Gluten Free Crumb Topping For Pies Food

GLUTEN-FREE SPAGHETTI AND MEATBALLS WITH GARLIC CRUMB TOPPING

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. In a large bowl, combine the turkey, almond milk, almond flour, parsley, egg, onion, 1/2 cup cereal crumbs, half of the garlic and 1 teaspoon salt. Shape into sixteen 1-inch balls and place on the prepared baking sheet; bake for 15 minutes.
• Meanwhile, in a large saucepan, bring the tomatoes and basil to a simmer, stirring occasionally; season with salt. Submerge the meatballs in the sauce; bring to a simmer and cook, covered and stirring occasionally, 15 minutes.
• Meanwhile, heat the olive oil in a small skillet over medium heat. Add the remaining 1/2 cup cereal crumbs, remaining garlic and 1/4 teaspoon salt. Cook until toasted, about 2 minutes.
• To eat now: Divide the spaghetti and meatballs among 4 shallow bowls and top with the garlic crumb topping.
• To freeze and eat later: Divide the spaghetti and meatballs evenly between two 6-cup glass baking dishes and top each with the garlic crumb topping. Cover with a tight-fitting lid and freeze up to 1 month. To thaw, place in the fridge overnight. Cover with foil and bake in a 400 degree F oven until heated through, about 20 minutes.

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 CRUMB TOPPING FOR PIES

Steps:

• Mix the breadcrumbs and the grated cheese.
• Spread over the top of the pie.
• Sprinkle with dried basil or herb of your choice.
• Cook as for regular pastry pies.

GLUTEN FREE VEGAN PUMPKIN CRUMBLE PIE

Steps:

• Preheat your oven to 350 degrees F. Spray with a non-stick spray an 8 inch spring form pan and set aside. (A 9" would work too.) Make the crust by placing the gingersnaps in a food processor with the butter and pulsing until it's a fine sand. (Alternatively, you can do this by placing the cookies in a zip top bag and crushing them by using a rolling pin. Once they're crushed, stir them in a bowl with melted butter.) Place the crust inside the greased spring form pan, pressing it evenly and up the sides as much as the crust will go. Set aside. In a large bowl, whisk together the wet ingredients: pumpkin puree, coconut milk, vanilla and water. Next, add the dry ingredients: cornstarch, brown sugar, pumpkin pie spice, cinnamon, salt and ground flax meal. Once everything is incorporated, pour it into the spring form pan on top of the crust. In a small bowl, combine all of the crumble ingredients: gluten free flour, old fashioned rolled oats, cinnamon, salt, brown sugar and vegan butter. Use your hands to combine it thoroughly and set aside. Place the spring form pan on top of a rimmed baking sheet, as some of the grease and oil will melt out. Place them in the oven, middle rack. Bake for 30 minutes. Take out and sprinkle the crumb topping on top. Return to oven and bake for 30-40 minutes more. The center will still jiggle, but it shouldn't be too unstable. Leave to cool until it's at room temperature, then refrigerate until set. It's best to do this overnight, or at a minimum four hours. When ready to serve, you may want to top with CocoWhip, or homemade coconut whipped topping, or serve plain as it's delicious. Keep refrigerated 2-3 days.

GLUTEN FREE FRENCH APPLE PIE

Steps:

• FOR CRUST: Combine rice flour, tapioca flour, potato starch, salt, cinnamon and xanthan gum in a medium size bowl.
• Cut in the butter with pastry blender or two forks, until the mixture resembles large crumbs.
• In a small bowl, whisk together the egg, apple cider vinegar and ice water.
• Gently stir the egg mixture into the flour, until it forms a ball.
• On a lightly rice-floured surface, knead the dough for 2-3 minutes. Form into a ball and wrap in plastic wrap. Refrigerate for one hour (or freeze now for later use).
• After removing from the fridge, knead the dough slightly, if needed.
• Roll out between two sheets of lightly floured parchment paper (I use an $8 plastic, zippered pie bag from King Arthur Flour) then transfer to 9-inch pie plate.
• Heat oven to 425°F.
• FOR FILLING: In large bowl, combine sugar, flour, nutmeg, cinnamon and salt. Add apples and gently stir to coat. Pour into pastry-lined pie plate.
• FOR TOPPING: In small bowl, combine flour and brown sugar. Cut in butter til mixture is crumbly. Sprinkle over filling.
• Bake uncovered for 40 minutes, then cover topping with aluminum foil and bake 10 minutes more.

GLUTEN FREE STREUSEL TOPPING

Steps:

• combine thoroughly.
• sprinkle on top before baking.

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.