Name: Gluten Free Apple Crumble
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 ½ sticks or 12 tablespoons unsalted butter plus additional for greasing the baking dish; ¾ cup pecans; 6-8 medium-size apples, sliced ¼- to ½-inch thick (about 6 cups)*; 6 tablespoons granulated sugar; 2 ½ tablespoons cornstarch; 2 tablespoons lemon zest; 2 tablespoons lemon juice; 2 tablespoons apple juice; 1 ½ cups old-fashioned rolled oats; 1 1/8 cups brown sugar, packed (see Cook’s Notes below); ¾ cup oat flour (see Cook’s Notes below); ¾ teaspoon kosher salt

Description

Make this Gluten Free Apple Crumble for the most amazing fall dessert!

Ingredients

1 ½ sticks or 12 tablespoons unsalted butter plus additional for greasing the baking dish
¾ cup pecans
6-8 medium-size apples, sliced ¼- to ½-inch thick (about 6 cups)*
6 tablespoons granulated sugar
2 ½ tablespoons cornstarch
2 tablespoons lemon zest
2 tablespoons lemon juice
2 tablespoons apple juice
1 ½ cups old-fashioned rolled oats
1 1/8 cups brown sugar, packed (see Cook’s Notes below)
¾ cup oat flour (see Cook’s Notes below)
¾ teaspoon kosher salt

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Instructions

Preheat the oven to 350F. Thoroughly grease a 8-or-9 x 11 oval baking dish with a tablespoon or so of butter. Set aside.
In a small, dry frying pan over low heat, cook the pecans until fragrant and lightly toasted, about 8 minutes. Remove them from the pan, roughly chop and set aside.
In a small saucepan over low heat, melt the butter. Remove the pan from the heat and set aside.
In a medium bowl, mix together the sliced apples, sugar, cornstarch, lemon zest and juice to combine well. Pour the mixture into the prepared baking dish and set aside. In another medium bowl, combine the rolled oats, brown sugar, oat flour, and salt, stirring to combine. Add the reserved pecans and stir. Pour in the melted butter, stirring to combine. Spoon the mixture evenly over the apples.
Transfer to the oven and bake until it starts to bubble around the topping, about 35-40 minutes. Cover the pan and continue baking until the whole crumble is bubbling and the top is browned nicely, an additional 5-10 minutes or so. (Teri tip: This is always a debate in my family. I like a soft chewy crust and this is perfect for me. Other family members like it crunchy and cook it uncovered the whole way through.)

Notes

If you don’t have oat flour, grind ½ cup of oats in a food processor for 2 minutes, then give it a really good stir. Measure out 3/4 cup for the recipe.

If you use dark brown sugar instead of light brown sugar, your crust will be extra dark and extra delicious.

Nutrition

Serving Size: 1 scoop
Calories: 446
Sugar: 41.5 g
Sodium: 104.2 mg
Fat: 20.5 g
Carbohydrates: 63.1 g
Protein: 4.1 g
Cholesterol: 36.4 mg