Crispy, Crunchy and Soft: Gluten-Free Apple Crumble

Apple Crumble?

It was late Saturday night after a full-day of soccer, a youth group activity and an emotional farewell team soccer party. “What am I going to make for the brunch tomorrow?”

My friends rely on me to bring something Gluten-free . . . so what to make using items I had on hand, and would take about a hour to prep and cook?

Looking through a recipe book I came across an Apple Crisp recipe but it didn’t sound like it was going to be too crispy as it described a batter that would go on top of the apples . . . so I experimented and came out with a winner. It was such a hit that my family, who merely got to smell it cooking on Sunday morning, asked me to make it again that night for dessert. Rave reviews by all.

Crispy, Crunchy and Soft: Gluten-free Apple Crumble

Need: 9 inch pie pan – greased with unsalted butter
1 Medium size mixing bowl
Bake: 400 degrees
Serves: 6

5 to 6 Apples, peeled, cored and sliced thinly. I used 3 Granny Smith and 2 Gala.
1 tsp cinnamon
2 Tbls granulated sugar
1/4 cup gluten-free flour blend

Place apple slices in medium sized mixing bowl. Sprinkle cinnamon, sugar and gluten-free flour over top and toss to mix thoroughly. Place apple mix in greased pie pan.

1/2 cup raw slivered almonds – place in a hand-held chopper to chop down to about 1/4 inch size pieces
1/4 cup gluten-free flour
1 cup raw oats
2/3 cups sugar
1 tsp cinnamon
1/4 tsp Kosher salt
1 stick of unsalted butter – from fridge

Place all dry ingredients in a hand-held chopper to mix ingredients and refine the oats. Cut up butter into the medium sized bowl. Place dry ingredients over the butter and mix with hands until moist and crumbly. Pour mixture over the apples in the pan. Place in preheated 400 degree oven and bake for 40 mins.

Serve warm with with Creme Fraiche or ice cream. Really yummy!

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