Simply Apple Crumble (GF)

Think of it as a giant Snickerdoodle covering warm spiced apples, and welcome the change of seasons with this traditional Fall dessert.

The recipe is adapted from Deb Perelman's recipe in “Smitten Kitchen Every Day."  Gluten-free flour and slivered almonds replace the usual oats. A hint of powdered ginger adds a slight tang. The sugar? I tried twice, but aside from substituting coconut sugar with the apples, decided to indulge - for just this once! - in the original recipe amount.

My Paleo Marin Rating: 4.6 Persimmons

Ingredients:

For the Apples:

4 Granny Smith apples, peeled, cored, and chopped into 1/2" pieces
Zest and juice of 1 lemon
1/4 teaspoon ground cinnamon
A few gratings of fresh nutmeg
A pinch of ground cloves
1/2 teaspoon powdered ginger
2 teaspoons vanilla extract
3 tablespoons coconut sugar
Good pinch of kosher salt

For the Crumble:

image from Food 52 website

10 1/2 tablespoons non-salted butter
1/4 cup cane sugar
1/4 cup light brown sugar, or turbinado sugar
1/2 teaspoon powdered ginger
1/4 teaspoon kosher salt
1 1/2 teaspoons baking powder
2 cups gluten-free flour, preferably Cup4Cup

Optional: 1-2 tablespoons slivered almonds, slightly toasted

Directions:

Preheat oven to 375 degrees F.

For the Apples:

1. In a large bowl, add and whisk the lemon zest and juice, cinnamon, nutmeg, cloves, powdered ginger, vanilla extract, sugar and salt. Set aside.

2. Core the apples (with an apple corer if you have one). Peel, halve and cut into 1/2 inch wedges. Add the apples to the ingredients in the bowl, and mix well to cover all the apples. Put the apples in the bottom of a 7 x 10 baking dish, or something approximately that size. Arrange them in a single layer as best as possible.

For the Crumble:

1. Melt the butter in a large saucepan. Stir in the sugars, then add the salt, ginger, and baking powder. Stir in the flour and remove from heat. Whisk until everything is combined. Dough will be sticky. Crumble the dough over the top of the apples. Add the toasted almonds, if using.

2. Bake the crumble for 40 to 45 minutes, until the crumble is slightly browned and apples are cooked through. Let cool for 10-15 minutes. Serve warm.

Cover the top with plastic wrap and store the extra in the fridge for up to about 2 days. Reheat if desired.

#dessert #apple #crumble #glutenfree #almonds #coconut

My Paleo Marin Rating 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.