Spread topping over parchment-covered baking sheet in an even layer. Place in oven and bake 10 minutes. Rotate pan, stir mixture, and bake another 10 minutes, until nicely browned. Remove from heat and allow to cool. Stir in pecans and lemon zest.
- Turn oven up to 375 degrees. Butter a 2-quart baking dish. Cook apples in 2 batches. Heat half the butter over medium-high heat in a large heavy skillet until it foams and foam subsides. Add apples and wait until they begin to sizzle, then add half the sugar and cook, stirring and tossing in the pan, until apples just begin to caramelize, about 10 minutes. Transfer to a bowl and repeat with remaining butter, apples and sugar. When second batch has caramelized, add first batch back into pan, then add lemon juice, vanilla extract, cinnamon and nutmeg and stir together for another minute. Stir in diced pear and dried cranberries and stir everything together. Remove from heat and scrape into buttered baking dish.
- Spread crumble topping over apple mixture in an even layer. Place in oven and bake 30 minutes, until bubbling and top is nicely browned. Allow to cool for at least 10 minutes before serving.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 8 grams, Carbohydrate 54 grams, Fat 19 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 61 milligrams, Sugar 31 grams, TransFat 1 gram
GLUTEN-FREE APPLE CRUMBLE
This is a spinoff of my grandmother's delicious apple crumble recipe. Hers includes wheat flour whereas mine includes a gluten-free blend of rice, potato, and soy flours. Especially delicious with a scoop of vanilla ice cream on top!
Provided by charolett
Time 1h
Yield 16
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir flour, sugar, and butter together in a large mixing bowl until dough has many pea-sized balls.
- Place apples into a 9x13-inch baking dish in an even layer. Pour water over top and sprinkle with cinnamon. Spread dough mixture evenly over top of apples--it's okay if some apples are not fully covered.
- Bake in the preheated oven until golden brown, 40 to 45 minutes.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 49.6 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 3.9 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 2.6 mg, Sugar 34.5 g
EASY & DELICIOUS APPLE CRUMBLE (GLUTEN FREE)
British influence on South African cuisine has brought Apple Crumble to the table. This version is not too sweet so I suggest not cutting much sugar if you make it as I already reduced it from the original recipe found on http://www.shahiya.com.
Provided by UmmBinat
Categories Breakfast
Time 35m
Yield 1 crumble, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Cut each apple into thin wedges.
- Place the apples wedges in a deep baking dish. Make sure that the dish is not too big so you will have more than one layer of apple wedges in the bottom of the dish.
- Sprinkle the apple wedges evenly with cinnamon and 2 tablespoons of brown sugar.
- To prepare the crumble crust, combine nuts, flour mix and 4 tablespoons of sugar in a bowl. Add in the butter and knead with your hands until the dough resembles breadcrumbs. Spread the crumble mixture all over the apples.
- Bake in the oven until the apples are tender and the topping mixture is golden (25 minutes).
- Serve warm with vanilla ice cream on the side if desired.
- Enjoy!
GLUTEN-FREE APPLE CRUMBLE
In this unusual recipe by Alice Medrich, adapted from her gluten-free cookbook "Flavor Flours" (Artisan 2014), a combination of white rice flour and oat flour make for an apple crumble with a distinct crunch and butterscotch-like flavor. Ms. Medrich also uses an interesting technique with the apples, baking them halfway through before adding the crumble mixture, which keeps the walnuts from becoming too dark. She also doesn't peel the apples, though you may if you'd rather. If you can't find oat flour, you can make your own by grinding rolled oats in a food processor or blender until powdery.
Provided by Melissa Clark
Categories snack, pies and tarts, dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. In a 2-quart baking dish, toss together apples, lemon juice, sugar, rice flour and 1/4 cup/60 milliliters water. Place dish on a rimmed baking sheet and bake for 15 minutes. Stir and bake for another 15 to 20 minutes, until juices are bubbling at the edges of the dish.
- While apples bake, prepare the topping: In a bowl, stir together nuts, sugars, rice flour, oat flour, salt and spices. Add melted butter and mix well.
- When apples are ready, spoon topping over them. Bake for 15 to 20 minutes more, until topping is browned and apples are tender and bubbling in the center of the dish.
- Cool for at least 20 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 10 grams, Carbohydrate 60 grams, Fat 17 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 80 milligrams, Sugar 40 grams, TransFat 0 grams
AWESOME GLUTEN FREE APPLE PIE WITH CRUMBLE TOPPING
Are you a Celiac? Do you crave that apple pie your grandma used to make? Well, here it is--a big thick apple pie with a crumbly top and flakey crust! You won't believe that it is really gluten free and the whole family will enjoy it! Serve with a scoop of Blue Bell Vanilla Bean Ice Cream!
Provided by LiRoper
Categories Pie
Time 1h15m
Yield 1 pie (with left over crust for another), 8 serving(s)
Number Of Ingredients 16
Steps:
- ***Pastry Crust Instructions***.
- In a mixing bowl stir together the flour, xanthan gum and cornstarch.
