Apple Crumble (Gluten, Dairy and Egg-Free)
photo by DianaEatingRichly
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
-
Ingredients
- 6 apples
- 1⁄2 cup water
- 1⁄4 cup sugar (optional)
- 1 1⁄2 teaspoons cinnamon
-
Topping
- 1 1⁄2 cups gluten-free self-raising flour
- 1⁄2 cup sliced almonds
- 1⁄2 cup brown sugar
- 1⁄2 cup vegan margarine
directions
- Preheat oven to 190ºC (375ºF).
- Peel, core, and slice apples thinly. Place in a pie dish with sugar, cinnamon and water.
- Place flour, almonds and brown sugar into a bowl. Rub the margarine into the mixture until the mixture is crumbly.
- Sprinkle crumble mixture over the apples.
- Bake at 190ºC (375ºF) for approximately 30 minutes or until golden brown on top.
- Serve with dairy-free custard or ice cream.
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Reviews
-
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!
-
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.
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Tweaks
-
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!
-
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.
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