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Categories:
apples raisins freshly squeezed lemon juice maple syrup ground cinnamon cornstarch flour xanthan gum quinoa flakes maple sugar vegetable shortening
Viewed: 40 - Published at: 8 years agoIngredients
- 6 firm tart apples (such as Granny Smith)
- 1/4 cup raisins
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup maple syrup
- 3/4 teaspoon ground cinnamon
- 2 tablespoons cornstarch
- 1 1/4 cups Basic Gluten-Free Flour Mix (page 19)
- 1/4 teaspoon xanthan gum
- 1 cup quinoa flakes
- 3/4 cup maple sugar, Sucanat, or firmly packed brown sugar
- 3/4 cup dairy-free, soy-free vegetable shortening
Method
- Preheat the oven to 350F.
- Grease an 8 by 8-inch or 11 by 7-inch baking dish.
- Peel and core the apples, cut into bite-size pieces, and place in a large bowl.
- Toss in the raisins and lemon juice.
- Add the maple syrup, toss gently, then sprinkle in 1/2 teaspoon of the cinnamon and the cornstarch, stirring gently to combine.
- Pour into the baking dish, distributing evenly.
- Combine the flour mix, xanthan gum, quinoa flakes, remaining 1/4 teaspoon cinnamon, and maple sugar.
- Melt the shortening (about 30 seconds in the microwave does it) and drizzle into the flour mixture, stirring gently to combine until the consistency of a course granola (not paste).
- Spread the crumble topping evenly over the fruit.
- Bake in the center of the oven for 35 to 40 minutes, or until the fruit is bubbling up around the sides and the top is golden.
- Let rest for about 30 minutes before serving.
