Tender cinnamon apples topped with a buttery gluten free crumble (made without oats) this Gluten Free Apple Crumble is the perfect dessert or healthy breakfast.
6large granny smith applespeeled, cores removed and diced (approx. 1.1kg)
1teaspoonground cinnamon6 grams
1tablespooncorn flour or tapioca starch
2tablespoonsrapadura sugar
To serve
Vanilla ice cream
Instructions
Preheat the oven to 180 degrees Celsius.
To a food processor add the almond flour, rice flour, tapioca starch, sugar, cinnamon, and butter. Pulse to combine until a crumble like texture is formed. Don’t over blend!
1 ½ cups almond flour, ¼ cup rice flour, ¼ cup tapioca starch, ½ cup rapadura sugar, 1 teaspoon ground cinnamon, 70 grams butter
To a large bowl add the diced apples, cinnamon, corn flour and rapadura sugar. Stir with a spoon until the apples are evenly coated. Pour the apples into a large baking dish.
6 large granny smith apples, 1 teaspoon ground cinnamon, 1 tablespoon corn flour, 2 tablespoons rapadura sugar
Use fingers to crumble the crumble mixture over the top of the apples. Cover the baking dish with aluminium foil and place into the oven to bake for 30 minutes. After 30 minutes, remove the foil and continue to bake for 10-20 minutes or until golden brown.
Serve warm topped with vanilla ice cream.
Vanilla ice cream
Video
Notes
Storage
Store, covered, in the refrigerator for up to 4 days. To freeze, divide into individual airtight containers and freeze for up to six months.
Serving Suggestions
dessert - serve with ice cream.
breakfast - serve with a dollop of yoghurt and some fresh berries.