- Then add the sugar, butter, egg and vanilla and mix until combined.
- Remove dough from bowl and knead and fold on a surface dusted with GF flour until well well combined.
- Divide into two pieces and wrap in plastic wrap, place one in the refrigerator to chill and place the other in the freezer for later use.
- --Go ahead and make Apple Filling while the Pastry Crust is chilling.
- --.
- After approx 20 minutes, remove dough from refrigerator and roll into a ball.
- Using a rolling pin, roll the dough out on a lightly GF floured surface until it is the thickness of a normal pie crust.
- Place crust in a 9 inch glass pie dish that is lightly sprayed with non stick spray.
- Using a fork poke a bunch of holes in the sides and bottom of the crust.
- ***Apple Filling Instructions***.
- In a large bowl mix apples, sugar, cinnamon, nutmeg and salt.
- Set aside and let the juices mix.
- ***Crumble Topping Instructions***.
- In small bowl mix together brown sugar, GF flour and nutmeg.
- Next mix in the chilled butter and cut it in with a fork or other tool until you have a course crumbly mixture.
- ***Assembling your Pie***.
- Preheat oven to 400°F.
- Spoon apples into your pie crust, mounding in the middle and pouring the sugary juices over top.
- Sprinkle your Crumble Topping all over the top (use it all).
- Use tin foil to cover edges of crust as it will burn easily.
- Bake for approximately 35 minutes, topping will be lightly browned and filling will be bubbly.
- Let cool for at least an hour before serving.
APPLE CRUMBLE (GLUTEN, DAIRY AND EGG-FREE)
A delicious apple crumble made without gluten. My son was intolerant of coconut, so it is also free of that, using flaked almonds instead. In place of the self-raising flour you can simply add 3 teaspoons of gluten-free baking powder to 1 1/2 cups of any all purpose gluten-free flour mix.
Provided by bearhouse5
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 190ºC (375ºF).
- Peel, core, and slice apples thinly. Place in a pie dish with sugar, cinnamon and water.
- Place flour, almonds and brown sugar into a bowl. Rub the margarine into the mixture until the mixture is crumbly.
- Sprinkle crumble mixture over the apples.
- Bake at 190ºC (375ºF) for approximately 30 minutes or until golden brown on top.
- Serve with dairy-free custard or ice cream.
Nutrition Facts : Calories 210, Fat 4.1, SaturatedFat 0.3, Sodium 7.7, Carbohydrate 45.3, Fiber 5.7, Sugar 37, Protein 2.1
APPLE CINNAMON MUFFINS WITH CRUMBLE TOPPING (GLUTEN-FREE)
Make and share this Apple Cinnamon Muffins With Crumble Topping (Gluten-Free) recipe from Food.com.
Provided by UmmBinat
Categories Breakfast
Time 56m
Yield 5 large muffins
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Sieve into a medium bowl, 1/2 cup brown rice flour, white rice flour, tapioca starch, potato starch, 1/2 cup brown sugar, baking powder, baking soda, guar (or xanathan) gum, sea salt, and 1 tsp cinnamon.
- Mix well.
- Add to it 1/3 cup canola oil, the egg(s), applesauce, and chopped apples.
- Stir lightly to combine and add additional liquid if needed. (Juice -- etc.).
- Line muffin tins and oil a little bit to prevent any sticking.
- Generously fill muffin cups with mixture.
- Put ground cashews or almond meal into a small bowl with the 1 tbls brown rice flour, 2 tbls brown sugar, 1 tbls canola oil, and 1/2 tsp cinnamon.
- Mix and sprinkle onto each muffin.
- Bake for about 26 minutes until done.
- Cool and enjoy for breakfast or a snack anytime!
Nutrition Facts : Calories 562.8, Fat 25.5, SaturatedFat 3, Cholesterol 37.2, Sodium 631.7, Carbohydrate 80.8, Fiber 4.5, Sugar 38.2, Protein 6.6
GLUTEN FREE BLACKBERRY & APPLE CRUMBLE CAKE
Cake or crumble? Crumble or cake? You don't have to choose with this wonderful recipe as you can have both! www.simplybeglutenfree.co.uk
Provided by Simply Be Gluten Free
Time 1h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Pre-heat the oven to 180c and grease a 20cm round cake tin and line the base with non-stick baking paper.
- For the cake, beat the butter and sugar together in a bowl until blended. Gradually beat in the eggs. Sift in the flour and baking powder and stir in with the yoghurt until thoroughly combined.
- Spoon the batter into the tin and place the apples and blackberries evenly on top.
- For the crumble, place the flour into a bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the sugar and a drop of water so the mixture sticks together in small crumbs. Stir in the oats and almonds and sprinkle evenly over the fruit on the cake.
- Bake the whole thing in the oven for approximately 45 minutes until the crumble is golden and the cake is cooked through. Cool in the tin for 10 minutes, then place on a wire rack to cool completely before cutting into 6-8 slices and devouring! Happy baking.
