![]() ![]() Sugar: I used white sugar, but feel free to use cane sugar, light brown sugar, dark brown sugar or coconut sugar if you prefer. Alternatively, you may also use pumpkin pie spice instead. Serve Warm: Let the apple crumble cool just so slightly before serving warm, and top with vanilla ice cream if desired.Īpples: I prefer using Granny Smith apples, but any other types of tart green apples will work (such as Ginger Gold, Pippin, Crispin, or Antonovka apples).Ĭinnamon: Using ground cinnamon adds to the fall flavor of the apple crumble.Bake Until Golden: Bake the apple crumble for 40 to 45 minutes until the top is golden and the apples are bubbling.Top Apples with Crumble Mixture: Distribute the crumble topping evenly over the baked apples in the ramekins.Cut Coconut Oil into Flour: Use the back of a fork or a pastry cutter to cut the chilled coconut oil into the flour mixture until you get a texture that resembles coarse wet sand.Combine the almond flour (or almond meal), tapioca starch, and sugar in a medium bowl. Combine Flour, Starch and Sugar: While the apples are baking, prepare the crumble topping.Bake Apple Mixture: Bake the apples at 350F for 20 minutes until they are slightly soft.Divide Apple-Sugar Mixture Between Ramekins: Divide the apple-sugar mixture between the previously greased ramekins.Mix Sugar, Cinnamon and Apples: Toss the cubed apples with the sugar and ground cinnamon until the apples are evenly coated.Peel, Core, and Cut: Peel and core the apples, and then cut the apples into small cubes.Preheat and Grease: Preheat the oven to 350F (180C) and grease 4 medium ramekins with coconut oil.Make Gluten-Free Apple Crisp: To make an apple crisp, simply add 1/4 cup of uncooked gluten-free oats to the crumble mixture before baking.No Ramekins? I like using ramekins so this homemade apple crumble is already baked in individual portions, but if you don’t have ramekins, feel free to use a square baking dish instead (note that the baking time may be longer if you use a larger dish).Make it More Decadent: It’s the holiday season, so if you’re preparing this apple dessert for Thanksgiving dinner or Christmas, you make it even more luxurious by drizzling a dairy-free caramel sauce over.Make it More Tart: If you like additional tartness, simply add a tablespoon of fresh lemon juice to the apple mixture before baking it.Alternatively, you can also make our favorite gluten-free mixed berry crumble. Swap Out the Apples: You can easily vary the types of apples used, and if you enjoyed this crumble, and would like to make other variations, simply swap out the apples for pears.Prevent Crumble From Burning: If you find that the crumble topping is turning very dark, cover the apple crumble with aluminum foil during the last 10 minutes while it continues to bake.Vanilla Extract: I like adding a bit of vanilla extract to the crumble topping, but if you don’t have it on hand, or simply prefer not to use it, go ahead and leave it out instead.Alternatively, if you are not dairy-intolerant, you can go ahead and use normal melted butter or ghee instead. You may also use chilled vegan butter instead. Coconut Oil: I like using refined coconut oil for my baking because it has a less pronounced coconut taste (as opposed to extra virgin coconut oil which has a stronger coconut flavor and smell).Alternatively, you can also use a good-quality gluten-free flour blend. If you don’t have tapioca starch, you may use arrowroot starch too. Tapioca Starch: To keep this recipe grain-free, I’ve used tapioca starch (also known as tapioca flour). ![]() Almond Flour: I like using blanched almond flour, but almond meal will work just as well (here’s how you can make your own homemade almond meal).If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar). Sugar: I used white sugar, but feel free to use cane sugar, light brown sugar, dark brown sugar or coconut sugar if you prefer.Alternatively, you may also use pumpkin pie spice instead. Cinnamon: Using ground cinnamon adds to the fall flavor of the apple crumble.If you don’t care for tart apples, feel free to use red apples too (such as honeycrisp, red delicious, gala, pink lady, etc). Apples: I prefer using Granny Smith apples, but any other types of tart green apples will work (such as Ginger Gold, Pippin, Crispin, or Antonovka apples). ![]()
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