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Apple Currant Crumble

By: Fran Costigan

⏎ All Recipes

Apple Currant Crumble

By: Fran Costigan

You don’t have to be on a gluten-free diet to enjoy this simple and satisfying cinnamon-spiced apple crumble. Mix the topping while the filling is baking and you’ll be eating warm apple crumble in no time at all.

By Fran Costigan

Directions

  1. Position a rack in the middle of the oven and preheat to 375° F.
  2. Mix the apples, currants, sugar, apple juice, vanilla and salt in a large bowl. Spoon the fruit into a 2-quart baking dish.
  3. Cover the dish with foil and bake 25 to 30 minutes until the fruit has softened but is not mushy.
  4. Reduce the oven temperature to 350° F. Remove the baking dish from the oven and place on a heatproof surface. Carefully remove the foil.
  5. Sprinkle the crumble over the fruit. Bake 15 to 20 minutes until the fruit juice is bubbling and the crumble is set. Serve warm from the baking dish.

Ingredients

For the Filling

  • 2 1/2 pounds sweet apples, peeled, cored, quartered and coarsely chopped
  • 1/2 cup dried currants
  • 1/2 cup whole cane sugar , to taste
  • 3 tablespoons apple juice
  • 1 teaspoon pure vanilla extract
  • 1 pinch fine sea salt
  • For the Crumble
  • 1/2 cup rice flour
  • 1/4 cup coconut flour
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon guar gum
  • 1 pinch fine sea salt
  • 6 tablespoons maple syrup
  • 5 tablespoons melted coconut oil or organic canola oil
  • 1 teaspoon pure vanilla extract

Yield:

6-8 Servings

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