Apple Cranberry Crumble
Recipe courtesy of Gluten-Free Baking by Kristine Kidd, (Weldon Owen)
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- Servings Serves 8 to 10
Ingredients
FOR THE TOPPING:
- 1¼ cups (4 oz/125 g) quinoa flakes or gluten-free rolled oats
- 1 cup (7 oz/220 g) plus 2 tablespoons firmly packed brown sugar
- 3⁄4 cup (2 ¾ oz/80 g) sorghum flour
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cardamom
- 1⁄4 teaspoon kosher salt
- 3⁄4 cup (6 oz/185 g) unsalted butter, at room temperature
- 3⁄4 cup (3 oz/90 g) chopped walnuts
FOR THE FILLING:
- 4 lb (2 kg) tart apples such as pippin or Granny Smith, peeled, quartered, cored, and sliced
- 3 cups (12 oz/375 g) fresh or frozen cranberries
- 2⁄3 cup (5 oz/155 g) granulated sugar
- 2 tablespoons tapioca flour
- 3⁄4 teaspoon ground cinnamon
- 3⁄4 teaspoon ground cardamom
- Vanilla ice cream for serving
The sugary, crunchy topping offers a delightful contrast to the tart apple filling. If you prefer a sweeter filling, try Golden Delicious, Gala, or Fuji apples, instead of the pippin or Granny Smith I suggest here. Cardamom adds an exotic flavor, but ground ginger can be used in its place, or double the amount of cinnamon. If using frozen cranberries, there is no need to thaw them before using.
Preparation
1. Preheat the oven to 375° F (190° C). Butter a 13x9x2-inch (33x23x5-cm) glass or ceramic baking dish.
2. To make the topping, in a bowl, stir together the quinoa flakes, brown sugar, sorghum flour, cinnamon, cardamom, and salt. Add the butter and, using your fingers, rub the ingredients together until the mixture is the consistency of coarse crumbs. Stir in the walnuts.
3. To make the filling, in a large bowl, combine the apples, cranberries, granulated sugar, tapioca flour, cinnamon, and cardamom. Toss to mix well.
4. Pour the filling into the prepared baking dish (it will be very full) and spoon the topping evenly over the filling.
5. Bake until the topping is golden brown and the apples are tender when pierced with a small, sharp knife about 55 minutes, covering the crumble loosely with aluminum foil if the topping browns too quickly. Let cool for 20 minutes. Serve warm or at room temperature with scoops of ice cream.
Kristine Kidd
Kristine was the food editor at Bon Appétit magazine for 20 years, where she was responsible for filling its pages with delicious recipes. She is currently working as a cookbook author, and published her eighth book, Gluten-Free Baking. She enjoys inspiring people to cook simple, fresh, gluten-free food on her blog, www.kristinekidd.com. Kristine also works as a culinary consultant.
Photo credit: Steve Peck
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