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Wonderfully simple and easy to make. It is also good topped with coconut milk instead of dairy-free ice cream. Also, I used coconut instead of almonds. Thanks so much for sharing this recipe!!!
I made this with a flour blend of 3/4c rice, 1/4c sorguhm, and 1/2c corn starch. It worked well, but it was very crumbly (since its called crumble I guess it turned out right). I also used pecans instead of almonds and mixed a few tablespoons of cornstarch with the water so the filling would have a slight sauce to it. It was perfect!
I made this for Christmas and it was a hit! I threw in some dried cranberries. Also, I left the peels on the apples. I will make it again, because my mother-in-law, who is allergic to gluten, just loved it.
Tasty and very easy! I used maple syrup instead of sugar in with the apples, and maple sugar in place of sugar in the topping. I used chopped almonds instead of sliced, and shortening instead of margarine. Next time I will try pecans or walnuts in place of the almonds-- I like the nutty flavor and texture, but think pecans or walnuts might lend more to the dish.
This was very good. I had made something similar with blackberries a month or more ago, and didn't care for the topping. This one I really liked the topping! I didn't have the vegan margarine, or any so I used butter instead. More calories I know but really good! Thanks for posting!
Very delicious. I used Nature Source's premixed waffle & crumpet flour with gluten free baking powder. Worth every bite.
*Reviewed for PAC Fall '07* This is a great recipe. Simple to make and delicious. The apples were soft and tender. The crumble topping was fantastic. The flaked almonds work really well in the crumble topping and actually taste much better than coconut. Used a deep-sided pie/casserole dish and it was just perfect. Thanks for sharing a great recipe. Served with soy ice-cream. Photo also being posted :)