With Thanksgiving around the corner, I’m getting excited about trying some new recipes for turkey day… especially ones that are gluten free friendly. I’ve been playing around with dessert ideas and in the process, I came across this recipe for a Buttery Apple Crumble. Sliced apples are tossed with vanilla and sugar and topped with a blanket of flour, butter, cinnamon and sugar before baking up to a bubbly goodness. To put it over the top, a healthy scoop (or two) of vanilla bean ice cream and a drizzle of buttery sweet caramel seals the deal…
This was especially good and really captured the deliciousness of fall. I’ve been enjoying the apple recipes I’ve tried lately and this one is right up there. The original recipe called for whole wheat flour and rolled oats, but I substituted those with a gluten free flour blend. Feel free to try it with the oats and even chopped nuts (walnuts would be good in this) for some additional flavor and texture. This crumble makes for a nice alternative to a pie, without the stress of dealing with a pie crust!
recipe adapted from Cooking Light
- 2 cups gluten free flour blend1/2 cup packed brown sugar1 teaspoon ground cinnamon1/2 teaspoon salt1/2 cup butter, melted2 teaspoons vanilla extract, divided1/2 cup apple cider
1/4 cup granulated sugar1 1/2 teaspoons cornstarchDash of salt
10 cup sliced peeled baking apples
Preheat oven to 375°.
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, brown sugar, cinnamon, and 1/2 teaspoon salt in a small bowl.
Add butter and 1 teaspoon vanilla; stir with a fork until moist and crumbly.
Combine 1 teaspoon vanilla, cider, granulated sugar, cornstarch, and dash of salt in a large bowl; stir with a whisk until sugar dissolves and mixture is smooth. Add apples, tossing to coat.
Spoon apple mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with flour mixture.
Cover with foil; bake at 375° for 30 minutes. Uncover and bake 30 minutes or until browned and bubbly.