GLUTEN-FREE CARAMEL APPLE CRUMBLE
The best fall flavors shine in this dessert of apples, caramel, cinnamon and brown sugar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- In 1-quart saucepan, heat 1/3 cup brown sugar and 2 tablespoons butter to boiling, stirring constantly. Remove from heat. Stir in whipping cream and corn syrup. Heat to boiling. Remove from heat; set aside.
- Heat oven to 375°F. Spray bottom and sides of 8-inch square baking dish with cooking spray. In small bowl, stir together 2 tablespoons granulated sugar, 1 tablespoon flour blend, the cinnamon and nutmeg. In large bowl, toss apples with sugar mixture; transfer to baking dish. Pour caramel sauce evenly over apples.
- In medium bowl, stir together 3/4 cup flour blend and 1/3 cup brown sugar. Cut in cold butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions) until mixture looks crumbly; stir in pecans. Spoon evenly over caramel and apples.
- Bake 30 to 40 minutes or until topping is golden brown and apples are tender when pierced with fork. Serve warm with ice cream, if desired.
Nutrition Facts : Calories 340, Carbohydrate 45 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 29 g, TransFat 0 g
GLUTEN-FREE APPLE QUINCE CRUMBLE
Make and share this Gluten-Free Apple Quince Crumble recipe from Food.com.
Provided by NEPAfoodie
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F.
- Peel apples and quinces, core them and cut them in thin slices - You can use an apple slicer for the apples, but make sure the quince is cut as thin as possible. Add all ingredients to a large pot, and bring to a boil. Cover the pot, reduce heat to medium-low, and simmer until the fruit is tender (about 20-30 minutes), stirring occasionally.
- Pour the fruit mixture from the pot into a mixing bowl, and slowly sift in the sweet rice flour, making sure to mix it in evenly so there are no lumps.
- Pour fruit mixture into a partially pre-baked pie crust. Use your fingers to crumble the streusel topping across the entire top of the pie. Arrange small pieces of margarine across the top, and bake for 20-20 minutes, or until the topping is golden-brown and the filling is bubbling. Remove from oven and allow to cool before serving.
- In a food processor with blade attachment, process pecans until they are in nearly uniform small chunks. If you have a plastic blade or mixer attachment, attach it and add the rest of the ingredients. If you only have a metal blade, pulse ingredients as slowly and minimally as possible.
- Process only until ingredients are well combined and form a uniform, crumbly mixture. Use your fingers to crumble it into small pieces over the top of a pie, fruit crisp, muffins, or other baked good. Place dish into a preheated oven at 400°F Bake until the crumble topping is browned but not burnt (watch carefully to make sure the top doesn't char), approximately 20 minutes.
Nutrition Facts : Calories 409.4, Fat 20.5, SaturatedFat 2.3, Sodium 295.6, Carbohydrate 57.5, Fiber 9.1, Sugar 19.9, Protein 5.6
GLUTEN FREE APPLE PIE WITH CRUMBLE TOPING
A savory apple pie for all those special friends. :P Easily made non gluten free. I cobbled it together from other recipes that I found.
Provided by Crow415
Categories Pie
Time 2h
Yield 1 Pie
Number Of Ingredients 19
Steps:
- Prepare the crust according to package directions.
- While the crust is chilling:.
- Combine the sliced apples and lemon juice in a large mixing bowl.
- In a small bowl whisk together the sugar, flour, cornstarch, salt and spices. Sprinkle the mixture over the apples and stir to coat them. Stir in the boiled cider or apple juice concentrate and the vanilla. set the filling aside while you prepare the pie crust.
- Preheat the oven to 425 degrees F.
- Lightly grease a 9" pie pan that is at least 2" deep.
- Roll the pie crust into a 13" circle. Transfer into the pie pan.
- Crumble topping: In a small bowl mix together the light brown sugar, gluten free flour and nutmeg.
- Next mix in the chilled butter and cut with a fork until you have a coarse, crumbly mixture.
- Spoon the apple filling into the pan.
- Sprinkle your crumble topping all over the top of the pie (use it all).
- Place the pie onto a parchment paper lined baking sheet to catch any boilover. Bake the pie for 20 minutes at 425, then reduce the oven temperature to 375 and bake for an additional 40 minutes.
- Cool the pie before slicing. Cutting any fruit pie that is still warm is messy.
Nutrition Facts : Calories 6020.5, Fat 354.7, SaturatedFat 166.6, Cholesterol 900.6, Sodium 5980.2, Carbohydrate 691.2, Fiber 23, Sugar 402.2, Protein 49
APPLE CRUMBLE (GLUTEN, DAIRY AND EGG-FREE)
Yield 6
Number Of Ingredients 10
Steps:
- 1 Preheat oven to 190ºC (375ºF). 2. Peel, core, and slice apples thinly. Place in a pie dish with sugar, cinnamon and water. 3 Place flour, almonds and brown sugar into a bowl. Rub the margarine into the mixture until the mixture is crumbly. 4 Sprinkle crumble mixture over the apples. 5 Bake at 190ºC (375ºF) for approximately 30 minutes or until golden brown on top. 6 Serve with dairy-free custard or ice cream.
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