Gluten Free Apple Crumble Food

GLUTEN-FREE APPLE CRUMBLE

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.

EASY & DELICIOUS APPLE CRUMBLE (GLUTEN FREE)

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!

AWESOME GLUTEN FREE APPLE PIE WITH CRUMBLE TOPPING

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.

GLUTEN-FREE APPLE QUINCE CRUMBLE

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.

GLUTEN-FREE APPLE CRUMBLE

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.

GLUTEN FREE BLACKBERRY & APPLE CRUMBLE CAKE

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.

APPLE CRUMBLE (GLUTEN, DAIRY AND EGG-FREE)

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.

GLUTEN FREE APPLE PIE WITH CRUMBLE TOPING

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.

GLUTEN-FREE APPLE PIE WITH CRUMB TOPPING (EASY TO MAKE)

Steps:

• If not already prepared, make the pie crust. Keep the crust unbaked or parbake it for 15-20 minutes for a flakier crust.
• Preheat the oven to 400℉.
• To make the filling: In a large mixing bowl, place the sliced apples. Add 1/3 cup sugar, 3 tablespoons flour, the cinnamon, vanilla, and lemon juice. Stir until the apples are evenly coated. Set filling aside at room temperature for 20 to 30 minutes.
• To make the crumble: In a medium bowl, combine the 1/2 cup flour, cinnamon, sugar, brown sugar, and cold butter. Using a pastry knife, cut the butter into the mixture until it forms a crumble.
• Transfer the apple slices into the 9-inch pie plate with the unbaked or parbaked crust. Spread the filling out evenly and top with the crumble mixture.
• Bake for 40 to 50 minutes or until lightly golden brown. Note, if your oven runs hot or if you have parbaked the crust, we suggest using a pie shield or placing a strip of aluminum foil over the edge of the crust to prevent it from getting too dark.
• Allow pie to cool partially or completely before slicing.